Cinnamon Roll
Macarons Recipe
Ingredients :
4 large egg
whites
1-1/2 cups
almond flour
1-1/4 cups
confectioners' sugar
1/2 teaspoon
ground cinnamon
3/4 cup sugar
FILLING:
4 ounces cream
cheese, softened
3 tablespoons
butter, softened
1 teaspoon
vanilla extract
1-1/2 cups
confectioners' sugar
Additional
ground cinnamon
Place egg
whites in a small bowl; let stand at room temperature for 30 minutes. Sift
almond flour, 1-1/4 cups confectioners' sugar and cinnamon together twice.
Preheat oven to
325°. Beat egg whites on medium speed until soft peaks form. Gradually add
sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in
almond flour mixture.
Cut a small
hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in.
apart onto parchment-lined baking sheets. Bake until lightly browned and firm
to the touch, 9-12 minutes. Keeping cookies on the parchment, transfer to wire
racks; cool completely.
For filling, in
a small bowl, beat cream cheese and butter until creamy. Beat in vanilla.
Gradually beat in confectioners’ sugar until fluffy. Refrigerate until mixture
firms to a spreading consistency, about 10 minutes.
Spread about
1/4 teaspoon filling onto the bottom of each of half of the cookies; top with
remaining cookies. Sprinkle with additional cinnamon. Store in airtight
containers in the refrigerator.
Nutrition Facts
:
1 sandwich
cookie: 60 calories, 3g fat (1g saturated fat), 3mg cholesterol, 15mg sodium,
9g carbohydrate (8g sugars, 0 fiber), 1g protein.