Cinnamon Donut Macarons

So, that just happened! I combined two of my sweetest obsessions – macarons and donuts, into the cutest macaron cookie ever! Aren’t they just adorable?

I did not only want to make macarons that look like donuts but that remind of them in the flavours too. Their shells have a sweet cinnamon flavour and they are glazed with classic sugar glaze consisting of three ingredients and there are plenty of sprinkles on top! I looked for cinnamon flavour pairings for the filling and ended up with vanilla and blueberries that both compliment the strong woody flavour of cinnamon.

The two-filling with lighter outer ring and dark middle also works in these donut macarons tricking the mind seeing a hole in the middle 😀 I did also make a few larger ones, where both sides were circles and though it looked cute too, they fit less filling and fell a bit flat. Well that’s just my opinion and you should always try different ways and see what suits you best.

Cinnamon Donut Macarons
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Adorable sweet glazed cinnamon macarons in donut shape filled with vanilla buttercream and blueberry preserves.
Servings Prep Time
24macaron cookies 2hours
Servings Prep Time
24macaron cookies 2hours
Cinnamon Donut Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Adorable sweet glazed cinnamon macarons in donut shape filled with vanilla buttercream and blueberry preserves.
Servings Prep Time
24macaron cookies 2hours
Servings Prep Time
24macaron cookies 2hours
Ingredients
  • Macaron shells
  • 78 grams egg whites divided
  • 100 grams powdered sugar
  • 100 grams ground almonds
  • 2 grams ground cinnamon
  • 100 grams sugar
  • 25 ml water
  • Vanilla buttercream
  • 50 grams unsalted butter softened
  • 140 grams powdered sugar
  • 1 tsp milk
  • 1/4 tsp vanilla bean seeds
  • 1/5 tsp vanilla extract
  • Other
  • 2 tbsp blueberry preserve
  • 100 grams powdered sugar for each colour of sugar glaze
  • 1 1tbsp water for each colour of sugar glaze
  • 1/4 tsp food coloring gel colour of your choice
  • sugar sprinkles
  • mini cupcake liners optional
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 150°C (300°F). Prepare baking sheet with parchment or silicone baking sheet.
  2. Place powdered sugar, ground almonds and cinnamon in a food processor or coffee grinder and pulse for few seconds, then transfer to a separate mixing bowl through a sieve discarding anything that doesn't go through. Set finely ground mixture aside.
  3. Divide egg whites placing half in a mixing bowl.
  4. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium speed.
  5. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on high speed.
  6. Combine the remaining egg whites with the ground almond mixture and mix until fully incorporated.
  7. When the meringue forms stiff and glossy peaks remove from mixer and combine with the almond mixture by gently folding using a spatula or a big spoon.
  8. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet, half of them circles for the top shell.
  9. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.
Sugar glazing
  1. For glaze, place powdered sugar in a small bowl and combine with water and food colouring gel adding just a little at time until it's the right consistency. If the mixture gets too runny, add some more of powdered sugar.
  2. Place the glazing in a small piping bag and pipe of the 'donut rings' and add sprinkles on top before the glaze hardens up. Leave to dry while preparing filling.
Filling
  1. Place all ingredients in a mixing bowl and beat on medium speed until incorporated and smooth.
  2. Place in a piping bag and pipe in a circle on a flat side of a bottom shell and spoon little blueberry preserves in middle.
  3. Then top with a decorate shell to make into a sandwich - donut 🙂
  4. Refrigerate for 24 hours before serving.

2 Comments

  1. Aika ihanat:)

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