Description
Delight in these Snickerdoodle Macarons, a beautiful fusion of classic French macarons with the warm, cinnamon-spiced flavors of snickerdoodle cookies. Crisp on the outside with a chewy interior, filled with a creamy cinnamon buttercream, these macarons make an elegant and flavorful treat perfect for special occasions or cozy afternoons.
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
- 2 tbsp Granulated sugar
- 1 tsp Ground cinnamon (for rolling)
Instructions
- Prepare the macaron shells: In a food processor, sift together the powdered sugar, almond flour, and 1 tsp ground cinnamon to ensure there are no lumps. Set this dry mixture aside.
- Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt and 1/4 tsp cream of tartar until soft peaks form. Gradually add 3/4 cup granulated sugar and continue beating until stiff, glossy peaks form. Mix in 1 tsp vanilla extract.
- Fold in the dry ingredients: Gently fold the almond flour mixture into the whipped egg whites using a spatula, being careful not to deflate the meringue. Continue folding until the batter flows like lava and ribbons form when lifted.
- Pipe the macaron shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles onto parchment-lined baking trays, spacing them about 1 inch apart.
- Rest the macaron shells: Let the piped shells sit at room temperature for 30-60 minutes, or until a skin forms and they are no longer sticky to touch.
- Bake the macaron shells: Preheat the oven to 300°F (150°C). Bake the shells for 15-18 minutes, rotating the trays halfway through. Once baked, allow the shells to cool completely before removing from the parchment.
- Prepare the cinnamon buttercream filling: In a bowl, beat the softened unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar and 1 tsp ground cinnamon, mixing well. Add 1 tbsp heavy cream and 1/2 tsp vanilla extract, and beat until smooth and fluffy.
- Assemble the macarons: Pair macaron shells of similar size. Pipe a dollop of cinnamon buttercream onto the flat side of one shell and gently sandwich with its pair.
- Roll in cinnamon sugar (optional): Mix 2 tbsp granulated sugar with 1 tsp ground cinnamon in a shallow dish. Lightly roll the edges of the assembled macarons in this cinnamon sugar mixture for an extra snickerdoodle touch.
- Let the macarons mature: Place assembled macarons in an airtight container and refrigerate for 24 hours to allow flavors to meld and texture to develop.
- Serve: Allow the macarons to come to room temperature before serving. Enjoy these delicious, cinnamon-spiced treats!
Notes
- Allowing the macarons to mature in the fridge for 24 hours improves their texture and flavor meld, making them chewier and more flavorful.
- Make sure egg whites are at room temperature for better volume when whipping.
- Use finely ground almond flour and sift it to avoid gritty texture in the shells.
- Resting the shells before baking is crucial to form the signature macaron ‘feet’ and prevent cracking.
- If rolling in cinnamon sugar, do so gently to avoid breaking the delicate shells.
- Store macarons in an airtight container in the fridge for up to 5 days.
