Apple macaronade
This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.
43 K 4/5 (2 reviews)
1 hour 15 min.
Easy
5.65 €
6 people
5 IngredientsLast modified on: December 27th 2020
For 6 people, you will need:
- 1
1 kg 500 g apple - 2
½ lemon - 3
200 g cream - 4
100 g caster sugar - 5
250 g macaronade mixture - Total weight: 2,115 grams
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Peel 1 kg 500 g apple, cut each one into quarters and remove the core.
Cut the quarters into small pieces, put in a bowl and drizzle with lemon juice.
Cut the quarters into small pieces, put in a bowl and drizzle with lemon juice.
Stage 2 - 3 min.
Stage 3 - 4 min.
Stage 4 - 1 min.
Pour this mixture over the apples.
Stage 5 - 5 min.
If not already made, prepare 250 g macaronade mixture.
Stage 6 - 2 min.
Scatter over the apples.
Stage 7 - 40 min.
Bake for 30 to 40 minutes.
Remarks
You can vary this with different fruit in season (pears, quinces...) or a mix of fruits.
If you don't have any macaronade, or the time to make it, add 3 oz (100 g) of ground almonds to the cream and sugar mixture.
If you don't have any macaronade, or the time to make it, add 3 oz (100 g) of ground almonds to the cream and sugar mixture.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 580 RDI=60 % | 200 RDI=30 % | 2,920 RDI=150 % | 12,240 RDI: 150 % |
| Per 100 g | 3 RDI=1 % | 30 RDI=3 % | 9 RDI=1 % | 140 RDI=7 % | 580 RDI: 7 % |
| Per person | 10 RDI=4 % | 100 RDI=9 % | 30 RDI=5 % | 490 RDI=20 % | 2,040 RDI: 20 % |
How much will it cost?
- For 6 people : 5.65 €
- Per person : 0.95 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apple
Like these other recipes: Invisible apple cake, Stewed apple (compote), Quince and apple compote, Autumn apple and plum crumble pie, Sweet pancake rolls from Brittany, ... See them all 57
Macaronade mixture
You can get more informations, or check-out other recipes which use it, for example: Pistachio cake, ... See them all 1
Cream
Like these other recipes: Crème brulée, Courgettes (zuchinis) , Hearty leek and sprout soup, Bounty-style tart for Alison, Crunchy verrines, ... See them all 118
Caster sugar
Like these other recipes: Passion fruit jellies, Pistachio confectioner's custard, Confectioner's custard (Crème pâtissière, or French pastry cream), Plain cake, Tarte Normande, ... See them all 363
Other recipes you may also like
Cassoulet-style shepherd's pie.
You may well have come across hachis parmentier, the French version of shepherd's pie. Here's a variation using puréed haricot beans, inspired by another classic French dish: cassoulet. June 3rd 202053 K 55 min.
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example. April 14th 202182 K1 50 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017777 K 313.8 40 min.
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid. September 7th 2018292 K3.9 4 hours 35 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.72 M 304.0 7 days 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.