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Cinnamon Roll Macarons

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Delicate French macarons infused with the cozy, spiced flavor of cinnamon rolls and filled with a luscious cream cheese frosting.

Ingredients

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  • For the Macaron Shells:
  • 150 g powdered sugar
  • 150 g almond flour
  • 10 g cocoa powder (optional)
  • 5 g ground cinnamon
  • 150 g granulated sugar
  • 5 g egg white powder (optional)
  • 150 g egg whites (aged, room temperature)
  • Brown food coloring (gel or powdered)
  • For the Cinnamon Cream Cheese Frosting:
  • 113 g (1/2 cup) cream cheese, softened
  • 57 g (1/4 cup) unsalted butter, softened
  • 240 g (2 cups) powdered sugar, sifted
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Prepare your equipment: Have all ingredients measured. Fit a large piping bag with a 1/4-inch round tip. Set aside two additional piping bags without the ends cut.
  2. Line two baking sheets with parchment paper or silicone mats.
  3. Sift together the powdered sugar, almond flour, cocoa powder (if using), and cinnamon. Set aside.
  4. Combine granulated sugar and egg white powder (if using) in a heatproof bowl.
  5. Add egg whites to the sugar mixture in the bowl.
  6. Place the bowl over a pan of barely simmering water, ensuring the bowl's bottom does not touch the water.
  7. Whisk the egg white mixture constantly until frothy and the sugar is completely dissolved (test by rubbing a small amount between your fingers – no grittiness should remain).
  8. Transfer the warm egg white mixture to the bowl of a stand mixer.
  9. Whisk on low speed for 30 seconds, then gradually increase to medium speed.
  10. Continue whisking on medium for 1-2 minutes until the mixture is white and fluffy.
  11. Increase speed to high (or medium-high) and whisk for several minutes until stiff, glossy peaks form. The meringue should stand straight up when the whisk is lifted.
  12. Pour the sifted dry ingredients into the stiff meringue.
  13. Gently fold the dry ingredients into the meringue using a spatula, forming a letter J motion, until just combined and no dry streaks remain.
  14. Divide the batter into two separate bowls: approximately 2/3 for white batter and 1/3 for brown batter.
  15. Cover the brown batter bowl while working with the white batter.
  16. Continue gently folding the white batter until it reaches the proper macaron consistency (flows slowly and continuously off the spatula, forming a figure 8 without breaking).
  17. Transfer the white batter to one of the prepared piping bags without a cut end. Secure the top with a tie and set aside.
  18. Uncover the brown batter. Add brown food coloring.
  19. Continue gently folding the brown batter until it reaches the proper macaron consistency.
  20. Transfer the brown batter to the second prepared piping bag without a cut end. Secure the top with a tie.
  21. Snip the ends of both the white and brown batter piping bags.
  22. Place the large piping bag (fitted with the round tip) into a cup to hold it open.
  23. Carefully insert both the white and brown batter piping bags into the large piping bag.
  24. Position the piping bag over the center of your macaron template circles.
  25. Apply gentle, even pressure to pipe the batter, making a circular motion to create a swirl. Aim for shells about 1.25 inches in diameter.
  26. Once all shells are piped, firmly bang the baking trays against the counter 2-3 times to release air bubbles.
  27. Use a toothpick to pop any remaining air bubbles on the surface of the shells.
  28. Let the piped macaron shells rest at room temperature for 20-40 minutes (or longer in humid conditions) until a dry skin forms. They are ready when you can gently touch a shell without it sticking to your finger.
  29. Preheat your oven to 300°F (150°C).
  30. Bake one tray at a time for 15 to 20 minutes.
  31. Rotate the tray halfway through baking (after about 5 minutes).
  32. Macarons are done when they have developed "feet" and do not jiggle when gently moved.
  33. Remove from oven and let cool completely on the baking sheet before handling.
  34. For the Cinnamon Cream Cheese Frosting:
  35. Sift powdered sugar with cinnamon. Set aside.
  36. Cream softened cream cheese and butter together in an electric mixer for about 2 minutes until light and fluffy.
  37. With the mixer off, add the sifted powdered sugar and cinnamon mixture to the bowl.
  38. Turn the mixer on low speed to incorporate the dry ingredients.
  39. Once no dry streaks remain, increase mixer speed to medium-high and beat for 1 minute until fluffy.
  40. Add vanilla extract and mix until just combined.
  41. Keep the frosting covered until ready to use.
  42. To Assemble:
  43. Place the cooled frosting into a piping bag fitted with your tip of choice (a round tip works well).
  44. Pipe a dollop of frosting onto the flat side of one macaron shell.
  45. Top with another macaron shell to form a sandwich.
  46. Allow the assembled macarons to mature in an airtight container in the refrigerator overnight before serving for best texture.

Notes

Always use a kitchen scale for precise measurements in macaron baking.
Macarons need to cool completely on the tray before removal to prevent breakage.
For best results, allow macarons to mature overnight in the fridge after filling.
Gel food coloring is essential; liquid coloring adds too much moisture.

Find it online: https://sweetcraftrecipes.com/cinnamon-roll-macarons/