Sweet Spot

Finesse Pastries founder Chelsey Erickson dishes on her apple pie a la mode macaron recipe


After growing up baking with her father and later running successful operations at her first shop in Manchester, New Hampshire, and Boston Public Market, Finesse Pastries founder Chelsey Erickson took another step in September, opening a brick-and-mortar in Somerville. “I registered the name Finesse Pastries when I was in high school,” Erickson says. “[I knew] right after I graduated from culinary school I would open.” A youthful take on the classic French patisserie, Finesse specializes in macarons, offering variations such as black sesame and birthday cake for guests to nibble on at the new spot’s cozy tables. “I love the endless flavor possibilities, from classic to unconventional,” Erickson says. “It’s the perfect creative outlet.” We tapped the macaron maven for her apple pie a la mode recipe, which she recommends pairing with Finesse’s hot chocolate—a signature mix of dark chocolate, coriander and vanilla—to satisfy your sweet tooth this autumn.

Apple pie a la mode macarons

YIELD: 35 cookies

8 ounces powdered sugar
8 ounces almond flour
5 egg whites
5 ounces sugar
Food coloring (optional)
Vanilla ganache (recipe below)
Apple pie filling (recipe below)

PREPARATION: Using a sieve, sift the powdered sugar and almond flour together. In a separate bowl, whip the egg whites until soft peaks form. Gradually add the sugar and food coloring (optional) to the egg whites. Whip the egg white mixture for an additional two minutes until the sugar is dissolved. Fold the egg white mixture into the dry ingredients until combined. The batter should be loose.

> Pipe 1-inch circles onto a baking sheet lined with parchment paper, then let rest for 30 minutes or until a crust forms. Bake at 275 degrees for 5 minutes, then rotate the pan and bake for 5 more minutes. Let cool.

> Pipe or spoon vanilla ganache around the outer edge of the underside of one shell, and pipe or spoon the apple pie filling onto the center of the shell. Place another shell on top and set in the refrigerator. 

Vanilla Ganache
5 ounces white chocolate
2 1/2 ounces heavy cream
1 vanilla bean

Melt white chocolate over a double boiler, mix until completely melted and then remove from heat. Cut the vanilla bean lengthwise and scrape out the seeds into a pan. Add heavy cream to the pan and then bring to a boil. Pour the cream mixture over the melted white chocolate and then whisk together. Set the mixture in the refrigerator for 3-4 hours or until set.

Apple Pie Filling
2-3 green apples
1 tablespoon unsalted butter
3 tablespoons sugar
1 tablespoon cinnamon

Peel and core the green apples. Melt the butter in a pan and add the apples, cinnamon and sugar. Cook until the apples are soft. Place the cooked apples in a blender and blend until smooth. Let cool.

Related Articles

Comments are closed.