White chocolate and cinnamon macarons
White chocolate and cinnamon macarons
- 20 mins cooking
- Makes 18
Print
Ingredients
Ganache
- 1/2 cup cream
- 150 gram chopped white chocolate
- 1 teaspoon ground cinnamon
White chocolate and cinnamon macarons
- 3 egg-whites
- 1/4 cup caster sugar
- gel paste food colouring, red or green
- 1 1/4 cup icing sugar, firmly packed, sifted, plus 1 tablespoon extra
- 1 cup almond meal, firmly packed, sifted
Method
White chocolate and cinnamon macarons
-
1Line 2 oven trays with baking paper.
-
2In a medium bowl, using an electric mixer, beat egg-whites to soft peaks. Gradually add caster sugar, beating until dissolved. Beat in food colouring to achieve your desired colour.
-
3Using a large metal spoon, carefully fold in icing sugar and almond meal in 2 batches.
-
4Transfer mixture into a large piping bag with a 2cm plain nozzle. Pipe 4cm rounds on trays, 2cm apart. Tap trays lightly on bench. Dust with extra icing sugar and set aside 30 minutes.
-
5Preheat oven to slow, 150°C. Bake macarons 15-20 minutes.
-
6Meanwhile to make ganache; in a saucepan, bring cream to boiling point on high. Add chocolate and heat, stirring, 1 minute. Remove from heat. Stir in cinnamon. Chill until a spreadable consistency. Sandwich macarons with ganache.
Notes
Macarons are rested to allow the mixture to spread a little and to remove any air bubbles.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020