Snickerdoodle Macarons

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Snickerdoodle Macarons have macaron shells sprinkled with cinnamon sugar and filled with cinnamon ganache.

Prep Time40

Cook Time15

resting time30

Total Time1 25

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 168kcal

In the small saucepan, add heavy cream, cinnamon powder, and glucose syrup. Oven medium heat, bring the mixture to 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 with your fingers. Let the ganache come to room temperature before filling the 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 from the spatula fast. Do not overmix!
Transfer the batter into a prepared piping bag with a round pipping tip.
Pipe macaron shells on prepared baking mats.
Top the baking tray a few times to remove bobbles.
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 300^oF (150^oC) for 14-16 minutes.

Transfer the ganache into a piping bag with a round tip.
Pipe ganache on 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.

Measure all ingredients correctly using a digital kitchen scale.

Use good quality chocolate.

Do not overmix the batter.

Top the baking tray first and then sprinkle with the sugar and cinnamon mixture.