Do you remember the brown sugar and cinnamon Poptarts?? (Not sure if that needs a copyright symbol.) These were a middle of the night “I need to remake my cinnamon roll macarons” idea. Despite aiming for cinnamon roll flavor, eating these reminded me of my favorite Poptarts.
If this is your first time here, be sure to check out Charis’s recipes at Floral Frosting, as she is the creator of this recipe. She’s got some beautiful recipes there, her buttercream is one of our favorites! You also should take a look at the Vegan Meringue Facebook group for more amazing recipes. If you have trouble with the directions, try reading my troubleshooting guide for a little more in depth description.
• 100 ml of reduced aquafaba (close to 1/3 cup)
• 1/4 tsp apple cider vinegar
• 100g granulated sugar (1/2 cup)
• 125g almond meal (1 1/4 cup)
• 65g confectioners sugar (1/2 cup)
• 1/2 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• red and green food color
• 2 tbsp vegan butter
• 2 cups confectioners sugar
• 1-2 tsp plant milk
• sprinkle of cinnamon
3. Slowly add granulated sugar to your soft peak aquafaba, 1 tablespoon at a time and beat for at least 30 seconds after each addition. When all of the sugar is incorporated, your meringue should be stiff and glossy and hold peaks when you remove the beaters. Add vanilla extract and 4 drops green and 2 drops red food color and beat to incorporate.
4. If you have a rougher texture of almond meal, sift it together with the confectioners sugar and grind up any large bits that won’t fit through you sieve in a spice grinder or food processor. If it’s fine enough to pass through a sieve, just sift the two together, and add cinnamon.
5. Pass half of the almond/confectioners sugar mixture through the sieve into the meringue. Use a flexible spatula to fold the mixture into the meringue. When there are no more large dry clumps, sift in the rest of the almond/confectioners sugar into the meringue and fold it to incorporate.
6. Once all of the almond meal is mixed and there are no large streaks of meringue or dry clumps, begin macaronnage. Push the batter against the side of the bowl to deflate and scoop from underneath. Check every few strokes by letting a piece of batter fall off the spatula onto the remaining batter. If it melds back into the batter within 20 seconds, stop there. If it still holds its shape, give it a few more strokes.
8. Pipe batter onto parchment lined baking sheets from a 90° angle. Squeeze from the back of the piping bag and let the batter spread into a circle beneath the tip while holding it straight up and down. Repeat until you run out of batter (depending on how large you pipe it, this could require two trays.)
9. Tap the trays 2-3 times on the counter to loosen any bubbles and smooth out any peaks. Let dry for three hours, preferably with a fan blowing on the tops if you are in a humid region. The tops should be nice and dull after an hour or so, but you should be able to tap the top without any tackiness before baking.
10. Preheat oven to just under 215° F. When oven is preheated, place pan on TOP rack of the oven for 25 minutes. Turn oven off after 25 minutes and leave pan in the closed oven for another 30 minutes. Remove from oven and let the pan come to room temperature before removing any shells.
12. When the macaron shells are completely cooled, gently peel them off the parchment paper. Pipe cinnamon buttercream in the center of each shell and top with a similar sized shell.
13. Refrigerate for 24 hours for the best texture.