Cinnamon and Cream Cheese Macarons

Makes 10 Dozen

2 ¼ cups (225 g, 8 oz.) icing sugar

2 cups (190 g, 6.7 oz.) almond flour
2 tablespoons (25 g , .88 oz.) granulated sugar
1 tsp ground cinnamon
5 egg whites (Have at room temperature)

Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar, cinnamon, and almond
flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’
sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add
the granulated sugar and beat until the mixture holds stiff peaks.

Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are
planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining
almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.

Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also
use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass
and fold the top down before spooning in the batter. Pipe one-inch-sized (2.5 cm) mounds of
batter onto baking sheets lined with nonstick liners (or parchment paper).

Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to
375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for
an additional 7 to 8 minutes, or lightly colored. Cool on a rack before filling.

Cream Cheese Filling

Makes enough to fill the macarons

6 oz cream cheese, softened

4 oz unsalted butter, softened
1 1/2 cups powdered sugar, sifted
2 tbsp lemon juice
1/2 tsp vanilla extract

Beat the cream cheese and butter in an electric mixer until smooth. Add the sugar until
combined, then mix in the juice and extract. Pipe a dollop onto one macaron and top with
another.

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