#macaronobsession

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

Make these colorful and delicious macarons to wow your family and friends. These candies will add color to your dessert table and are ideal for any occasion.

Ingredients: 110g almond flour. 200g powdered sugar. 100g egg whites aged for 24 hours. 30g granulated sugar. Gel food coloring assorted colors. Buttercream or ganache filling of your choice.

Instructions: Sift almond flour and powdered sugar together into a bowl. In a separate bowl, whip the aged egg whites until foamy, then gradually add granulated sugar while continuing to whip until stiff peaks form. Gently fold the sifted dry ingredients into the whipped egg whites until a smooth batter forms. Divide the batter into separate bowls and add gel food coloring to each bowl to create vibrant colors. Transfer each colored batter into a piping bag with a round tip. Pipe small, even circles onto a parchment-lined baking sheet. Let them rest for 30-45 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 12-15 minutes until they have risen and have a firm shell. Remove from the oven and let them cool completely on the baking sheet. Once cooled, pair up macaron shells of similar size and pipe your chosen filling onto one shell before sandwiching with another. Store in an airtight container in the refrigerator for 24 hours before serving for the best flavor.

Prep Time: 60 minutes

Cook Time: 15 minutes

Indulge in the perfect combination of caramel and coffee flavors with these delectable macarons. A delightful treat for any coffee lover!

Ingredients: 1 cup 100g almond flour. 3/4 cup 90g powdered sugar. 2 large egg whites, room temperature. 1/4 cup 50g granulated sugar. 1/4 tsp cream of tartar. 1/2 tsp instant coffee granules. 1/4 cup 60g unsalted butter. 1/4 cup 60ml heavy cream. 1/2 cup 100g granulated sugar for caramel. 1/4 cup 60ml water. 1/4 tsp sea salt. 1/2 tsp vanilla extract.

Instructions: Use silicone baking mats or parchment paper to line a baking sheet. Pulverize the powdered sugar and almond flour in a food processor. Pulse until well combined and fine. Move to a sizable mixing basin. Lightly beat egg whites in a different mixing bowl until frothy. After adding the cream of tartar, beat the mixture until soft peaks form. When stiff peaks form, gradually add the granulated sugar while beating. Avoid deflating the egg whites by gently folding them into the almond flour mixture. Blend until a glossy, smooth batter is achieved. Pour the batter into a piping bag that has a round tip on it. Pipe tiny circles onto the baking sheet that has been ready. Allow the macarons to sit at room temperature for twenty to thirty minutes, or until a skin forms on top. As the macarons are cooling, preheat the oven to 300 degrees Fahrenheit 150 degrees Celsius. For 15 to 18 minutes, or until the tops are set and the macarons have risen, bake them in a preheated oven. Leave them on the baking sheet to cool completely. For the caramel, put the heavy cream, butter, instant coffee, and granulated sugar in a small saucepan. Stirring constantly, cook over medium heat until mixture reaches a boiling point. The caramel will thicken after three to five minutes of simmering over low heat. Add vanilla extract and sea salt, and stir. Allow caramel to come down to room temperature. Pair up the macaron shells according to size after the caramel and macarons have cooled. Spoon a tiny bit of caramel onto one shell, then cover it with another. Decorative drizzle of extra caramel is optional. To let the flavors combine, place the macarons in the refrigerator for a minimum of 24 hours. Present and savor!

Prep Time: 30 minutes

Cook Time: 18 minutes