Go Back
Print Recipe

Pie macarons

Macarons with pie filling, cookie crumble, and cookie flavored buttercream
Course: Dessert
Cuisine: American, French
Keyword: cookie, macaron, pie

Equipment

  • mixer with whisk attachment
  • kitchen scale
  • oven thermometer
  • aluminum baking pans
  • macaron mats
  • bowls
  • spatula
  • piping bags
  • #12 piping tip

Ingredients

Macaron Shells

  • recipe card follows

Pie filling

  • canned fruit pie filling of choice, I chose cherry, blueberry, and apple

Cookie Crumble

  • 1 cup oats
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1/4 cup unsalted butter, softened

Small batch Cookie Flavored Buttercream

  • 1/4 cup unsalted butter, softened
  • 1 cup confectioners sugar
  • 1/3 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 tsp heavy cream

Instructions

To make the cookie crumble

  • Preheat the oven to 375 degrees and line a baking sheet with parchment. I used a 1/4 sheet pan.
  • Add the oats to your food processor or high speed blender and blitz until it looks like oat flour.
  • Add the rest of the ingredients and blitz until it clumps up.
  • Distribute the mixture evenly over the tray. It will spread in the oven. Bake at 375 for 8-10 minutes or until golden brown.
  • Let it cool completely then chop it up into small pieces that will fit into your macarons.
  • Store in an airtight container until ready to use.

To make the buttercream

  • Add the softened butter to a medium bowl and beat it with a whisk until smooth.
  • Add your sugars and salt and combine with a spatula.
  • Add the vanilla and cream and combine until smooth.

To Assemble

  • Empty the pie filling into a bowl. If needed (depending on the fruit chosen) chop the fruit into smaller pieces. For example apples will need to be chopped, cherries will likely need to be halved. Blueberries we're fine as is.
  • Bag the buttercream into a piping bag and snip the end or use piping tip #12.
  • Pair up macaron shells so they have even tops and bottoms.
  • Pipe a buttercream ring around the outside of the shell. The ring should be tall enough to hold in the filling and seal the cookies.
  • Scoop in a small piece of pie filling.
  • Add some crumbles on top of the filling, avoiding large pieces.
  • You may want to dimple the bottom of the shell that will go on top by gently pushing in the bottom of the shell to make more room for filling.
  • Place the top cookie on and make sure the buttercream seals the cookie closed.
  • Store in an airtight container in the fridge until ready to serve.