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Cinnamon macarons
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Traditional French macarons are lent a glorious twist here by Galton Blackiston with the addition of cinnamon. The macarons need to sit at room temperature for an hour before serving so make sure you start the recipe in plenty of time.
First published in 2015
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Ingredients
Metric
Imperial
Cinnamon macarons
- 175g of icing sugar
- 75g of ground almonds
- 2 egg whites
- 1/2 tsp vanilla extract
- 25g of caster sugar
- 1 pinch of ground cinnamon
Filling
- 100ml of double cream
- 25g of unsalted butter
- 1 pinch of ground cinnamon
SAVE RECIPE
Equipment
- Piping bag 1-2cm nozzle
Method
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
First published in 2015
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