Macarons come with an infinite variety of flavors and fillings. If you are a fan of cinnamon but also like a mixture of other spices as well, these cinnamon macarons with chai latte ganache filling are perfect for you! Created by Le Cordon Bleu Master Chefs, this recipe will make everyone who taste them go on a global culinary journey with a hint of different cuisines.
Combine and sieve almond powder, icing sugar and cinnamon powder. In a large bowl with a large whisk, beat the egg white while gradually adding the sugar until a smooth, stiff meringue is formed
Using a spatula, gently incorporate the sifted dry ingredients into the meringue until well combined, then gently transfer the mixture in a piping bag fitted with a 1cm round nozzle
Pipe the mixture onto a baking sheet lined with silicon baking mat, into 4cm diameter macaron shells and leave to skin at room temperature for 20-30 minutes
Bake the shells in a pre-heated oven at 155-160°C for 12-15 minutes. Reserve until cool
In a small pan, bring the cream and the tea bags to a gentle boil, take off the heat, cover and leave to infuse for 5 minutes
Take off the tea bags, bring the infused cream back to a gentle boil and pour onto the white chocolate. Thoroughly blend the ganache until well combined, cover and place in the fridge until cooled down
Transfer the ganache in a piping bag fitted with a 1cm round nozzle and use to fill the macaron shells
Reserve the macarons in the fridge in an airtight container for up to 5 days or in the freezer for up to 60 days
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