Churron

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. 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 a macaron that tastes 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!

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.

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.

After they come out of the oven, I put a thick ganashe 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.

The chocolate on the inside helps mimic dipping a churro into chocolate.

I used the recipe for macarons from Sally’s Baking Addiction.  I added a few drops of food coloring and about a teaspoon of cinnamon to the recipe when I added the almond flour. I piped them into long thin strips before baking, and sandwiched them with a thick ganashe of chocolate and cream.