Cinnamon Roll Macarons

Name: Cinnamon Roll Macarons
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 5 dozen.
Cuisine: Comfort Food Desserts, Comfort Food Recipes, German Desserts, German Recipes
Ingredients: 4 large egg whites; 1-1/2 cups almond flour; 1-1/4 cups confectioners' sugar; 1/2 teaspoon ground cinnamon; 3/4 cup sugar; FILLING:; 4 ounces cream cheese, softened; 3 tablespoons butter, softened; 1 teaspoon vanilla extract; 1-1/2 cups confectioners' sugar; Additional ground cinnamon

These macarons are a winter/fall staple for me—inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Try custard, mousse, ganache, or any other buttercream as fillings, too. —Elizabeth Ding, El Cerrito, California

Ingredients

4 large egg whites
1-1/2 cups almond flour
1-1/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
FILLING:
4 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Additional ground cinnamon

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Sift almond flour, 1-1/4 cups confectioners' sugar and cinnamon together twice.
Preheat oven to 325°. Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in almond flour mixture.
Cut a small hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Keeping cookies on the parchment, transfer to wire racks; cool completely.
For filling, in a small bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes.
Spread about 1/4 teaspoon filling onto the bottom of each of half of the cookies; top with remaining cookies. Sprinkle with additional cinnamon. Store in airtight containers in the refrigerator.