Honey-Cinnamon Macarons
Honey-cinnamon macarons combine the classic French macaron shell with the spicy flavors of honey and cinnamon. The white chocolate filling is rich and creamy, creating a truly special and tempting dessert. These macarons are a perfect choice for winter and holiday occasions.
Ingredients for this recipe
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Preparation Steps
1
Prepare the honey-cinnamon filling: combine the cinnamon and honey with the heavy cream and set aside.
2
Sift the almond flour and powdered sugar into a bowl to remove any lumps.
3
Beat the egg whites until stiff peaks form. Gradually add the granulated sugar, continuing to beat until the meringue is firm and glossy.
4
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to maintain the airiness.
5
Transfer the batter to a piping bag and pipe small, even circles onto a baking sheet lined with parchment paper.
6
Let the piped macarons rest for 30 minutes to allow a skin to form on top before baking.
7
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
8
Melt the white chocolate, then stir in the honey-cinnamon cream until smooth and creamy.
9
Once the filling is smooth, refrigerate it for 10-15 minutes to firm up slightly.
10
When the macarons have cooled, spoon the creamy honey-cinnamon filling onto one half and top with the other half.
11
Refrigerate the assembled macarons for at least 1-2 hours to allow the flavors to meld.
