Description
Delightfully delicate Cinnamon Roll Macarons combine the airy texture of classic French macarons with the warm, comforting flavors of cinnamon rolls. These bite-sized treats feature crisp almond meringue shells filled with a rich cinnamon buttercream and a smooth cream cheese drizzle, perfect for a sophisticated dessert or special occasion.
Ingredients
Scale
Macaron Shells
- 1 ¾ cups powdered sugar
- 1 cup almond flour
- 3 large egg whites
- ¼ cup granulated sugar
- Ground cinnamon, to taste (approximately 1-2 teaspoons)
- 1 teaspoon vanilla extract
Cinnamon Buttercream Filling
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1-2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (to desired consistency)
Cream Cheese Drizzle
- 2 ounces cream cheese, softened
- 1-2 tablespoons powdered sugar (for sweetness, optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Blend and Sift Dry Ingredients: In a food processor, combine the almond flour, powdered sugar, and ground cinnamon. Pulse until the mixture is very fine, then sift to remove any lumps, ensuring smooth macaron shells.
- Whip Egg Whites: In a clean bowl, whip the egg whites until they become foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form. Stir in the vanilla extract gently.
- Fold Mixtures: Carefully fold the sifted almond flour mixture into the meringue. Use a silicone spatula to fold until the batter flows like lava, ensuring it is well combined but not overmixed.
- Pipe and Rest: Transfer the batter to a piping bag and pipe small rounds onto the prepared baking sheets. Allow them to rest at room temperature for 30 to 45 minutes until a skin forms on the surface.
- Bake: Bake the macarons in the preheated oven for 15-18 minutes or until the shells rise and lift easily from the parchment paper.
- Prepare Buttercream Filling: Beat the softened butter together with powdered sugar, ground cinnamon, and vanilla extract until smooth and creamy. Add heavy cream a little at a time to achieve your desired spreading consistency.
- Assemble Macarons: Once cooled, pair the macaron shells by size and pipe the cinnamon buttercream onto one shell. Sandwich it with the matching shell and drizzle the top with the cream cheese mixture for an added tangy sweetness and elegant presentation.
Notes
- Allow the piped shells to rest before baking; this step helps develop the characteristic “feet” on macarons.
- Use room temperature egg whites for better volume when whipping.
- Ensure the almond flour is finely ground and sifted to avoid gritty textures.
- Adjust the cinnamon quantity based on your preferred spice level.
- For best results, let assembled macarons age in the refrigerator for 24 hours before serving to allow flavors to meld.
- Bring macarons to room temperature before eating for optimal texture and flavor.
