The Blonde Buckeye's Cinnamon Roll Macarons

OMG! Put Cinnamon in anything and I am all over that like a rash! These delectable little morsels look so good. I may have to break out the cooking gear this weekend... I has been awhile since I have cooked.

Thank you so much to Emily from the Blonde Buckeye for sharing such an amazing recipe.

Cinnamon Roll Macarons

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Makes about 24-30 macarons

Author: The Blonde Buckeye

Ingredients

• FOR THE SHELLS:
• 110 grams Blanched Slivered Almonds (or almond meal)
• 200 grams Powdered Sugar
• ½ teaspoon Cinnamon (plus more for dusting)
• 90 grams Egg Whites (at room temperature)
• 30 grams Granulated Sugar
• CREAM CHEESE FILLING:
• 4 ounces Cream Cheese, softened
• 4 ounces Unsalted Butter, softened
• 2 cups Powdered Sugar (plus more if needed)
• ½ teaspoon Vanilla Bean Paste
• ½ teaspoon Cinnamon
• ¼ teaspoon Salt

• Instructions

1. FOR THE SHELLS:
2. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
3. Process almonds, powdered sugar and cinnamon in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
4. Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2-3 minutes on speed 8 – they should stay put if you hold the bowl upside-down).
5. Add the dry mixture into the egg whites
6. Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
7. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it’s optional).
8. Using circle guides or freehand, pipe 1″ circles onto the prepared baking sheets (they will spread), keeping them at least 1-2″ apart to allow for spreading. Do this same method for the second baking sheet.
9. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Sprinkle the tops lightly with some cinnamon. Let the macs sit out for 30 minutes to an hour before baking to form a dry shell on the tops to prevent cracking.
10. After about 1st 30 minutes, preheat the oven to 325 degrees F.
11. Bake each sheet, one at a time, for about 12 minutes (depending on size), rotating the pan once halfway through. Once they’re ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
12. Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
13. CREAM CHEESE FILLING:
14. Beat the cream cheese & butter on medium speed for 2 minutes with an electric mixer, fitted with the paddle attachment. Add the powdered sugar, ½ cup at a time until combined (carefully incorporate).
15. Add vanilla, cinnamon & salt, continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin).
16. Spread or pipe a layer of filling on the cookie side that’s facing up. Sandwich the halves together, pushing the filling to the edges.

Notes

* If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat, just be sure to remove before baking
* Do not attempt to use low fat or reduced fat cream cheese for this filling, it will be too runny
* Vanilla extract can be substituted for the Vanilla Bean Paste
* Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month), allow them to come to room temperature before eating
* Macarons are best eaten 24-48 hours after assembly

Check out Emily's Cinnamon Roll Macarons