Cinnamon Donut Macarons

I had been wanting to try this flavour for some time, but I was just trying to figure out the best way of making the filling, and incorporating as much donutty flavour as I possibly could into the it, instead of say, just making a buttercream and flavouring it will a crapload of cinnamon. This time, I went all out Zumbo-style, and creeped a little bit out of the box, and my comfort zone. Thankfully, it kind of paid off. This flavour was quite delicious.


 I’m not going to write out a recipe for the filling, because I did so many things and added so many little bits and pieces that I cannot remember it to the tee! I will try to explain it as best as possible 🙂 I was extremely lucky with my shells this time, they were a particularly good batch and I didn’t have to throw ANY out – this never happens! Totally wish it was like that everytime! Again, apologies for the shadow-y night time photos.

This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.

  • 135g almond meal
  • 135g icing sugar
  • 125g caster sugar
  • 45g egg whites
  • 50g egg whites
  • 40g water
  • 1/4 tsp colouring      gel, brown

Spray four oven trays with cooking oil spray around the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan, over a low-medium heat, until the sugar completely dissolves (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked.

Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment. So add the colouring now. Just lightly beat them into the meringue. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon mixture into a piping bag fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch. Meanwhile, preheat the oven to 145c (135c fan forced).

Place in oven and bake for 16-20 minutes. Check macarons at 16 minutes, and to test if they are cooked, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 12 -15 large macarons, and about 25 smaller macarons. Macarons keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.


Cinnamon Donut filling:

As I mentioned earlier, I am not going to write out a recipe for this filling. I’ll briefly go through what I can remember 🙂
So, firstly, I placed the donuts in the container with the cream, and left it from about 12 midday to 3 or 4pm the next day. I pulled all of the donuts out, except for 2, and in hindsight, I think I really should have left 3 to give it a little bit more of a donutty flavour. The cream was not as flavoursome as I hoped for, so with the remaining 2 donuts in the cream, I blitzed it all up together, to make a cinnamon donut whipped cream like thing. After this, the mixture was still a little lumpy, so I put it through a fine sieve which made it separate – which was actually not a bad thing. I then whipped up about 3/4 cup thickened cream, and added some icing sugar and cinnamon sugar (you can buy this in a glass jar at the supermarket or just add cinnamon and sugar separarely), and folded it into the donut and cream mixture. It was very runny after this, so I stirred in about 1/3 cup cornflour, and left it overnight to thicken. I then just placed the filling in a piping bag fitted with a round nozzle and filled the shells. Due to the amount of cream in the filling, it was a bit more runny than usual, which made the shells a bit fragile. They still tasted pretty awesome, though 🙂
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2 thoughts on “Cinnamon Donut Macarons

  1. Those look amazing! I’ve seen this type of ‘infusion’ before. Instead of putting the whole donuts in the cream, could you mash them up or blend it all with a blender, then strain and whip? Would that work? I think this is how Zumbo does his popcorn macarons.

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