Sprinkled with cinnamon, these indulgent Snickerdoodle Macarons are a delightful twist on the classic French macaron. The crispy shells are filled with a creamy cinnamon filling that will satisfy your sweet tooth.
Instructions: Preheat your oven to 300F 150C. In a food processor, combine the almond flour and powdered sugar. Pulse until well combined and fine in texture. Sift the almond flour and powdered sugar mixture into a large mixing bowl. Discard any larger almond pieces left in the sifter. In a separate mixing bowl, beat the egg whites until they become frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar to the egg whites while continuing to beat. Beat until stiff, glossy peaks form. Fold the almond flour mixture into the egg white mixture using a spatula. Be gentle and make sure to fully incorporate the dry ingredients without overmixing. Add vanilla extract and ground cinnamon to the batter, and gently fold until evenly mixed. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment paper-lined baking sheet, leaving space between each one. Tap the baking sheet on the counter a few times to release any air bubbles. Sprinkle a pinch of cinnamon sugar on top of each macaron shell. Let the macarons sit at room temperature for about 30 minutes, or until they develop a skin on the surface. This step helps them form the signature macaron feet. Bake in the preheated oven for 15-18 minutes, or until the macarons are set and easily lift off the parchment paper. Rotate the baking sheet halfway through baking. Remove the macarons from the oven and let them cool completely on the baking sheet before gently peeling them off. Once cooled, match up the macaron shells in pairs of similar size. Fill a piping bag with your favorite cinnamon buttercream or filling of your choice, and pipe a small amount onto the flat side of one macaron shell. Top with another shell to create a sandwich. Store the Snickerdoodle Macarons in an airtight container in the refrigerator for 24 hours to allow the flavors to meld. Enjoy!
