Cinnamon Mocha Macarons
Cinnamon mocha macarons pair three of my favorite flavors into one delicious cookie. You’ve got rich chocolate, warm cinnamon, and roasty espresso. It’s an absolutely winning combination!
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Macaron March
I made these cinnamon mocha macarons for Macaron March 2026, and to be perfectly honest, I was terrified. Being a military family, we move every few years and I have to get used to baking in a new climate with a new oven.
Since moving from west Texas to a tropical island, my macarons have not been turning out the way I like. It’s frustrating and demoralizing, but I knew I had to try again for Macaron March. This batch was one of the most perfect batches I’ve ever made!
Macaron Resources
- 5 Steps to Prep for Perfect Macarons
- All About Meringue: Covering the Basics
- Fun Ways to Fill Macarons
- Macawrong Brownies or Mookies to use up any wonky shells
- 4 Yolk Challah (delicious ways to use up extra yolks)
- Basic Tools You Need to Make Macarons
- Macaron Templates + Macaron Prep Checklist (available to subscribers only)
- Easy Ways to Decorate Macarons
Chocolate Macaron Shells
For some inexplicable reason, my chocolate macaron shells turn out better than my plain shells. Now that I’ve announced that, they’ll never work for me again. Normally, adding cocoa to shells can throw everything off.
Anywho, these chocolate macarons pack a rich, deep flavor. By using a combination of cocoa powder and powdered color from The Sugar Art, the shells have a lovely brown color.
Top Tips for Macarons
- Pulse your dry ingredients in a food processor and sift out any large chunks.
- Whip your meringue to stiff peaks. It’s best to whip at a medium speed for longer. Keep an eye on it!
- Fold/ macaronage just until the batter flows like lava. It is best to slightly under mix if you are in doubt.
- If you don’t have a macaron template yet, grab a free one from the Resource Library so that you pipe evenly sized shells.
- Use a toothpick to smooth any nipples and remove any air bubbles on your piped macarons.
- Bake one pan at a time and adjust the temperature and baking time if necessary.
Related Reading: Chocolate Caramel Macarons
Cinnamon Mocha Ganache
I love how rich and silky this ganache is! It uses a blend of white chocolate and milk chocolate to create a creamy flavor that doesn’t overwhelm the espresso and cinnamon.
The cinnamon is the boldest of the flavors in this filling. Feel free to reduce the cinnamon or increase the espresso powder to suit your own tastes.
Top Tips for Ganache
- Warm the finely chopped chocolate in the microwave for 30 seconds on 50% power before adding the hot liquid.
- Corn syrup adds shine and elasticity to a ganache.
- Use an immersion blender to emulsify and smooth any lumps.
- Do not overheat the ganache.
Cinnamon Mocha Macarons
Making macarons is an extremely technical skill. While there are “bad” recipes, it usually comes down to understanding and mastering the technique rather than finding the right recipe. Hopefully watching this step by step video tutorial can help.
What surprised the heck out of me is that I only whipped my meringue for 5 minutes. Normally, I’d do 7- 9 minutes, but I made sure to pay attention to how my meringue developed.
Top Tips for Meringue
- Wipe your bowl and whisk with a bit of vinegar to remove any residual fat or grease.
- Separate your egg whites one at a time into a small bowl before adding them to your big bowl. This is to prevent any stray yolk from ruining the whole batch!
- Acid (like cream of tartar or lemon juice) or egg white powder can help stabilize your egg whites.
- Whip your eggs at a medium speed for longer to create a more stable meringue and minimize the risk of over whipping.
- Room temperature egg whites will whip up faster, but it’s best to separate the eggs while they’re cold.
Enjoy!
Take a bite of these rich chocolate macarons filled with cinnamon mocha ganache and savor every moment. They are as gorgeous as they are delicious.
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Cinnamon Mocha Macarons
Ingredients
Cinnamon Mocha Ganache
- 120 g heavy cream
- 1 Tbsp corn syrup
- ½ tsp cinnamon
- ½ tsp espresso powder
- 90 g milk chocolate chopped
- 70 g white chocolate chopped
Chocolate Macaron Shells
- 74 g powdered sugar
- 94 g almond flour
- 13 g cocoa powder
- 98 g sugar
- 98 g egg whites room temperature
- 1/16 tsp True Brown Master Elite powder color
Instructions
Cinnamon Mocha Ganache
- Heat the cream, corn syrup, cinnamon, and espresso powder in a small sauce pan or microwave until it is hot, but not boiling. Pour the hot cream mixture over the chopped chocolate in a heat proof bowl and let it sit for about 30 seconds.
- Stir the ganache until smooth, or almost smooth. Use an immersion blender to create a perfectly smooth, emulsified ganache.
- Press clingwrap onto the surface of the ganache and cool to room temperature. Once cool the ganache can be covered and stored in the fridge. Bring the ganache back to room temperature before using.
Chocolate Macaron Shells
- Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 290°F.
- Pulse the powdered sugar, almond flour, and cocoa powder in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
- Combine egg whites and powdered color.
- In a clean stand mixer bowl, combine the sugar and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
- Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you have stiff peaks, about 10- 15 minutes.
- Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
- Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 22 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
- Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
Assemble
- Pair up the macaron shells. Fill a piping bag with the ganache . Pipe a blob of ganache onto one shell, then top with the other shell. Repeat with the remaining macaron shells. If desired, drizzle with melted chocolate and sprinkle with cinnamon and/ or espresso powder.
- Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.
Notes
- I was able to pipe 38 shells, which made 19 macarons. You could have a few more or a few less depending on how large you pipe your shells.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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