« Back to Signature Recipes
Cinnamon macarons
The macarons need to sit at room temperature for an hour before serving so make sure you start in plenty of time
- Pre-heat oven to 130°C/Gas mark 1/2. Line a baking sheet with greaseproof paper. Sift the icing sugar and almonds together with the cinnamon into a bowl
- In another bowl whisk the egg whites to soft peaks, adding the vanilla then the caster sugar. Whisk until glossy and then fold in the almonds and sugar
- Transfer the mixture to a piping bag and pipe small rounds onto the baking sheet, around the size of walnuts
- Allow 10 to 15 minutes to dry until the mounds have formed a slight ‘skin’ and then bake for 20 minutes. They should have shiny shells and the characteristic ‘ridge’ at the bottom of each
- The macarons are ready when you can lift them off the tray; they hold and are crisp on the outside but soft in the middle
- Bring the cream to a boil in a saucepan. Remove from the heat and add the butter and cinnamon. Stir well. Allow to cool until thickened
- Using your thumb, carefully make a small opening on the flat side of one macaron shell. Place a teaspoon of filling over the opening. Cover with another shell and twist until filling is evenly spread
- Serve in a bowl, dusting ground cinnamon over the top if you so wish
Ingredients
175g of icing sugar
75g of ground almonds
2 egg whites
½ tsp of vanilla extract
25g of caster sugar
1 pinch of ground cinnamon
100ml of double cream
25g of unsalted butter