Snickerdoodle Macarons
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...
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. Â 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. Â 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. Â The shells are crisp and the filling is sweet. Â Seriously, one of my most favorite macarons I've ever made!
So, if you're feeling adventurous, give these Snickerdoodle Macarons a try! Â They're easier than you may think to make so worth it in the end!
Happy Baking!
Snickerdoodle Macarons
Snickerdoodle Macarons
Ingredients
Shells
- 90g egg whites, room temperature
- 50g granulated sugar
- 200g powdered sugar
- 110g almond flour (ground almonds)
- 2 tablespoon ground cinnamon
- pinch of cream of tartar
- pinch of salt
Filling
- ¼ cup unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2-4 tablespoon heavy cream
Instructions
Shells
- 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 tablespoon of the mixture and replace it with 2 tablespoon 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 teaspoon 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 1 ½-2in 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.
- Preheat oven to 325F.
- 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.
I love macarons but have been too scared to make them. Your flavor combination is winning me over. I need to get over it and make these.
I love Snickerdoodles! I might have to try these.
These look soooo perfect! I'm still a little nervous to make them but you're pics are convincing me to try - yum!
It's not as hard as it looks! Practice practice practice!
Macarons are simply great, I love them! I was looking at your photos and I see that your macarons are very nice and reproducible in shape and dimensions. How do you do that? I succeeded to bake them without cracking and with a decent shape but they have different dimensions. It seems one should have a really good hand to do those nice macarons!
These are gorgeous! Thanks for the new almond flour video!
Hi! I was wondering how you made your filling? I tried just combining all the ingredients, but it produced a somewhat crumbly mixture. I just added more whipping cream till I got the consistency I was looking for- about 10 tbsps. Just curious how you made yours
I've looked your recipe over and over but I cannot seem to find the oven temperature. What temp should these be baked at? Thanks!
So sorry about that!! Thanks for pointing it out. I've updated the recipe now. 🙂
Still doesn't say a temp. I'll assume 350?
325F 🙂
Thank you for your recipe
Are you sure about two table spoons of cinnamon in cookie mix
I just made these- tasted great I was concerned about the amount of cinnamon in the recipe, I only used 1/2 the amount but mine still were so much darker than those pictured in your recipe
Just made these! Delicious!!!
Where is the filling recipe I can only seem to find the cookie direction??
Your macarons look amazing; they have so much feet!!! I have been making macarons for a while now, and they've been turning out pretty well, but I'm going to try a few things differently that you're doing to see if they have better feet. I was also wondering how yours come off of the pan? I use parchment paper and let them cool completely before removing, but, unless they're a little brown on the bottom, they always stick.
Thank you for this recipe! I’ve already used it a few times with a couple different variations of flavors. I’ve tried making macarons over 50 times and only succeeded many half of those. That is, until I found your recipe. No fail every time!
Thank you so much for this wonderful feedback Brook!! Next time you make them.... shoot me an email, I'd love to see! Happy Baking!