These gluten-free snickerdoodle macarons combine the flavors of the classic snickerdoodle cookie with the delicate texture of macarons. They are crispy on the outside, chewy on the inside, and filled with a cinnamon-infused sweetness.
Ingredients: 150g almond flour. 200g powdered sugar. 1/4 tsp cream of tartar. 100g granulated sugar. 3 large egg whites. 1/2 tsp vanilla extract. 1/2 tsp ground cinnamon.
Instructions: Warm the oven up to 300F 150C. Put parchment paper on baking sheets. Powdered sugar and almond flour should be pulsed in a food processor until the mixture is very fine. Sift the mixture into a big bowl, and throw away any bigger pieces. Mix the egg whites and cream of tartar in a different bowl and beat them until soft peaks form. As you keep beating, slowly add the granulated sugar until stiff, glossy peaks form. Ground cinnamon and vanilla extract should be mixed in. Add the almond flour mixture to the egg white mixture slowly, mixing it in until it's smooth. Put the batter into a piping bag with a round tip. Place small rounds on baking sheets that have been prepared, leaving space between each one. Press down hard on the counter with the baking sheets to get rid of any air bubbles. In order for a skin to form on top of the macarons, leave them at room temperature for twenty to thirty minutes. The macarons are done when they are set and just starting to turn a light brown color. Take them out of the oven and let them cool completely on the baking sheets before carefully taking them off. Once they are cool, put two macarons together and fill them with whatever you like, like caramel or cinnamon buttercream. If you want, you can sprinkle more ground cinnamon on top of the macarons before serving.
Prep Time: 30 minutes
Cook Time: 15-18
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