Raspberry And Cinnamon Macarons

Name: Raspberry And Cinnamon Macarons
Ingredients: None None FOR THE CINNAMON SUGAR; 2 tbsp powdered sugar; 1/2 tsp ground cinnamon; None None FOR THE MACARONS; 3 None large egg whites; 1/4 cup granulated sugar; 1 1/4 cups powdered sugar, sifted; 1 1/4 cups ground almonds; 1/2 tsp ground cinnamon; None None FOR THE RASPBERRY ROSE BUTTERCREAM; 12 tbsp unsalted butter, chopped; 1/2 cup powdered sugar; 1/2 cup seedless raspberry jam; 1/2 tsp rose water

14 ingredients

6 steps

Ingredients

None None FOR THE CINNAMON SUGAR
2 tbsp powdered sugar
1/2 tsp ground cinnamon
None None FOR THE MACARONS
3 None large egg whites
1/4 cup granulated sugar
1 1/4 cups powdered sugar, sifted
1 1/4 cups ground almonds
1/2 tsp ground cinnamon
None None FOR THE RASPBERRY ROSE BUTTERCREAM
12 tbsp unsalted butter, chopped
1/2 cup powdered sugar
1/2 cup seedless raspberry jam
1/2 tsp rose water

Directions

1

Preheat oven to 300°F. Grease 2 baking trays and line with baking paper.
2

To make the cinnamon sugar, combine sugar and cinnamon in a small bowl.
3

In a stand mixer, whip egg whites to soft peaks. Gradually add sugar, beating until sugar has dissolved. Fold in powdered sugar, ground almonds and cinnamon. Transfer to a piping bag fitted with a 3/4 inch plain tip. Pipe 1 1/2 inch rounds about 3/4 inch apart on trays. Tap trays on work surface so macarons spread slightly. Dust with 1/2 the cinnamon sugar then let stand for 30 mins, or until dry to touch.
4

Bake macarons for 20 mins then let cool on trays.
5

Meanwhile, to make the raspberry rose buttercream, in a stand mixer, beat butter and powdered sugar for 3 mins, or until pale and fluffy. Add jam and rosewater and beat until combined.
6

Sandwich macarons together with buttercream then dust with remaining cinnamon sugar.