Cinnamon Macarons
The history of macarons began in France and has since spread worldwide. The cinnamon version is a favorite during the autumn and winter months, as the warm flavor of cinnamon and the smooth creaminess of white chocolate create a perfect combination. These macarons are an ideal choice for those who love spiced desserts. Cinnamon macarons are best enjoyed after resting for one to two hours to allow the flavors to meld together.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture to remove any lumps.
3
In a mixing bowl, begin to whip the egg whites until they form soft peaks. Gradually add the granulated sugar and continue whipping until stiff, glossy peaks form.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, which can deflate the batter.
5
Transfer the batter to a piping bag fitted with a round tip. Pipe evenly sized circles onto a baking sheet lined with parchment paper.
6
Let the piped macarons rest at room temperature for 30-60 minutes, allowing a thin skin to form on the surface.
7
Preheat the oven to 300°F (150°C) (convection). Bake the macarons for 12-15 minutes. The bottoms should easily release from the parchment paper.
8
For the cinnamon filling, melt the white chocolate over a double boiler. Stir in the butter, heavy cream, and ground cinnamon.
9
Mix the cinnamon white chocolate ganache until smooth, then let it cool completely.
10
Fill the cooled macarons with the cinnamon ganache, then top with another macaron shell to create a sandwich.
11
Let the finished macarons rest for one to two hours to allow the flavors to meld.
