Apple Cinnamon Macarons

These Apple & Cinnamon macarons surprised me. I really love macarons, both in terms of eating and baking trying new flavors. This time I wanted to try a Apple & Cinnamon macaron with a delicious cinnamon cream cheese. The Cinnamon & Apple macarons are made with an ordinary macaron shell with a light brown color and sprinkled with cinnamon. I dreaded that it would be a bit too much and the cinnamon would overwhelm the apples. But no! Is works perfectly. It has a nice balance of flavor and it’s a little different than the typical macarons with chocolate, raspberry or lemon etc. I hope you’ll it as much as I do 🙂

The recipe gives 25-30 macarons.

Caramelised apple compote:

1 large apple
1/2 vanilla pod
1 tbsp water
15 g sugar

Method:
1. Cut the apples into very small perfectly square cubes.
2. Put all things into a small saucepan and cook on taste heat until tender.
3. Drain them in a colander, put them in a bowl and let them cool completely.

Cinnamon cream cheese:

200 g of cream cheese
1 1/2 tsp. cinnamon
75 g powdersugar

Method:
1. Put all the ingredients into a small bowl.
2. Beat on low speed until the cream is completely smooth.
3. Attention! Whip not too much, then the cream thin.

Macarons:

125 g almond flour/almond meal (or 125 g blanched almonds, grounded to meal)
150 g icing sugar
100 g powdered cane sugar(pulse in blender on max 12 times)
3 egg whites (110 g)
Brown food coloring paste
Cinnamon for sprinkle

Method:
1. Blend the almonds finely in a blender, add the icing sugar and blend until the mixture is completely fine.
2. Press mixture through a fine sieve and into a medium sized bowl.
3. Beat egg whites until stiff peaks are formed, and add slowly, little by little, caster sugar.
4. Whisk thoroughly until the meringue is smooth and shiny. Add the food coloring.
5. Use a plastic or metal spoon to fold the almond flour into the meringue.
6. Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny.
7. Continue to turn the meringue until it has the right consistency. The consistency should be like lava.
8. Put the batter in a pipingbag and pipe the macarons out on your template.
9. Slap the baking paper on the table 2-3 times to remove any air bubbles.
10. Sprinkle the cinnamon on top of the wet macarons.
11. Let them dry for at least 30 min or until they no longer sticks to your fingers when you give them a light touch. (depending on the air humidity, this step can take hours.)
12. When the shells are dry enough, they are ready to be baked.
13. Bake the shells at 190°C/374°F for 5 minutes, turn the baking plate, reduce the heat to 150°C/302°F and bake for another 8-11 minutes.
TIP:You can check if they are done, by touching the top of the shell, if they do not move from the “feet”, they are done.
14. Cool down the macaron shells and fill them with a ring of cinnamon cream cheese and a center of apple compote. Assemble.
15. Let them rest for 24 hours at 12°C/53°F or in the refrigerator fruit-/vegetable drawer.