Cinnamonchocolatemacaroons Recipes

COCOA-CINNAMON MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, cocoa powder, cinnamon, orange zest, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

CINNAMON HOT CHOCOLATE

Steps:

• In a medium saucepan, bring the milk to a simmer over medium heat. Reduce the heat to medium low and add the cinnamon sticks and Mexican chocolate. Simmer until fragrant and the chocolate is melted, about 5 minutes; remove the cinnamon sticks. Serve in mugs topped with mini marshmallows.

CINNAMON HOT COCOA

Steps:

• Break up chocolate into smaller pieces. If you're using chocolate chips, leave them as they are.
• Combine chocolate, cinnamon, brown sugar and ½ cup milk into a pot.
• Mix on medium-low heat until the chocolate melts.
• Add remaining milk.
• Mix and then pour into cups, serve, and enjoy.

CINNAMON COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and sugar.
• Mix in egg and molasses, blending well.
• Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake for 10 to 12 minutes.

CINNAMON CHOCOLATE MACARONS

Steps:

• Place almonds, 1 cup (250 mL) of the sugar, cinnamon and cloves in food processor. Cover. Process just until nuts are finely ground. Add chocolate. Cover. Process until chocolate is finely grated, but not melted. Add egg whites and water. Cover. Process just until dough clings together.
• Shape dough into 1-inch (2 1/2 cm) balls. (Dough will be sticky). Roll in remaining sugar to coat. Place about 2 inches (5 cm) apart on parchment paper-lined baking sheets. Using the bottom of a glass, flatten balls to about 1/4-inch (1/2 cm) thickness.
• Bake in preheated 325°F (160°C) oven 10 to 12 minutes or until tops are set but centers remain moist. (Do not overbake.) Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

CINNAMON HOT COCOA MIX

Steps:

• In a medium sized mixing bowl combine both sugars and whisk together. Add in cocoa, salt, and cinnamon. Whisk until incorporated.
• Place mix in sealable container (glass mason jars work well) and store until ready to use.
• To use, warm milk in a mug in the microwave or in a small pot on the stovetop. Use 1-2 tablespoons of mix for every 8oz cup of milk. (This depends on your sweet tooth.) I also add in a splash of vanilla extract after I've added the mix. But that's optional. Top with marshmallows if desired and enjoy!

CHOCOLATE PEANUT BUTTER MACARONS

Steps:

• Sift together powdered sugar, cocoa, and almonds. Set aside.
• In a 2 quart bowl or larger, use a hand mixer and beat eggs for 30 seconds, add sugar. Continue beating until soft peaks form.
• Add the dry ingredients into the meringue. Using a spatula, gently fold the ingredients 35 - 50 times or until batter becomes shiny and drips smoothly off the spatula. It should ribbon off and sink back into the batter within 30 seconds. If it doesn't do this, fold until you see the change. Do not over mix or you will have flat cookies.
• Place in a piping bag with a 1/4" (6mm) tip. Squeeze onto parchment paper or a silicone mat until 1″ (2.5cm) circles form, spacing 1″ apart.
• Let sit until a skin develops. This step will depend on the humidity in your environment. On dry days, it can take as little as 15 minutes. When it hits above 75% humidity, expect it to take 2 - 3 hours. Failure to dry the cookies will often result in cracks and cookies without feet. (Feet are the little ruffles that develop at the bottom of your cookies.)
• Once the skin forms, preheat the oven to 300F (150C.) Bake 18 - 20 minutes.
• Let rest 5 minutes and remove to a rack to cool completely before filling.

CINNAMON ROLL MACARONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Sift almond flour, 1-1/4 cups confectioners' sugar and cinnamon together twice., Preheat oven to 325°. Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in almond flour mixture., Cut a small hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Keeping cookies on the parchment, transfer to wire racks; cool completely., For filling, in a small bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1/4 teaspoon filling onto the bottom of each of half of the cookies; top with remaining cookies. Sprinkle with additional cinnamon. Store in airtight containers in the refrigerator.

CINNAMON WHITE HOT CHOCOLATE

Steps:

• Toast cinnamon sticks in a medium dry saucepan over medium heat until fragrant, about 1 minute. Add salt and 2 cups milk and bring to a simmer. Remove from heat and let steep 10 minutes.
• Whisk cornstarch and remaining 1/2 cup milk in a small bowl. Add to warm milk mixture and heat over medium. Bring to a simmer and cook, stirring constantly, until warmed through, about 1 minute. Remove from heat and add chocolate and vanilla. Let sit until chocolate is melted, about 30 seconds, then stir to combine. Discard cinnamon sticks.
• Divide hot chocolate between mugs. Top with whipped cream and dust with ground cinnamon.