Cinnamon Roll Macarons: A Sweet Fusion of Classics

Introduction:

Cinnamon rolls and macarons, both adored in the world of confections, come together in this delightful treat, the Cinnamon Roll Macaron. Imagine the sweet warmth of cinnamon paired with the delicate crunch of a macaron shell, filled with a creamy vanilla frosting. These are not just cookies; they’re an experience!

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes (+2 hours resting time)

Ingredients:

For the Macaron Shells:

• 1 cup powdered sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

For the Filling:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Directions:

1. Begin by preheating your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a food processor, blend the powdered sugar, almond flour, and 1/2 teaspoon of cinnamon until fine. Sift the mixture into a large bowl, discarding any large pieces.
3. In a separate bowl, beat the egg whites using an electric mixer until they form soft peaks. Gradually add the granulated sugar, continuing to beat until the mixture is glossy and forms stiff peaks.
4. Gently fold the dry ingredients into the egg white mixture, taking care not to deflate the meringue. Mix until the batter flows like lava and you can form a figure-eight without the batter breaking.
5. Transfer the batter to a piping bag fitted with a round nozzle. Pipe small circles onto the prepared baking sheets, tapping them lightly to release any air bubbles.
6. Allow the piped macarons to rest at room temperature for about 1-2 hours, or until they form a skin and are no longer sticky to the touch.
7. Once rested, bake in the preheated oven for about 12-15 minutes, ensuring they don’t brown. Remove from the oven and let them cool completely on the baking sheets.
8. For the filling, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and 1/2 teaspoon of cinnamon. Beat until smooth and fluffy.
9. Match up macaron shells in pairs by size. Pipe or spread the filling onto one half and sandwich with the other half.

Notes:

• Macarons are known to be temperamental. Ensure all equipment is grease-free, and consider investing in an oven thermometer to get the temperature just right.
• Aging your egg whites (separating them and letting them sit in the fridge for a day) can improve the texture of your macarons.

FAQ:

1. Why are my macarons cracking on top?
   • This can result from not allowing the piped macarons to rest and form a skin before baking.
2. Can I freeze these macarons?
   • Absolutely! Store them in an airtight container, separating layers with parchment paper. They can be frozen for up to 3 months.
3. What other fillings can I use?
   • Experiment with cream cheese filling or even a caramel filling to further amplify the cinnamon roll experience!