White Chocolate And Cinnamon Macarons

• None None FOR THE MACARONS
• 3 None egg whites
• 1/4 cup sugar
• None None Gel paste food color, red or green
• 1 1/2 cups powdered sugar, sifted, plus additional, for dusting
• 1 cup ground almonds, sifted
• None None FOR THE GANACHE FILLING
• 1/2 cup heavy cream
• 5 oz white chocolate, coarsely chopped
• 1 tsp ground cinnamon

1. Preheat the oven to 300u0b0F. Line 2 baking pans with parchment paper.
2. Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until dissolved. Beat in the food color to achieve desired color.
3. Mix the powdered sugar and ground almonds. Fold into the egg whites mixture in 2 batches.
4. Spoon the mixture into a large piping bag fitted with a 3/4-inch plain tip. Pipe 1 1/2-inch circles about 2 inches apart onto prepared pans. Tap the pans lightly on the work surface. Dust lightly with additional powdered sugar and set aside for 30 mins.
5. Bake the macarons for 15-20 mins. Place baking pans on wire racks. Cool macarons completely before removing from parchment paper.
6. Meanwhile, for the ganache filling, bring the cream to a boil in a small saucepan in high heat. Remove from the heat. Add the chocolate and stir until melted and smooth. Stir in the cinnamon. Refrigerate until the ganache is set to a spreadable consistency. Spread on the flat side of 1/2 of the macarons. Top with the remaining macarons, rounded side up. Arrange on a serving plate and serve.

egg whites, sugar, food color, powdered sugar, ground almonds, ganache, heavy cream, white chocolate, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/28426 (may not work)