Cinnamon Roll Macarons
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. Other fillings would taste great with this—custard, mousse, ganache, or other buttercream. —Elizabeth Ding, El Cerrito, California
Total TimePrep: 45 min Bake: 10 min./batch
- 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
- 4 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1-1/2 cups confectioners' sugar
- Additional ground cinnamon
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Sift almond flour, 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 paper-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment paper 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.
Nutrition Facts1 sandwich cookie: 60 calories, 3g fat (1g saturated fat), 3mg cholesterol, 15mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.
Originally published as Cinnamon Roll Macarons in Taste of Home December 2018
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