Cinnamon Toast Crunch Macarons

Name: Cinnamon Toast Crunch Macarons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 22
Cuisine: Global
Ingredients: 1 stick; 25 grams; 65 grams; 237 milliliters; 45 grams; 2 Tbsps; 95 grams; 0 teaspoons

The recipe Cinnamon Toast Crunch Macarons can be made in roughly 45 minutes. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 91 calories. One serving covers 1% of your daily needs of vitamins and minerals, this recipe can therefore be considered not at all healthy. This recipe serves 22. This recipe from picky-palate.com requires butter, egg whites, granulated sugar, and ground cimmanon. It is a good option if you're following a gluten free diet.

Instructions

Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Cinnamon Toast Crunch Cereal on your food scale.

Ingredients you will need

Granulated Sugar

Ground Cinnamon

Powdered Sugar

Almond Flour

Egg Whites

Cereal

Toast

Equipment you will use

Baking Paper

Baking Sheet

Kitchen Scale

Oven

In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Stand Mixer

Whisk

Place the powdered sugar, almond flour and cereal into a large mixing bowl. Stir to combine.

Ingredients you will need

Powdered Sugar

Almond Flour

Cereal

Equipment you will use

Mixing Bowl

Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined.

Ingredients you will need

Egg Whites

Equipment you will use

Sifter

Sieve

Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.

Equipment you will use

Baking Sheet

Pastry Bag

Frying Pan

Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges.

Equipment you will use

Oven

Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.

Equipment you will use

Offset Spatula

To prepare buttercream, beat softened butter and powdered sugar until creamy and smooth.

Ingredients you will need

Powdered Sugar

Butter

Cream

Add cinnamon and brown sugar to the frosting, beating until combined.

Ingredients you will need

Brown Sugar

Cinnamon

Frosting

Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron.

Ingredients you will need

Frosting

Equipment you will use

Pastry Bag

Serve room temperature. Store any remaining macarons in the refrigerator.