JasmineRichelleBakes: Cinnamon Toast Crunch Macarons For The Win!

It all started with a text. My brother said he wanted a cinnamon+sugar macaron. There's only one thing that comes to my mind when I hear cinnamon + sugar and that is Cinnamon Toast Crunch. CTC is basically one of my favorite cereals. I love how the cinnamon sugar turns your milk all cinnamony (that's not a word). I made a cereal macaron before (Yay Fruity Pebbles) so I basically did the same exact thing just replaced Fruity Pebbles with Cinnamon Toast Crunch. I also added a tiny bit more cinnamon +sugar. They came out great.

Cinnamon Toast Crunch Macarons

Cinnamon Toast Crunch Macaron Shell

150g of powdered sugar
150g of almond flour/meal
150g of granulated sugar
50g of water
120 g of room temperature egg whites separated into two bowls (60g each)
35 g of granulated sugar
Crushed Cinnamon Toast Crunch (for garnish)

First take your powdered sugar + almond meal and run that through a fine mesh sieve. Then take a whisk and mix all the ingredients after they have been sifted, then just set aside.

Take 60g of your room temperature egg whites and fold it into your dry ingredients. This is going to form a thick almond paste, after folding just set the almond mixture aside.

Now take your other 60g of egg whites and place them in your stand mixer on medium until they start to get foamy.

When your egg whites get foamy add in the 35g of granulated sugar slowly and mix on medium to high speed until soft peaks form.

when you achieve soft peaks turn down the speed of your mixer and keep your egg whites beating on low speed (like 1-2 speed)

Now take your 150g of granulated sugar and 50g of water and place it in a saucepan on your stove on medium heat.

Let this boil until the temperature on your thermometer hits 240F (soft ball on candy thermometer)

Carefully take your sugar syrup and pour it down the side of your stand mixer ( in a slow steady stream) while the egg whites are whipping.

Continue whipping this mixture on high speed until your bowl cools down and stiff peaks form so about 10-15 minutes you should have a very glossy, shiny merengue, flip the bowl over and it shouldn't move.

Now take 1/3rd of the egg whites and fold it into your almond paste

Now once your 1/3 meringue and almond paste combine you can add all of the meringue and continue folding.

when you can draw shapes with the batter it's done

Take your macaron batter and place in a large piping bag with a round tip attached.

On a parchment lined tray pipe out 1.5 inch circles, tap your tray on the counter top once finished piping. I then sprinkled crushed Cinnamon Toast Crunch on top of each shell for garnish so they would let you know what flavor macaron you are eating.

I went a little crazy with the cereal

waiting to bake

Preheat your oven to 300F

Let them sit on your counter to create a skin (I like to let them rest at least 30 minutes, normally an hour as I clean up the kitchen) You will know they are ready when you touch the macaron shell and nothing sticks to your finger. The macaron will also turn a flat matte finish.

Place your macarons in the 300F oven for 14-16 minutes (I rotate the tray at the 7 minute mark)

While they are baking you can make the cereal milk ganche.

Cereal Milk Ganache

2 cup heavy cream (16 oz)
1/2 cup to 1 cup Cinnamon toast crunch
1 cup white chocolate
additional 1/3 cup powdered Cinnamon Toast Crunch

First take your cup or so of Cinnamon toast crunch and place it in a bowl. Next, pour cream over cereal.

Look at all that cinnamon goodness

Let the cereal sit in the cream for 30 minutes, Then strain out cereal (toss it out, it's gross, give it a squeeze first) You should be left with a little more than a cup of cinnamon toast infused cream.