Snickerons? Macadoodles? Whatever you want to call these, they are a super holiday cookie!
I used my standard recipe for the shells, but added the cinnamon sugar coating from a snickerdoodle, then filled them with a cinnamon-spiked buttercream.
Makes 30 filled macarons
140g ground almonds
140g powdered (confectioner’s) sugar
100g egg white (from approx. 3 eggs), room temperature, divided 50/50
100g granulated (white) sugar
1/4 tsp cinnamon
1 tbsp granulated (white) sugar
85g (3/4 stick) unsalted butter, room temperature
140g (1 1/4 cups) powdered (confectioner’s) sugar
1/8 teaspoon salt
1 tsp cinnamon (more or less to taste)
2 tsp milk
Prepare 2 parchment lined baking sheets.
Mix the ground almonds and powdered sugar together then grind in a food processor until you have an extra fine texture.
Sift into a large bowl, re-grinding any bigger pieces of almond.
Add 50g egg whites and mix thoroughly into the almond mixture. Set aside.
In another bowl, or the bowl of a stand mixer, beat the other 50g egg whites to stiff peaks.
Meanwhile, put the granulated sugar and water into a small saucepan and heat on medium-low to 118°C (244°F).
While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl. Whisk at high speed until the mixture is cool, about 3 minutes. The mixture should increase in volume and become firm (you should get a beak when you lift the whisk) and shiny.
Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula until you have a homogenous batter that runs from the spatula in a thick ribbon and a trail in the batter melts back into itself within 20 seconds.
Transfer the mixture into a piping bag fitted with a 7 – 9mm plain tip (this is best done in two batches, so you don’t overfill the bag). Pipe 60 equally sized rounds, about 3cm, in staggered rows onto the prepared sheets. Hold the piping bag upright with the tip just above the sheet and pipe without pulling upwards or swirling in circles, so the batter comes out in a round blob around the tip, and give a little sideways flick at the end to break the stream.
Tap the baking sheet firmly on the bench several times to release air bubbles and obtain a smooth surface.
Whisk together the cinnamon and caster sugar in a small bowl and sprinkle very lightly over piped shells. Any left over can be added to the buttercream filling.
Leave the tray to rest at room temperature for at least 20 minutes until a slight skin forms.
Meanwhile, preheat oven to 150°C (300°F).
Bake the macarons for 18 minutes, one sheet at a time, turning the sheet half-way.
Remove from oven and remove the parchment from the tray with the shells still on it and place on a cooling rack for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment.
Beat butter until pale and fluffy with a hand mixer or a stand mixer fitted with a paddle attachment on medium speed.
Whisk together powdered sugar, salt and cinnamon, add to butter and mix on low until combined.
Add milk, increase speed to medium and beat until smooth and fluffy. Add more powdered sugar or milk to adjust the consistency, if necessary. It should be quite thick for piping.
Pipe or spoon a generous blob of filling onto the flat side of half the shells, top with the remaining shells and press gently until the filling reaches the edges.
Store in an airtight container in the fridge to mature for at least 24 hours before eating.