Raspberry and cinnamon French macarons

When it comes to cuisine the French got a lot right, especially the macaron. This humble sweet is deservedly famous for its chewy texture and delicious array of flavour options. Try this raspberry and cinnamon version, you'll love it.
20 Item
1H 15M


Raspberry rose buttercream
Cinnamon sugar


Raspberry and cinnamon French macarons

1.Make raspberry rose buttercream.
2.Make cinnamon sugar.
3.Grease oven trays; line with baking paper.
4.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar; beat until sugar is dissolved. Transfer mixture to a large bowl. Fold in sifted icing sugar, ground almonds and cinnamon, in two batches.
5.Spoon the mixture into a piping bag fitted with a 2cm (¾-inch) plain tube. Pipe 4cm (1½-inch) rounds about 2cm (¾ inch) apart on trays. Tap trays on bench so macarons spread slightly. Dust macarons with half the sifted cinnamon sugar; stand about 30 minutes or until dry to touch.
6.Meanwhile, preheat oven to 150°C/300°F.
7.Bake macarons about 20 minutes; cool on trays.
8.Sandwich macarons with buttercream; dust with remaining sifted cinnamon sugar.

Raspberry rose buttercream

9.Beat butter and icing sugar in a small bowl with an electric mixer about 3 minutes or until pale and fluffy. Push raspberry conserve through a fine sieve; discard seeds.
10.Add sieved conserve and rosewater to butter mixture; beat until combined.

Cinnamon sugar

11.Combine ingredients in a small bowl.

Unfilled macarons will keep in an airtight container for about a week. Filled macarons will keep in an airtight container in the fridge for up to two days.


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