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!
If you love macaron recipes like we do, try our Cap’n Crunch Macrons too!
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
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.
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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Hey, pictures look great. But I made this reciepe to try out a new flavor and unfortunately the ratios are off. I ended up with a crumbly mixture instead of a macaron liquid to lava mixture. Might be too much powdered sugar?
Hey how many times do you fold in the egg whites with the dry ingredients??
Loving all these cereal macarons from you, Jenny
hi jenny!
ive been following you for a while now and i love your site! i love all your cookie recipes ive made most of them lol and they are always a hit! I’m an aspiring baker,im actually trying to open shop ive done this flavor before and its one of my husbands fav flaves out of all the macs ive made. you should try fruity pebbles, thats always one of my most requested anyways hope to meet you one day. <3 take care. please check out my IG if you can- camy_sm –
hi jenny!
ive been following you for a while now and i love your site! i love all your cookie recipes ive made most of them lol and they are always a hit! I’m an aspiring baker,im actually trying to open shop 🙂 ive done this flavor before and its one of my husbands fav flaves out of all the macs ive made. you should try fruity pebbles, thats always one of my most requested 😀 anyways hope to meet you one day. <3 take care.