Sharing our favorite easy macaron recipe today! These Cinnamon Toast Crunch Macarons are such a cute and yummy dessert idea! They’re simple, sweet, and perfect for parties and get togethers!
Easy Macaron Recipe
If you’ve been afraid to try your own homemade macarons at home, don’t be! I’ve got an easy macaron recipe you are going to love! Let the cereal macaron baking continue! If you haven’t braved making macarons yet, might I tempt you with my newest macaron called Cinnamon Toast Crunch Macarons! These are cinnamon sugary delicious with bits of Cinnamon Toast Crunch Cereal througout the shell. Start to finish, about 45 minutes. No joke.
See my Cookies and Cream Macaron post for more details and full step by step photos. Follow Picky Palate on Instagram for daily recipe inspiration.
Your simple line up…almond meal/flour, egg whites, powdered sugar, granulated sugar and ground Cinnamon Toast Crunch Cereal. Each of these ingredients have to be measured with a food scale. That is one step that can not be left out. You can find yourself a food scale at any kitchen type store for about $30.
How to Make These Tasty Macarons
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Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Cinnamon Toast Crunch Cereal on your food scale.
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In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.
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Place the powdered sugar, almond flour and cereal into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined.
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Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.
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Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.
Add your granulated sugar and beat until stiff peaks form. Takes close to 5 minutes on high.
Ahh, there we go 🙂 Set this aside for a couple minutes.
French Macaron Recipe
Give your cereal, powdered sugar and almond meal/flour a good stir. I run my mixture through a fine sieve like this, but a traditional sifter would be much faster.
Put my son to work running the ingredients through 🙂
You’ll get light and airy sifted ingredients like so.
Time to fold in your egg whites. Fold gently until combined.
You will transfer the macaron batter into a piping bag with a large round pastry tip. See my post HERE for full photos. Pipe rounds onto your parchment paper and you are ready to bake!
Macaron vs Macaroon?
French macarons are sandwich cookies, like what we are making today. They consist of two halves of delicate, airy cookie with a layer of filling in between. Architecturally, they’re like brightly colored Oreos. Main ingredients for Macaron are:
- Almond flour (i.e. finely ground almonds)
- Sugar
- Egg whites
- Salt
- Vanilla extract
Macaroons are a dense, dollop style coconut-flavored cookie, golden brown when baked. Main ingredients for Macaroons are:
- Shredded coconut
- Sweetened condensed milk
- Egg whites
- Salt
- Vanilla extract
You’ll find these little beauties waiting for you when you pull them out of the oven. Lovely little “feet” around the edges. While they are cooling, prepare your buttercream and you are ready to enjoy!
Come to mama!
Wait until you try my Cinnamon Sugar Buttercream. Be prepared to lick the bowl clean.
Cinnamon Toast Crunch Macarons. Love!!
Cinnamon Toast Crunch Macarons
Equipment
- Oven
- Food Scale
Ingredients
Macarons
- 95 grams egg whites about 3 lg egg whites
- 65 grams almond flour
- 200 grams powdered sugar
- 25 grams granulated sugar
- 45 grams cinnamon toast crunch cereal finely ground
Cinnamon Sugar Buttercream
- 1 stick unsalted butter softened
- 1 cup powdered sugar
- 1/4 tsp ground cinnamon
- 2 tbsp packed light brown sugar
Instructions
Macarons
- Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Cinnamon Toast Crunch Cereal on your food scale.
- In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.
- Place the powdered sugar, almond flour and cereal into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined.
- Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.
- Bake macarons for 22-25 minutes. You'll see a shell on top with "feet" around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.
Buttercream
- To prepare buttercream, beat softened butter and powdered sugar until creamy and smooth. Add cinnamon and brown sugar to the frosting, beating until combined.
- Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron. Serve room temperature. Store any remaining macarons in the refrigerator.
Notes
Nutrition
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My mind is officialy blown. You just took my favorite cereal and made it a million times even more appealing! Great recipe, Jenny!
You are amazing 🙂 I love your cereal macarons! They are nice and easy and not daunting!!!
These are gorgeous, love the buttercream!
these look so perfect…perfect little treats…for breakfast right 😉
I love how many creative ideas you have had with macarons! I made chocolate and pistacio macarons for the first time this easter and have been wanting to come up with more flavors, but you always hear how tricky it is so I was a little afraid to mess with my recipe. Now I know I can change it and make whatever I want! So yummy, thanks for the ideas! Choc. pistacio was amazing if you ever want to try a different one, although you still have a lot of the cereal aisle to work through 🙂
I love how you make making macarons so easy! I need to get over my fear. This is such a great idea too!
How cute! Reminds me of when I was a kid and had cereal for dessert… but I’d pick these macarons over the real thing any day!
So creative! You should do fruity pebbles next 🙂
I love your thread, always read and use it. Change your ‘measurements’ back or lose ‘1’ loyal individual.
Get it girl! These look fab and keep them coming.
After seeing all of these macarons that you are making, I seriously need to give it a shot!
You are really making me want to make macarons again! These look seriously amazing
These look great Jenny!!! Little Buddy would LOVE!!!
Love this! Ever since I saw The Novice Chef’s fruit pebble macarons I’ve been meaning to try another cereal. Glad to see it does work with others! Need to try these now.
Jenny, thee macarons look perfect!
Lori,
I’ve seen macarons on many blogs but you are definitely making me want to try making them. Yours look perfect and delicious.
Annamaria
Oh my gosh! I meant Jenny. Don’t know what I was thinking.
I lovelovelove that you put your simplified, approachable spin on macarons! I’ve made them successfully before, but they’re still an intimidating little cookie! Your recipes always make things seem more approachable, so I think I’ll be giving these a shot! Love!
You are so good at these cookies!! I have to get in the kitchen and give them another try!
I love it! Cinnamon Toast Crunch was my favorite as a kid. These look great!
More breakfast macarons! I love it!
You are out of control with the macarons lately!! In a really, really good way!
oh wow! I’m so afraid to try and make macarons! But you make it look so easy! I’m going to have to get a scale
Another winner, Jenny! Yo are so amazing!
These look amazing Jenny! Would you believe I’ve never made macarons?
you’re a macaron queen now!! you’ve totally mastered it. i wish i could!! i love the cinnamon toast crunch idea!!
Oh my goodness — these are too fun! I still have never attempted making macarons, but you make it sound do-able. May totally have to give these a try when I gear up my courage. Cinnamon Toast Crunch is the best!!
These have GOT to be the most perfect macarons EVER!!!!
you are killing me here! I secretly cannot stopping snacking on that stuff if it’s i the house!
I have never made Macarons in my life because I thought they were so tricky to make, then I looked at your walk through and you made it so easy! There’s hope I think!
These are probably my favorite macarons yet! Cinnamon Toast Crunch is awesome! I’m imagining the familiar flavor in this sophisticated dessert.
Josh’s favorite treat cereal, he will love these!
I loved Cinnamon Toast Crunch as a kid. I never thought to make it into macarons. How creative!
Wow! You are so creative with these cereal recipes, Jenny! Love the cinnamon buttercream – don’t think I would be able to resist! 🙂
Oh mu gosh! Jenny, these are awesome! we love cinnamon toast crunch! What a fun a creative idea!
Well, the way you describe making macarons, it doesn’t seem that hard. Thanks!
Jenny they are gorgeous and so creative! I love Cinn Toast Crunch cereal and have made smoothies with it, but wow, you have me way beat! And the Cinnamon Sugar Buttercream – yes, I’d be licking the bowl! I can’t believe you have only been making macarons for like…a month! You are a total pro!!