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.
|
Rate this recipe!
|
|
| Servings | Prep Time |
| 24macaron cookies | 2hours |
|
|
|
|
Cinnamon Donut Macarons
Adorable sweet glazed cinnamon macarons in donut shape filled with vanilla buttercream and blueberry preserves.
|
- 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
- Preheat oven to 150°C (300°F). Prepare baking sheet with parchment or silicone baking sheet.
- 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.
- Divide egg whites placing half in a mixing bowl.
- 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.
- 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.
- Combine the remaining egg whites with the ground almond mixture and mix until fully incorporated.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place all ingredients in a mixing bowl and beat on medium speed until incorporated and smooth.
- 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.
- Then top with a decorate shell to make into a sandwich - donut 🙂
- Refrigerate for 24 hours before serving.
2 Comments