Recipes in the world of Flavilo

Cinnamon rum macarons served

Cinnamon Rum Macarons

The history of macarons dates back to France, where they first appeared in the 18th century. Since then, they have become one of the world's most popular desserts. This cinnamon-rum version adds an exciting twist to the classic recipe and infuses the macarons with a spicy, slightly alcoholic flavor. The combination of rum and cinnamon gives the cookies a warm, spicy feel, making them especially recommended in the colder months.

Prep Time 20 min
Preparation 15 min
Total 35 min
250 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 150 g Almond Flour
⭕ 150 g Powdered Sugar
⭕ 3 Egg Whites
⭕ 50 g Sugar
⭕ 1 tsp Cinnamon
⭕ 20 ml Rum
⭕ 100 g Butter
⭕ 50 ml Heavy Cream
⭕ 50 g Brown Sugar

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    Preparation Steps

    1

    Prepare the ingredients: combine the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the sugar until you have a glossy meringue.

    2

    Gradually fold the almond flour mixture and cinnamon into the meringue. Be careful not to overmix; the batter should be smooth and flowing, but not too runny.

    3

    Pipe small rounds of batter onto a baking sheet lined with parchment paper. Let them rest for 20-30 minutes, allowing a skin to form on the surface.

    4

    Bake in a preheated oven at 300°F (150°C) for 12-15 minutes, until the tops are slightly crisp, but the insides remain soft.

    5

    While the macarons are baking, prepare the rum buttercream: cream together the butter and brown sugar, then add the heavy cream and rum. Beat until the frosting is smooth and creamy.

    6

    Once the macarons have cooled, place a spoonful of buttercream on one macaron half, then top with another macaron half to form a sandwich.

    7

    Serve the macarons on a pretty plate and let the buttercream set slightly. Enjoy!