If you love the cozy, classic flavors of snickerdoodle cookies but crave an elegant twist, this Snickerdoodle Macarons Recipe is your new best friend in the kitchen. These delicate French-American fusion treats marry the tender, slightly chewy texture of macarons with the warm cinnamon-sugar allure of snickerdoodles. They’re perfect for impressing guests or indulging in a refined, sweet moment at home. Each bite offers a melt-in-your-mouth shell with a luscious cinnamon buttercream filling that will have you hooked from the very first try. Let’s dive into how you can create these charming, gluten-free gems yourself!
Ingredients You’ll Need
Creating Snickerdoodle Macarons Recipe is all about precise yet simple ingredients that come together to form those iconic delicate shells and a luxurious cinnamon buttercream. Each component plays a vital role in providing both texture and flavor that’s spot-on and unforgettable.
- Almond flour: Provides the essential nutty base and fine texture for the macaron shells.
- Powdered sugar: Sweetens and helps achieve that smooth, glossy surface for perfect shells.
- Egg whites (room temperature): Whipped to stiff peaks, these give the macarons their signature lift and airy structure.
- Granulated sugar: Stabilizes the egg whites and adds sweetness for a resilient meringue.
- Cream of tartar: Keeps the meringue stable and increases volume for those light, airy shells.
- Vanilla extract: Infuses the dough and filling with a warm, comforting aroma.
- Ground cinnamon: The hero of this recipe, delivering that unmistakable snickerdoodle flavor punch.
- Unsalted butter (softened): Base of the buttercream filling, ensuring a luscious, creamy texture.
- Heavy cream or milk: Adjusts the buttercream consistency to perfectly pipeable softness.
- Optional cinnamon sugar topping: Adds a beautiful, sparkling finish and extra cinnamon crunch.
How to Make Snickerdoodle Macarons Recipe
Step 1: Prepare the Dry Ingredients
Start by lining two baking sheets with parchment or silicone mats—this ensures your macarons won’t stick and bake evenly. Sift together almond flour and powdered sugar to remove lumps and create a fine, light base. Whisk in ground cinnamon to distribute that iconic snickerdoodle spice evenly throughout the shells.
Step 2: Whip the Egg Whites
In a clean, dry large bowl, beat the egg whites until foamy, then add cream of tartar. Slowly incorporate granulated sugar while continuing to beat until you achieve stiff, glossy peaks that hold their shape firmly. This meringue is the backbone for the airy texture of your macarons.
Step 3: Fold Dry Ingredients into Meringue
Gently fold the sifted dry ingredients into the meringue in thirds using a spatula. The goal is a smooth, lava-like batter that ribbons and dissolves back into the surface within 10 seconds when dripped from your spatula. Overmixing or undermixing can affect your final texture, so aim for gentle yet thorough folding.
Step 4: Pipe and Rest the Macarons
Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch circles spaced evenly about 1 inch apart onto prepared sheets. To remove air bubbles that can cause cracks, firmly tap the trays on the counter. Lightly dust with your cinnamon sugar mixture if desired. Let them rest at room temperature for 30 to 60 minutes until a smooth skin forms on the surface that doesn’t stick when touched.
Step 5: Bake the Macarons
Preheat the oven to 300°F and bake the shells for 15 to 17 minutes, rotating halfway for even browning. Once done, let them cool completely on the baking sheet before carefully peeling them off parchment.
Step 6: Make the Cinnamon Buttercream Filling
Beat softened butter until creamy and pale, then gradually add powdered sugar, vanilla, and cinnamon. Add heavy cream or milk a little at a time to reach a silky, pipeable consistency. This filling is what takes your Snickerdoodle Macarons Recipe from delicious to downright irresistible.
Step 7: Assemble the Macarons
Pipe a small dollop of buttercream onto the flat underside of half your cooled shells. Sandwich with the remaining shells by gently pressing them together to spread the filling evenly without cracking the shells. Your snickerdoodle-inspired macarons are ready to wow!
How to Serve Snickerdoodle Macarons Recipe
Garnishes
For an extra festive touch, sprinkle a bit of cinnamon sugar on top just before serving, or lightly dust the macarons with powdered sugar. You can also add a tiny pinch of edible gold dust for a touch of elegance that dazzles your guests visually before they even take a bite.
Side Dishes
Snickerdoodle macarons shine beautifully alongside a warm chai latte, rich hot chocolate, or a cup of freshly brewed coffee. Serving them as part of a dessert platter with fresh berries and whipped cream creates a balanced flavor experience that’s ideal for special occasions or cozy afternoons.
Creative Ways to Present
Arrange the macarons in colorful gift boxes as charming edible gifts, or stack them on a tiered dessert stand for parties. You could also incorporate them into a dessert buffet as an alternative to traditional cookies and cakes, offering guests a unique, elegant snickerdoodle treat.
Make Ahead and Storage
Storing Leftovers
Store your Snickerdoodle Macarons Recipe in an airtight container in the refrigerator for up to 24 hours. This resting period helps the flavors meld and the texture mature, giving the perfect bite when you’re ready to enjoy them. Always allow them to come to room temperature before serving to unlock their full flavor and soft texture.
Freezing
You can freeze the assembled macarons by placing them in a single layer on a baking sheet, freezing until firm, and then transferring them to an airtight container or freezer bag. They’ll keep well for up to one month and can be thawed overnight in the refrigerator for convenience.
Reheating
Since macarons are best enjoyed at room temperature, avoid microwaving. Instead, simply remove from the fridge and let them warm naturally for about 20 to 30 minutes before serving to revive their tender texture and bloom the flavors.
FAQs
Can I make the macaron shells without cream of tartar?
Cream of tartar is used to stabilize the egg whites and help achieve a voluminous meringue. If you don’t have it, you can substitute with a few drops of lemon juice or white vinegar, but the texture might be slightly less stable.
What if my macaron batter is too runny or too stiff?
The batter should flow like lava and form ribbons that disappear after 10 seconds. If it’s too runny, your shells might spread too thin and crack. If it’s too stiff, they may not flatten properly. Practice and gentle folding are key to getting the perfect consistency.
Can I use almond meal instead of almond flour?
Almond flour is finely ground almond meal and necessary for smooth macarons. Using coarse almond meal will result in grainy shells, so stick with superfine almond flour for best results.
How long do Snickerdoodle Macarons Recipe last?
Stored properly in the fridge, these macarons taste best within 24 to 48 hours. The flavors develop beautifully after resting but they are best enjoyed fresh as macaron shells begin to soften over time.
Is it possible to make the buttercream dairy-free?
Yes, you can substitute the unsalted butter with a dairy-free butter alternative and use coconut cream or plant-based milk instead of heavy cream. The flavor will be slightly different but still delicious.
Final Thoughts
There’s something truly magical about combining the nostalgic warmth of snickerdoodle with the elegance of macarons. This Snickerdoodle Macarons Recipe is a delightful way to enjoy two favorites in one bite-sized treat. Whether you’re baking for a holiday, a special gathering, or simply to treat yourself, these macarons deliver joy with every chewy, buttery, cinnamon-spiced bite. Grab your ingredients and start piping—you won’t regret diving into this charming project!
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Snickerdoodle Macarons Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French-American Fusion
- Diet: Gluten Free
Description
Snickerdoodle Macarons combine the delicate texture of classic French macarons with the warm flavors of cinnamon and sugar reminiscent of traditional snickerdoodle cookies. These elegant cinnamon-spiced almond meringue shells are paired with a creamy cinnamon buttercream filling, creating a perfect gourmet treat ideal for holidays or special occasions.
Ingredients
Macaron Shells
- 1 cup almond flour
- 3/4 cup powdered sugar
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Cinnamon Buttercream Filling
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1–2 tablespoons heavy cream or milk
Optional Topping
- 1 tablespoon granulated sugar + 1/2 teaspoon cinnamon (for dusting)
Instructions
- Prepare Dry Ingredients: Line two baking sheets with parchment paper or silicone mats. Sift together almond flour and powdered sugar into a bowl, then whisk in ground cinnamon evenly.
- Make Meringue: In a separate large bowl, beat egg whites until foamy. Add cream of tartar and continue beating while gradually adding granulated sugar. Beat until stiff, glossy peaks form, indicating the meringue is ready.
- Fold Dry Ingredients Into Meringue: Gently fold the dry mixture into the meringue in thirds using a spatula. Continue folding until the batter flows like lava and ribbons formed dissolve back into the surface after about 10 seconds.
- Pipe Macarons: Transfer batter to a piping bag with a round tip. Pipe 1.5-inch rounds onto baking sheets spaced 1 inch apart. Tap sheets firmly on the counter to release air bubbles. Optionally dust the tops lightly with the cinnamon sugar mixture.
- Form Skin: Let the piped shells sit at room temperature for 30–60 minutes until a smooth skin forms and they are no longer sticky to the touch—this helps develop the macaron’s signature feet.
- Bake: Preheat oven to 300°F (150°C). Bake macarons for 15–17 minutes, rotating halfway for even baking. Cool completely on the baking sheets before removing.
- Prepare Filling: Beat softened butter until creamy. Gradually add powdered sugar, vanilla, cinnamon, and cream or milk. Beat until the buttercream is light and fluffy.
- Assemble Macarons: Transfer buttercream to a piping bag. Pipe small dollops onto the flat side of half the shells, then sandwich with remaining shells gently to complete.
Notes
- Store assembled macarons refrigerated in an airtight container for 24 hours to allow flavors to mature.
- Bring to room temperature before serving to enjoy the best texture and flavor.
- Use room temperature egg whites for optimal meringue volume and stability.
- Sifting dry ingredients thoroughly helps achieve smooth, well-formed shells.
- Be patient during the resting period to form proper feet on macarons.
