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Mardi Gras Macarons with Cinnamon Cream Cheese Frosting Recipe

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Celebrate Mardi Gras with these festive macarons featuring delicate almond shells colored in purple, yellow, and green, filled with a rich cinnamon cream cheese frosting. Perfect for adding a touch of elegance and vibrant flavor to your celebration desserts.

Ingredients

Macaron Shells

  • 4 grams egg white powder (optional, see notes)
  • 100 grams granulated sugar
  • 100 grams egg whites
  • 105 grams almond flour
  • 105 grams powdered sugar
  • Gel food coloring: purple, yellow, and green

Cinnamon Cream Cheese Frosting

  • 85 grams cream cheese, softened
  • 42.5 grams unsalted butter, softened
  • 113 grams powdered sugar (approximately)
  • 1 teaspoon cinnamon powder (or more to taste)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare Macaron Shells: If using egg white powder, rehydrate it according to package instructions. In a clean mixing bowl, whip the 100 grams of egg whites until foamy, then gradually add the 100 grams of granulated sugar to create a stiff meringue.
  2. Sift Dry Ingredients: Sift together the almond flour and powdered sugar to remove lumps and ensure a fine texture.
  3. Macaronage: Gently fold the dry ingredients into the meringue with a spatula using a folding motion until the batter flows slowly off the spatula, forming ribbons. This is critical for the perfect macaron texture.
  4. Color Batter: Divide the batter into three bowls and add gel food coloring—purple, yellow, and green—to each bowl. Fold until evenly combined while retaining the right consistency.
  5. Pipe Shells: Transfer each colored batter into separate piping bags fitted with a round tip. Pipe small, evenly sized rounds onto prepared silicone mats or parchment paper on baking sheets.
  6. Rest Shells: Let the piped shells rest at room temperature for 30-60 minutes, or until a thin crust forms on the surface to avoid cracking during baking.
  7. Bake: Preheat the oven to 300°F (150°C) and bake the shells for 15-18 minutes or until they develop their characteristic 'feet' and are firm to the touch. Allow to cool completely before removing from the baking mat.
  8. Make Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, cinnamon powder, and vanilla extract, mixing until fluffy and well combined.
  9. Assemble Macarons: Pair macaron shells of similar size and pipe a dollop of cinnamon cream cheese frosting onto one shell. Sandwich with the matching shell and gently press together.
  10. Chill and Serve: Refrigerate the assembled macarons for at least 1 hour to allow the flavors to meld and the filling to firm up before serving.

Notes

  • Egg white powder can be used as a convenient alternative to fresh egg whites; rehydrate before use following package instructions.
  • Resting the piped shells before baking is crucial to develop the delicate crust and prevent cracking.
  • Gel food coloring is preferred as it won’t alter the batter’s consistency.
  • Adjust the cinnamon quantity in the frosting to suit your taste.
  • Macarons are best stored in an airtight container in the refrigerator and enjoyed within 2-3 days.

Find it online: https://recipethrive.com/mardi-gras-macarons-with-cinnamon-cream-cheese-frosting-recipe/