Churro Macarons ft. Lovelie Cakes Macaron Recipe!

Tara from @loveliecakes has the best Macaron Recipe available in her Highlights (it's the only macaron recipe I use)! Go give her a follow on Instagram because, well, she's awesome!

​I used her recipe, and added some extras to create these tasty Chocolate-stuffed Churro Macarons for Cinco de Mayo! Keep reading for the recipe and instructions!

Watch my Instagram Reel HERE!

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Lovelie Cakes French Macaron Recipe:

​You'll need a food scale! If you don't have one, grab one HERE.

• 125 grams sifted ground almond flour
• ​240 grams sifted powdered/icing sugar
• 74 grams sugar
• ​146 grams room temperature egg whites
• 1 teaspoon vanilla extract
• For Churro Macarons, add 2 tsp ground cinnamon

Simple Syrup:

• 1/2 cup water
• 1/2 cup sugar

Cinnamon-Sugar Coating Mix

• 1/2 cup sugar
• 1 tbsp cinnamon (add an extra tablespoon if you really love cinnamon!)
• Optional: 2 tsp Diamond White Prism Powder from Fancy Sprinkles (use code LUCIEBAKES15 for 15% off at fancysprinkles.com)

Whipped Chocolate Ganache Filling:

• 1 cup semi-sweet chocolate chips
• 1/2 cup whipping cream

​
Decoration:

• Vanilla Easy Candy by Fancy Sprinkles (use code LUCIEBAKES15 for 15% off at fancysprinkles.com)
• Your choice of Sprinkle Blends!​

Instructions:

Prepare the simple syrup by boiling 1/2 cup water and 1/2 cup sugar, stirring constantly, until the sugar has fully dissolved. Transfer to a heat-safe container and chill in the fridge.

​Prepare the whipped ganache by bringing the whipping cream to a boil, and then whisking it into the chocolate chips. Stir with a fork until the ganache is totally smooth. Allow to cool. Once the mixture is no longer hot, transfer to a mixing bowl and beat on high until the ganache becomes fluffy and lighter in colour (similar to buttercream consistency). Place aside. 

​For the Macarons:

1. Prepare your Cookie Baking Sheet with a Silicone Baking Mat
2. Prepare your Piping Bag with a Small Round Tip
3. Sift your flour and powdered sugar into your scale as you measure/weigh the amounts
4. Add your egg white, granulated sugar, and vanilla to your mixer. Mix on low speed for two minutes, medium speed for two minutes, and then high speed for two minutes.
5. If you want to add food colouring to your macaron batter, add it here! Mix until stiff peaks form in the meringue base.
6. Remove the bowl from your mixer. Add in your sifted dry ingredients, including the cinnamon, and mix by hand with a spatula until the batter is smooth and "ribbons" as it falls from your spatula.
7. ​Transfer to your piping bag and pipe onto your baking mat.
8. Bang pan on counter to pop any air bubbles in the batter.
9. Let skin form for 20-30 minutes. Macs should lose their shine, and should not transfer to fingers when touched.
10. ​Preheat oven to 285 F when Macs have formed a skin, and bake for 19-20 mins.
11. ​After baking, let Macs cool completely before removing from the baking sheet.

Now that your Macaron Shells are ready,​ put your whipped ganache into a piping bag, and pipe a blob in the centre of one macaron shell. Sandwich with another macaron shell and press together. If you want, roll the edge of the macaron in sprinkles to cover the exposed ganache filling the middle!

Use a soft, clean paintbrush and brush the outside shell of the macaron with simple syrup, then press each side into your cinnamon-sugar mixture. Place on a baking mat so the cinnamon-sugar mix can set on the macaron. 

Finally, prepare your Fancy Sprinkle Easy Candy, and drizzle over your Churro Macarons! Decorate with your choice of sprinkles and allow the easy candy drizzle to harden! Enjoy! 

Watch my Instagram Reel HERE!