Sweetheart Cinnamon Macarons ❤️
Delicate heart-shaped macarons filled with a luscious cinnamon buttercream, perfect for Valentine's Day or any romantic occasion.
Equipment
- Baking Sheet
- Silicone mat or parchment paper
- Food Processor
- Electric Mixer
- Piping bag
- 2A Tip
Ingredients
FOR THE MACARON SHELLS
- 60 g egg whites at room temperature (approx. 2 large)
- 65 g granulated sugar (approx. 1/4 cup + 1 tablespoon)
- 75 g almond flour (approx. 3/4 cup)
- 55 g powdered sugar confectioners' sugar (approx. 1/2 cup)
- a few drops fuschia or pink color gel optional, for vibrant color
FOR THE CINNAMON BUTTERCREAM FILLING
- 1/4 cup unsalted butter softened (approx. 1/2 stick or 56g)
- 1 cup powdered sugar confectioners' sugar (approx. 120g)
- 1/2 tsp vanilla extract
- 1-2 tbsp milk or heavy cream as needed
- 1/2 tsp ground cinnamon
Instructions
- Get Ready to Bake: Line your baking sheet with a silicone mat or parchment paper. If you're using a heart template to guide your piping, slide it underneath your silicone mat.
- Combine Dry Ingredients: In a food processor, quickly pulse the almond flour and powdered sugar together until they're finely mixed and don't have large clumps. Sift this mixture very well into a bowl, discarding any larger bits that don't pass through. Set it aside.
- Whip Up the Meringue: Using an electric mixer, start whipping the room temperature egg whites until they become a loose, foamy consistency. Gradually add the granulated sugar, continuing to whip until you get a stiff, shiny meringue. When you lift the whisk, the peaks should stand firm.
- Fold Gently (Macaronage): Carefully add the sifted dry mixture into your meringue. If using, gently fold in a few drops of color gel until the batter is evenly colored. Continue folding slowly and carefully until the batter is smooth, glossy, and flows like a thick ribbon from your spatula (this is called the "macaronage" stage). Be careful not to overmix!
- Pipe Your Hearts: Transfer the macaron batter to a piping bag fitted with a 2A tip. Pipe heart shapes onto your prepared baking sheet, using your template as a guide if you have one.
- Release Air Bubbles: Once all your macarons are piped, firmly tap the baking sheet on your counter 3-4 times. This helps to get rid of any trapped air bubbles, which can prevent cracks. You can use a toothpick to gently refine the heart's point if needed.
- Let Them Dry: Allow the piped macarons to sit at room temperature for about 1 hour. This drying step is crucial – the shells should feel completely dry to the touch before baking to develop their signature "feet" and prevent cracking.
- Make the Cinnamon Buttercream: While your macaron shells are drying, prepare the delicious cinnamon buttercream. In a bowl, cream together the softened butter until it's light and fluffy. Gradually add the powdered sugar, vanilla extract, and milk or cream, mixing until smooth and creamy. Stir in the ground cinnamon until it's perfectly combined.
- Bake to Perfection: Preheat your oven to 300°F (150°C). Bake the dried macaron shells for 10-20 minutes. The exact time depends on your oven; they're ready when they stick just slightly to the pan and have developed their ruffled "feet."
- Cool and Fill: Let the macaron shells cool completely on the baking sheet before carefully peeling them off. Once cooled, pipe a generous dollop of cinnamon buttercream onto the flat side of one shell and gently sandwich it with another.
- Enjoy the Magic: For the best flavor and texture, refrigerate the assembled macarons overnight (or for 24-48 hours) to allow the flavors to meld beautifully. Let them come to room temperature for a short while before enjoying your delightful Valentine's treat!
Notes
For the best flavor and texture, refrigerate the assembled macarons overnight (or for 24-48 hours) to allow the flavors to meld beautifully. Let them come to room temperature for a short while before enjoying your delightful Valentine's treat!
Nutrition per serving (1 sandwiched cookie): Calories: 249 kcal, Total Carbs: 13g, Net Carbs: 13g, Fats: 3g, Protein: 2g.
