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
The macaron shells are made using the recipe from Laduree: Sucre