French Macaron Filling Recipe | Snickerdoodle (Gluten Free)
Want an easy French macaron filling recipe? Today I’m sharing one of my favorite easy macaron filling recipes: Snickerdoodle! I start by teaching you how to bake macarons with a macaron tutorial, then we will make a Snickerdoodle macaron filling. It’s the perfect naturally gluten free dessert that is great for home bakers or anyone baking at home. Join us as we sift, pipe, and make tasty macarons with Michelle from Michelle’s Macarons!
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White Chocolate Oreo Cheesecake Macaron Filling Recipe: https://youtu.be/gWpBihM_Lqs
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French Macaron Filling Recipe | Snickerdoodle
Ingredients
Macaron Shells
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated sugar
- pinch of cream of tartar
Macaron Filling
- 1 stick unsalted butter
- 1 1/2 cup powdered sugar
- 2 tablespoon heavy cream
- 1 1/2 teaspoon pure vanilla extract
- 1/2 cup white chocolate chips
- 1 3/4 teaspoon cinnamon
- pinch of salt
Macaron Toppings
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoon granulated sugar
Instructions
Making the Macaron Shells
- Prepare baking sheets with silicon baking mats or line with parchment paper
- Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula
- Put the batter in a pastry bag with a ½ inch plain round tip
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees.
- Sprinkle the shells with the cinnamon sugar mixture
- Let the macarons sit at room temperature until dry to touch
- Bake 1 sheet at a time for 18 minutes, rotating halfway through
- While macaron shells are cooling, make the filling
Making the Filling
- Melt the white chocolate and set aside
- Beat the butter, powdered sugar, heavy cream, cinnamon, salt, and vanilla extract together with the paddle attachment on low speed
- Once everything is incorporated, turn the mixer up to high speed and whip until fluffy
- When the white chocolate has cooled a bit, add to the mixture by beating on medium low speed and slowly pouring in the melted white chocolate
Notes
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The Comments
Kellie
my first time making macarons and these did not disappoint! Obsessed with these. My only question, how do i avoid the icing becoming too hard after refrigeration?