Cinnamon Chocolate Macarons Recipes

CINNAMON ROLL MACARONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Sift almond flour, 1-1/4 cups confectioners' sugar and cinnamon together twice., Preheat oven to 325°. Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in almond flour mixture., Cut a small hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Keeping cookies on the parchment, transfer to wire racks; cool completely., For filling, in a small bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1/4 teaspoon filling onto the bottom of each of half of the cookies; top with remaining cookies. Sprinkle with additional cinnamon. Store in airtight containers in the refrigerator.

CINNAMON CHOCOLATE MACARONS

Steps:

• Place almonds, 1 cup (250 mL) of the sugar, cinnamon and cloves in food processor. Cover. Process just until nuts are finely ground. Add chocolate. Cover. Process until chocolate is finely grated, but not melted. Add egg whites and water. Cover. Process just until dough clings together.
• Shape dough into 1-inch (2 1/2 cm) balls. (Dough will be sticky). Roll in remaining sugar to coat. Place about 2 inches (5 cm) apart on parchment paper-lined baking sheets. Using the bottom of a glass, flatten balls to about 1/4-inch (1/2 cm) thickness.
• Bake in preheated 325°F (160°C) oven 10 to 12 minutes or until tops are set but centers remain moist. (Do not overbake.) Cool on baking sheets 1 minute. Remove to wire racks; cool completely.