Cinnamon Roll Macarons: A French Pastry With A Twist
Ingredients
For the Macaron Shells
Ingredients:
For the Macaron Shells:
– 1 cup (120 grams) almond flour, finely ground
– 1 cup (120 grams) powdered sugar
– 1/4 cup (30 grams) granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– three large egg whites, room temperature
– half teaspoon cream of tartar
– 1/4 teaspoon vanilla extract
– Food coloring (optional)
1 cup almond flour, finely ground
This recipe requires 1 cup of finely floor almond flour, which is a key ingredient in macarons.
1 cup powdered sugar
1 cup powdered sugar, sifted
This is the amount of powdered sugar wanted for the recipe.
2 large egg whites, at room temperature
Ingredients:
2 giant egg whites, at room temperature
1/4 teaspoon salt
Ingredients:
1/4 teaspoon of salt
1 teaspoon cinnamon
Cinnamon is a typical baking ingredient that is produced from the dried bark of the cinnamon tree. It has a heat, sweet taste and aroma, and is usually used in desserts and pastries.
For this recipe, you’ll need 1 teaspoon of floor Easy cinnamon roll. This may be discovered within the spice aisle of most grocery shops.
Once you’ve all of your components, you can begin making the cinnamon roll macarons.
Food coloring (optional)
Ingredients
For the macaron shells:
- 1 cup almond flour
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 giant egg whites
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
For the cinnamon roll filling:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans (optional)
For the Cinnamon Roll Filling
2 tablespoons ground cinnamon
2 tablespoons flour
2 cups brown sugar
1/2 cup (1 stick) unsalted butter, melted
1 giant egg
1/2 cup unsalted butter, softened
Ingredients:
Unsalted butter, softened: 1/2 cup
1/2 cup brown sugar
Brown sugar, a sweetener with a molasses-like flavor, is produced by partially refining uncooked cane sugar. It has a rough texture and contains more moisture than white sugar, making it less vulnerable to clumping and perfect for applications where a moist texture is desired.
In the context of cinnamon roll macarons, brown sugar plays a key role in imparting a particular caramelized taste and contributing to their chewy texture. It is used in combination with granulated sugar to realize a balanced sweetness and prevent the shells from becoming excessively crispy.
When incorporating brown sugar into the macaronage course of, it is important to ensure that it’s finely floor to avoid any graininess in the last product. It must be sifted along with almond flour and powdered sugar earlier than being progressively folded into the meringue mixture.
The amount of brown sugar used in cinnamon roll macarons can range depending on the desired stage of sweetness and chewiness. A common ratio is to make use of 1/2 cup of brown sugar per 1 cup of granulated sugar.
1 teaspoon ground cinnamon
1 teaspoon floor cinnamon is a typical spice used in baking. It has a warm, candy flavor barely spicy.
In this recipe, floor cinnamon is added to the macaron batter to give it a delicate cinnamon taste.
It is important to use floor cinnamon for this recipe, as complete cinnamon sticks would not incorporate nicely into the batter.
Ground cinnamon could be discovered within the spice aisle of most grocery shops.
1/4 cup chopped walnuts (optional)
Walnuts are an optionally available ingredient in this recipe. They add a nutty flavor and a bit of crunch to the macarons.
To chop the walnuts, you can use a pointy knife or a meals processor. If you are using a knife, be certain to chop the walnuts finely in order that they are evenly distributed all through the macarons.
Once the walnuts are chopped, you presumably can add them to the macaron batter. Be positive to fold them in gently in order that you do not overmix the batter.
The macarons can be baked with or with out the walnuts. If you select to bake them with out the walnuts, simply omit them from the recipe.
Instructions
To Make the Macaron Shells
Macaron Shells are the fragile and airy outer layer of a macaron, a classic French pastry. To obtain the right macaron shells, observe these detailed directions:
1. Ingredients:
• 200 grams almond flour (finely floor and sifted)
• 200 grams powdered sugar (sifted)
• a hundred and ten grams egg whites (at room temperature)
• Pinch of salt
• 50 grams granulated sugar
• Food coloring (optional, for desired color)
• Icing sugar (for dusting)
2. Preparing the batter:
• Preheat oven to 325 degrees Fahrenheit (163 levels Celsius). Line a baking sheet with parchment paper.
• In a big bowl, whisk collectively almond flour and powdered sugar till properly mixed.
• In a separate bowl, whisk egg whites and salt till foamy. Gradually add granulated sugar while whisking till stiff peaks kind.
• Add a couple of drops of meals coloring if desired.
• Fold dry ingredients into moist elements till simply mixed. Avoid overmixing.
3. Piping the shells:
• Transfer batter to a piping bag fitted with a spherical tip. Hold the bag perpendicular to the prepared baking sheet.
• Pipe 1-inch circles, spacing them slightly aside.
• Tap the baking sheet on the countertop several occasions to release air bubbles.
4. Drying the shells:
• Let the macarons relaxation at room temperature for 30-60 minutes, or till they develop a skin that is dry to the contact. This step is essential for developing the attribute “feet” of macarons.
5. Baking the shells:
• Bake the macarons for 12-14 minutes, or until they are set and the tops are matte.
• Remove from oven and let cool utterly on the baking sheet.
Preheat oven to 325 levels F (163 levels C).
Preheat oven to 325 degrees F (163 levels C).
Line two baking sheets with parchment paper.
Instructions:
2. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour and powdered sugar.
– In a medium bowl, whisk collectively the almond flour and powdered sugar.
In a separate bowl, whisk together the egg whites and the salt.
– In a separate bowl, whisk collectively the egg whites and the salt.
Add the egg whites to the almond flour mixture and stir until well mixed.
Mix egg whites and almond flour combination until nicely combined.
Add the cinnamon and meals coloring, if desired, and stir until mixed.
Add the cinnamon and meals coloring, if desired, and stir until mixed.
To add a contact of warmth and spice to your macarons, you might sprinkle in a pinch of cinnamon into the batter. This won’t only enhance the flavor, but additionally give your macarons a refined brown hue.
If you prefer a extra vibrant shade, be at liberty to add a drop or two of food coloring to the batter. You can experiment with varied colors to create eye-catching and festive macarons that may delight your visitors.
Remember to stir the batter thoroughly after every addition to make certain that the ingredients are evenly distributed all through.
Note: It’s necessary to use food-grade cinnamon and meals coloring to avoid any potential well being dangers.
Spoon the batter right into a piping bag fitted with a spherical tip.
Line a baking sheet with parchment paper.
Fit a piping bag with a spherical tip, about 1/2-inch in diameter.
Spoon the batter into the piping bag.
Pipe 1-inch rounds onto the ready baking sheet, spacing them about 2 inches aside.
Pipe 1inch circles onto the prepared baking sheets, spacing them about 2 inches apart.
Pipe 1-inch circles onto the ready baking sheets, spacing them about 2 inches apart.
Tap the baking sheets on the counter to launch any air bubbles.
Tapping the baking sheets on the counter helps to release any air bubbles that may have formed within the batter. This will assist to prevent the macarons from cracking or growing hollow pockets when they are baked.
Let the macarons relaxation at room temperature for 30 minutes, or till the tops are dry to the contact.
Instructions:
Let the macarons relaxation at room temperature for half-hour, or until the tops are dry to the touch.
Bake the macarons for 1520 minutes, or until the tops are dry and matte.
Preheat oven to 325°F (163°C).
Line a baking sheet with parchment paper and pipe the batter onto the parchment paper.
Bake for 1520 minutes, or till the tops are dry and matte.
Let the macarons cool on the baking sheets for 10 minutes before transferring to a wire rack to chill fully.
– Let the macarons cool on the baking sheets for 10 minutes earlier than transferring to a wire rack to cool fully.
To Make the Cinnamon Roll Filling
To make the cinnamon roll filling:
In a small bowl, mix the brown sugar, cinnamon, and flour.
Add the melted butter and blend till well mixed.
Spread the filling evenly over the floor of the dough.
Roll up the dough tightly starting from one of the long ends.
Cut the roll into 12 equal items.
Place the items on a parchment paper-lined baking sheet.
Bake for 12-15 minutes, or until golden brown.
In a medium bowl, cream together the butter, brown sugar, and cinnamon.
In a medium bowl, cream together the butter, brown sugar, and cinnamon.
Stir within the walnuts, if desired.
Stir within the walnuts, if desired.
Spread the cinnamon roll filling between the macaron shells.
Instructions:
1. Spread the cinnamon roll filling between the macaron shells.
Enjoy!
– Preheat oven to 350 levels F (175 degrees C).
– Line a baking sheet with parchment paper.
– In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
– In a big bowl, beat collectively the butter and cream cheese until gentle and fluffy.
– Beat in the eggs one at a time, then stir within the vanilla extract.
– Gradually add the dry components to the wet components, beating till simply mixed.
– Stir in the cinnamon chips.
– Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
– Bake for 10-12 minutes, or till the perimeters are golden brown.
– Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
– To make the filling, beat collectively the cream cheese, butter, and sugar until gentle and fluffy. Beat in the vanilla extract.
– Spread the filling between the cookies and revel in.
