Macarons are so fun to make and even more fun to eat. Light and fluffy cookies with the most delicate crisp texture, usually filled with a lovely cream or jam. I love to experiment with the flavors in my macarons, and what flavors are more comforting than breakfast? That was the inspiration behind these French Toast Macarons. Crispy maple cookies, filled with a buttery cream with hints of cinnamon and vanilla – they taste exactly like french toast. These would be great as part of a cookie tray, served during tea, or as a unique dessert on their own! Serve with berries and enjoy these mini bites of breakfast – as cookies!
Macarons are a little bit intimidating, because they can be fussy to make. But the good news is, even if they don’t look perfect, they always taste delicious! The combination of flavors in these French Toast Macarons are impossible to mess up. Maple, vanilla, cinnamon, butter? Come on.
Looking for other desserts? Try these:
No-Churn Brown Butter Peach Crisp Ice Cream
Peanut Butter and Jelly Macarons
Nana’s Almond Shortbread Cookies
I find the most addicting part of these macarons to be the texture. Cookies that are lightly crisp on the outside, ever so slightly chewy on the inside, and filled with velvety cinnamon butter? Sign me up.
The way these cookies get their delectable texture is a mixture between light and fluffy almond flour and whipped egg whites. Being careful when you mix the flour into the egg whites is the key step – you don’t want to deflate the egg whites and end up with flat cookies.
I won’t lie…I ate far too many of these cookies in one sitting. They disappear shockingly easy, much like a hot plate of fluffy french toast! I like to serve them with fresh berries and cream to really complete the french breakfast experience.
I hope you love these French Toast Macarons as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics or use #fortheperfectbite on Instagram.
French Toast Macarons
Equipment
- Stand Mixer
- Kitchen Sieve
Ingredients
Cookies
- ½ cup almond flour
- 1 cup powdered sugar
- ½ tsp cinnamon
- 2 egg whites
- 2 tbsp granulated sugar
- ½ tsp maple extract
Filling
- ⅓ cup salted butter, softened
- ¼ cup powdered sugar
- ¼ tsp vanilla extract
- ½ tsp cinnamon
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Whisk together the almond flour, the powdered sugar, and the cinnamon. Sift the flour mixture through a kitchen sieve to remove any clumps.
- Next, whip the egg whites in a mixer with the whisk attachment on high speed until foamy. Gradually add the granulated sugar and the maple extract, continuing to whip until until stiff peaks form.
- To the egg whites, fold in half of the flour mixture, gently, with a spatula. Once the first half is mostly incorporated, fold in the remaining flour mixture.
- Transfer the batter to a pastry bag with a round-tip if you have one, or add the batter to a plastic food bag and snip off the corner, creating an about ¼-inch hole.
- Holding the bag of batter directly above the baking sheet, pipe circles of batter onto the paper, about 1 ½ inches wide and 1 ½ inches apart.
- When all the cookies have been piped (about 30), lift the baking sheets about 3 inches off of the counter and drop them. Repeat this twice more to settle any air pockets out of the cookies.
- Allow the cookies sit at room temperature to dry slightly, about 15 minutes or until the surface doesn't stick to your finger when lightly touched.
- When the cookies have dried slightly, bake them 14 minutes, until just crisped. Allow the cookies to cool before removing from the parchment paper.
- Make the filling: Using a whisk or hand mixer, whip together the soft butter, powdered sugar, vanilla extract, and cinnamon.
- To finish the macarons, spread 1 ½ teaspoons filling on one cookie, sandwiching with another cookie, flat sides in. Repeat until all cookies have been filled.
- Serve.
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