French macaroons with cinnamon are absolutely amazing, I think. They can be varied endlessly and it is probably only the imagination that limits the selection. I like to use the macarons as an accompaniment to dessert, but they taste good on their own, for a cup of coffee or tea.
It is important to follow the goals in the macro mix, for the result to be perfect.
Mix together 125 g almond flour, 175 g powdered sugar and 2 tablespoons cinnamon. Sift the mixture and sift any large lumps. Beat 110 g egg whites until frothy and add 4 tablespoons sugar. Whisk until you have a shiny meringue that is stiff enough that you can turn the bowl upside down without the meringue falling out. Using a spatula, stir together the meringue and almond flour mixture. Stir vigorously so that you knock the lye out of the meringue. To see if the batter is done, you can hold the spatula up in the air, if the batter is stuck in the spatula it is too stiff. If the batter drips the connection down from the spatula, it is finished. Put the batter in a spray bag with a round tip and spray rounds on a baking paper or silicone mat. If you want, you can sprinkle some cocoa powder over the macaroons.
Now the macaroons should dry. How long this takes depends very much on the weather. If it is hot then it can take 30 minutes, if it is raining and cold it can take 1 hour. What is important is that you should be able to feel the top of the macro and feel that a stiff film has formed. A tip for drying to go faster is to set the oven at 150 degrees. Open the oven door and place the macaroon tray on the oven door so that the heat from the oven dries the macaroons. Once the skin is formed you can fry them. Bake at 150 degrees for approx. 12 minutes.
Cool on a wire rack.
Mix together 200 g tempered butter and 150 g sugar at high speed until you have a white and fluffy cream. Season with cinnamon. Mix everything well before you have the frosting in a spray bag with a round tip.
Spray the cream between two macaroon shells and put them together.
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