Go Back
–+ servings
Snickerdoodle Macarons

Delicious Snickerdoodle Macarons Perfect for Any Occasion

No ratings yet
These Snickerdoodle Macarons combine the elegance of French pastries with the comforting flavors of a classic cookie, making them perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings: 24 macarons
Course: Dessert
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Powdered Sugar
  • 1 cup Almond Flour Can be substituted with hazelnut flour.
  • 3 large Egg Whites Use aged egg whites for better volume.
  • 1/4 cup Granulated Sugar
  • 2 teaspoons Spice Islands Ground Saigon Cinnamon Regular ground cinnamon can be used as a substitute.
For the Vanilla Buttercream
  • 1/2 cup Unsalted Butter Softened to room temperature.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract if possible.
  • 2 tablespoons Heavy Cream Adjust as needed for consistency.

Equipment

  • Oven
  • Food Processor
  • Mixing Bowl
  • piping bag
  • Baking Sheet
  • Silicone mat

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 280°F (140°C) and line a cookie sheet with a silicone mat or parchment paper.
  2. In a food processor, pulse together the powdered sugar and almond flour until finely ground, then sift into a large bowl.
  3. Whip aged egg whites until frothy, gradually add granulated sugar, and beat until stiff peaks form.
  4. Gently fold the meringue into the sifted dry ingredients until the batter flows slowly and forms a figure 8.
  5. Transfer the batter into a piping bag and pipe 1-inch rounds on the baking sheet, then tap to release air bubbles.
  6. Allow the piped macarons to rest for about 1 hour until a dry layer forms on top.
  7. Bake in the preheated oven for 15 minutes, ensuring they remain pale and do not turn brown.
  8. Cool the macarons completely on the baking mat for about 15-20 minutes.
  9. Beat softened unsalted butter until creamy, then mix in powdered sugar and vanilla extract, adjusting with heavy cream.
  10. Pipe a dollop of vanilla buttercream onto one macaron shell and sandwich it with another shell.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 10mg

Notes

Age your egg whites for better meringue stability. Overmixing can lead to flat macarons. Store in an airtight container for freshness.

Tried this recipe?

Let us know how it was!