Snickerdoodle Macaron Filling Recipe
 
Ingredients
  • 1 stick unsalted butter (room temperature)
  • 1½ cup powdered sugar
  • 2 tablespoons heavy cream
  • 1½ teaspoon pure vanilla extract
  • 4 teaspoon cinnamon
  • 3 ounces white chocolate chips (a little over ⅓ cup)
  • a pinch of salt
Instructions
  1. Melt white chocolate chips. Set aside to cool a bit.
  2. Using the paddle attachment in a stand mixer, add the butter and powdered sugar and whip together until combined and pretty fluffy.
  3. Add the heavy cream, vanilla extract, cinnamon, and salt. Turn the mixer on low, scraping down the sides occasionally. Once the ingredients are combined, turn it up to high and beat until fluffy.
  4. Turn the mixer to medium low and slowly add the white chocolate. Whip again until fluffy.
  5. Put the filling into a piping bag and pipe onto macaron shells.
  6. Sandwich a macaron shell on top and refrigerate.
Notes
They are good in the fridge for about a week, but can be frozen for a few months. For best results, bring to room temperature before eating.
Recipe by Michelle's Macarons at https://michellesmacarons.com/?p=461