Start by gathering all your ingredients. Measure everything precisely and set aside.

Sift together the almond flour, powdered sugar, and salt in a bowl. Discard any large pieces of almond flour or sugar lumps.

In a separate large bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form (about 5 minutes).

Once the meringue has reached stiff peaks, beat in the vanilla extract and vanilla bean paste.

Using a rubber spatula, gently fold one-third of the almond flour mixture into the meringue. Continue folding in thirds until just combined. Be careful not to over-mix.

Line two baking trays with parchment paper or Silpat liners. Fit a piping bag with a round tip and pipe the batter into ~¾-inch (≈2 cm) circles spaced about 1 inch (≈2.5 cm) apart. Tap the trays gently on the countertop to release air bubbles.

Allow the piped macarons to sit at room temperature for 30 to 60 minutes until they form a dry skin on top.

Preheat your oven to 150 °C (300 °F). Bake the macarons one tray at a time for 10 to 15 minutes, until they puff up and the edges begin to turn light golden.

Once baked, let the macarons cool completely on the baking tray before carefully removing them.

In a large bowl, beat the unsalted butter, powdered sugar, salt, vanilla extract, and milk together until the mixture is light and fluffy. Adjust the milk quantity as needed for consistency.

Pair the macaron shells of similar sizes. Pipe a ring of buttercream onto the bottom shell and add about ½ teaspoon of the apple pie filling. Sandwich with the top shell.

Place the assembled macarons on a wire rack. Melt the white candy melting wafers until smooth, then drizzle over the tops of the macarons. Sprinkle crushed cinnamon graham crackers for an extra touch.

Let the candy decoration set completely before serving or storing.