The cinnamon flavored shells combined with a slightly sweet cream cheese buttercream filling makes this the perfect little treat for when. Fill a piping bag with the cinnamon apple filling recipe below pipe the filling onto one half of a pair and sandwich the filling with the matching macaron shell.

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Once done refrigerate the macarons overnight to let the flavors meld.

Cinnamon macarons. Cook stirring often until the apples are soft 8-10. 4 ounces almond flour sifted to remove large pieces 8 ounces Confectioners sugar sifted 5 ounces egg whites aged overnight at room temperature about 5 eggs. To make the filling place the butter in a medium skillet over medium heat.

Cool on trays for 5 minutes then peel off and place on a wire rack. Once the butter has melted stir in the apples cinnamon and salt. For the Macarons.

Cinnamon roll macarons. Potentially the first if not one of the first of its kind and my personal favorite macaron. If it is stuck keep cooking and checking regularly.

Check macarons at 16 minutes and to test if they are cooked pull a macaron off the baking paper. Place in oven and bake for 16-20 minutes. For the macarons prepare your template by tracing circles on the underside of your parchment in whatever size you desire or print out a macaron template search on google and place it under your parchment while you pipe.

Sift the almond flour powdered sugar and cinnamon into a large bowl and whisk together. These Cinnamon Roll Macarons co. Preheat the oven to 350 degrees.