Cinnamon Roll Macarons

13 ingredients
1 steps

Ingredients

  • FOR THE SHELLS:
  • 4 ounces, weight Blanched Slivered Almonds (or Almond Meal)
  • 7 ounces, weight Powdered Sugar
  • 1/2 teaspoons Cinnamon Plus More For Sprinkling Over The Tops
  • 3-1/4 ounces, weight Egg Whites, At Room Temperature
  • 1 ounces, weight Granulated Sugar
  • FOR THE CREAM CHEESE FILLING:
  • 4 ounces, fluid Cream Cheese, Softened
  • 4 ounces, fluid Unsalted Butter, Softened
  • 2 cups Powdered Sugar Plus More If Needed
  • 1/2 teaspoons Vanilla Bean Paste
  • 1/2 teaspoons Cinnamon
  • 1/4 teaspoons Salt

Directions

  1. 1
    ["For the shells:", "Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets of paper if needed to fully cover the pan).", "Process almonds, powdered sugar and cinnamon in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl and set aside.", "Combine egg whites and granulated sugar in the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites and sugar until stiff peaks are reached. (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6 and then another 2-3 minutes on speed 8. When ready, they should stay put if you hold the bowl upside-down).", "Add the dry mixture into the egg whites. Using a spatula, smash dry ingredient into the egg whites, flattening the mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole process should take no more than about 50 strokes).", "Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it's optional). Using circle guides or freehand, pipe 1\" circles onto the prepared baking sheets

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