Date and Cinnamon Macarons
Date and cinnamon macarons combine the classic French macaron shell with the sweetness of dates, complemented by the aromatic, spicy notes of cinnamon. The white chocolate filling is rich and creamy, making for a truly special and delectable dessert. These macarons are a perfect choice for autumn and winter holidays.
Ingredients for this recipe
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Preparation Steps
1
Prepare the date and cinnamon filling: purée the dates and mix the cinnamon with the heavy cream.
2
Sift the almond flour and powdered sugar into a bowl to remove any lumps.
3
Beat the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm with glossy, stiff peaks.
4
Gently fold the almond flour and powdered sugar into the egg whites. Do not overmix to maintain the airy texture.
5
Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest for 30 minutes to allow a skin to form on top before baking.
7
Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely.
8
Melt the white chocolate and stir in the date and cinnamon-infused cream until smooth and creamy.
9
Once the filling is smooth, refrigerate it for 10-15 minutes to firm up slightly.
10
Once the macarons have cooled, pipe the creamy date and cinnamon filling onto one half of each macaron, then top with the other half.
11
Refrigerate the assembled macarons for at least 1-2 hours to allow the flavors to meld.
