Since the meringue is the base of the structure of the macarons, having a strong foundation helps with the final product. The results: fuller macarons, with better feet. It helps the quality of the shells by improving the strength of the meringue, because you are essentially adding more protein to the meringue, without adding any extra moisture, since the egg white powder is dehydrated egg whites. I can’t find it at the store, so I get mine online. I also use this frosting on my Cinnamon Roll Cupcakes, Apple Crisp Cupcakes, and on my Apple Macarons.Īlso, notice that I am making this batch of macarons using egg white powder, which is something I started a little while ago, following advice from Nicole from Bake Toujours.Įgg white powder is not the same as meringue powder, so pay close attention when purchasing it. If you use the large tip, a lot of batter will be dispensed and you won’t be able to get a nice swirl.įor the filling of the Cinnamon Roll Macarons, I used my ultimate favorite frosting: Cinnamon Cream Cheese Frosting! I usually use a 0.5″ diameter tip to pipe my regular shells. This way the batters will be swirled.Īnother tip for piping the shells for the Cinnamon Roll Macarons, is to use a smaller tip, I used a 0.25″ diameter tip. Which is why for these Cinnamon Roll macaron shells, I recommend positioning the bag 90 degrees over the center of the template, then using a circle motion to go around a few times, until you fill up almost the entire circle template. However, if you pipe it like that, the shells are just going to be half brown, and half white. Usually, I recommend the following: position the bag directly 90 degrees over the center of each circle template, then apply gentle pressure for about 3 seconds, and pull the bag up. The technique for piping the swirls is not the same as I usually use to pipe the macarons. Make sure to watch the video and read the instructions below, to see exactly how to make the different color shells from the same batter. Then, we transfer each batter to a piping bag, snip the ends off, and place both piping bags in a larger piping bag, fitted with a round tip. The white is kind of a cream color for a few reasons, one- I added 1 tsp of cocoa powder to the dry ingredients because I wanted a bit of a tan color to the shells, since no cinnamon roll is actually white two- once they bake, white macarons tend to turn orange/yellow-ish. Weve found the best way to enjoy our new cinnamon rolls for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning re-warm them, tented with foil, in a 300☏ to 350☏ oven for 5 to 10 minutes. We start with just one batter, which we will make into two different colors: white and brown. I explain in detail down below how to make the swirled shells, however, I really recommend watching the YouTube video or the video here on this page, which will be super helpful in helping you learn how to make the swirl. For now, you can grab the recipe for them on my Cinnamon Roll Cupcakes recipe. The mini cinnamon buns that you can see in these pictures are super cute too, and I am publishing a post soon showing you how to make them. It’s fall, almost winter, and the weather is calling for all the cinnamon recipes! I earn a commission from qualified purchases.
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