Monday, September 24, 2012

Cinnamon Macarons with Date Balsamic Vinegar Mascarpone Filling

These macarons were made last summer back in Germany. I had purchased this bottle of balsamic date vinegar at the medieval fair at our local castle.

I use buttercream fillings so often in my macarons I was looking to branch out. Enter mascarpone.

Although the texture was more on the gooey side, (these definitely have to be kept in the fridge) the flavor combination worked so well together, I ened up making several batches.

Cinnamon Macarons with 
Date Vinegar Mascarpone Filling

or the Cinnamon Shells:

I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.

  • 3 egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
  • 25-50 grams of fine granulated sugar
  • 200 grams of powdered sugar (minus 2 tablespoons)
  • 2 tablespoons cinnamon
  • 110 Grams of almond flour*
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.

  • Sift the powdered sugar, cinnamon and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside. 
  • Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
  • Add the powdered sugar/almond/cinnamon mixture to the egg white mixture and fold, using quick strokes at first then slow down.  No more than 50 strokes all together. The batter should have a "flowing like lava" consistency.
  • Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat. 
  • Let the macarons dry for about one hour until they harden.
  • Preheat oven to 300 degrees F
  • Bake for 18-20 minutes.
  • I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet. 
  • Let cool completely and then match up the shells into pairs according to size and pipe in the filling.

For the Date Vinegar Mascarpone filling:

  • 1/2 cup mascarpone room temperature
  • 2 tablespoons softened butter
  • 1+1/2 - 2 cups powdered sugar
  • 2 tablespoons date balsamic vinegar
  • Beat the mascarpone and butter with one cup of the powdered sugar.
  • Add the vinegar one tablespoon at a time alternating with more powdered sugar until mixture is smooth.


  1. You are a macaron wizard! I always look forward to your mac creations. :)


  2. wish i could grab one now! would love to do a tasting of all your awesome macs!

  3. Love the cinnamon macs and though I've never heart of Date Balsamic Vinegar I'm sure it added a tasty and unique flavour to your marscapone fillling.


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