French Toast Macarons

French Toast Ganache

200 grams of heavy cream

60 grams of rum

3 grams of cinnamon

vanilla (to taste)

50 grams all natural maple syrup

250 grams white chocolate

First make the ganache.  Combine the heavy cream, rum, cinnamon, maple syrup, and vanilla over a bain marie. 

Bring to a boil and then pour over white chocolate.  Let sit for about a minute and then stir to emulsify.  

Put ganache over an ice bath and then put plastic wrap directly over the surface of your ganache.  Wait until the ganache is cool and then put into a stand mixer with the whip attached.  Your ganache should get light and creamy.  If needed add more heavy cream.  

Put in the refrigerator until needed.

Cinnamon Macarons

212 grams of almond flour

212 grams of powdered sugar

3 grams cinnamon

vanilla (to taste)

82 grams egg whites

90 grams egg whites

20 grams of sugar

For macarons, preheat oven to 350 degrees.  

Sift the almond flour, powdered sugar, and cinnamon in a large bowl.

Pour 82 grams of egg whites and vanilla and combine with a spatula, until evenly distributed.  Set aside.

Place the remaining 90 grams of egg whites into a bowl with a mixer and mix on high until egg whites double in size.  Then slowly pour in the 20 grams of sugar.

Fold 1/3 of your meringue into the almond mixture a little at a time until all the meringue is used and it's an equal consistency.  You should see 'ribbons' in the batter.  The batter should be pretty thick.

Transfer to a pastry bag.  Hold the bag upright and lightly squeeze into a desired circle size on parchment paper and a cookie sheet.

Wait 20 minutes for macarons to set.

Put into the oven and immediately reduce oven temperature to 320 degrees.  Let bake for 9 to 12 minutes.  Repeat.

Pipe ganache in between two macarons and put together.  Repeat. 

Add cinnamon to sides of macaron if desired.