Cinnamon Roll Macarons

Ingredients

• Milk - 1-2 tablespoons
• Cinnamon - 1/2 teaspoon
• Vanilla extract - 1 teaspoon
• Powdered sugar - 1 cup
• Butter - 1/4 cup, softened
• Cream cheese - 4 ounces
• Granulated sugar - 1/4 cup
• Egg whites - 3 large
• Cinnamon - 1 teaspoon
• Powdered sugar - 1 cup
• Almond flour - 1 3/4 cups

Instructions

1. Preheat the oven to 300°F and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and cinnamon. Process until fine.
3. In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
4. Fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets.
6. Let the macarons sit at room temperature for 30 minutes to develop a skin.
7. Bake for 15 minutes, or until the macarons are set. Let cool completely.
8. In a large bowl, beat the cream cheese, butter, powdered sugar, vanilla extract, and cinnamon until smooth. Add milk as needed to achieve a spreadable consistency.
9. Spread the frosting onto half of the macarons, then top with the remaining macarons to form sandwiches.
10. Drizzle the macarons with icing, if desired. Enjoy!