Snickerdoodle Macarons combine classic snickerdoodle cookie flavors with delicate macaron shells. These delectable treats are ideal for special occasions or as a sweet treat on any day!
Ingredients: For Macarons:. 1 3/4 cups powdered sugar. 1 cup almond flour. 3 large egg whites, room temperature. 1/4 teaspoon cream of tartar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. For Snickerdoodle Filling:. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1-2 tablespoons milk. For Snickerdoodle Topping:. 2 tablespoons granulated sugar. 1/2 teaspoon cinnamon.
Instructions: For Macarons: Line two baking sheets with parchment paper. In a food processor, combine powdered sugar and almond flour. Process until well combined and no lumps remain. In a large mixing bowl, beat egg whites on medium speed until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar while beating, then add vanilla extract and cinnamon. Continue beating until stiff peaks form. Gently fold the almond flour mixture into the egg whites until fully incorporated. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets. Tap the baking sheets on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-45 minutes until a skin forms on top. Preheat the oven to 300F 150C during this time. Bake the macarons for 15-18 minutes, rotating the sheets halfway through. Remove from the oven and let them cool completely on the baking sheets. For Snickerdoodle Filling: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and cinnamon. Add milk, one tablespoon at a time, until the filling reaches the desired consistency. Transfer the filling to a piping bag fitted with a round tip. Pair up the macaron shells with similar sizes. Pipe a dollop of filling onto one shell and gently sandwich it with another. For Snickerdoodle Topping: In a small bowl, mix granulated sugar and cinnamon. Sprinkle the topping mixture over the assembled macarons. Serve immediately or refrigerate in an airtight container for up to 3 days.
Prep Time: 45 minutes
Cook Time: 18 minutes
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