Snickerdoodle Macarons Recipe

Introduction

Snickerdoodle macarons blend the classic cinnamon-sugar flavor of snickerdoodle cookies with the delicate texture of French macarons. These light, airy treats are perfect for special occasions or a delightful afternoon snack.

Ingredients

• 1 2/3 cup (200 grams) powdered sugar
• 1 cup (110 grams) almond flour
• 3 large (100 grams) egg whites
• 1/4 cup granulated sugar
• 1 tablespoon Spice Islands Ground Saigon Cinnamon
• 1/4 cup (50 grams) granulated sugar
• 4 tablespoons (56 grams) unsalted butter
• 1 cup (113 grams) powdered sugar
• 1 teaspoon Spice Islands Pure Vanilla Extract
• 1 tablespoon heavy cream

Instructions

1. Step 1: Line a cookie sheet with a silicone mat or parchment paper and set aside.
2. Step 2: In a food processor, pulse powdered sugar and almond flour until combined and lumps are gone; sift into a large bowl. Avoid overprocessing to prevent almond butter.
3. Step 3: In a medium bowl, beat egg whites on low speed until frothy. Gradually add 1/4 cup granulated sugar while increasing speed. Beat until stiff peaks form, where the meringue stands with a slight curve and doesn’t fall or jiggle much.
4. Step 4: Gently fold the meringue into the dry ingredients using a silicone spatula. The batter should be smooth and flow slightly when piped but not runny.
5. Step 5: Transfer batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared sheet.
6. Step 6: Tap the cookie sheet firmly on the counter several times to release air bubbles. Use a toothpick to pop any remaining bubbles.
7. Step 7: Mix ground cinnamon and granulated sugar in a small bowl, then sprinkle this over the wet macarons.
8. Step 8: Let macarons rest for about an hour until a dry layer forms on top—check by lightly touching; no batter should stick to your finger.
9. Step 9: Preheat oven to 280°F. Bake macarons on middle rack for 15 minutes total, rotating the sheet every 5 minutes. They should not brown and should peel off the mat easily when done.
10. Step 10: Allow macarons to cool completely before handling.
11. Step 11: For buttercream, beat softened butter until creamy. Add half the powdered sugar and mix, then add the rest with vanilla extract. Beat for 5-6 minutes.
12. Step 12: Add heavy cream to the buttercream; add more one tablespoon at a time if needed to reach desired consistency.
13. Step 13: Transfer buttercream to a piping bag. Pipe desired amount onto the inside of one macaron shell and sandwich with another shell.

Tips & Variations

• Use a silicone baking mat for best results and easy removal of macarons. If unavailable, parchment paper works but may affect texture.
• For a richer flavor, add a pinch of nutmeg or ground cloves to the cinnamon sugar topping.
• If the batter is too stiff, carefully fold a little more to loosen, but avoid overmixing to prevent runny batter.
• Experiment with food coloring sparingly to tint the meringue without compromising texture.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days to maintain freshness. Before serving, allow them to come to room temperature for about 20 minutes. Macaron shells without filling can be stored for up to a week in an airtight container at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or not develop a smooth top?

Cracking often happens when the batter is too dry or the macaron surface dries unevenly. Ensure you rest the piped shells until a dry skin forms before baking. Also avoid overmixing or under-mixing the batter.

Can I make the macaron shells or buttercream ahead of time?

Yes, macaron shells can be baked and stored for a few days, or frozen for longer storage. Buttercream frosting can be made ahead and refrigerated; bring it back to room temperature and rewhip before assembling.

Snickerdoodle Macarons Recipe

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★★★★★

4.9 from 745 reviews

• Author: Hugo
• Total Time: 1 hour 45 minutes
• Yield: Approximately 20–24 macarons (10–12 sandwiches) 1x
• Diet: Vegetarian

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Description

These Snickerdoodle Macarons combine the delicate, chewy texture of classic French macarons with the warm, spiced flavors of traditional snickerdoodle cookies. The almond-flour-based shells are lightly dusted with cinnamon sugar and filled with a smooth, fluffy vanilla buttercream, making them a delightful and elegant treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Macaron Shells

• 1 2/3 cup (200 grams) powdered sugar
• 1 cup (110 grams) almond flour
• 3 large (100 grams) egg whites
• 1/4 cup granulated sugar
• 1 tablespoon Spice Islands Ground Saigon Cinnamon
• 1/4 cup (50 grams) granulated sugar (for sprinkling)

Vanilla Buttercream

• 4 tablespoons (56 grams) unsalted butter, softened
• 1 cup (113 grams) powdered sugar
• 1 teaspoon Spice Islands Pure Vanilla Extract
• 1 tablespoon heavy cream

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Instructions

1. Prepare the macaron shells: Line a cookie sheet with a silicone mat or parchment paper. Set aside.
2. Combine dry ingredients: Pulse powdered sugar and almond flour together in a food processor just enough to combine and remove lumps; sift into a large bowl.
3. Make the French meringue: Beat egg whites on low speed until frothy, then slowly add 1/4 cup granulated sugar while increasing speed. Beat until stiff peaks form.
4. Fold dry into meringue: Gently fold the dry ingredients into the meringue using a silicone spatula until the batter is smooth and flows slowly but does not run, indicated by a smooth figure 8 drawn with the spatula.
5. Pipe the shells: Transfer batter to a piping bag fitted with a tip, pipe 1-inch disks onto the prepared sheet.
6. Remove air bubbles: Tap the cookie sheet firmly on the counter 3-4 times, pop any visible air bubbles with a toothpick.
7. Sprinkle cinnamon sugar: Mix the cinnamon and granulated sugar, then sprinkle over the wet macarons.
8. Let macarons rest: Allow them to rest for one hour until a dry skin forms on top and no batter sticks to your finger when lightly touched.
9. Preheat and bake: Preheat oven to 280°F. Bake macarons on the middle rack for 15 minutes total, rotating the sheet every 5 minutes to ensure even baking. They should come off the mat easily and have no color.
10. Cool shells: Remove baked macarons from oven and cool completely.
11. Make the vanilla buttercream: Beat softened butter until creamy, add half powdered sugar and blend. Then add the rest of the powdered sugar and vanilla extract, beat 5-6 minutes until fluffy. Mix in heavy cream a tablespoon at a time until desired consistency.
12. Assemble macarons: Fill a piping bag with buttercream, pipe frosting onto one shell, then sandwich with another shell. Repeat for all macarons.

Notes

• Use a silicone mat or parchment for best results when baking macarons.
• Be gentle when folding batter to avoid deflating the meringue.
• Resting the shells before baking is crucial to form a proper skin for the classic macaron texture.
• Adjust baking time and temperature as ovens vary; macarons should not brown.
• Butter should be very soft for optimal, fluffy buttercream texture.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Snickerdoodle Macarons, Almond Flour Macarons, Cinnamon Macarons, Vanilla Buttercream Filling, French Macarons, Dessert Cookies