Description
A delightful twist on classic Snickerdoodle cookies, these macarons feature chewy almond meringue shells and a buttery, cinnamon-spiced filling.
Ingredients
Scale
- 1 2/3 cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- 3 large (100 grams) egg whites
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon Spice Islands Ground Saigon Cinnamon
- 4 tablespoons (56 grams) unsalted butter
- 1 cup (113 grams) powdered sugar
- 1 teaspoon Spice Islands Pure Vanilla Extract
- 1 tablespoon heavy cream
Instructions
- Preheat your oven to 300°F (150°C).
- Sift together powdered sugar and almond flour in a bowl.
- Beat egg whites until foamy; gradually add granulated sugar and whisk until stiff peaks form (5-7 minutes).
- Fold in the dry ingredients with a spatula until the batter flows like lava.
- Transfer batter to a piping bag and pipe small circles on a baking sheet. Let them rest for 30-60 minutes.
- Bake macarons for 15-20 minutes, allowing them to cool completely afterwards.
- Beat butter until creamy, then mix in powdered sugar and vanilla extract. Add heavy cream for desired consistency.
- Pair and pipe buttercream onto the flat side of one macaron shell; sandwich with another shell.
Notes
Ensure to use aged egg whites for better volume. Store macarons in an airtight container for up to 5 days in the fridge or freeze for up to a month.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg