Snickerdoodle Macarons
This post may contain affiliate links.
These delicate Snickerdoodle Macarons have crisp-on-the-outside, chewy-in -the -center shells with plenty of cozy cinnamon-sugar flavor. The shells are finished with a light sprinkle of cinnamon sugar before baking and filled with cinnamon ganache. This is the macaron version of popular Snickerdoodle cookies. You will be impressed!
Table of Contents
Why This Recipe Works
- Classic snickerdoodle flavor with cinnamon and sugar. Try the Ladurée or Hermès macarons recipe.
- Chewy macaron center with delicate crisp edges.
- No food coloring is added to the shells and ganache, like my Apple Cinnamon Macarons.
- Cinnamon ganache tastes like the frosting version of a snickerdoodle. Check also Basic white or milk chocolate ganache.
Ingredients Note and Substitutions
- Sugar: White granulated sugar and powdered sugar were used in this recipe.
- Almond Flour: Make sure it’s almond flour and not almond meal.
- Eggs: Egg whites need to be at room temperature. I do not age egg whites.
- White Chocolate: Use good-quality chocolate. I used Callebaut 28%.
- Glucose Syrup: It can be replaced with inverted sugar or honey.
- Butter: Unsalted butter at room temperature.
- Cinnamon Powder: Very important ingredient; do not substitute.
How To Make Cinnamon Ganache
Semi-melt white chocolate in the microwave or use a double-boiler method.
In the small saucepan, add heavy cream, cinnamon powder, and glucose syrup. Over medium heat, bring the mixture to a boil, but do not boil.
Add the hot cream mixture to the chocolate in three parts, mixing all with the spatula the entire time.
After that, add the butter and emulsify with an immersion blender.
Transfer the ganache into a flat container and cover it with plastic wrap “to contact.” Refrigerate the ganache for 6-8 hours or overnight.
Before assembling macarons, remove the ganache from the fridge and check for consistency by pressing it with your fingers. Let the ganache come to room temperature before filling the macaron shells.
How to Make Macarons
Make classic macaron shells. In the mixing bowl, sift together almond flour and powdered sugar. Set aside. Mix sugar #2 and cinnamon powder. Set aside. In the mixing bowl of a stand mixer, add egg whites and whip on low speed. Add sugar in a few parts. Set a timer for 15 minutes and keep whipping. After 5 minutes of whipping, change the speed to medium-high and continue whipping. Then add dry ingredients to the French meringue and start folding with the spatula.
French meringue should be glossy and form stiff peaks.
Check the macaronage every five folds. It should flow off the spatula quickly, and you can make a figure 8 with the batter. Do not overmix!
Transfer the batter into a prepared piping bag with a round piping tip. Pipe macaron shells onto prepared baking mats. Tap the baking tray a few times to remove bubbles.
Sprinkle macaron shells with a cinnamon and sugar mixture.
Let macaron shells rest on the countertop for 15-30 minutes. Macaron shells are ready to bake when you touch them with a finger and no batter sticks. Bake in a preheated oven to 300oF (150oC) for 14-16 minutes.
How to Assemble Macarons
Remove the plastic wrap from the container with the cinnamon ganache. Transfer the ganache into a piping bag with a round tip.
Consistency of the cinnamon ganache.
Pipe ganache on the flat side of the macaron shell, then sandwich with another shell.
Place filled macarons into a flat, airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
Expert Tips
- Measure all ingredients correctly using a digital kitchen scale.
- Do not skip sifting. Smooth, finely sifted dry ingredients help create smooth macaron shells.
- Use good quality chocolate.
- Watch meringue. Set up the timer. Meringue should be glossy and have stiff peaks.
- Do not overmix the batter.
- Tap the baking tray first, and then sprinkle with the sugar and cinnamon mixture.
Recipe FAQs
Store Snickerdoodle Macarons in an airtight container in the fridge for 2-3 days.
Yes, freeze macarons in an airtight container in the freezer for up to six months.
There are many reasons for this. The most common are an unstable meringue and an incorrect oven temperature.
This happens if macaron shells do not rest enough before baking.
My Latest Video
More Recipes You’ll Love
If you make these Snickerdoodle Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Snickerdoodle Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 Fine mesh sieve
- 1 immersion blender
- 1 saucepan
- 2 baking mats
- 2 baking sheet pan
Ingredients
Cinnanmon Ganache
- 300 gr white chocolate
- 100 gr heavy cream
- 15 gr glucose syrup
- 3 gr cinnamon powder
- 28 gr unsalted butter
Macaron Shells
- 100 gr egg whites
- 105 gr white granulated sugar #1
- 140 gr almond flour
- 125 gr powdered sugar
- 5 gr cinnamon powder
- 15 gr white granulated sugar #2
Instructions
How to Make Cinnamon Ganache
- In the small saucepan, add heavy cream, cinnamon powder, and glucose syrup. Over medium heat, bring the mixture to a boil, but do not boil.
- Semi-melt white chocolate in the microwave or use the double boiler method.
- Add hot cream mixture to chocolate in three parts, mixing all with the spatula all the time.
- Add butter and emulsify with an immersion blender.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact."
- Refrigerate ganache for 6-8 hours or overnight. Before assembling macarons, remove the ganache from the fridge and check for consistency by pressing it with your fingers. Let the ganache come to room temperature before filling the macaron shells.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar.
- Set aside. Mix sugar #2 and cinnamon powder. Set aside.
- In the mixing bowl of a stand mixer, add egg whites and whip on low speed.
- Add sugar in a few parts. Set a timer to 15 minutes and keep whipping. After 5 minutes of whipping, change the speed to medium-high and continue whipping.
- Add dry ingredients to the French meringue and start folding with the spatula. Check macaronage every five folds. It should flow off the spatula quickly. Do not overmix!
- Transfer the batter into a prepared piping bag with a round pipping tip.
- Pipe macaron shells on prepared baking mats.
- Tap the baking tray a few times to remove bubbles.
- Sprinkle macaron shells with cinnamon and sugar mixture.
- Let macaron shells rest on the countertop for 15-30 minutes. Macaron shells are ready to bake when you touch them with a finger and no batter sticks.
- Bake in a preheated oven to 300oF (150oC) for 14-16 minutes.
How to Assemble Snickerdoodle Macarons
- Transfer the ganache into a piping bag with a round tip.
- Pipe ganache onto one flat side of the macaron shell, then sandwich it with another shell. Repeat with all shells.
- Place filled macarons into a flat, airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
