#snickerdoodlemacarons

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

These Snickerdoodle Macarons are a delightful twist on the classic cookie. They have a crispy and chewy almond shell with a sweet and slightly spiced cinnamon-sugar filling. Perfect for a special treat or gift!

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 tsp cream of tartar. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup unsalted butter, softened. 1/4 cup granulated sugar for coating. 1 tsp ground cinnamon for coating.

Instructions: Preheat your oven to 300F 150C and line two baking sheets with parchment paper. In a food processor, combine almond flour, powdered sugar, ground cinnamon, ground nutmeg, and salt. Pulse until well combined. Sift the mixture into a large bowl and set aside. In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup of granulated sugar while continuing to beat. Beat until stiff peaks form. Gently fold the egg white mixture into the almond flour mixture, being careful not to overmix. Add vanilla extract and continue folding until the batter reaches a smooth, lava-like consistency. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each circle. In a small bowl, mix 1/4 cup granulated sugar and 1 tsp ground cinnamon. Sprinkle the cinnamon-sugar mixture over the piped macaron shells. Tap the baking sheets on the counter to remove any air bubbles. Let the macarons sit at room temperature for 20-30 minutes, or until a skin forms on the surface. Bake in the preheated oven for 15-18 minutes, or until the macarons are set but not browned. Remove from the oven and let cool completely on the baking sheets. Once cooled, gently remove the macarons from the parchment paper and match them in pairs based on size and shape. Spread a small amount of softened butter on the flat side of one macaron and sandwich it with another. Repeat with all macarons to create sandwiches. Store the Snickerdoodle Macarons in an airtight container in the refrigerator for 24 hours to allow flavors to meld before serving.

Prep Time: 30 minutes

Cook Time: 18 minutes