Description
Delight in these elegant Cinnamon Roll Macarons, combining the delicate texture of classic French macarons with warm cinnamon and creamy buttercream frosting. Perfectly crisp on the outside and soft inside, these macarons offer a unique twist inspired by the beloved cinnamon roll flavor, ideal for special occasions or an indulgent treat.
Ingredients
Scale
Macaron Shells
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 1/4 cup granulated sugar
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
Cinnamon Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar (for frosting)
- 2 tablespoons milk
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sift dry ingredients: In a large bowl, sift together almond flour and powdered sugar to eliminate lumps and create a smooth macaron base.
- Beat egg whites with cream of tartar: In a separate mixing bowl, beat the egg whites along with cream of tartar until soft peaks form, which helps stabilize the meringue.
- Add granulated sugar: Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form, creating a glossy, firm meringue.
- Fold dry ingredients into meringue: Gently fold the almond flour mixture into the stiff egg whites, incorporating cinnamon and vanilla extract evenly without deflating the batter.
- Pipe and rest macarons: Pipe the macaron batter into small rounds onto the prepared baking sheet, then let them rest for 30 minutes to form a skin for better texture.
- Bake the macarons: Bake in the preheated oven for 15-20 minutes or until the characteristic ‘feet’ form at the base, signaling doneness.
- Cool the macarons: Allow the baked macarons to cool completely on the baking sheet before handling to prevent breakage.
- Prepare frosting: Beat softened butter with powdered sugar and milk until smooth and creamy, creating a rich cinnamon buttercream filling.
- Assemble macarons: Fill one macaron shell with frosting, then top with a second shell to form a sandwich. Repeat for all macarons.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Be gentle when folding the batter to avoid deflating your meringue, which affects texture.
- Resting macarons before baking is crucial to develop a skin that creates their signature smooth surface and feet.
- If desired, add a pinch of ground nutmeg or cloves to the batter for a deeper cinnamon roll flavor.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days to maintain freshness.
