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.
Ingredients
Scale
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
Instructions
- Prepare the macaron shells: Line a cookie sheet with a silicone mat or parchment paper. Set aside.
- 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.
- 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.
- 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.
- Pipe the shells: Transfer batter to a piping bag fitted with a tip, pipe 1-inch disks onto the prepared sheet.
- Remove air bubbles: Tap the cookie sheet firmly on the counter 3-4 times, pop any visible air bubbles with a toothpick.
- Sprinkle cinnamon sugar: Mix the cinnamon and granulated sugar, then sprinkle over the wet macarons.
- 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.
- 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.
- Cool shells: Remove baked macarons from oven and cool completely.
- 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.
- 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
