Cinnamon Macarons
These Cinnamon Macarons are made without food coloring. Color and flavor come from cinnamon. Macarons filled with cinnamon ganache will be perfect not only for fall but all year round.
Servings: 24 macarons
Calories: 173kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 pastry bag
- 1 round pipping tip
- 1 Fine mesh sieve
- 1 medium mixing bowl
- 1 saucepan
Ingredients
Cinnamon Ganache
- 300 g white chocolate
- 150 g heavy cream
- 15 g glucose syrup
- 5 g cinnamon powder
- 28 g unsalted buter
Cinnamon Macarons
- 100 g egg whites room temperature
- 105 g white granulated sugar
- 140 g almond flour
- 125 g powdered sugar
- 5 g ground cinnamon
Instructions
How to Make Cinnamon Ganache
- In the saucepan, add heavy cream, glucose syrup, and cinnamon powder. Mix with a spatula or whisk.
- Over medium heat, bring the mixture to a boil, but do not boil.
- Melt chocolate in the microwave or using a double boiler.
- Add the hot heavy cream mixture into the melted chocolate in three parts, mixing with a spatula all the time. You have to mix fast and press down.
- Emulsify with an immersion blender. Add butter and emulsify again.
- Transfer ganache into a flat container and cover with plastic wrap "to contact".
- Refrigerate ganache for at least 4-6 hours, or overnight.
How to Make Cinnamon Macarons
- Line two baking sheet pans with a baking mat. Prepare a pastry bag with a round piping tip. I use Wilton 12.
- Add the egg whites to a clean, dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
- Meanwhile, in the other mixing bowl, sift together almond flour, powdered sugar, and ground cinnamon.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- Pair macaron shells of similar sizes before filling them.
How to Assemble Cinnamon Macarons
- Pair macaron shells into similar sizes and place them on the countertop.
- Transfer ganache into a pastry bag with a round tip.
- Pipe ganache on one flat side of the macaron shell, then sandwich with another shell. Press lightly, make sure there is no ganache coming out from the sides of the macarons. Repeat with the rest of the shells.
- Place filled macarons into the airtight container and refrigerate. Macarons need to "mature" before you can enjoy them.
Video
Notes
Measure all ingredients correctly with the kitchen digital scale.
Use good-quality chocolate.
Do not overmix macaronage.
Nutrition
Serving: 1macaron | Calories: 173kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 12mg | Sodium: 28mg | Potassium: 51mg | Fiber: 1g | Sugar: 18g | Vitamin A: 126IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.3mg
