Cinnamon Dolce Macarons

by angelika on December 19, 2010

The Cinnamon Dolce Maracon was a little experiment of mine that turned out fabulously! After a night where Baby Girl slept fitfully, (damn teeth!), I found myself in the Starbucks drive through on my way to work, and I ordered a cinnamon dolce latte. As I drank it, and started to come to, I had the idea that these flavors would be amazing in a Macaron. Isn’t it funny the ideas that come to you in a semi conscious state? I came home and tried it, within the madness of all the other Christmas cooking and baking I did, and these little treats were born. 
Now you’ll have to forgive me, I did not get all the right pictures. I have none of the caramel making process, but I’ll try to explain it well. The pictures I have of the Macarons are the batch where I did not add any food coloring. I decided I liked them better with the cinnamon color so I added that in the next batch and did not have the forethought to take more pictures. In my defense, it has been a crazy whirlwind of a week full baking, cooking, school recitals and our annual holiday party. I think you will get the idea though, and the recipe is correct, which is the important part. 



Cinnamon Dolce Macaron 
2/3 cup ground almonds/ almond flour
1 1/2 cups powdered sugar
1/2-1 tsp cinnamon (depending on taste)
1/8 tsp nutmeg
2-3 drops natural red food coloring

3 large egg whites, at room temp overnight
5 TBS granulated sugar
caramel:
1 1/4 cups sugar
1/2 cup water
1/2 cup heavy cream
a pinch of salt, (fleur de sel preferably)
Preheat oven to 375º.
The first step in making these Macarons is to process the almond meal and the powdered sugar in a food processor. Add the cinnamon and a few grates of a nutmeg and pulse to combine. 
In the bowl of your mixer whip the egg whites until foamy. Then add the granulated sugar one tablespoon at a time until the whites are stiff. Bird beak peaks is what to look for. 

Mix in the almond and powdered sugar mixture. Once they are just combined, add the food coloring, then macaronage until the batter folds back on itself while still keeping a shape. For a more detailed tutorial please see the Pistachio and Lemon Curd Macarons

Pipe the batter out onto a parchment lined baking sheet. Either use an air filled cookie sheet, or two sheet trays together.  Rap the sheet on the counter 6 times to remove air bubbles. Bake for 7 minutes, this should be the point where the cookies rise and the ruffled foot/ pied is visible. Open the oven door to let a cool blast of air in. This prevents the cookies from getting too hot too fast, and thus cracking. Close the door and let them go for another 3-4 minutes. You want them just lightly cooked, so they are crunchy on the outside and soft on the inside. 
Let them cool for 5-10 minutes on the sheet and then move to a tray. Let them go 10 if they are on the underdone side, if they went a bit too long, and you see any browning on the foot, get them off the sheet as soon as you can pry them off. Usually 3 minutes. 
Originally I wanted to fill these with authentic dulce de leche. I just could not find the time. Apparently you are supposed to cook sweetened condensed milk for 5 hours over a double broiler, stirring every 15 minutes. So I went with straight caramel, which takes all of 15 minutes and is just as delicious. 
Caramel:
Place the sugar and water in a pan on medium hight heat, stirring until sugar dissolves. Once the sugar has dissolved stop stirring and leave the pan be for 5-7 minutes, you are looking for a rich caramel color. Do not walk away from the stove. The sugar can go from no color to amber in seconds, and right after amber comes burned. 
Remove the caramel from heat and stir in the cream, slowly, with a wooden spoon. It will bubble and spit like some crazy cauldron experiment gone awry. This is okay. Keep stirring until smooth, add the fleur se sel or some other coarse grind salt, and then set aside until the caramel cools. 
Fill the cookies, and place the straight into there refrigerator. The caramel sets up slowly, and sometimes the lids can slide off the cookie before you get them cooled. I fill half the cookies, and then put the container in the fridge, and then add the next half a few at a time. You want to age the macarons overnight in the refrigerator. This lets the flavors mingle and gives you the absolute best texture to the cookies. Macarons will keep about a week in the fridge, but they are really at their best the first 4 days. 
Remove from fridge at least an hour before serving, otherwise the caramel is too hard and you get the wrong texture all together. 
A votre santé!

{ 2 comments… read them below or add one }

Venus Mandy December 19, 2010 at 9:20 pm

They were quite a hit with India and with minimal after effects (considering she had like 20)

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Kaden Ismail August 15, 2012 at 7:52 pm

I really liked your post. Really Great.

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