I headed out to Country Victoria for a couple of days over the ANZAC Day holiday. Bright was lovely as usual – bathed with its beautiful autumn leaves. I decided to bring some home as well as some wild apples that were growing on some of the trees. Kudos to my friend who went down to the riverbank to retrieve the biggest and prettiest one.
I decided to make some apple cinnamon macarons to match the palette. Recipe for filling below:
1 small apple, skinned and cubed (I chose Pink lady, you can choose whichever)
2 tbsp brown sugar
1 tsp cinnamon
2 tbsp water
Pot all ingredients in a pot and leave to stew for about 10-15 minutes or until soft. Puree in blender and use to fill macarons.