These Gluten Free and Nut Free Apple Macchiato Macarons have oat macaron shells with an espresso buttercream border and a caramel apple filling. They feature the flavors of a popular Starbucks fall drink, the Apple Crisp Oatmilk Macchiato.
Many coffee lovers associate the end of summer with the return of Starbucks Pumpkin Spice Latte. It holds a special place in my heart, as it was one of the first fall drinks I ever tried many years ago when the pumpkin craze was just beginning.
Although my love of the PSL is unwavering, the Starbucks Apple Crisp Oatmilk Macchiato quickly became a rival. This drink combines the flavors of cinnamon brown sugar apples, espresso and oats. I like it both hot and iced.
This past fall, the Apple Crisp Macchiato did not return at the same time as the PSL, and rumors circulated that it would not return at all. (Spoiler: it did, just for a limited time later in the season).
In a panic, I did some searching and discovered this Monin Caramel Apple Butter Syrup. Mixing it with iced coffee and oatmilk produced a very similar drink that both my daughters and I enjoyed, in decaf of course.
When deciding on flavors for Nut Free Macarons to make for Thanksgiving, I wanted to replicate the flavors of this drink. After having already made these Nut Free Caramel Apple Cider Macarons that have a caramel apple filling, I knew I wanted to include the same apples in this recipe.
I ended up making both these Apple Macchiato Macarons and some Pumpkin Spice Latte Macarons. My daughter made the food label for them.
I used a coffee buttercream dam made with espresso to surround the caramel apple filling, which contains both cinnamon and brown sugar, just like the Starbucks drink. My typical recipe for Nut Free French Macarons uses oat flour to make the shells, so that provided the oatmilk flavor.
These turned out so good! Several family members said they were their favorite macarons I've made so far.
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Supplies
Other than the ingredients, you will need:
- Small wire strainer
- Small wire whisk
- medium round tip like #12
- decorative piping tip, such as Wilton #133 closed star tip
- Plastic tip coupler
- Disposable piping bags
- Piping bag holders
- Digital kitchen scale
- 2 macarons mats
- 2 half sheet pans
- Red no taste food coloring gel, such as Chefmaster
Make the Shells
To make the oat shells, sift together the oat flour and the powdered sugar by whisking them through a fine mesh sieve or using a flour sifter. Then, whisk them again to completely combine.
Weigh the egg whites in the bowl of a stand mixer on a digital kitchen scale.
Assemble a disposable piping bag fitted with a medium round tip, like a #12, and a tip coupler. I use a piping bag holder to assist with filling the bag and a small binder clip to secure the piping bag just above the tip coupler. This prevents the batter from flowing out of the tip when filling the bag.
Whisk the egg whites in a stand mixer until frothy, then add the cream of tartar, followed by the granulated sugar by the spoonful.
Next, add the vanilla extract and the red food coloring gel.
Once the meringue reaches stiff peak stage, it's ready for the dry ingredients to be folded in, a process called "macaronage."
First, ⅓ of the dry ingredients are folded in, followed by the remaining ⅔. For typical almond flour macarons, you want to fold until the batter reaches the "figure 8" stage. For oat flour macarons, you actually want to stop before this stage. The oat batter can go from under mixed to too runny quickly.
I recommend two resources with visuals as to when the batter is ready to be piped: America's Test Kitchen and Le Cordon Bleu, but keep in mind you want to stop folding sooner with this oat flour batter.
The prepared batter is then transferred to the piping bag.
I use macarons mats on top of upside down half sheet pans to bake the macaron shells. This allows the mat to sit perfectly flat on the pan.
Pipe circles of batter on both mats. Slam the trays on the counter to bring any bubbles to the surface. Use a toothpick or scribe tool to pop any bubbles and smooth the batter over the hole created by the bubble popping.
Rest the batter for about 40 minutes, or until the surface has dried enough that if you gently touch your fingertip to it, the batter will not stick.
Bake the shells, one tray at a time, rotating half way through the baking time.
Cool the shells on the mat before carefully removing.
Make the Apple Filling
To make the apple filling, place the chopped apples in a bowl with lemon juice.
In a separate bowl, mix together the brown sugar, cinnamon, nutmeg and salt.
Add the apples to the brown sugar mixture and toss to combine, then add the vanilla and cream and mix well.
Melt butter in a skillet, then add the apple mixture and cook until the apples have softened and the mixture thickens.
If the mixture still seems too thin, you can add a cornstarch and water slurry to help thicken it. I did not need a slurry.
Transfer the mixture to a bowl to cool completely.
You can make the filling in advance and refrigerate until you're ready to assemble the macarons.
Make the Coffee Buttercream
I used this Easy Coffee Buttercream recipe for the buttercream dam in the macarons. I include the step by step photos to make it in that recipe.
Assemble the Macarons
Pair up the macaron shells by size in order to closely match the top and bottom shell of each sandwiched cookie.
Transfer the coffee buttercream to a piping bag fitted with round or decorative piping tip. I used a Wilton #133 closed star tip.
Pipe a buttercream border on the flat side of each bottom shell. You may have to pipe a second ring of buttercream on top of the first to make it taller so more filling will fit.
Spoon the apple filling into the center of each shell.
Holding the top shell by the edges, carefully place the flat side on top of the filling, pressing down gently to adhere.
Repeat with the remaining pairs until all of the cookies have been assembled.
Storage
Macarons should be stored in an airtight container in the refrigerator for at least 24 hours before enjoying to mature and improve in texture. The apple filling will soften the shells.
Allow the cookies to come to room temperature before serving so the buttercream can soften.
Gluten Free Option
These cookies are naturally gluten free if you use a certified gluten free brand of oat flour. I like Bob's Red Mill brand of gluten free oat flour.
📖 Recipe
Nut Free Apple Macchiato Macarons
Ingredients
For the Macaron Shells
- 126 grams oat flour
- 126 grams powdered sugar
- 100 grams egg whites (at room temperature)
- ¼ teaspoon cream of tartar
- 90 grams sugar
- 1 teaspoon vanilla
- red food coloring gel
For the Apple Filling:
- 2 small apples (chopped small into about 2 cups)
- ¾ teaspoon lemon juice
- ¼ cup dark brown sugar
- ½ teaspoon cinnamon
- pinch nutmeg
- ⅛ teaspoon sea salt
- ¼ teaspoon vanilla
- 1 tablespoon heavy cream
- 1 tablespoon butter
- ½ teaspoon cornstarch (optional)
- 2 teaspoons water (optional)
For the Buttercream:
- 10 tablespoons butter (softened)
- 5 ounces powdered sugar
- 1 pinch table salt
- 1 tablespoon heavy cream
- 1½ teaspoons instant espresso powder
- ½ teaspoon vanilla extract
Instructions
Prepare the Batter
- Prepare a piping bag fitted with a large round tip or with the tip of the bag cut off. Set aside.
- Sift together the oat flour and powdered sugar in a small bowl. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed. Once the egg white are foamy, add the cream of tartar. Then, slowly add the granulated sugar, one spoonful at a time.
- Add the vanilla and food coloring, if using, and continue to beat until the meringue has formed stiff peaks.
- Remove the bowl from the mixer and carefully fold ⅓ of the flour mixture into the meringue. Then add the rest of the flour mixture. Continue folding and stirring until just before the figure 8 stage.
- Transfer the batter to the piping bag and pipe 1-inch circles onto the macaron mat or parchment with 1-inch circles drawn on the under side of the paper.
- Slam the tray on the counter several times to cause air bubbles to rise to the surface. Use a toothpick to pop any large bubbles and smooth batter over the hole.
- Allow the batter to sit for 40 minutes to dry at room temperature before baking. Meanwhile, preheat the oven to 300°F.
Bake the Macaron Shells
- Bake the macarons for 12-15 minutes, rotating once after 7 minutes.
- Remove the cookies from the oven and allow them to cool completely on the mat before removing.
Make the Filling:
- Sprinkle the apples with lemon juice.
- Combine dry ingredients in large bowl.
- Add the apples to the dry ingredients and toss to mix. Add the vanilla and cream and mix thoroughly. Set aside.
- Melt the butter in a skillet.
- Add the apple mixture and cook approximately 8-10 minutes, until the apples are soft and the liquid has turned golden and thickened.
- OPTIONAL: If the apple mixture appears thin, combine the cornstarch and water in a small bowl. Add to the apple mixture, stir and continue to cook for a few minutes until thickened.½ teaspoon cornstarch, 2 teaspoons water
- Cool the filling, either at room temperature or in the refrigerator, and use immediately or store in the fridge for up to a week.
Make the Buttercream:
- In a stand mixer fitted with whisk attachment, beat butter at medium high speed until smooth, about 20 seconds.
- Add powdered sugar and salt and beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
- Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl.
- In a small bowl, dissolve espresso powder in warmed heavy cream and vanilla. Add to mixer bowl and beat at medium speed until incorporated, 10 seconds.
- Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Assemble the Macarons
- Because the macarons will be sandwiched, pair up the shells by size. You want the top and bottom of the sandwich cookie to match as closely as possible.
- Add the buttercream to a piping bag fitted with a round or decorative piping tip.
- Pipe a buttercream border on the flat side of each bottom shell.
- Carefully spoon the cooled apple mixture into the center of the buttercream dam.
- Holding the top shell by the edges, gently place the flat side on top of the filling, pressing down slightly to adhere. Repeat with the remaining pairs. You may have leftover apple filling.
- Store the assembled cookies in an airtight container at room temperature or in the refrigerator for several days. If refrigerated, allow the cookies to come to room temperature before serving.
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