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Cinnamon macarons

Cinnamon macarons

PT1H

1
Pre-heat oven to 130°C/Gas mark 1/2. Line a baking sheet with greaseproof paper. Sift the icing sugar and almonds together with the cinnamon into a bowl
  • 175g of icing sugar
  • 75g of ground almonds
  • 1 pinch of ground cinnamon
2
In another bowl whisk the egg whites to soft peaks, adding the vanilla then the caster sugar. Whisk until glossy and then fold in the almonds and sugar
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 25g of caster sugar
3
Transfer the mixture to a piping bag and pipe small rounds onto the baking sheet, around the size of walnuts
4
Allow 10 to 15 minutes to dry until the mounds have formed a slight 'skin' and then bake for 20 minutes. They should have shiny shells and the characteristic 'ridge' at the bottom of each
5
The cinnamon macarons are ready when you can lift them off the tray; they hold and are crisp on the outside but soft in the middle
6
Bring the cream to a boil in a saucepan. Remove from the heat and add the butter and cinnamon. Stir well. Allow to cool until thickened
  • 100ml of double cream
  • 25g of unsalted butter
  • 1 pinch of ground cinnamon
7
Using your thumb, carefully make a small opening on the flat side of one macaron shell. Place a teaspoon of filling over the opening. Cover with another shell and twist until filling is evenly spread
8
Serve in a bowl, dusting ground cinnamon over the top if you so wish

Ingredients

Metric

Imperial

  • Cinnamon macarons

  • Filling

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