Description
These Snickerdoodle Macarons are a delightful fusion of classic French macarons with the warm, cinnamon-spiced flavors of snickerdoodle cookies. Featuring crisp almond meringue shells filled with a creamy cinnamon buttercream and finished with a cinnamon sugar coating, these elegant treats offer a perfect balance of sweetness and spice, ideal for special occasions or everyday indulgence.
Ingredients
Scale
Macaron Shells
- 1 1/2 cups Powdered sugar
- 1 cup Almond flour
- 1 tsp Ground cinnamon
- 3/4 cup Granulated sugar
- 3 Large egg whites (room temperature)
- 1/4 tsp Cream of tartar
- 1 tsp Vanilla extract
- Pinch of salt
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
Cinnamon Sugar Coating
- 2 tbsp Granulated sugar
- 1 tsp Ground cinnamon
Instructions
- Prepare the macaron shells: In a food processor, sift together the powdered sugar, almond flour, and ground cinnamon to remove any lumps and ensure a smooth texture. Set this dry mixture aside.
- Whip the egg whites: In a clean bowl, beat the room temperature egg whites with cream of tartar and a pinch of salt until frothy. Gradually add the granulated sugar while continuing to whip until you reach stiff, glossy peaks. Then, fold in the vanilla extract gently.
- Fold in the dry ingredients: Carefully fold the sifted almond flour mixture into the whipped egg whites using a spatula. Mix until the batter flows in thick ribbons and reaches the correct macaronage consistency – not too runny but fluid enough to pipe.
- Pipe the macaron shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto baking sheets lined with parchment paper or silicone mats, spacing them about an inch apart.
- Rest the macaron shells: Allow the piped shells to rest at room temperature for 30 to 60 minutes, or until a skin forms on the surface and they’re no longer sticky to touch. This step helps achieve their characteristic smooth tops and feet during baking.
- Bake the macaron shells: Preheat the oven to 300°F (150°C). Bake the shells for 15 to 20 minutes until they develop feet and are firm to the touch. Carefully remove from oven and let them cool completely on the baking sheet before removing.
- Prepare the cinnamon buttercream filling: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and ground cinnamon, then mix in the heavy cream (or milk) and vanilla extract. Continue beating until the frosting is smooth and fluffy.
- Assemble the macarons: Pair similar-sized shells together. Pipe a dollop of the cinnamon buttercream onto one shell, then sandwich it with its matching shell.
- Roll in cinnamon sugar (optional): Mix the granulated sugar and ground cinnamon for the coating. Lightly roll the edges of each assembled macaron in the cinnamon sugar mixture for an extra burst of flavor and texture.
- Let the macarons mature: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to meld and the texture to soften to perfection.
- Serve: Bring the macarons to room temperature before serving to enjoy their full flavor and delicate texture. Indulge in these cinnamon-spiced French treats!
Notes
- Ensure egg whites are at room temperature for optimal volume when whipped.
- Be precise with folding technique to maintain the macaron batter consistency.
- Resting the shells is crucial to develop the signature feet and prevent cracking.
- Use unsalted butter for the filling to control salt levels.
- Macarons improve in texture and flavor after aging 24 hours in the fridge.
- Allow macarons to come to room temperature before eating for the best experience.
- Optional cinnamon sugar coating adds a delightful crunch and enhances the snickerdoodle flavor.
