Cinnamon Roll Macarons




Ingredients

  • 4 large egg whites
  • 1-1/2 cups almond flour
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup sugar
FILLING:
  • 4 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar
  • Additional ground cinnamon

Directions

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Sift almond flour, confectioners' sugar and cinnamon together twice.
  2. Preheat oven to 325°. Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in almond flour mixture.
  3. Cut a small hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment paper to wire racks; cool completely.
  4. For filling, in a small bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes.
  5. Spread about 1/4 teaspoon filling onto the bottom of each of half of the cookies; top with remaining cookies. Sprinkle with additional cinnamon. Store in airtight containers in the refrigerator.


Recipe source:tasteofhome

0 Response to "Cinnamon Roll Macarons"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel