Take your favorite cookie to the next level by transforming them in to decadent, delicious Snickerdoodle Macarons!
So, I’ve made macarons before but they’ve never been my favorite dessert to make. They’re temperamental and if you don’t get the batter ‘just right’ the come out terrible. However, when a friend is eating a gluten-free diet, loves macarons and is moving away you set aside your aversion for making them and get to baking!
Snickerdoodles are one of my most favorite cookies… probably because of the overwhelming cinnamon flavor which is one of my most absolute favorite flavors. I thought it would be super easy to incorporate the cinnamon flavor of the snickerdoodle into a macaron without too much many structural issues. For these macarons, I started with a recipe from Diary of a Mad Hausfrau – my goto for unique macaron recipes. I took her recipe for the shells and my recipe for buttercream and created these Snickerdoole Macarons!
The cinnamon flavor in these macarons is super intense, but in a good way. The shells are crisp and the filling is sweet. Seriously, one of my most favorite macarons I’ve ever made!
So, if you’re feeling adventurous, give these Snickerdoodle Macarons a try! They’re easier than you may think to make so worth it in the end!
- 90g egg whites, room temperature
- 50g granulated sugar
- 200g powdered sugar
- 110g almond flour (ground almonds)
- 2 Tbsp ground cinnamon
- pinch of cream of tartar
- pinch of salt
- ¼ cup unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2-4 Tbsp heavy cream
- Line an oversized baking sheet (I used the Wilton Mega Cookie Pan 15 in. x 21 in. (38,1 cm x 53,3 cm)) with parchment paper. If you're using a template, place it under the parchment paper.
- Weigh out your egg whites and set them aside to come to room temperature.
- Using a food processor, pulse together the almond flour and powdered sugar until combined and no lumps remain. Remove 2 Tbsp of the mixture and replace it with 2 Tbsp of ground cinnamon. Plus again until combined.
- Once the eggs are room temperature, whip them in the bowl of your stand mixer. Once they begin to get frothy, add the sugar 1-2 tsp at a time. Continue mixing until you reach stiff peaks or until you flip the bowl upside down and nothing moves. Add the cream of tartar and the salt and whip 5 more seconds.
- Gently pour the flour mixture into the bowl with the whipped egg whites. Begin folding the two together with a rubber spatula quickly until it becomes one mixture. Slow your folding pace and check the consistency. Drop a dollop of batter back onto itself, if it "flows like lava" and disappears back into itself in 5-7 seconds, then it's ready. However, if it doesn't, fold a few more times, check again and repeat until it does. If it's runny all over the place, you'll need to start over because you've over mixed it.
- Fit a piping bag with a medium round piping tip. Fill the bag with the batter then squeeze 1½-2in circles of batter onto the prepared sheet. I counted 1-2-3-4 with each squeeze of the bag so I knew each were ever - or at least tried to be even. The template is also a great way to make sure they are all uniform in size.
- Let the macarons sit on the counter for 20-30 minutes or until the tops are firm.
- Bake on the center rack for 18-20 minutes, rotating the pan after 10 minutes. Place another baking sheet on the rack above the macarons to prevent the tops from burning.
- Transfer the macarons to a wire rack to cool completely after allowing them to sit for about 1 minute after removing from the oven.
- Fill a piping bag fitting with a medium round tip with the frosting. Squeeze a small dollop of frosting onto the flat size of one macaron. Find a second macaron the same size and sandwich the two together. Repeat until all the macarons have been filled.
- Store in an air tight container for 2-3 days.