Cinnamon Toast Macaron
Cinnamon Toast Macaron have melba toast and cinnamon in the shells and filled with butter flavored buttercream. It’s the ultimate in cinnamon toast flavor.
This all started with the leftover buttercream I made for the Butter Pecan Macaron. I had quite a bit leftover, so I put it in the freezer to save for later. You know me. I don’t like to throw anything out that is perfectly good and edible.
So, there I was with that half a batch of butter flavored buttercream trying to think of what I could do to use it up. Buttered rum? No. Too much like butter pecan. What else has butter flavor in there? Butterbeer? I don’t even know what that flavor tastes like. Butterscotch? Not easy to put into a macaron shell.
Then it hit me. Cinnamon toast! For me it’s about the cinnamon and sugar just melting into the butter on the taste. So so good. I should make some. I haven’t had any in a long time. Maybe I’ll have an afternoon snack. Not a bad idea!
What is in cinnamon toast macaron?
I didn’t want to put toast in the buttercream. The butter flavor might overpower the toast in the buttercream. At least that’s what I thought. Then I thought about just making toast and put it in the shells. But the moisture content in toast might kill the shells. Even if I completely dried it out in the oven it might still have too much moisture.
Again, then it hit me. Melba toast! It’s funny because I told a few people at work that melba toast is in the shells. They looked at me like I spoke Greek. “Melba toast?” Yes. You know that super crunchy little piece of toast the size of a cracker for canapes and appetizers? Still getting that blank look.
What is melba toast?
Melba toast is a thin toast that is super crispy and delicious. It’s usually served with soup or topped with cheese or pâté. The bread gets grilled or toasted on one side, then thinly sliced, and toasted again. It’s basically a twice cooked toast that’s half as thick. Which makes it super crispy.
A chef at London’s Savoy Hotel created the toast. It was unclear what name it has when he created the recipe. In 1897, a famous Australian opera singer became ill while staying at the hotel. The toast became a staple of her diet because it suited her appetite. Helen Porter Mitchell used the stage name of Dame Nellie Melba. That’s where the Melba came from. It’s also where Peach Melba came from, too.
An interesting fact about Melba toast. Parents gave it to children who were teething. I can’t imagine doing that. But I guess it’s something hard for them to chew on while teething. I don’t have kids and have no idea how teething works. Also, in French it’s called croûtes en dentelle or lace crusts. I would think dentelle being teeth, but no.
How important is moisture to making perfect macaron?
So, if you’ve seen the last few recipes of macaron I’ve made, in particular, the Poisoned Apple Macaron I made for Halloween, you will see the shells are cracked. And I was about to embrace the cracks in these macarons, too. But I wanted to test a theory out before I did.
There are a few macaron that do not have perfect shells. Omitting the first attempts where I was flying by the seat of my pants, the few that have not been picture perfect have one thing in common. Moisture.
Most of the time I am looking for freeze dried fruits, vegetables, and maybe some cheese or meats to add flavor to the shell. Yes. I said meats. There’s an idea I have for an interesting macaron. I’ll share it when I make it.
If you look at the beet and goat cheese macaron, pumpkin pie macaron, and the berry sangria macaron the shells are bubble. The feet aren’t the best or even there. And it’s all because of moisture. The ingredients chosen to go in the shells were not completely freeze dried.
The beets were freeze dried, but they had more moisture in there than I hoped. Same with the blueberries in the berry sangria cookies. And I purchased the pumpkin powder. Funny thing is I can’t find freeze dried pumpkin. Just pumpkin powder.
You can tell when you try to break the freeze-dried item you want to put in the shells. If it is hard to break and doesn’t sort of melt when it gets wet, then there is moisture still in there. And that moisture will prevent your macaron from have that picture perfect smooth top and feet.
But that isn’t the case with these macaron. I made one batch and they were a total fail. The shells did not come out right at all. And while I thought it might be the Melba toast, I had another theory. The powdered sugar.
Make sure your powdered sugar is fresh when making cinnamon toast macaron.
I’m using the powdered sugar sent to me for events at least a year ago if not more. I’m sure this powdered sugar has passed its sell by/use by date. Which I didn’t think it would matter that much. I know it’s clumpier but I sift extra to make sure all the lumps are out. Obviously, that wasn’t enough.
And before you ask, yes, I weigh all the ingredients with a kitchen scale. So that’s not the case here. The powdered sugar, while fine for buttercream and other uses, is not appropriate for macaron anymore. I purchased a new bag of powdered sugar and tried them again. The macaron you see are the second attempt with the new powdered sugar.
What does cinnamon toast macaron taste like?
For me, I can taste the toast in the shells. This is one of those recipes where I nailed it and chuckled to myself after tasting the first shell. They have a hint of cinnamon flavor, they’re sweet, and have a hint of toast flavor in there. Then the butter flavored buttercream really hammers home the cinnamon toast flavors. Because, like I said, it’s all about the way the butter, cinnamon, and sugar combine that makes cinnamon toast.
If you have macaron in your recipe bucket list, just try them. If you follow any of my recipes, you should have success. And if you don’t, let me know! I can trouble shoot most problems. Because I’ve encountered almost all of them. They are so rewarding to accomplish, too. So, just try them!
Cinnamon Toast Macaron
Cinnamon Toast Macaron have melba toast and cinnamon in the shells and filled with butter flavored buttercream. It’s the ultimate in cinnamon toast flavor.
Ingredients
For the shells:
- 4 ounces almond meal
- 6 ounces powdered sugar
- 1 ounce Melba toast
- 1 teaspoon ground cinnamon
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 50 grams granulated sugar
For the buttercream:
- 1/2 cup butter flavored shortening
- 1 1/2 to 2 cups powdered sugar
- 1 teaspoon meringue powder
- 2 teaspoons caramel sauce
- 1 teaspoon cinnamon
- 2 to 3 teaspoons whipping cream
Instructions
For the shells:
- Pulse the powdered sugar and the almond flour in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
- Fasten the whisk attachment and beat the mixture on medium speed until foamy.
- Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form.
- Increase the speed to high and beat until stiff peaks form.
- Pour 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated.
- Continue adding the nut mixture and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.)
- Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue.
- Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
- Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling.
- Place the butter shortening in the bowl of a stand mixer (or large mixing bowl) along with the meringue powder, cinnamon, and caramel sauce. Beat until creamed together.
- Slowly add the powdered sugar a half cup at a time until thicker than desired.
- Add 2 to 3 teaspoons of the heavy whipping cream until the desired consistency is reached.
- Pipe buttercream on one shell and top with a shell of matching size.
For the buttercream:
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 222Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 15mgSodium 64mgCarbohydrates 34gFiber 1gSugar 31gProtein 2g
Friday Christmas Cookie Recipes
- Big Soft Ginger Cookies from Jolene’s Recipe Journal
- Chai Snickerdoodles from The Spiffy Cookie
- Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
- Christmas Ritz Cracker Cookies from Jen Around the World
- Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
- Cranberry Thumbprint Cookies from Cheese Curd In Paradise
- Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
- Grinch Cookies from Devour Dinner
- Italian Pistachio Cookies from Take Two Tapas
- Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Shortbread from A Day in the Life on the Farm
- Reindeer Cookies from Kathryn’s Kitchen Blog
- Thumbprint Cookies from Palatable Pastime
- White Chocolate Cranberry Oatmeal Cookies from Art of Natural Living
I have tried so many times to make macaroons and never been successful. Until this recipe! All the tips are great and the flavor combo in these is amazing!
Thank you! I hope you try them. They are rewarding to make.
These are amazing! Love the flavors and they are so addictive!
Thanks so much!
Your macarons look beautiful! We made a cinnamon roll version similar. I love these cookies.
Thank you! I thought about cinnamon roll. I might have to try yours.
This is one macaron flavor I can’t wait to try! It sounds absolutely delightful!
Thank you so much!
I’d like to sign up for A Kitchen Hoor’s Adventures macaron baking classes, please! Yours always look picture perfect!
I keep telling you to just try a recipe. If it fails let me know and I can trouble shoot!
These are beautiful like all your macarons! I haven’t mastered this (I keep over beating) and think it might be my Christmas to New Years fun project!
I overbeat the egg whites to the point where they sound dry when beating. And folding isn’t about keeping the air. The trick I learned in one class is the sheen will change from dull to shiny when you’re close to achieving a good macaronage.
They are gorgeous Christie and I LOVE the flavor profile.
Thanks!