If you adore the warm, comforting flavors of cinnamon sugar cookies but crave an elegant twist, the Snickerdoodle Macarons Recipe is exactly what you need. These delicate French confections bring together the soft, chewy charm of a classic snickerdoodle cookie with the light, airy texture of a macaron shell. Each bite delivers a harmonious balance of sweet, buttery cinnamon buttercream cradled between perfectly crisp and tender almond-flour shells, making this recipe a delightful treat for both special occasions and everyday indulgences.
Ingredients You’ll Need
This Snickerdoodle Macarons Recipe features a simple lineup of ingredients, each playing a critical role in achieving that signature texture and irresistible flavor. From smooth almond flour to fragrant cinnamon, every component is essential to bringing this charming cookie to life.
- Powdered sugar (1 1/2 cups): Provides fine sweetness and helps create smooth macaron shells.
- Almond flour (1 cup): The foundation for the shells, giving them a tender and nutty base.
- Granulated sugar (3/4 cup): Vital for whipping the egg whites into a glossy meringue.
- Large egg whites (3, room temperature): Create the structure and lift of the delicate shells.
- Cream of tartar (1/4 tsp): Stabilizes the egg whites for a perfect meringue.
- Ground cinnamon (3 tsp total): The star spice that infuses warmth and that iconic snickerdoodle flavor.
- Vanilla extract (1 1/2 tsp): Adds depth and sweetness to both shells and filling.
- Pinch of salt: Balances sweetness and enhances flavors.
- Unsalted butter (1/2 cup, softened): The creamy base for the luscious cinnamon buttercream filling.
- Heavy cream or milk (1 tbsp): Lightens the buttercream for a silky smooth texture.
- Additional granulated sugar and cinnamon (2 tbsp sugar + 1 tsp cinnamon): For rolling the assembled macarons and adding an extra sweet crunch.
How to Make Snickerdoodle Macarons Recipe
Step 1: Prepare the Dry Ingredients
Begin by pulsing the powdered sugar, almond flour, and ground cinnamon together in a food processor. This ensures all ingredients are finely combined and lump-free, which is crucial for silky smooth macaron shells. Once sifted, set this mixture aside while you prepare the meringue.
Step 2: Whip the Egg Whites
Place the room-temperature egg whites into a clean bowl and add the cream of tartar. Beat them on medium speed until they become frothy, then gradually add the granulated sugar while continuing to whip. Aim for stiff, glossy peaks—a meringue that holds its shape firmly but remains supple.
Step 3: Fold in the Dry Ingredients
Carefully fold the almond flour mixture into the meringue in batches. Use a gentle motion that stretches and folds the batter to maintain airiness while achieving a smooth, flowing consistency that falls like lava off the spatula.
Step 4: Pipe the Macaron Shells
Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles about 1 to 1 1/2 inches in diameter onto parchment-lined baking sheets. Tap the baking sheets firmly against the counter to release any trapped air bubbles for smooth tops.
Step 5: Rest and Bake the Shells
Let the piped shells rest at room temperature until they develop a dry, matte surface—this usually takes 30 to 60 minutes. This step helps form the characteristic macaron “feet” when baking. Bake at a precise temperature to achieve crisp exteriors and tender interiors.
Step 6: Prepare the Cinnamon Buttercream Filling
Beat the softened butter until creamy, then gradually add powdered sugar, cinnamon, vanilla extract, and heavy cream. Whip until fluffy and perfectly spreadable, bursting with rich cinnamon flavor that complements the shells beautifully.
Step 7: Assemble and Finish
Pipe a dollop of cinnamon buttercream onto one macaron shell, then sandwich with a matching shell. For an extra touch, gently roll the edges in a cinnamon sugar mixture to echo that snickerdoodle charm. Allow the assembled macarons to mature in the fridge to deepen their flavor before serving.
How to Serve Snickerdoodle Macarons Recipe
Garnishes
Add a sprinkle of cinnamon sugar on top of the macarons or a tiny dusting of powdered sugar for a festive look. Even a light drizzle of melted white chocolate can elevate the presentation and add a lovely sweetness.
Side Dishes
These macarons pair wonderfully with a cup of hot chai tea or a rich cup of coffee, whose spices complement the cinnamon notes perfectly. Fresh fruit or a mild vanilla ice cream can balance the sweetness while adding interesting textures.
Creative Ways to Present
Present the macarons in a beautiful tiered dessert tray for a party or dinner gathering to wow your guests. You can also wrap them individually in cellophane bags tied with cinnamon-stick twine for charming edible gifts that carry the warm spirit of the Snickerdoodle Macarons Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Snickerdoodle macarons in an airtight container in the refrigerator. They will maintain their texture and flavor beautifully for up to 3 days, making them perfect for preparing ahead of time.
Freezing
You can freeze these macarons by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe container. Freeze for up to 1 month, and thaw at room temperature for about 30 minutes before enjoying.
Reheating
Allow frozen macarons to reach room temperature naturally; avoid reheating in the microwave or oven as this can dry them out and ruin the delicate shells. Gentle tempering keeps their signature texture intact.
FAQs
Can I use almond meal instead of almond flour?
Almond meal is generally coarser and can alter the texture of macaron shells. For the perfect smooth and delicate shells in this Snickerdoodle Macarons Recipe, finely ground almond flour is best.
Why do my macaron shells crack or have rough tops?
This often happens when the batter is under- or over-mixed or the shells do not rest long enough before baking. Making sure your batter has the right consistency and resting the piped shells until dry will help prevent cracking.
Can I use dairy-free butter or milk substitutes for the filling?
Yes! Plant-based butters and milk alternatives can work well in the cinnamon buttercream, just ensure they have similar fat content to achieve the right creaminess and flavor.
How long should the macarons mature before serving?
Letting the assembled macarons sit in the refrigerator for at least 24 hours allows the flavors to meld and the filling to soften the shells slightly, elevating the taste and texture.
Is it necessary to roll the macarons in cinnamon sugar?
Rolling them in cinnamon sugar is optional but adds a lovely extra crunch and enhances the snickerdoodle flair, making it a fun finishing touch.
Final Thoughts
Making this Snickerdoodle Macarons Recipe is like gifting yourself a moment of sweet, nostalgic joy wrapped in elegance. Whether you’re a seasoned baker or a curious novice, these macarons are utterly satisfying to create and even more delightful to share. So go ahead, dive into this cinnamon-spiced adventure and impress your friends and family with something truly special!
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Snickerdoodle Macarons Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes plus 24 hours resting time
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
These Snickerdoodle Macarons combine the delicate texture of classic French macarons with the warm, cinnamon-sugar flavors of a snickerdoodle cookie. Light almond flour shells are perfectly crisp outside and chewy inside, filled with a creamy cinnamon buttercream and finished with a dusting of cinnamon sugar for added sweetness and spice. Perfect for a unique dessert or special occasion treat.
Ingredients
Macaron Shells
- 1 1/2 cups Powdered sugar
- 1 cup Almond flour
- 3/4 cup Granulated sugar
- 3 Large egg whites (room temperature)
- 1/4 tsp Cream of tartar
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- Pinch of salt
Cinnamon Buttercream Filling
- 1/2 cup Unsalted butter (softened)
- 1 1/2 cups Powdered sugar
- 1 tsp Ground cinnamon
- 1 tbsp Heavy cream (or milk)
- 1/2 tsp Vanilla extract
Additional Topping
- 2 tbsp Granulated sugar
- 1 tsp Ground cinnamon
Instructions
- Prepare the macaron shells: In a food processor, sift together the powdered sugar, almond flour, and ground cinnamon to remove any lumps and create a fine, smooth mixture. Set this dry mixture aside.
- Whip the egg whites: In a clean bowl, whip the room temperature egg whites with cream of tartar, granulated sugar, and a pinch of salt until glossy stiff peaks form. This meringue is the base for your macaron shells.
- Fold in the dry ingredients: Gently fold the almond flour mixture into the whipped egg whites in batches using a spatula, combining just until smooth and all flour is incorporated but not over-mixing. The batter should flow slowly like lava when lifted.
- Pipe the macaron shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto parchment-lined baking sheets, leaving space between each for spreading.
- Rest the macaron shells: Allow the piped shells to rest at room temperature for 30-60 minutes, or until a firm skin forms on the surface. This helps create the classic macaron feet during baking.
- Bake the macaron shells: Preheat your oven to 300°F (150°C). Bake the macarons for 14 minutes or until they have risen and set. Let them cool completely on the baking sheet before removing.
- Prepare the cinnamon buttercream filling: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, ground cinnamon, vanilla extract, and heavy cream, beating until smooth, fluffy, and spreadable.
- Assemble the macarons: Pair macaron shells of similar size. Pipe or spread a generous amount of cinnamon buttercream onto one shell, then sandwich with another shell.
- Roll in cinnamon sugar (optional): Mix the granulated sugar and ground cinnamon. Lightly roll the edges of the assembled macarons in this cinnamon sugar mixture for added texture and flavor.
- Let the macarons mature: Refrigerate the filled macarons for at least 24 hours to allow the flavors to meld and the texture to improve. Bring them to room temperature before serving.
Notes
- Be sure to use room temperature egg whites for better volume when whipping.
- Patience during resting is key to achieving macarons with feet and smooth tops.
- Macarons improve in flavor and texture after resting; avoid skipping the maturation step.
- Use almond flour finely ground and sifted for the best results.
- Store macarons in an airtight container in the refrigerator and consume within 3-4 days.
