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Cinnamon Swirl French Macarons with Raspberry Ganache

2023-02-15 - Written by: Colette LaFleur

French Macarons Raspberry Ganache Cinnamon Swirl

Cinnamon Swirl French Macarons with Raspberry Ganache

A twist on classic French macarons, infused with cinnamon and paired with a sweet raspberry ganache filling.

Cinnamon Swirl French Macarons with Raspberry Ganache

Introduction

The delicate meringue-based confection known as the French macaron is elevated to new heights in this recipe. A sweet and indulgent cinnamon swirl flavor combination pairs perfectly with a vibrant raspberry ganache filling, creating a match made in heaven.

Ingredients

For the Macarons:

  • 1 1/2 cups (190g) almond flour
  • 2 1/4 cups (285g) confectioners' sugar
  • 3 large egg whites
  • 1/2 cup (120g) granulated sugar
  • 1/4 teaspoon ground cinnamon

For the Cinnamon Swirl:

  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon

For the Raspberry Ganache:

  • 1 cup (200g) fresh raspberries
  • 1/2 cup (120g) confectioners' sugar
  • 2 tablespoons (30g) unsalted butter, softened
  • 2 tablespoons (30g) raspberry jam

Instructions

  1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, sift together almond flour and confectioners' sugar.
  3. In a separate large bowl, whip egg whites until stiff peaks form. Gradually add granulated sugar and cinnamon; continue whipping until smooth.
  4. Gently fold the sifted almond mixture into the whipped egg mixture.
  5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet.
  6. Allow the macarons to sit at room temperature for 30 minutes to form a skin. Bake for 15-20 minutes or until firm to the touch.
  7. Allow the macarons to cool completely on the baking sheet.

For the Cinnamon Swirl:

  1. In a small bowl, mix together granulated sugar and cinnamon.
  2. Using a pastry brush, lightly coat one half of each cooled macaron with the cinnamon mixture.

For the Raspberry Ganache:

  1. Puree fresh raspberries in a blender or food processor until smooth.
  2. Strain the raspberry puree through a fine-mesh sieve into a clean bowl. Discard the seeds.
  3. In a small saucepan, combine the strained raspberry puree and confectioners' sugar. Cook over medium heat, stirring constantly, until thickened and syrupy.
  4. Remove from heat and stir in softened butter and raspberry jam.

Assembly

  1. Match up macaron shells by size and shape.
  2. Sandwich a dollop of raspberry ganache between two macaron shells, making sure the cinnamon swirl faces outward.

Tips and Variations

  • For an added textural element, sprinkle chopped fresh raspberries on top of the assembled macarons before serving.
  • Experiment with different flavors for the ganache by substituting other fruits or extracts.