Description
Delightful Cinnamon Roll Macarons combining the delicate texture of classic French macarons with the warm, comforting flavors of cinnamon roll frosting. These light almond flour cookies are filled with a creamy cinnamon-spiced buttercream, perfect for a sophisticated treat or special occasion dessert.
Ingredients
Scale
Macarons
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 1/4 cup granulated sugar
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together almond flour and powdered sugar, ensuring there are no lumps for a smooth macaron texture.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form, providing the base for meringue.
- Add Sugar to Egg Whites: Gradually add granulated sugar to the egg whites while continuing to beat until stiff peaks form, indicating a stable meringue.
- Fold Dry Ingredients: Gently fold the almond flour mixture into the meringue until well combined, taking care not to deflate the mixture.
- Pipe Macarons: Pipe the macaron batter onto the prepared baking sheet into small, evenly sized rounds. Tap the baking sheet to release air bubbles and let the macarons rest for 30 minutes, allowing a skin to form.
- Bake: Bake the macarons for 15-20 minutes or until the characteristic ‘feet’ have formed at the base of each cookie.
- Cool: Allow the macarons to cool completely on the baking sheet before removing them.
- Prepare Frosting: Beat the softened butter with powdered sugar, milk, cinnamon, and vanilla extract until creamy and smooth to create the cinnamon roll style frosting.
- Assemble Macarons: Spread the cinnamon buttercream on the flat side of one macaron shell and top with another shell to sandwich them together.
Notes
- Make sure the egg whites are at room temperature before whipping to achieve maximum volume.
- Resting the piped macarons is crucial to develop the skin which helps form the feet during baking.
- Use a piping bag with a round tip for evenly sized macarons.
- For best results, store assembled macarons in an airtight container in the refrigerator for 24 hours to allow flavors to meld.
- Bring macarons to room temperature before serving for optimal texture and flavor.
- Almond flour and powdered sugar should be finely ground and sifted to prevent gritty texture.
