The best cinnamon macarons with pear buttercream frosting are amazing! This combination really goes great together and it is topped off with ground cinnamon. The French were super genius for creating this little treat from heaven. It has that crisp delicate outside with the chewy center. Don't miss out on this recipe!
Another couple of my recipes that have a boat load of wonderful cinnamon in it are my cinnamon buttermilk coffee cake and cinnamon pecan bars.
Ingredients and substitutions
Damn these little french delights are very hard to make and now I can see why they charge so much to buy them! They are a true labor of love!
- Almond flour: Is used in macarons because it is a finer texture.
- Egg whites: Can be aged for 24 hours prior to using and set at room temperature when making macarons. I have done it both ways for the perfect meringue and prefer the aged. Be sure to steer clear from boxed egg whites as you will not get the same results with your meringue.
- Confectioner's sugar
- Granulated sugar
- Pear syrup: Substitute with the pear flavoring as well if you don't have pear syrup.
Step by step instructions
Read closely because there are a ton of important steps when making macarons. Preheat your oven to 300 degrees. Prepare your cookie sheets and line them with silicon macaron mats (you can do it with parchment paper as well, but I prefer this method).
In a food processor or bullet, blend your almond flour, confectioner's sugar and ½ teaspoon of cinnamon. Even after it is blended well, still sift after to get any remaining large clumps out. Set aside.
Getting those stiff peaks
With your kitchen aide stand mixer, combine your aged egg white (keeping egg whites in glass container overnight in fridge), sifted granulated sugar and salt into large bowl. Using your whisk attachment turn the mixer to medium speed (#4) and whisk for 3 minutes. The eggs whites at this point will still be slightly foamy. Turn the speed up to medium-high and whisk for another 3 minutes. Then turn to high and whisk for another 3 minutes.
Add your vanilla extract and brown food coloring gel at this point. You whisk for an additional minute of until stiff peaks form and the egg whites will stick to your whisk attachment.
The perfect meringue
You don't want your batter to runny or too thick. It literally has to be perfect!
Once your stiff peaks have formed, you pour all the dry ingredients at once. Using a rubber spatula, your start folding until all the dry ingredients have been incorporated and your mixture should be creamy. To test the consistency, you drizzle some of your batter in a ribbon fashion back into your bowl. If it blends back into itself within a minute, pow you perfected the process!
Piping and baking
Only fill the circles on the mats ⅔ full because meringue will spread. Once the whole sheet is full, lift your cookie sheet up and drop it slightly to get any air bubbles out of the batter. Allow you macarons to sit for 30 minutes to create a shell on top (super important step).
Bake for 18 minutes. Baking times vary but that is what works in my oven. If you slightly pull up on the cookie and it separates from the bottom, it is not done. Bake for another minute or two.
Remove from the oven and let cool completely (15 minutes). Use a metal spatula to remove from sheet.
Pear Buttercream frosting
In a large mixing bowl, you mix your cup of softened butter, pinch of salt, vanilla, confectioner's sugar (1 cup at a time) and pear concentrate. You may have to add more or less confectioner's sugar depending on your desired consistency of the frosting.
Once this is complete, you frost your macarons and enjoy!
- Use a different flavor of buttercream such as apple cinnamon, brown sugar, or even a cream cheese filling to make it more like a cinnamon roll macaron.
No, you can actually use pumpkin seeds. Using a food processor, pulse them down into a fine mixture.
Cinnamon macarons with pear buttercream frosting
- Kitchen stand mixer with whisk attachment
- Home Decor
- Measuring cups and spoons
- Food scale
- Food processor
- wilton 16 in piping bag with 1 in round tip
- 4 oz almond flour sifted
- 8 oz confectioner's sugar sifted
- 3 egg whites aged overnight in fridge
- 2½ oz granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- pinch of salt
- brown gel food coloring if desired
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- pinch of salt
- 5 cups confectioner's sugar
- 2 teaspoon pear concentrate
- Preheat oven to 300°. Prepare two baking sheets with macaron silicon baking mats.
- Prepare a large pastry bag fitted with and plain tip (I used wilton 1A tip). Set aside. Whisk and sift together the almond flour, confectioner's sugar and ½ teaspoon of cinnamon and set aside.
- In a large mixing bowl of a stand mixer, combine the aged egg whites, granulated sugar and salt. Using the whisk attachment, turn the mixer to a medium speed (#4) and whisk for 3 minutes. The egg whites will not seem too foamy at this point. Turn the speed up to a medium-high (#6) and beat another 3 minutes. Lastly, turn the speed to 8 and whisk an additional 3 minutes.
- Add the vanilla and food coloring gel at this point and beat on high for another minute or until stiff peaks form and the egg whites hold in the middle of the whisk attachment.
- Add all of the dry ingredients and keep on folding the batter until all the dry ingredients are encorporated and the mixture of glossy and creamy. To test the consistency, drizzle some of the batter in the shape of a ribbon back into the bowl using a spatula. If the batter blends back in within a minute the batter is ready.
- Scoop the batter into the prepared pasry bag and pipe it onto the silicon mats. Fill the circles about ⅔ full as the batter will spread a bit. Once the whole sheet is full, lift and drop pan up and down on a hard surface to release any air bubbles in the cookies.
- Allow the macarons to rest for 30 minutes and to form a shell on the top before baking.
- Bake for 18 minutes. If the top of the cookie separates from the bottom, cookies are not done. You may need to bake for an additional 1-2 minutes until they are ready. Remove from oven and let them cool completely before removing from mats. Use a metal spatula to remove cookies.
Pear buttercream frosting
- In a large mixing bowl, add softened butter, pinch pf salt, 1 teaspoon of vanilla and pear concentrate and mix until creamy. Slowly add the confectioner's sugar one cup at a time. You also may add more or less confectioner's sugar until you reach your desired consistency.
- Store in an airtight container for up to 3 days.
- Freeze for 3-6 months.
Fun Fact of the day!
Scientists have used Panda Porn to get pandas in the mood to mate.
Hmmm....who in the hell makes panda porn? I guess nothing surprises me today with what exists out there!
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