Description
Delicious snickerdoodle macarons with a cinnamon twist.
Ingrédients
L'échelle
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 1/4 teaspoon cream of tartar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup butter, softened
- 1 cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 teaspoon ground cinnamon (for filling)
Instructions
- Preheat your oven to 300°F (150°C).
- In a bowl, mix almond flour, powdered sugar, and cream of tartar.
- In another bowl, beat egg whites until frothy, then gradually add granulated sugar until stiff peaks form.
- Fold dry ingredients into the egg whites gently.
- Pipe small circles onto a baking sheet lined with parchment paper.
- Let them sit for 30 minutes to form a skin.
- Bake for 15-20 minutes. Let cool completely.
- For the filling, beat butter, powdered sugar, vanilla, and cinnamon until creamy.
- Pipe filling onto half of the cooled macarons.
- Sandwich with the other half and enjoy.
Notes
- Make sure egg whites are at room temperature.
- Store in an airtight container for up to a week.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: French
La Nutrition
- Taille D'Une Portion: 1 macaron
- Calories: 100
- Sucre: 8g
- De Sodium: 30mg
- La graisse: 4g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 14g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 10mg
Mots-clés: snickerdoodle macarons, macarons, cookies, dessert