CINNAMON ROLL MACARONS

Love cinnamon rolls and macarons? These ‘Cinnamon Roll Macarons’ combine the best of both into one irresistible cookie! Cinnamon-flavored macaron shells are filled with a salted cream cheese filling and there’s a surprise caramel center. Sprinkle the shells with additional cinnamon for even more cinnamon flavor! You’ll go head-over-heels for these macarons!

INGREDIENTS

• 120g (1 1/4 cups) almond flour
• 200g (1 3/5 cups) confectioner's sugar
• 100g egg whites, about 3 large eggs
• 50g (1/4 cup) white granulated sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg

For Filling:

• 1/2 cup cream cheese
• 1/2 cup butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream or milk
• pinch of salt
• 2 cups confectioner's sugar
• caramel sauce

INSTRUCTIONS

1. Over a large mixing bowl, sift together the dry ingredients: almond flour, confectioner's sugar, cinnamon and nutmeg; set aside. Add the egg whites and granulated sugar into a mixer bowl and whisk on high speed just until stiff peaks form. Add the formed meringue to the dry ingredients. Using a large spatula, fold and mix the dry ingredients with the meringue, folding until the mixture reaches a flowing stage and settles back down on itself within 15 seconds.
2. Transfer the macaron batter into a pastry bag tipped with a large round tip. Line 2 large baking sheets with parchment paper and pipe even sized dollops of the batter onto the paper, spacing an inch apart. Once all cookies are piped, tap the pan against a hard surface to level the cookies and release any trapped air bubbles. Sprinkle the tops of the cookies with more ground cinnamon. Allow the cookies to stand at room temperature for 1 hour, allowing a thin shell to form on the outside.
3. For full instructions : tatyanaseverydayfood.com

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