Tuesday, 29 May 2012

Maple & Cinnamon French Toast Macarons Recipe

These glorious macarons where a result of my resent Crunch experiments.

Inspired by the gorgeous flavour of the Cinnamon Toast Crunch I decided to try and create a French Toast Macaron, that uses this glorious Crunch a a flavour boosting component.

The macaron shells are flavoured with cinnamon and maple extract and I sprinkled them with ground Cinnamon Toast Crunch before baking.  The shells are sandwiched together with a simple maple buttercream and another sprinkle of Cinnamon Toast Crunch, just for good measure.

These macarons turned out beautifully and they really do taste like French Toast.  The Cinnamon Toast Crunch definitely holds it's own against the flavour of the macaron & the crunch is a lovely variation in texture.  I really love this flavour and it has definitely made it's way onto our macaron menu.

I have adapted the basic macaron recipe from Mad About Macarons by Jill Colonna, regular followers will know I use this basic recipe often and have adapted it in loads of different ways.  I particularly like to use this recipe when I'm experimenting with flavours as it is so simple and I trust the recipe so much. 

 I highly recommend the book and you can visit Jill's brilliant blog here.

To Make the Maple & Cinnamon French Toast Macarons:

Makes around 30 macarons

180g ground almonds
270g icing sugar
1/4 tsp ground cinnamon
150g egg whites, room temperature
100g caster sugar
1/2 tsp maple extract

Blitz the Cinnamon Toast Crunch in a food processor, until you have a fine crumb. 

Line 3 baking sheets with parchment paper and set aside.

 Sift together the ground almonds, icing sugar and ground cinnamon and set aside.

Whisk the egg whites in a large mixing bowl until fairly stiff, but not dry, gradually sprinkle the sugar over the egg whites and whisk until very stiff and glossy. Add the maple extract and beat to combine.

 Gradually fold in the sifted dry ingredients.

Using a rubber spatula work the mixture, pressing down with the spatula, pushing the air out of the batter.  Repeat until you have a smooth mixture that falls in a long ribbon from the spatula and disappears back into the rest of the batter within  30 seconds

Pipe rounds onto your lined baking sheets. Rap the baking sheet hard on the counter top to flatten the batter and remove any air bubbles.  Sprinkle the piped rounds with Cinnamon Toast Crunch Crumbs and let them sit for 15-30 minutes to form a skin.

Preheat oven to 150 C.

Bake the macaron shells for 12 - 15 minutes.  Remove from the oven and slide the parchment off of the baking trays, let the shells cool on their sheets for 5-10 minutes before removing and placing on a wire rack.

To Make the Maple Buttercream:

100g unsalted butter, room temperature
150g icing sugar, sieved
3 tbsp maple syrup

Place the butter in a large mixing bowl and beat for 2 minutes until paler in colour.  Add the icing sugar and maple syrup and beat for 5-7 minutes. The buttercream will be light, creamy and smooth.

To Assemble:

Pair up your macaron shells and pipe or spoon buttercream onto the flat side of one shell in each pair.  Sprinkle Cinnamon Toast Crunch crumbs onto the buttercream you just piped and sandwich the macaron together with it's partner.

Repeat until all of your macarons are sandwiched together.

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Eli said...

G’day from Australia!

So I have spent the better part of two days pouring over your blog, making batches of your pistachio macarons and falling ever more in love with all things French. In my adventures I have noticed that you seem to rely on two primary methods for making your macarons. The first folds dry ingredients through a French meringue, where the second (the technique used in the pistachio macarons), folds the Italian meringue through what is more of a paste. I’m curious then if these are simply two different techniques that yield the same result or if one method is better than the other? And why you sometimes cite the former recipe and in other blogs the latter (perhaps some recipes suit particular ingredients more than others)? I’m sure there are simple answers to my queries but as this is my first foray into the colourful world of macarons I thought I’d seek advice from an expert.

On a less inquisitive, more obsequious note, I think your blog is fantastic. Keep up the culinary creativity!

Astral de la Mare said...

Hi Eli,

Yes there are two methods for making macarons, one called the French Meringue method and the other the Italian Meringue method. I wouldn't say either is necessarily better than the other and like with many things personal preference plays a big part.

I have always found Italian Meringue Macarons have a slightly thicker shell than French Meringue Macarons which tend to melt in the mouth more.

I prefer to use the Italian Meringue method when I'm using colouring paste in the recipe as I feel the addition of colouring paste in a French Meringue recipe changes the texture of the macaron.

French Meringue is the simpler process but Italian Meringue macarons are considered to be easier to master.

With an Italian Meringue recipe it is easier to produce large batches of macarons in perfect rounds, with smooth tops and even feet. French Meringue macarons are considered to be more temperamental.

Famous Parisian patisserie Laduree use the French Meringue method and famous pastry chef Pierre Herme uses the Italian Meringue method.

I'm so glad your enjoying my blog and I really hope my macaron ramblings help, I love an inquisitive mind!