Cinnamon Roll Macarons

“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 taste great with this—including custard, mousse, ganache or other buttercream.” —Elizabeth Ding, El Cerrito, California

Cinnamon Roll MacaronsPhoto: Taste of Home
Servings Prep Time Cook Time
5dozen 45minutes 10minutes/batch
Servings Prep Time
5dozen 45minutes
Cook Time
10minutes/batch
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  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.
  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.
  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.
  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.
  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.
Recipe Notes

Nutrition Facts
1 sandwich cookie: 60 calories, 3g fat (1g saturated fat), 3mg cholesterol, 15mg sodium, 9g carbohydrate (8g sugars, 0 fibre), 1g protein.