Weigh out the ingredients
I
For the shells, you'll need powdered sugar, almond flour, sugar, vanilla, egg whites, and cinnamon.
Weigh out the ingredients
II
For the buttercream, you'll need butter, apple butter, vanilla, sugar, water, and egg yolks.
In a medium bowl, sift the almond flour, powdered confectioners' sugar, and 3 teaspoon cinnamon twice.
Sift the dry ingredients
III
Heat the egg whites and sugar in a bowl over a pot of boiling water and bring to 120 degrees F. Move mixture to the bowl of a standard mixer and whip until stiff peaks form, then add vanilla bean paste.
Make the meringue
IV
Fold in ⅓ of the dry ingredients to the meringue. Add the remainder of the dry ingredients, folding with the same gentle method. The mixture is ready when you can draw several figure eights without the batter breaking.
Fold in dry ingredients
V
Transfer the mixture to a piping bag with a small round piping tip. Pipe perpendicular to fill in each circle on the template. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles.
Pipe the batter
VI
Sprinkle cinnamon on top of each, if desired. Let the macarons rest for about 30-40 minutes, or until they are dry and no longer sticky when you touch them. Meanwhile, preheat the oven to 300 degrees F.
Rest
VII
Bake the macarons for about 12-14 minutes. Allow to cool completely before removing them from the baking sheet.
Bake & cool
VIII
Make the French buttercream, then add the apple butter and vanilla bean paste (or pure vanilla extract). Continue mixing on low speed until the buttercream is completely smooth.
Make the buttercream
IX
Transfer the buttercream to a piping bag fitted with a small round tip. Pair the macarons up and pipe the buttercream onto the bottom shell. Place the paired shell on top, pressing down slightly to ensure they stick together. Place in the fridge until ready to serve.
Assemble
X