Ingredients:
- 3/4 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 1/2 cups powdered sugar for filling
- 1/2 teaspoon ground cinnamon for filling
- 1 teaspoon vanilla extract for filling
- 1 tablespoon milk for filling
Instructions:
Prepare a parchment paper-lined baking sheet
Pulverize the powdered sugar and almond flour in a food processor
Blend until a fine consistency is achieved
After sifting the mixture, place it aside in a bowl
Lightly beat egg whites in a different mixing bowl until frothy
After adding the cream of tartar, beat the mixture until soft peaks form
Add the granulated sugar gradually while beating until stiff peaks form
Once the batter is smooth and thoroughly blended, gently fold the almond flour mixture, ground cinnamon, and vanilla extract into the egg whites
Take care not to blend too much
Pour the batter into a piping bag that has a round tip on it
Pipe tiny rounds onto the baking sheet that has been ready
To form a skin, let the macarons sit at room temperature for approximately half an hour
Set the oven temperature to 300F 150C
Bake for 15 to 18 minutes, or until the macarons come off the parchment paper easily without sticking
As the macarons cool, get the filling ready
Cream cheese and softened butter should be beaten together until smooth and creamy in a mixing bowl
Mix in milk, ground cinnamon, powdered sugar, and vanilla extract
Beat until thoroughly mixed
After the macarons are fully cool, arrange them in size-related pairs
After spreading or piping a large amount of the cream cheese filling onto one macaron shell, place another one on top
To let the flavors meld, refrigerate the filled macarons in an airtight container for a minimum of 24 hours
Enjoy your delectable Cinnamon Roll Macarons chilled after serving
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