Cinnamon Roll Macarons

Ingredients

Almond flour

1 1/2 cups

Powdered sugar

1 cup, for macarons

Cinnamon

1 teaspoon, for macarons

Egg whites

3 large

Granulated sugar

1/4 cup

Cream cheese

4 ounces, softened

Butter

2 tablespoons, softened

Powdered sugar

1 cup, for frosting

Cinnamon

1/2 teaspoon, for frosting

Vanilla extract

1 teaspoon

Milk

2-3 tablespoons, as needed

Vanilla icing

as needed, for drizzling

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, blend the almond flour, 1 cup of powdered sugar, and 1 teaspoon of cinnamon until fine.
3. In a large mixing bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks form.
4. Gently fold the almond flour mixture into the egg whites, until the batter is smooth and shiny.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the piped macarons rest at room temperature for about 30 minutes, until a skin forms on the surface.
7. Bake the macarons for 15-18 minutes, or until set and slightly crisp. Let them cool completely on the baking sheets.
8. Meanwhile, prepare the frosting: In a large bowl, beat together the cream cheese, butter, 1 cup of powdered sugar, 1/2 teaspoon of cinnamon, and vanilla extract until smooth. Adjust the consistency with milk as needed.
9. Once the macarons are cool, spread or pipe the frosting onto the flat side of half of the macarons, then sandwich them with the remaining halves.
10. Just before serving, drizzle the macarons with the vanilla icing. Enjoy at room temperature for the best flavor and texture.