Description
These Snickerdoodle Macarons are a delightful twist on the classic French cookie. With a delicate, chewy macaron shell flavored with cinnamon and a creamy cinnamon buttercream filling, these macarons are a perfect blend of sweet and spicy!
Ingredients
Scale
For the 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
For the 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
For rolling (optional):
- 2 tbsp Granulated sugar
- 1 tsp Ground cinnamon
Instructions
- Prepare the macaron shells:
- Line two baking sheets with parchment paper or silicone baking mats.
- In a food processor, sift together the powdered sugar, almond flour, and cinnamon to ensure there are no lumps. Set aside.
- Whip the egg whites:
- In a clean mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until they become frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, until stiff peaks form and the meringue is glossy.
- Fold in the dry ingredients:
- Sift the almond flour mixture into the whipped egg whites, and gently fold with a spatula. The goal is to deflate the meringue slightly while incorporating the dry ingredients. Be careful not to overmix or undermix; the batter should flow like magma when lifted with a spatula, forming a thick ribbon.
- Pipe the macaron shells:
- Transfer the macaron batter to a piping bag fitted with a round tip (about 1/2 inch wide). Pipe small rounds (about 1 1/2-inch in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
- Rest the macaron shells:
- Let the piped macaron shells sit at room temperature for 30-60 minutes, or until they form a skin. You should be able to gently touch the tops without the batter sticking to your finger.
- Bake the macaron shells:
- Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheets halfway through. They should be crisp on the outside but soft and chewy inside. Let them cool completely on the baking sheets before removing.
- Prepare the cinnamon buttercream filling:
- In a bowl, beat the softened butter until creamy. Add the powdered sugar, cinnamon, vanilla extract, and heavy cream, and continue beating until the buttercream is smooth and fluffy.
- Assemble the macarons:
- Pair up the macaron shells based on size. Pipe a small amount of the cinnamon buttercream onto the flat side of one macaron shell, then top with the matching shell. Gently press together to sandwich the filling.
- Roll in cinnamon sugar (optional):
- In a small bowl, combine the granulated sugar and cinnamon. Roll the edges of the filled macarons in this mixture for extra flavor and a beautiful finish.
- Let the macarons mature:
- For the best texture and flavor, place the assembled macarons in an airtight container in the refrigerator for at least 24 hours. This allows the flavors to meld and the shells to become soft and chewy.
-
- Serve:
- Allow the macarons to come to room temperature before serving. Enjoy these delicious, cinnamon-spiced treats!
Notes
- To achieve the perfect macaron texture, make sure to age the egg whites for at least 24 hours in the refrigerator, bringing them to room temperature before whipping.
- The cinnamon sugar coating is optional but adds an extra touch of sweetness and flavor.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 macaron
- Calories: 120 kcal
- Sugar: 14g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 25mg