Oaxacan Cinnamon Chocolate Macarons Recipe

Oaxacan Cinnamon Chocolate Macarons combine the rich flavors of chocolate and the warm spices of Oaxacan cinnamon, creating a delightful treat that pairs well with coffee or tea. Here’s how to make these delicious macarons:

Ingredients

For the Macaron Shells:

• 1 cup (100g) powdered sugar
• ½ cup (50g) almond flour
• 2 large egg whites (room temperature)
• ¼ cup (50g) granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon ground Oaxacan cinnamon (or any cinnamon)
• Pinch of salt

For the Chocolate Cinnamon Filling:

• 4 oz (113g) dark chocolate, chopped
• ½ cup (120ml) heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground Oaxacan cinnamon
• 1 tablespoon unsalted butter (optional, for added richness)

Instructions

Make the Macaron Shells

1. Prep the Baking Sheets:
   • Line two baking sheets with parchment paper or silicone baking mats.
2. Sift Dry Ingredients:
   • In a bowl, sift together the powdered sugar, almond flour, cocoa powder, and ground cinnamon to remove lumps.
3. Beat the Egg Whites:
   • In a clean, dry mixing bowl, whisk the egg whites until they become foamy. Add a pinch of salt. Gradually add the granulated sugar while continuing to whisk until stiff peaks form.
4. Combine Mixtures:
   • Gently fold the dry ingredients into the whipped egg whites in three additions. Be careful not to deflate the mixture too much; the batter should flow like lava when lifted with a spatula.
5. Pipe the Shells:
   • Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving some space between each. Tap the baking sheets gently on the counter to release any air bubbles.
6. Rest the Shells:
   • Let the piped macarons sit at room temperature for 30-60 minutes, until a skin forms on the surface and they are no longer sticky to the touch.
7. Bake:
   • Preheat your oven to 300°F (150°C). Bake the macarons one tray at a time for about 15-20 minutes, or until they have risen and formed a “foot.” Let them cool completely on the baking sheets before removing.

Make the Filling

8. Prepare the Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until just simmering. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for about 2 minutes. Add vanilla extract and ground cinnamon, and whisk until smooth. If desired, stir in the butter for extra richness.
9. Chill the Ganache:
   • Allow the ganache to cool to room temperature, then refrigerate it for about 30-60 minutes until it thickens enough to pipe.

Assemble the Macarons

10. Pair and Fill:
    • Match similar-sized macaron shells together. Pipe a small dollop of the chocolate cinnamon ganache onto the flat side of one macaron shell and gently press the matching shell on top to create a sandwich.
11. Mature the Macarons:
    • For the best flavor and texture, let the assembled macarons mature in the refrigerator for at least 24 hours. Bring them back to room temperature before serving.

Tips:

• Storage: Macarons can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.
• Variations: Experiment with different spices or chocolate types to customize the flavor of your macarons.

Enjoy your Oaxacan Cinnamon Chocolate Macarons as a delightful treat that brings a unique twist to traditional macarons!