This post may contain affiliate links. Please read my disclosure policy.
Sometimes while I’m at work I think about food. Hard to believe I know, but it happens, a lot. Sometimes I come up with these great ideas and jot down notes to research when I get home. More often than not, I Google this “original great idea” only to find out that many have already had the same great idea. One day I’m going to pretend I’m the only one in the world that came up with a recipe like this!
This idea was just too good not to share. I’m loving macarons more and more every time I make them. If time allows, you’ll probably see pumpkin macarons show up here too. I am most proud of the fact that I made these cookies and babysat my 22 month old grandson the whole weekend! Wow was I tired. I went to bed Sunday night at 7:00 pm. I feel so much better now 🙂 My hat’s off to full-time moms! I am truly amazed – I mean look at all the blogging moms – you absolutely rock!
These little egg white cookies look like they have freckles. They are a sweet treat with a big cinnamon apple butter taste. If you make macarons, be sure to pick a sunny day. Like any egg white / meringue cookie, they don’t care for high humidity.
 |
| Cinnamon Macarons with Cinnamon Apple-Butter Buttercream
|
Cinnamon Macarons & Cinnamon Apple-Butter Buttercream
Course: Dessert
A sweet treat with a big cinnamon apple butter taste.
Ingredients
For the Macarons:
- 4 ounces almond flour sifted to remove large pieces
- 8 ounces Confectioners' sugar sifted
- 5 ounces egg whites aged overnight at room temperature (about 5 eggs)
- 2 ½ ounces granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon plus extra to sprinkle on top
- pinch salt
- brown gel food color if desired
For the Cinnamon Apple-Butter Buttercream:
- ¼ cup apple butter unsweetened
- ¼ cup unsalted butter
- ⅓ cup brown sugar
- 2 tablespoons milk
- 2 teaspoons cinnamon
- 1 to 1 ½ cups Confectioners' sugar sifted
Instructions
- Preheat oven to 300°F. Prepare 3 baking sheets with parchment paper. Draw 1 ¼ to 1 ½ inch circles (using a cookie or biscuit cutter) on the parchment paper at least 1 inch apart. Turn the paper over and set aside.
- Prepare a large pastry bag, fitted with a plain tip. Set aside. Whisk together the almond flour, 8 ounces Confectioners' sugar and ½ teaspoon cinnamon. Set aside.
- In a large mixing bowl of a stand mixer, combine the egg whites, granulated sugar and salt. Using the whisk attachment turn the mixer to medium (speed #4 on a Kitchen Aid) and whip for 3 minutes. The egg whites will not seem overly foamy at this point. Turn the speed to medium-high (7 on a Kitchen Aid) and beat another 3 minutes. Turn the speed to 8 and whip for three more minutes.
- Add the vanilla extract and food color, if using, and beat on high for another minute or until stiff peaks form and the egg whites hold in the middle of the whisk attachment. Shake the meringue loose from the whisk and add all the dry ingredients at one time. Fold the ingredients together using a rubber spatula. Keep turning the batter until all dry ingredients are incorporated and the mixture is creamy. To test the consistency, drizzle some of the batter back into the bowl using the spatula. If the batter blends back into itself after about 1 minute, it's ready. You don't want it runny like pancake batter. If you think it needs another turn, do them one at a time.
- Scoop the batter into the prepared pastry bag and pipe onto the cookie sheets. Do not fill the circles completely. Fill to about ⅔ full as the batter will spread a bit. Sprinkle each cookies with additional cinnamon. Once the whole sheet is full, rap the pan on a hard surface to pop any air bubbles in the cookies. Allow the macarons to rest for 30 minutes before baking.
- Bake about 18-20 minutes. To check if you pull up on a cookie and the top separates from the bottom, they are not ready. Bake another minute or two and test again. Remove from the oven and cool completely before removing from the parchment paper. Use a metal spatula if needed to remove the cookies.
- While the cookies are cooling make the filling. In a medium saucepan, melt the butter. Add the apple butter and brown sugar. Bring the mixture to a boil and lower the heat to medium. Continue to boil for 2-3 minutes, stirring constantly. Add the milk and cinnamon and continue to boil for another minute or two. Cool to lukewarm then add the powdered sugar until it is thick enough to spread.
- Pipe the apple butter icing into the middle of one cookie, top with another macaron and twist to distribute the filling.
- Refrigerate until ready to serve. Remove from the refrigerator about an hour before serving. These cookies get better after a day or so.
Recipe Notes
- Filling adapted from a recipe by Cupcake Project and the base cookie slightly adapted from Bravetart
Nutrition
Calories: 3419kcal | Carbohydrates: 610g | Protein: 42g | Fat: 104g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 126mg | Sodium: 294mg | Potassium: 488mg | Fiber: 16g | Sugar: 572g | Vitamin A: 1497IU | Vitamin C: 1mg | Calcium: 425mg | Iron: 6mg
Anonymous
Thanks for this recipe, when my son makes eggnog again with at least 8 eggs, I will have eggwhites to use and cinnamon (and cloves) are my favorite spices. Reina
Sarah | The Sugar Hit
Such perfect macs! You have definitely got the knack! I did not mean that to rhyme.
Chris Scheuer
These look spectacular Tricia. Bravo to you for such an accomplished weekend. I know exactly how you feel. Sometimes when I get on the plane in London after being with the grandkids for a week or two, I never even see the plane take off. I'm already sound asleep, probably with my mouth hanging open 🙂
Monica
Such a seasonal filling and combination, Tricia. I am so predictable and always go with ganache. You make me want to take out my piping bags and make a batch of macarons again real soon.
Angie Schneider
I totally love the cinnamon apple butter filling here. You are so creative!
Kitchen Belleicious
cinnamon macaroons that look like they are baked in a bakery is one thing but adding in the cinnamon apple buttercream as the filling makes it perfection! LOVE LOVE LOVE IT!
Abbe@This is How I Cook
Tricia, I ditto Sue. These are magnificent and all while taking care of a two year old. I am very impressed! I could see making chocolate hip cookies but not macarons. Quite brave!
Anna and Liz Recipes
Yummy! You know we have never made macaroons before and most probably the reason is because you need to put some time aside to make them. Maybe some day ( wishful thinking)<br />But yours look AMAMZING!! and they sound delicious too! Can't wait to see the recipe for the gelato as well!
Sue/the view from great island
I'm in awe of these, Tricia—I'm waaay too cowardly to attempt macaroons, I'm content to just follow along as you make them. This is a wonderful flavor combination, and I know exactly what you mean about google…sometimes I don't even bother to check if someone else has already had my brilliant idea, I'd rather be blissfully unaware!
Mallory @ Because I Like Chocolate
What appropriate macaron flavours for this time of year!