Snickerdoodle Macarons

Ingredients

• Almond flour (1 3/4 cups)
• Powdered sugar (for shells) (1 1/4 cups)
• Granulated sugar (1/2 cup)
• Egg whites (3 large, at room temperature)
• Cream of tartar (1/4 teaspoon)
• Cinnamon (1 teaspoon)
• Butter, softened (1/2 cup)
• Powdered sugar (for filling) (2 cups)
• Milk (1-2 tablespoons (as needed))
• Vanilla extract (1 teaspoon)

Instructions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, 1 1/4 cups of powdered sugar, and cinnamon. Pulse until the mixture is fine and well combined.
3. In a large, clean bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the granulated sugar, beating until stiff peaks form and the meringue is glossy.
5. Gently fold the almond flour mixture into the meringue in three additions, using a spatula to combine until the batter is smooth and shiny.
6. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.
7. Let the macarons sit at room temperature for 30 minutes, or until a skin forms on the surface.
8. Bake the macarons for 15-18 minutes, until they are set and can be lifted off the baking sheet without sticking. Allow them to cool completely on the baking sheets.
9. In a separate large bowl, beat the softened butter until creamy and smooth. Gradually add the 2 cups of powdered sugar, mixing until fluffy.
10. Add milk (1 tablespoon at a time) and vanilla extract, mixing until the filling is smooth and spreadable.
11. Once the macarons are completely cool, pipe a generous amount of vanilla buttercream onto the flat side of half of the shells. Top with the remaining macarons to form sandwiches.