Method

• 01
  Using a mixer, beat butter until light and fluffy. Gradually add sugar until incorporated and fold in caramel sauce and vanilla until smooth. Set aside.
• 02
  In a small bowl, stir to combine apple butter, cinnamon, and nutmeg. Set aside.
• 03
  Whisk egg whites until they begin to foam, about 1 minute. Slowly add in granulated sugar and continue to whip until stiff peaks form. The mixture should be thick and glossy; you should be able to hold the bowl upside down without the whites falling out.
• 04
  Add sifted sugar, almond meal, and food coloring to the mixture. Using a spatula, fold until it is well incorporated and has the consistency of molten lava.
• 05
  To test, scoop up a spoonful of batter and drop it back into the mixture; it should flatten and disappear into the batter in about 15 seconds or so. If it doesn’t, continue folding the mixture. It should take about 50-60 strokes for the batter to reach the right consistency.
• 06
  Transfer the mixture to a piping bag fitted with a large round tip, and pipe small rounds onto a baking sheet lined with parchment paper. The rounds should be no larger than 2 inches in diameter with at least 1/2 inch of space between.
• 07
  Gently tap the bottom of each sheet on the work surface to release trapped air, then let the macarons dry on the counter for about 30 minutes until a skin is formed on the surface (the batter shouldn’t stick to your hand when you touch it).
• 08
  Place the macarons in a 350 degrees F oven and bake for about 10-12 minutes until the shells harden. Let cool completely on the baking sheets.
• 09
  To assemble: Match the macaron shells in pairs. Pipe buttercream on the flat side of a macaron shell and drop a spoonful of apple filling in the center, then sandwich together with a matching macaron shell. Repeat with the remaining macarons.