Adapted from: Tatyana Nesteruk and Lauren Caris
Serves: 50 macaron sandwiches (100 shells)
Prep time: 1 hour 30 min
Rest time: 30 min - 2 hours, and overnight
Cook time: 16 min
Supplies:
Sifter/sieve
Food scale
Spatula
Parchment paper
Baking trays
Large mixing bowls
Electric beaters
Piping bags and tips
Ingredients:
200 g (7 oz) almond meal/flour
220 g (7.8 oz) icing / powdered sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
4 egg whites, room temperature
80 g (2.8 oz) sugar (I used 'raw', but original recipe calls for caster)
gel food dye, as desired
Cream cheese filling:
120 g (4.23 oz) cream cheese, room temperature
227 g (8 oz) unsalted butter, room temperature
1 tsp vanilla
2 pinches salt
1 tsp cinnamon
50 g (1.75 oz) brown sugar
400 g icing / powdered sugar
Do you love cinnamon rolls/scrolls? This is the macaron for you. The filling ties together tangy cream cheese with the caramelised flavour of brown sugar and a bite of warm cinnamon all in the soft nutty bite of a macaron cookie. I have nothing else to say because my mouth is full of these macarons.
Macarons are not scary to make if the directions are followed well. I promise! My very first batch turned out beautifully and delicious. If you are new to macarons or have had a less-than-ideal experience making them in the past, I encourage you to pre-read and use Lauren's macaron-how-to post. It was a great support through the whole process.
Some quick tips:
- Use a food scale, not a conversion to cups, as this is important for batter consistency
- Use quality gel food dye (I used cheap liquid dye and it did not hold colour)
- The consistency of the batter matters, so follow each step carefully
- If using Lauren's shell template, pipe them slightly bigger, otherwise you will have a massive army of mini macarons.
- Definitely leave them out to make the skin before baking
If the shells do not turn out perfectly round, it is OKAY. I promise. It was a bit cathartic to sit and match up the mismatched shells to form perfect pairs.
Also, they are 1000x better the following days after the filling softens the shells. This is a part of the macaron process, so have no fear. You're doing it right.
Ingredients:
200 g (7 oz) almond meal/flour
220 g (7.8 oz) icing / powdered sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
4 egg whites, room temperature
80 g (2.8 oz) sugar (I used 'raw', but original recipe calls for caster)
gel food dye, as desired
Cream cheese filling:
120 g (4.23 oz) cream cheese, room temperature
227 g (8 oz) unsalted butter, room temperature
1 tsp vanilla
2 pinches salt
1 tsp cinnamon
50 g (1.75 oz) brown sugar
400 g icing / powdered sugar
Directions:
1. Prep baking trays by laying down macaron templates and placing baking paper over. Prep a piping bag with a round nozzle.
2. Sift almond meal and icing / powdered sugar in a fine mesh sieve or sifter. Add the cinnamon and nutmeg. Set aside.
3. Crack the eggs, careful to separate the whites from the yolk and not get any yolk in the whites. Beat egg whites until frothy. Add caster sugar slowly. When egg whites are soft peaks, add dye and then beat to stiff peaks.
4. Gently fold in the dry ingredients into the wet ingredients, careful to scoop and swirl all of the batter around and cut it down the middle each turn until it resembles lava (5-10 minutes). It should drip off a spatula in ribbons and take about 10 seconds to absorb in the batter below. See gifs on Lauren's website for specifics.
5. Gently add the batter to the piping bag and pipe into the circular cut-outs on the baking trays.
6. Carefully remove the circle templates from under the baking paper and rap the baking trays several times on the bench top to release air bubbles. Then let the trays sit out until the macaron shells form a 'skin' that, when touched, is no longer wet or sticky (30 min - 2 hours, depending on air temperature and humidity).
7. Bake macaron shells at 150 C (300 F) for 12-16 minutes, until shells sound hollow when gently tapped.
8. Once removed from the oven, allow the shells to cool for several minutes and gently peel them up off the baking paper and pair up the shells.
9. To make the filling, beat the cream cheese and butter until soft and fluffy, and then mix in the vanilla, salt, cinnamon, and brown sugar.
10. Slowly beat in the icing / powdered sugar to the filling until well combined.
11. Add the frosting to a piping bag with a star tip and pipe the filling onto half of the cooled macaron rounds.
12. Sandwich the paired macaron rounds and store them in an airtight container in the fridge overnight. The texture of these macarons are at their prime between 2 days and 7 days after filling and storing.
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