Christmas is long gone, but I’m not quite finished with cinnamon as a spice yet. Cinnamon is one of my favorite spices, and blends well with chocolate. The taste of this filling is mild, but yet spicy.
1 batch macarons made from the base recipe
– 75 g (6 table spoons) egg whites
– 100 g (1/2 cup) white sugar
– 100 g (1 cup) almonds
– 100 g (1 cup) powdered sugar
– 1/2 teaspoon cinnamon
– 100 g (1/2 cup) dark chocolate chips
– 1/2 dl (1/4 cup) heavy cream
– 2 tablespoons butter
– 1 teaspoon cinnamon
Follow the base recipe making the macarons. Add cinnamon to the mixture, while beating the egg whites. Bake and cool the macarons.
Combine chocolate and cream in a small pan. Heat the mixture on low heat until the chocolate has melted. Remove the pan from the heat and add butter and cinnamon. Mix together and leave to cool.
When the ganache has thickened (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of chocolate ganache, and press the bottom of another macaron on top of it.
Place the macarons on a serving platter, serve them and enjoy!