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
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