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 floor cinnamon

– 1/4 teaspoon salt

– 3 giant egg whites, room temperature

– 1/2 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 quantity of powdered sugar wanted for the recipe.

2 giant egg whites, at room temperature

Ingredients:

2 massive 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’s created 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 will want 1 teaspoon of ground cinnamon. This could be found within the spice aisle of most grocery stores.

Once you might have your whole elements, you can start 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 large 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 floor cinnamon

2 tablespoons flour

2 cups brown sugar

1/2 cup (1 stick) unsalted butter, melted

1 massive egg

1/2 cup unsalted butter, softened

Ingredients:

Unsalted butter, softened: half cup

1/2 cup brown sugar

Brown sugar, a sweetener with a molasses-like taste, is produced by partially refining raw cane sugar. It has a rough texture and incorporates more moisture than white sugar, making it much less vulnerable to clumping and ideal for applications the place a moist texture is desired.

In the context of cinnamon roll macarons, brown sugar performs a key role in imparting a particular caramelized flavor and contributing to their chewy texture. It is utilized 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 may be very important make certain that it’s finely ground to avoid any graininess within the last product. It must be sifted together with almond flour and powdered sugar earlier than being gradually folded into the meringue combination.

The quantity of brown sugar used in cinnamon roll macarons can differ depending on the desired stage of sweetness and chewiness. A basic ratio is to use 1/2 cup of brown sugar per 1 cup of granulated sugar.

1 teaspoon ground cinnamon

1 teaspoon floor cinnamon is a standard spice used in baking. It has a warm, candy flavor barely spicy.

Cinnamon Rolls (Buns)In this recipe, floor cinnamon is added to the macaron batter to offer it a subtle cinnamon flavor.

It is necessary to make use of floor cinnamon for this recipe, as entire cinnamon sticks wouldn’t incorporate properly into the batter.

Ground cinnamon can be discovered in the spice aisle of most grocery shops.

1/4 cup chopped walnuts (optional)

Walnuts are an optional ingredient in this recipe. They add a nutty taste and a little bit of crunch to the macarons.

To chop the walnuts, you can use a pointy knife or a food processor. If you may be utilizing a knife, make certain to chop the walnuts finely in order that they’re evenly distributed all through the macarons.

Once the walnuts are chopped, you can add them to the macaron batter. Be sure to fold them in gently in order that you don’t overmix the batter.

The macarons can be baked with or without the walnuts. If you select to bake them without the walnuts, merely omit them from the recipe.

Instructions

To Make the Macaron Shells

Macaron Shells are the fragile and airy outer layer of a macaron, a traditional French pastry. To achieve the right macaron shells, comply with these detailed directions:

1. Ingredients:

• 200 grams almond flour (finely ground and sifted)
• 200 grams powdered sugar (sifted)
• 110 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 levels Fahrenheit (163 levels Celsius). Line a baking sheet with parchment paper.
• In a big bowl, whisk together almond flour and powdered sugar till well mixed.
• In a separate bowl, whisk egg whites and salt until foamy. Gradually add granulated sugar while whisking until stiff peaks form.
• Add a few drops of meals coloring if desired.
• Fold dry components into wet components until simply combined. Avoid overmixing.

3. Piping the shells:

• Transfer batter to a piping bag fitted with a round 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 instances to launch air bubbles.

4. Drying the shells:

• Let the macarons relaxation at room temperature for 30-60 minutes, or until they develop a pores and skin that’s dry to the contact. This step is essential for creating the characteristic “ft” of macarons.

5. Baking the shells:

• Bake the macarons for 12-14 minutes, or till they’re 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 degrees C).

Line two baking sheets with parchment paper.

Instructions:

2. Line two baking sheets with parchment paper.

In a medium bowl, whisk collectively the almond flour and powdered sugar.

– In a medium bowl, whisk together the almond flour and powdered sugar.

In a separate bowl, whisk together the egg whites and the salt.

– In a separate bowl, whisk together the egg whites and the salt.

Add the egg whites to the almond flour combination and stir till nicely mixed.

Mix egg whites and almond flour mixture till well mixed.

Add the cinnamon and meals coloring, if desired, and stir till combined.

Add the cinnamon and meals coloring, if desired, and stir until mixed.

To add a contact of heat and spice to your macarons, you could sprinkle in a pinch of cinnamon into the batter. This will not solely improve the flavor, but additionally give your macarons a refined brown hue.

If you like a extra vibrant colour, be happy to add a drop or two of meals coloring to the batter. You can experiment with numerous colours to create eye-catching and festive macarons that will delight your visitors.

Remember to stir the batter totally after each addition to make certain that the components are evenly distributed throughout.

Note: It’s essential to use food-grade cinnamon and meals coloring to keep away from any potential well being dangers.

Spoon the batter right into a piping bag fitted with a round 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 prepared baking sheet, spacing them about 2 inches aside.

Pipe 1inch circles onto the ready 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 release any air bubbles.

Tapping the baking sheets on the counter helps to launch any air bubbles which will have shaped within the batter. This will help to forestall the macarons from cracking or creating hole pockets when they are baked.

Let the macarons relaxation at room temperature for 30 minutes, or till the tops are dry to the touch.

Instructions:

Let the macarons relaxation at room temperature for 30 minutes, or till the tops are dry to the contact.

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 earlier than transferring to a wire rack to cool utterly.

– Let the macarons cool on the baking sheets for 10 minutes earlier than transferring to a wire rack to cool completely.

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 mix until well mixed.

Spread the filling evenly over the surface of the dough.

Roll up the dough tightly ranging from one of many lengthy ends.

Cut the roll into 12 equal items.

Place the items on a parchment paper-lined baking sheet.

Bake for 12-15 minutes, or till golden brown.

In a medium bowl, cream collectively the butter, brown sugar, and cinnamon.

In a medium bowl, cream collectively the butter, brown sugar, and cinnamon.

Stir within the walnuts, if desired.

Stir within the walnuts, if desired.

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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 levels C).

– Line a baking sheet with parchment paper.

– In a medium bowl, whisk collectively the flour, sugar, baking powder, and salt.

– In a big bowl, beat together the butter and cream cheese till light and fluffy.

– Beat within the eggs separately, then stir within the vanilla extract.

– Gradually add the dry ingredients to the wet components, beating till simply mixed.

– Stir in the cinnamon chips.

– Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.

– Bake for 10-12 minutes, or till the perimeters are golden brown.

– Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

– To make the filling, beat together the cream cheese, butter, and sugar till gentle and fluffy. Beat within the vanilla extract.

– Spread the filling between the cookies and luxuriate in.

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