AMAZING Cinnamon Roll French Macarons - with Cream Cheese Frosting!!
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- Опубліковано 9 жов 2024
- FULL RECIPE HERE: tatyanaseveryd...
Love cinnamon rolls and macarons? These 'Cinnamon Roll Macarons' combine the best of both into one irresistible cookie! Cinnamon-flavored macaron shells are filled with a salted cream cheese filling and there's a surprise caramel center. You'll go head-over-heels for this treat!
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these look fantastic!!!
Thank you! :)
I took a look on the cup measurements on the website and was suprised! The measurements hit close to my own recipe for vanilla shells. This is great thanks
I think macarons are something I get asked about the most too. These sound great Tatyana!
I love Macarons. Happy New Year gorgeous 😍
Happy New Years! :)
I will surely try this 😋😋😋 looks yum....
Yum!! Thank you for being an inspiration 💝
Thank you for watching! :)
You make it look so easy to make ! I gotta try making this asap !
Love your both types of hair style ❤️❤️❤️.
Thank you!!
This recipe is a must to try!!
Gonna try this recipe this weekend!!!!!
Enjoy! :)
They look delicious
I made these. They are delicious...thank you for the recipe 😄
So glad you enjoyed them! :)
I'm making them today again and another type with blackberry buttercream. Love your cream cheese buttercream. I use that as a base and had different flavors 😆👌💓
It looks very tasty 😋
I halved the recipe and have them resting now! The batter tasted delicious.
Hope you enjoyed the cookies! :)
the best macaron recipe!!
:)
You are more of a food scientist. You are absolutely sure with the grams, mixing, processing and proportions all the time.
She has to be! Macarons are extremely picky and you have to weigh everything by the gram :D
Orrrr you can just say fuck it to cosmetically perfect macarons. Basic structural integrity and taste is the only thing that matters in a home kitchen, you want factory perfection? Buy it from a commercial kitchen. I never sift, or weigh my ingredients, why? Because I don’t care, they come out just as good as I and my fam likes them.
I hear the crunchiness while you taking a bite.
They were amazing :)
Your channel gives me life 😭😭😭😭😭
Thank you for watching!
Yay first! These look so creative and delicious 😋!!
Bernadine Baptiste but sorry. You're not first. Who cares though.
It's Me idk 😂😂
Ummmm yes!!!! Sweet heavens!
I love your nails and hair.
I will definitely try out this method and recipe.
Thank you! Enjoy :)
OMG such an epic idea T! :D
Your nails are always so beautiful!!!
Thank you! :)
May i ask ms tatyana what is the difference between the doughnut and macarons?
Well anyway this macarons is absolutely delicious head over heels.
Doughnuts are made of yeast dough and deep fried. Macarons are almond cookies :)
Hi Tatiana! When you said "about 3 egg whites" does it mean it wasn't whites from all 3 eggs? Do I need to measure 100g from 3 eggs or I can surely use 3 egg whites without measuring? Thanks!
These look really yummy 😋 😋 😋 😋 😋 😋 😋 if you don't mind me asking you how do you get your cookies same size as I tried piping but it never turns out to be a same sized cookie how do you do it please please please tell me.
jumana attarwala draw a circle on the parchment paper , then turn them over when u want to pipe the batter
dida ros oh thank you so very much for your reply 😊 😊 😊 means a lot to me I will definately try doing this method and see how it turns out to be once again thank you.
The circle idea is great! I used that when I first started making these, too! Once you have some practice, it will be easier to pipe them the same size :)
jumana attarwala Something I do is count to 5 (or whatever number you choose) when I begin piping and then stop when I get to the desired number!
Ruthie awww........... Thank you so very much for your tips will give it a try and see how it works. Thank you once again.
Alternatives to cream cheese, please? I'd love if you could give us some alternatives to creame cheese. I don't like cheese and some cannot eat it. A simple buttercream would work here?? Thanks and happy new year +Tatyana
titina206 you can use regular buttercream ir you can use mascapone instead of cream cheese
Mascarpone would work, too! If you just don't like cheese, use a simple buttercream :)
Mari O thanks!!!
TatyanasEverydayFood Thank you!!!!
Yummy! 🙌😀
I made MACARONS before and I just can't get the perfect macaron every sing time.. Is there any tip for making macaron? Sometime my batter is too thin💔
I really want to try this one out!!!! Love cinnamon roll~
Vicky Chen If it's too thin you are either under beating the egg whites or over folding the meringue and almond mixture.
+Ruthie yeah I am not sure about the texture of the batter
That's a great question! A thin batter means you're overmixing it. Mix it just until the meringue is incorporated and the batter begins to settle with in 15 to 20 seconds. Also, beat the egg whites just until stiff peaks form
+TatyanasEverydayFood ok I will try to pay more attention to the batter!! Thank you
Vicky Chen were in the same boat. lol! mine does thin out too and it's hard to make them a perfect circle lol
Hello! Are your egg whites room temp, aged, or straight from the fridge?
Samantha Nourse Most recipes I've seen call for room temperature.
I used room temperature. Honestly, I've tried aged, cold and room temp and that doesn't seem to make a difference. Whisk just until stiff peaks form :)
What brand of almond flour do you use? Do you buy in bulk? I wish it wasn't pricy. Lol.
I use 'Bob's Red Mill' extra-fine almond flour. I haven't found a good brand that sells it in bulk so I just purchase what they sell at my grocery store :)
Also did you use convection oven? Thanks!
Tatayana Mam! What is difference between french macarons and macarons?
I am wondering if regular flour would work,almond flour is a bit pricey for this gal lol. these look so delicious! BTW,you are so absolutely beautiful! your hair looks like my daughter's!
Regular flour will not work for macarons. You can make your own almond flour by grinding up almonds in a food processor until it is very fine.
OK thanks so much!
Thank you! :) Unfortunately, regular flour just wont work here :(
Hi hun I just want to know is the oven up and down on or just down???
Hi! I'm so sorry, I'm confused by your question. The oven stays at the same temperature throughout the baking process.
Hi, would you please let me know why macarons have to be "matured"? Is there a change in texture? Thanks :)
Genesis Sales the cookies soak up some of the moisture from the filling and make them chewy. So much better that way
canudance07 thanks! :)
The texture changes when the cookie absorbs moisture. When you just assemble the cookies, they will be crispy and crunchy. Once you allow them to mature in the refrigerator, bring them up to room temperature, they will literally melt in your mouth. Soo good! :)
Could you please make cotton candy and Oreo Macarons?
no
I haven't made cotton candy ones yet but I imagine you just need to add cotton candy extract to a regular buttercream. For oreo, ezpz - either dust your shells with ground-up oreo cookies or integrate some of the ground up cookies in the shell batter, and then combine the oreo fillings in a regular buttercream. Oreo buttercream has to be my favorite thing ever hahaha
Hi, can you please make a Coffee with Salted Caramel filling macarons? I know you already made a video that's coffee with caramel filling awhile back but instead of making the butter filling can you make it a salted caramel filling? I tried searching everywhere on UA-cam for tutorials to make coffee with salted caramel filling macarons but I couldn't find any.
Hi! Here's the recipe on my blog: tatyanaseverydayfood.com/recipe-items/coffee-macarons-caramel-filling/
what other cream did you use besides the cream cheese in the filling ?(the liquid one )
lina k heavy cream
It was heavy cream :)
thank you
thank you
On your recipe it says 1 3/5 cups of confectioners sugar is it 3/4?? Also I tried making these multiple times but the feet just spreads out
Hi! I recommend using a kitchen scale if you have one. The amount is correct, it's just funny looking because the conversion isn't direct. If the cookies are spreading too much, that means the batter is overmixed. Try mixing for a little bit less and it will make all the difference :)
TatyanasEverydayFood thank you! How do I know if my eggs are whipped enough and also if my batter is mixed enough?
@@mckaylastott2953 Whisk the egg whites JUST until stiff peak stage. They should hold their shape very well, but don't overmix them. The batter should be at a soft ribbon stage. If you pick up a spoonful, it should ribbon off your spatula back into the batter slowly and settle back down within 10 to 15 seconds :)
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can I use flour all purpose instead flour almond?
Cynthia De Leon you can't unfortunately.
Mari O
how come?
Cynthia De Leon You can use any nut flour but wheat flour won't give you the same taste or texture. I mean if you want to experiment it's your money.
Unfortunately, all-purpose flour will not work for this recipe. The meringue needs to be folded together with a nut flour. Almond flour works best :)
I've done everything according to the instructions and try more recipes
What could be the reason that my macarons don't have a "foot"?
Hmm, I just read up online that it could mean your batter had too much moisture. Are you using a scale to weigh out the ingredients?
Loookes yaamy
Love your nails
Thank you! :)
i followed the recipe exactly but my batter was so thick i basically couldnt stir it. i ended up having to put milk in it, so i think i messed it up
Oh no! :( Did you use a kitchen scale for the egg whites? I find that sometimes it's not exactly 3 egg whites and that can make the difference
yes i did, i think it was 103g to be exact. i think maybe it would have smoothened out if i kept stirring but felt like it was too stiff to carry on, will try again some time! thanks!
Anyway you can make this without the nutmeg
Yes, you can definitely leave it out :)
These look good, but most cinnamon buns are made with brown sugar, so I think these macarons would be even better if you had made them with brown sugar, instead of white sugar, and then put some toffee sauce made with brown sugar in the center, instead of caramel sauce. Just my opinion, if you wanted them to taste more like actual cinnamon buns... They still look good, though, and I appreciate the video.
the pronunciation of Fahrenheit is "Fah-ren-hait" not "Fah-ren-hate"
I've watched a few of your macaron videos now, and you always say to let them "set" on the counter before putting them into the oven. However, I watched a video of "how to cook that" where they were testing different coming things that people say to do, and the letting macarons sit before putting them in the oven was one thing they tested, and the macarons came out exactly the same, whether they sat or not, so it's a total myth that you have to let them sit before putting them into the oven. I've since watched lots of videos from people who say not to let them sit, and they turn out the same as the people who do let them sit, and they start out with the same basic macaron recipe, just the flavours are different.
i've been making macarons for a while now, trying different recipes, I have made around 800 macarons so far and trust me if you don't let them sit and dry they don't turn good
Definitely not stiff peaks in that meringue...🙄
And you can tell at the end when she takes a bit ... Hollow!!
You want the meringue to be just at stiff peak stage; overbeating the egg whites is a no-no.