Snickerdoodles have to my favourite cookie so Snickerdoodle Macarons were a no-brainer to me. I actually love ANYTHING with cinnamon, not the fake cinnamon flavour but real cinnamon. I've had many trial and errors with macarons over the years but this is the basic macaron recipe, I've found works the best for me.
Macarons are actually fairly simple to make but they take a lot of patience and time to figure out what works best for you oven temp, humidity etc. Whipping the egg whites and macaronage(folding in the almond flour and powdered sugar with the egg whites) are the two most crucial steps. Whip the egg whites to stiff peaks but don't overwhip so that it's clumpy. This will create hollow shells. When folding the almond flour and powdered sugar into the egg whites, fold one third at a time, fold 10 times with each addition and then keep folding unto the batter ribbons, it will look like thin strips falling off the spatula. You will know it's at the right stage when the ribboned batter starts sinking back into the batter. Keep checking every few folds to make sure it doesn't get over mixed. Trust me, it's worth it! You'll love these Snickerdoodle Macarons!
- 138 grams finely ground almond flour blanched
- 125 grams powdered sugar
- 105 grams egg whites from about 3-4 eggs
- 105 grams granulated sugar
- a pinch of cream of tartar
- ¼ cup unsalted butter
- ¾ cup powdered sugar
- 1 Tbsp heavy cream
- 1 tsp pure vanilla extract
- ¼ cup white chocolate chips
- ½ tsp cinnamon
- a pinch of salt
- ¼ tsp cinnamon
- 4 tsp granulated sugar
- Prepare baking sheets with silicon baking mats or line with parchment paper.
- Put the almond flour and powdered sugar into a food processor and pulse until combined or sift into bowl and whisk together. Sift the mixture 3 times.
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and slowly add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form.
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula.
- Put the batter in a pastry bag with a ½ inch plain round tip.
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees.
- Sprinkle the shells with the cinnamon sugar mixture.
- Let the macarons sit at room temperature until dry to touch.
- Bake 1 sheet at a time for 13 minutes, rotating halfway through.
- While macaron shells are cooling, make the filling
- Melt the white chocolate and set aside.
- Beat the butter, powdered sugar, heavy cream, cinnamon, salt, and vanilla extract together with the paddle attachment on low speed.
- Once everything is incorporated, turn the mixer up to high speed and whip until fluffy.
- When the white chocolate has cooled a bit, add to the mixture by beating on medium low speed and slowly pouring in the melted white chocolate.
- Place the filling into a pastry bag with round or fluted tip.
- Pair macarons together, pipe filling onto one and sandwich together.