Description
Delight in the sweet fusion of classic French macarons with the warm flavors of cinnamon rolls. These Cinnamon Roll Macarons feature crisp almond meringue shells dusted with cinnamon and are filled with a luscious cinnamon buttercream and cream cheese drizzle, making for a perfect elegant dessert that’s both visually appealing and irresistibly tasty.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups powdered sugar
- 1 cup almond flour
- Ground cinnamon, to taste (approximately 1 teaspoon)
Meringue
- 3 large egg whites
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Filling and Drizzle
- ½ cup unsalted butter, softened
- Powdered sugar, approximately ½ cup for buttercream
- Ground cinnamon, about 1 teaspoon for buttercream
- 1 teaspoon vanilla extract for buttercream
- 2 ounces cream cheese, softened
- 1-2 tablespoons heavy cream (optional, for desired buttercream consistency)
Instructions
- Preheat the Oven: Set your oven to 300°F (150°C) and prepare your baking sheets by lining them with parchment paper to ensure the macarons don’t stick.
- Blend Dry Ingredients: In a food processor, combine almond flour, powdered sugar, and ground cinnamon. Blend until very fine, then sift the mixture to remove any lumps, ensuring a smooth macaron batter.
- Whip Egg Whites: Beat the egg whites until they become foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form, then mix in the vanilla extract to flavor the meringue.
- Fold Dry Ingredients into Meringue: Carefully fold the almond flour mixture into the whipped egg whites. The batter should become glossy and flow like lava when lifted with a spatula, indicating the perfect consistency.
- Pipe and Rest: Using a piping bag, pipe small rounds onto the prepared baking sheets. Allow the shells to rest at room temperature for 30 to 45 minutes until a skin forms on the surface to prevent cracking during baking.
- Bake the Shells: Place the baking sheets into the oven and bake for 15 to 18 minutes. The macarons are done when they easily lift from the parchment paper without sticking.
- Prepare Buttercream Filling: Beat softened butter with powdered sugar, ground cinnamon, and vanilla extract until smooth and creamy. Optionally, add heavy cream a tablespoon at a time to achieve your preferred consistency.
- Assemble Macarons: Match macaron shells by size and sandwich them with a generous amount of cinnamon buttercream. Drizzle or pipe the softened cream cheese over or around the assembled macarons for an added rich creaminess and authentic cinnamon roll flavor.
Notes
- Resting the piped shells before baking is crucial for forming the characteristic macaron skin and preventing cracks.
- Use room temperature ingredients, especially the butter and cream cheese, for easier mixing and better texture.
- Feel free to adjust the amount of cinnamon in both the shells and filling to suit your taste preference.
- If you don’t have a food processor, you can manually sift and mix the dry ingredients but ensure they’re thoroughly combined and lump-free.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days to maintain freshness.
