Servings: About 30 filled macarons.
Cinnamon roll macarons. Potentially the first (if not, one of the first) of its kind, and my personal favorite macaron. The cinnamon flavored shells combined with a slightly sweet cream cheese buttercream filling makes this the perfect little treat for when you want cinnamon rolls and macarons at the same time… And for me, that desire is quite often. I added a little swirly design to the tops of these macs and I have included instructions on how to do that– it’s easier thank you think. Hope you enjoy!
For the cookie:
100 g (three large) / egg whites at room temperature
1/4 tsp / cream of tartar
90 g (about 1/2 cup) / granulated sugar
1 tsp / vanilla extract
140 g (1.5 cups) / almond flour
120 g (a little less than 1 cup) / powdered sugar
1.5 tsp / ground cinnamon
Brown gel food coloring for piping bag (if you want swirls)
For the Cream Cheese Filling:
2 oz / cream cheese, softened
2 tbsp / unsalted butter, softened
1/4 tsp / vanilla extract
110-130 g / powdered sugar-more if frosting is too thin, less if too thick
For the cookie:
- Sift together almond flour, powdered sugar and ground cinnamon 2 times into a large bowl and set aside.
- Clean mixing bowl and whisk attachment of your stand mixer with white vinegar to make sure there are no trace fats on either-if you skip this step, your meringue may not form. Add room temperature egg whites to the bowl and whisk on medium until it becomes foamy. Right when it starts to bubble and foam, add cream of tartar. Whisk on medium-high and gradually add the granulated sugar in while whisking. (Do this VERY slowly to make sure you do not deflate your meringue). Turn up the mixer on the highest setting. When they reach soft peaks, add in the vanilla, and then continue to whisk on the highest setting until stiff peaks have formed.
- Take the meringue off the mixer and gently fold in the dry ingredient mixture. Start with only half, then after that is fully incorporated, gently fold in the rest. Continue to mix in a folding motion until the consistency of the batter resembles “flowing lava” or very wet sand. You should be able to make a figure 8 with the batter before it breaks off. Once you reach this consistency, STOP folding.
**If these directions confuse you, watch this video!
- Take a paintbrush or anything that resembles one, and the brown gel food coloring. Dip the brush into the food coloring, and then starting at the end of the piping bag closest to the tip, paint a line of the food coloring upwards. Do this all around your piping bag- I made 5 lines in mine. Set piping bag in a large glass, with the tip pointing up, creating a blockage to prevent batter from directly touching it. Have the excess sides of the bag folded over the rim of the glass for easily placing batter into it.
Piping and baking the cookies:
- Scoop batter into piping bag.
- Place a silicone mat or parchment paper on an upside down baking sheet. If using parchment paper, make sure to “glue” all corners down to the baking sheet with macaron batter to prevent sliding.
- Pipe out dollops of batter that are about 1 inch diameter. *Do not pipe in a circle, instead, have your piping bag perpendicular to your surface and pipe in the center WITHOUT moving the bag until the 1 inch dollop forms. To further create that swirly effect, use your piping tip to make a swirl on the top at the end of piping the cookie. Repeat until all batter is used.
- Pick up the baking sheet, and drop it onto the counter to bring any air bubbles in the cookies to the surface. Do this about 4 times, rotating the pan each time. This is optional, but go in with a toothpick and pop and smooth out any visible air bubble to make a smooth surface. Once you’re done popping, let macarons sit out for 30-40 minutes, or until you can touch the tops of them and no batter comes off.
- During the last 10 minutes of resting, preheat oven to 300°F. Bake one sheet at a time for 16-17 minutes. You will know when they’re fully cooked when the “feet” or little ridges form and when you touch them, they do not move on their feet. Repeat with your other baking sheet, and let both cool completely before taking them off. They should peel right off when fully cooled.
Cream Cheese Buttercream Filling:
- With your mixing bowl and paddle attachment, beat together cream cheese and butter until fluffy and light. *If you see clumps of butter that will not beat away, your butter was too cold. To fix this, microwave mixture on 30 second intervals until the butter has melted and mixture is smooth. Beat again until fluffy.
- Add in the vanilla extract and powdered sugar a little at a time. Adjust the amount of powdered sugar to change consistency and/or sweetness. I liked a slight sweetness with the texture being a little on the thin side.
- Cover with plastic wrap and let harden in the fridge until it becomes more firm, but still pipe-able. After chilling, transfer to a clean piping bag, fitted with the same tip you used for the cookie.
- Match up your shells before piping, and then turn one side over. Fill the center with buttercream, leaving a bit of room around the sides for when you push them together. Repeat until they are all filled.
- Put the assembled macarons in an airtight container, then place it in the fridge to mature. You want to let it sit in there for 12-24 hours before eating to get the best texture and taste of the cookies, but if you want to eat them straight away GO FOR IT!!
*They last for about 5 days in that container in the fridge.
* Alternatively, you can freeze them after the 12-24 hours of maturation, where they’ll keep for about a month. Before consuming, let sit at room temperature for about 30-45 minutes.