Taste of Home
Cinnamon Roll Macarons
TOTAL TIME: Prep: 45 min Bake: 10 min./batch
YIELD: 5 dozen.
These macarons are a fall and winter 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 work well with this—including custard, mousse, ganache or other buttercream.
—Elizabeth Ding, El Cerrito, California
Ingredients
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4 large egg whites
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1-1/2 cups almond flour
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1-1/4 cups confectioners' sugar
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1/2 teaspoon ground cinnamon
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3/4 cup sugar
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FILLING:
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4 ounces cream cheese, softened
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3 tablespoons butter, softened
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1 teaspoon vanilla extract
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1-1/2 cups confectioners' sugar
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Additional ground cinnamon
Directions
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1.
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.
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2.
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.
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3.
With a pastry 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.
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4.
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.
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5.
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 Facts
1 sandwich cookie: 60 calories, 3g fat (1g saturated fat), 3mg cholesterol, 15mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.
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