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
Scale
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.
