Another mac recipe… and these might be my favorite so far. They are like little baby cinnamon rolls, but in macaron form. The shells have a little cinnamon added to the batter & then dusted on the tops. Then the filling is a cream cheese-cinnamon frosting. And I’ll be honest, I overfill mine. That’s just the kind of girl I am. They have just the right amount of cinnamon & sweetness. If you like cinnamon & sugar, trust me you do not want to miss these. (In case you’re new to these parts, you can see more extensive macaron tips & directions from my Chocolate-Peanut Butter Macarons).
I did a little experiment with these too. I ate one everyday for 4 days. It was really tough work you guys. But I wanted to see what the deal is with people saying they are better after sitting for a few days (I usually cant wait that long). Don’t get me wrong, the first day they were excellent. But they did get better a day later. I think the perfect day was the second or third, I think. I have a hard time letting them just sit there for days, but I promise it’s worth it. The outside keeps it’s eggshell-like texture, then the inside just becomes even lighter & chewier. I even froze a few since Mr. BB was out of town. So about 10 days later, he had one and said they were still fantastic (he even ate one straight out of the freezer… he doesn’t like to wait it out).
- FOR THE SHELLS:
- 110 grams Blanched Slivered Almonds (or almond meal)
- 200 grams Powdered Sugar
- ½ teaspoon Cinnamon (plus more for dusting)
- 90 grams Egg Whites (at room temperature)
- 30 grams Granulated Sugar
- CREAM CHEESE FILLING:
- 4 ounces Cream Cheese, softened
- 4 ounces Unsalted Butter, softened
- 2 cups Powdered Sugar (plus more if needed)
- ½ teaspoon Vanilla Bean Paste
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- FOR THE SHELLS:
- Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
- Process almonds, powdered sugar and cinnamon in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
- Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2 minutes on speed 8 – they should stay put if you hold the bowl upside-down).
- Add the dry mixture into the egg whites
- Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
- Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it’s optional).
- Using circle guides or freehand, pipe 1¼” circles onto the prepared baking sheets (they will spread to about 1½”), keeping them at least 1-2″ apart to allow for spreading. Do this same method for the second baking sheet.
- Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Sprinkle the tops lightly with some cinnamon. Let the macs sit out for 30 minutes before baking to form a dry shell on the tops to prevent cracking.
- Preheat the oven to 315 degrees F.
- Bake each sheet, one at a time, for about 15 minutes (depending on size), rotating the pan once halfway through. Once they’re ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
- Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
- CREAM CHEESE FILLING:
- Beat the cream cheese & butter on medium speed for 2 minutes with an electric mixer, fitted with the paddle attachment. Add the powdered sugar, ½ cup at a time until combined (carefully incorporate).
- Add vanilla, cinnamon & salt, continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin).
- Spread or pipe a layer of filling on the cookie side that’s facing up. Sandwich the halves together, pushing the filling to the edges.
* Do not attempt to use low fat or reduced fat cream cheese for this filling, it will be too runny
* Vanilla extract can be substituted for the Vanilla Bean Paste
* Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month), allow them to come to room temperature before eating
* Macarons are best eaten 24-48 hours after assembly