These cinnamon roll macarons take the classic breakfast indulgence and transforms it into a macaron. My signature recipe is made with oat flour; the shells are flavoured with cinnamon and the filling is my signature cream cheese frosting recipe that adds the perfect creaminess to the crisp and chewy French cookie!
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There is something magical about biting into a soft, fluffy cinnamon roll. Even better is the aroma of pure decadence wafting through the house as they bake! Finally, when these cinnamon pillows are out of the oven, the best part is slathering them in rich, thick cream cheese icing! Oh yeah, you know what I’m talking about! I’ve taken all these elements and transformed them into these cinnamon roll macarons and boy are they amazing!
The macarons themselves are made using my signature recipe – they contain no nut or seed flour and are made using oat flour! They taste every bit as delicious, crisp shell, chewy middle and you won’t be able to tell that they don’t contain almond flour! How cool is that! The shells are flavoured with a generous helping of cinnamon powder and then sprinkled more on the tops just before baking.
I’ve then filled the shells with my signature thick, fluffy cream cheese frosting made with the most unusual ingredients, which inadvertently ensure that the cream cheese is the hero of our frosting! Overall, whilst the pillowy, bread-like goodness is absent in these macarons, the taste profile is eerily similar. If you’d stick the cinnamon roll in a toaster and savour it, this is pretty much what these cinnamon roll macarons would taste like.
I understand that a lot of people aren’t very confident about baking macarons simply because of how tricky they can be. I can agree, they certainly are tricky to make but not impossible! If you are careful about a few points, there’s no way you can wrong in making these cinnamon roll macarons! A few pointers below to help you out:
- Always sift your oat flour and icing sugar multiple times to ensure there are no large lumps chunks of it in your flour mix. I like using a very fine mesh sieve so it really filters out the larger chunks.
- Whip your egg whites till they’re stiff and have firm peaks. When you swirl your beaters into the mix and lift them, they should retain their shape, they shouldn’t drip at all.
- Stop mixing as soon as the batter falls in ribbons when lifted off the spatula. If it doesn’t fall easily, it will be too firm to pipe and once in the oven, the shells will crack. If it’s too thin, it will spread a lot and there will be no feet.
- Tap the tray of piped macarons hard and several times to release air pockets. Some bubbles will form at the surface but won’t pop. Use a wooden skewer or a fork (or anything that has a sharp point) to burst these. This prevents the macarons from cracking when baking
As you can see making these cinnamon roll macarons is so simple and the results are delicious! I hope you give these a go! x
- 76 grams oat flour, sifted twice
- 100 grams icing sugar
- 2 teaspoons cinnamon powder
- 2 egg whites (66 grams), room temperature
- a pinch of sea salt
- 76 grams caster sugar
- 120 grams full fat milk
- 40 grams light brown sugar
- 2 tablespoons all purpose flour
- 80 grams full fat cream cheese, room temperature
- Sift the oat flour, icing sugar and cinnamon powder in a bowl. Use a whisk or spatula to combine these ingredients together.
- Keep aside.
- In a clean bowl, add the egg whites and a pinch of sea salt.
- Using electric beaters, beat on low speed for 2 - 3 minutes until the egg whites get foamy.
- Increase the speed to medium and continue beating for another 2 - 3 minutes.
- Start adding the caster sugar, a little at a time, mixing well between the additions.
- Finally increase speed to high and beat for a further 2 minutes until stiff peaks are achieved.
- Add a bit of the whipped egg whites to the dry mix and fold in until all of the egg whites have been added.
- Use the following motion to mix the macaron batter - go along the sides of the bowl, then go across the middle of the bowl. Watch the video for a visual idea of how to do this.
- Keep repeating until the batter is smooth enough for it to fall in ribbons when lifted off the spatula.
- Fill in a piping bag fitted with a round tip.
- Pipe circles on a parchment paper on a cookie tray.
- Tap the tray hard several times along the counter top and rotate 90 degrees and repeat until all 4 sides have been tapped.
- Dust some cinnamon powder on the surface.
- Let it sit at room temperature till the surface of the macarons feels dry to the touch.
- Preheat oven to 140 Degrees C.
- Place the macarons in the oven for 20 minutes.
- Once out, let them sit in the tray for about 20 minutes, then peel them off and place in a plate.
- Follow the video instructions outlined here