Cinnamon Roll Macarons

These Cinnamon Roll Macarons have cinnamon flavored shells, and are filled with a delicious Cinnamon Cream Cheese Frosting! Macaron Shells 4 grams egg white powder optional read notes 100 grams granulated sugar 100 grams egg whites 105 grams almond flour 105 grams powdered sugar 1 tsp cocoa powder (optional, for color) 1/4 tsp cinnamon powder Food coloring I used brown food coloring for the brown batter Cinnamon Cream Cheese Frosting 85 grams cream cheese softened 42.5 grams unsalted butter softened 113 grams powdered sugar about 1 tsp cinnamon powder or more to taste 1/4 teaspoon vanilla extract Full recipe: https://www.piesandtacos.com/cinnamon-roll-macarons/ Notes: Egg white powder: Egg White Powder is not the same as meringue powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is. Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch. Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.