White chocolate and cinnamon macarons

  • 20 mins cooking
  • Makes 18 Item
  • Print


  • 1/2 cup cream
  • 150 gram chopped white chocolate
  • 1 teaspoon ground cinnamon
White chocolate and cinnamon macarons
  • 3 egg-whites
  • 1/4 cup caster sugar
  • gel paste food colouring, red or green
  • 1 1/4 cup icing sugar, firmly packed, sifted, plus 1 tablespoon extra
  • 1 cup almond meal, firmly packed, sifted


White chocolate and cinnamon macarons
  • 1
    Line 2 oven trays with baking paper.
  • 2
    In a medium bowl, using an electric mixer, beat egg-whites to soft peaks. Gradually add caster sugar, beating until dissolved. Beat in food colouring to achieve your desired colour.
  • 3
    Using a large metal spoon, carefully fold in icing sugar and almond meal in 2 batches.
  • 4
    Transfer mixture into a large piping bag with a 2cm plain nozzle. Pipe 4cm rounds on trays, 2cm apart. Tap trays lightly on bench. Dust with extra icing sugar and set aside 30 minutes.
  • 5
    Preheat oven to slow, 150°C. Bake macarons 15-20 minutes.
  • 6
    Meanwhile to make ganache; in a saucepan, bring cream to boiling point on high. Add chocolate and heat, stirring, 1 minute. Remove from heat. Stir in cinnamon. Chill until a spreadable consistency. Sandwich macarons with ganache.


Macarons are rested to allow the mixture to spread a little and to remove any air bubbles.

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