Add a little sugar and spice to Valentine’s Day with these romantic Parisian, cinnamon spiced macarons.
Makes: 10 servings || Takes: 2 Hours and 35 Minutes
60 g egg whites room temperature
65 g granulated sugar
75 g almond flour
55 g powdered sugar
fuschia color gel
1/4 recipe Simple Vanilla Buttercream
1/2 tsp cinnamon
Line baking sheet with a silpat mat or parchment.
Place the almond powder and icing sugar in a food processor. Process until just beginning to clump.
Sift well and discard any bits that won’t pass through the sifter. Set aside.
Whip the egg whites until they’re the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
Fold the dry mixture into the meringue. Add in colour gel at this point.
Pour the batter into a piping bag fitted with the 2A tip.
Pipe the macarons onto your baking sheet.
When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.
Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
While macarons are drying, make the buttercream.
Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20 mins depending on your oven and how crowded the macarons are on the pan.
Let cookies cool completely before removing from pans.
Pipe buttercream into the center, sandwich the cookies and press together.