Last week on Broad City, Abbi was in line for something called a “churron” that seemed to be a cross between a churro and a French Macaron. It was a joke on the madness of fad foods like the cronut and other similar mash ups that seem to get an instant cult following and create long lines.
The churron doesn’t exist in real life though, so I decided to take matters into my own hands being the master of the mash up that I am. The idea was to make a macaron that tastes like, and is shaped like, a churro. It actually took me a little more work than I expected (macarons are delicate and therefore round and small for a reason) but in the end I achieved a nice crunchy and chewy classic macaroon that was very reminiscent of a churro!
Making the Macaroon “shells”
Almond flour and powdered sugar in a food processor.
Whipping up egg whites.
Mix some yellow food coloring and cinnamon into the egg whites along with the almond flour and powdered sugar. You have to be VERY gentle at this step! I thought the cinnamon flavor would help the churron evoke the churro portion of the mashup.
Pour the macaron mixture into a piping bag.
And pipe it into thin and long lines. You let this sit for a half hour before it goes into the oven to allow the top to dry. This helps form that signature smooth top and bubbly footprint macarons are known for.
Forming the Churron Sandwich
Make the ganache by simply stirring together hot cream and chocolate. When the macaroon is fully cooled off, spread the chocolate on one of the shells and form the sandwich and you have made the churron!
After they come out of the oven, I put a thick ganache in the middle and made a sandwich out of it. You need to find ones that match up to each other so that the sandwiches look even. As long as you piped them evenly you should be fine.
Just like any good macaron, these are chewy on the inside and crispy on the top and sides! The little bit of cinnamon adds such a nice flavor. I think I nailed the churron!
The chocolate on the inside helps mimic dipping a churro into chocolate and bring the churro and macaroon together to form the churron!
I used the recipe for macarons from Sally’s Baking Addiction. Head over to her guide if you need help with the process!
- 200 grams confectioners sugar
- 100 grams almond flour
- 120 grams egg whites room temp
- 1/8 teaspoon salt
- 40 grams granulated sugar
- 1 teaspoon cinnamon
- 2 drops yellow food coloring
- 4 oz chocolate
- 1/2 cup heavy cream
- Put the confectioners sugar and almond flour into a food processor
- Add the salt to the egg whites and beat to almost stiff peaks. At the very end of this process, add in the granulated sugar, cinnamon and food coloring.
- Gently fold in the confectioners sugar and almond flour mixture until combined.
- Let the batter sit uncovered for 15 minutes.
- Fill a piping bag with the mixture and line the baking sheet with parchment.
- Pipe lines that are 1 inch wide and about 6 inches long.
- Allow these to sit on the counter for at least a half hour and up to an hour. Meanwhile preheat the oven to 325.
- Bake about 10 minutes. Allow to cool completely before the next step.
- Make the ganache byu heating up the cream and pouring it over the chocolate. Stir until smooth, warming it as needed if the chocolate doesn't all melt. Allow to cool until it is a little thicker before using.
- Spread the ganache on one of the long macaroons and then use another one to form the long sandwich.