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.
