Snickerdoodle Macarons

Ingredients

• Milk - 2 tablespoons
• Powdered sugar (for filling) - 1 1/2 cups
• Butter - 1/2 cup, softened
• Vanilla extract - 1 teaspoon
• Cream of tartar - 1/4 teaspoon
• Cinnamon - 1 teaspoon
• Egg whites - 3 large
• Granulated sugar - 1/2 cup
• Powdered sugar - 1 cup
• Almond flour - 1 1/2 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 foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the granulated sugar and beat 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 and pipe onto the prepared baking sheets. Let the macarons sit at room temperature for 30 minutes.
6. Bake for 15 minutes, or until the macarons are set. Let cool completely.
7. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract and beat until smooth.
8. Transfer the filling to a piping bag and pipe onto half of the macarons. Top with the remaining macarons to form sandwiches.