Welcome to The White Whisk! We’re in the thick of Fall and today I’m going to be sharing a cozy macaron recipe for Cinnamon French Toast Macarons. These macs are full of warm flavors including a brown sugar cinnamon dusted shell, and cinnamon french toast brown sugar swiss meringue. I’m excited to share my not so secret ingredient for the filling with you!
Something I’ve been loving lately is using brown sugar in my macaron shells instead of white when I know my flavor profile will benefit from the warmth and depth. Most french macaron recipes do well with a 1:1 swap of brown sugar for white, but you can always start by trying half brown sugar half white!
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If you’re new to making macarons or just need to brush up on the process, head over to my Basic French Macarons post to get the full run down!
As always, make sure to whip your meringue SUPER stiff. (Side note: I feel like The Grinch whenever I hold anything like the photo below.)
Dust your macaron shells with cinnamon after piping and tapping your trays to ensure the macs are tacky enough for the spice to stick!
Moving on to the filling, the same brown sugar swap I mentioned with the macaron shells can also be done with swiss meringue buttercream! I’ve been using this as a base for almost all of my fall fillings so far this year. Swiss Meringue is one of my favorite macaron fillings because it’s not overly sweet, and it’s SO silky and smooth.
On to my not secret ingredient to flavor my buttercream, Amoretti Artisan Natural Flavors! Some of my baking friends over on Instagram have been sharing about this company and I was so excited to get my hands on some to try out! I love the idea of easy, true to taste flavorings that are super concentrated because that means you don’t have to use a ton and potentially change the texture of whatever you’re making.
This particular flavor had tones of buttery, maple, french toast goodness. You’ll need to add this to your swiss meringue buttercream along with the cinnamon to create your filling!
Use a Wilton 2D tip to pipe the buttercream on to your shells. Create this ruffled look by holding your piping bag straight up and down from your shell, applying even pressure, and slowly moving upward allowing the ruffles to squiggle out.
Gently sandwich the matching shell on top to finish your cinnamon french toast macaron! Allow assembled macarons to mature in an airtight container for 24 hours to reach optimal flavor and texture.
One more quick thing, Karen from Karentology sent me these adorable white bakery gift boxes she just recently started selling to try out! HOW CUTE right? You can get them on Amazon for all of your baking gifts you’ll be passing along to your loved ones this holiday season!
For more fall macaron ideas, check out the recipes below!
Pumpkin Brûlée Macarons
Hazelnut Dulce De Leche Macarons
Cinnamon French Toast Macarons
Cinnamon Brown Sugar Macaron Shells
- 130 grams egg whites Approximately 4 Large Eggs
- 120 grams brown sugar
- 1/2 tsp cream of tartar
- 200 grams almond flour
- 200 grams confectioner’s sugar
- Several Drops of Wilton Brown Gel Food Coloring
- Cinnamon for dusting shells
Cinnamon French Toast Swiss Meringue Buttercream
- 2.5 oz egg whites
- 5 oz brown sugar
- 6 oz unsalted butter
- ⅛ tsp salt
- 1¼ tsp vanilla
- ½ tsp cinnamon
- 1 tbsp plus 1 tsp Amoretti French Toast Artisan Natural Flavoring
Cinnamon Brown Sugar Macaron Shells
- Line 2 baking sheets with a silicone mat (circle template optional but recommended).
- Place a medium/large round piping tip in a large piping bag. Twist the bag right behind the tip and add a clip to seal off the opening. Place the bag tip down into either a clean tall cup with the edges folded over the rim to keep the bag open, or clip it into a bag holder.
- Using a kitchen scale, carefully weigh out and sift the confectioner’s sugar and almond flour into a medium mixing bowl. Whisk well to fully blend the two together.
- Place egg whites, brown sugar, and cream of tartar into a large mixing bowl, and begin beating with a whisk attachment using either a handheld mixer or a stand mixer for 2 minutes on a medium low speed (Kitchen Aid Speed 4).
- Turn up the mixer to a medium speed (Kitchen Aid Speed 6) and beat for an additional 2 minutes.
- Add brown food coloring.
- Turn mixer up to medium high speed (Kitchen Aid Speed 8) and beat for 3 more minutes, or until peaks are very stiff and the meringue clumps up in a ball in the center of the whisk. Test stiffness by removing whisk and pointing it upward. (See photo in Basic French Macarons post for reference) Once the peaks can hold their shape flipped upright, your meringue is ready.
- Pour half of your almond flour/confectioner’s sugar mixture into the bowl with your meringue, and fold 15 times. One fold is scraping all the way around the edge of your batter in your bowl, and then dragging your spatula through the middle. Be sure to scoop around the bottom of the bowl as well so you don’t miss any dry ingredients.
- Pour in the remaining powdered sugar and almond flour, and continue folding (approximately 30 more folds) until dry ingredients are fully incorporated. Do not overfold. Start checking your batter’s readiness every 5 folds or so at this point by scraping all batter down to the bottom of your bowl, and then wiggling your bowl back and forth several times. If the batter levels out with very few peaks and lines remaining, it should be ready.
- Pour batter into prepared piping bag, and twist the opening off. Hold your bag at the twist between your thumb and pointer finger. Remove the clip near the piping tip.
- Holding the piping bag straight up and down, apply pressure to begin piping your batter in the center of your circle templates, releasing pressure once you are a few millimeters short of your desired size. After you release pressure, use a small quick circular flick to release your tip from the piped macaron.
- Once you’ve piped a full tray, firmly bang the tray on the counter a few times to pop any air bubbles and smooth out shells. Pop any remaining large bubbles with a toothpick or scribe tool. Repeat with the second tray.
- Begin preheating your oven to 295 degrees, using an oven thermometer if possible to ensure accurate temperature readings.
- Set aside shells to dry until they form a skin and are no longer tacky to the touch. Once you can gently run a finger over your shells, they are ready to bake. Use a fan to speed up the process, rotating the tray every few minutes to ensure even drying. This usually takes 20 minutes for me with a fan. (Rest for a shorter amount of time if you deal with high humidity issues)
- Once shells are dry and the oven has fully preheated to 295, place one tray in the center of the middle rack of the oven. Bake for 18 minutes.
- Quickly open door to check the shell’s doneness by gently pressing on the side just above the feet to see if it’s firm. If it moves at all, bake for another 2 minutes.
- Check shells by performing the same test, pressing on the side. If they are still unstable, bake for one more minute, and check again. Repeat until shells are firm and do not budge, then remove from oven. Make sure oven is still at the correct temperature and then bake your second tray.
- Allow shells to cool completely, and the carefully remove from silicone mat or parchment paper by gently peeling them off.
Cinnamon French Toast Swiss Meringue Buttercream
- Using a medium size sauce pot, bring an inch or so of water to a boil.
- In a medium heat safe metal or glass bowl that is large enough to rest on top of the sauce pot, whisk together the egg whites and brown sugar. (Use a kitchen aid mixing bowl and whisk attachment to save a dish later.)
- Place bowl on top of the pot with boiling water and continue whisking occasionally until the sugar has dissolved and the mixture reaches 160 degrees Fahrenheit.
- Remove bowl from heat, and use an electric mixer to whisk the mixture until a stiff glossy meringue forms.
- Once the meringue cools down a bit, cut the butter into several small pieces and add it into the bowl one piece at a time.
- Beat for another few minutes until the buttercream is light and fluffy, and the butter flavor becomes less prominent.
- Add in the salt, cinnamon, and Amoretti flavoring, and whip until thoroughly combined.
- Match up each shell with a partner shell of equal size.
- Wait to fill macarons until all components are no longer warm. On one shell in each pair, pipe a dollop of cinnamon french toast swiss meringue buttercream using a Wilton 2D. Hold the piping bag straight up and down from the shell, apply even pressure and slowly move upward as the ruffles spill out.
- Gently sandwich the matched shell on top.
- Refrigerate in an airtight container for 24 hours to allow the macarons to “mature” and fully develop their flavor and texture. Eat within 3-4 days. Enjoy!
Swiss Buttercream Notes: If the meringue is too warm when adding the butter, the butter may melt and the mixture can look soupy or curdled. If this happens, keep whipping and see if it comes back together. If it doesn’t, pop the bowl in the fridge to cool for a few minutes and then try whipping again.
Do you use your eggs right out of the refrigerator?
The White Whisk
Hi Melanie! I do use egg whites right out of the fridge. I’ve found that using room temp doesn’t make a big enough difference for me to make it worth the extra step!