1-Prepare the apple pie filling: peeling and dicing the apples, then cooking them with butter and cinnamon over medium heat for 10 to 15 minutes until they soften. Once softened, stir in the salted caramel and cook for another 1 to 2 minutes until the mixture thickens, then let it cool and chill in the fridge.

2-For the macarons, sift the almond flour and powdered sugar together to remove any lumps. Whisk the egg whites with cream of tartar until foamy, gradually add the granulated sugar until soft peaks form, then mix in the gel food coloring and whisk to stiff peaks. Fold the dry ingredients into the meringue until the batter flows like lava, pipe it into 1-inch rounds on a lined baking sheet, tap to remove air bubbles, and let it rest for 30 to 40 minutes until a dry skin forms. Bake at 300°F (150°C) for 13 to 15 minutes, then cool completely.

3-For the caramel buttercream, cream the unsalted butter and powdered sugar until smooth, add the salted caramel, and beat until light and fluffy.

4-To assemble, pipe the buttercream around the edge of one macaron shell, add a small amount of the apple filling in the center, and top with another shell.

5-Finally, let the assembled macarons mature in the fridge for 12 to 24 hours before serving for the flavors to blend perfectly.