Get ready to transform your kitchen into a delightful dessert laboratory with these adorable and delicious Mummy Macarons! These aren't just any ordinary French cookies - they're a hauntingly sweet treat that combines the delicate art of macaron-making with a maple cinnamon filling that will make your taste buds dance. Perfect for Halloween parties, baking adventures, or when you want to impress your friends with a show-stopping dessert that looks as magical as it tastes!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: French
Serves: 12 macarons
Ingredients
- 1 cup almond flour
- 1 3/4 cup powdered sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper. If you have a macaron template, place it under the parchment paper to guide your piping.
- In a medium bowl, sift together the almond flour and powdered sugar to remove any lumps. This will ensure your macarons have a smooth texture.
- In a separate large mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until they become frothy.
- Gradually add the granulated sugar to the egg whites, continuing to beat on medium-high speed until stiff peaks form. This should take about 5-7 minutes. The mixture should be glossy and hold its shape when the beaters are lifted.
- Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Use a spatula to fold, being careful not to deflate the meringue. Continue folding until the mixture is smooth and flows like lava.
- Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about
- 5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.
- After piping, tap the baking sheets gently on the counter to release any air bubbles. Let the macarons sit at room temperature for 20-30 minutes until they form a skin and are no longer sticky to the touch.
- Bake the macarons in the preheated oven for 15 minutes, rotating the baking sheets halfway through. The macarons should rise and form a foot, and they should not be jiggly when done.
- Once baked, remove the macarons from the oven and let them cool completely on the baking sheets before transferring them to a wire rack.
- While the macarons are cooling, prepare the maple cinnamon filling. In a medium bowl, beat the softened butter until creamy. Gradually add the maple syrup and ground cinnamon, mixing until well combined and smooth.
- Once the macarons have cooled, pair them up by size. Pipe a generous amount of the maple cinnamon filling onto the flat side of one macaron from each pair, then gently press the other macaron on top to create a sandwich.
- Store the finished macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld. Bring them to room temperature before serving for the best texture and taste.
Tips
- Precision is Key: Macarons are notoriously finicky, so measure your ingredients exactly and use a kitchen scale if possible.
- Room Temperature Matters: Ensure your egg whites are at room temperature for the best meringue volume.
- Fold Gently: When mixing the almond flour into the meringue, use a gentle folding motion to maintain the air in the mixture.
- Skin Formation is Crucial: Let your piped macarons rest for 20-30 minutes before baking to develop a smooth, glossy skin.
- Oven Temperature Control: Use an oven thermometer to ensure accurate temperature, as macarons are sensitive to heat.
- Patience is a Virtue: Allow your macarons to mature in the refrigerator for 24 hours before serving - this helps develop a more complex flavor and perfect texture.
- Troubleshooting Tip: If your macarons crack, it could be due to overmixing the batter or incorrect oven temperature.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 20mg
