Cinnamon macarons with apple buttercream
1/2 cup almond flour
1 cup icing sugar
2 egg whites, at room temperature
1/4 cup sugar
Cinnamon, for garnish
1/2 cup butter, at room temperature
1/4 cup apple butter, at room temperature
1/2 cup icing sugar
For buttercream, in bowl, whisk all ingredients until smooth. Set aside at room temperature until ready to use.
For macarons, in food processor, pulse almond flour and icing sugar until well blended. In stand mixer fitted with whip attachment on medium-high speed, whip egg whites until white and frothy. Then turn up to high and add in sugar, a little bit at a time, until incorporated. Continue mixing on high speed until sugar is dissolved, about 2 more minutes. Meringue should have stiff peaks and appear creamy but not dry. Using a spatula, fold in the almond our mixture in 3-4 additions, being careful not to deflate the meringue but making sure it is combined evenly. Fill a piping bag and pipe 2-inch circles about 2 inches apart. Tap the whole baking sheet down on the counter to remove air bubbles, and using a damp finger, pat down any peaks. Allow the cookies to rest on the counter for 20-30 minutes before baking.
Preheat oven to 350°F (do not use convection). Bake for 5 minutes, and then rotate pans and bake for 5-7 more minutes. Allow to cool completely before assembling.
To assemble, sandwich two cookies with a teaspoon of apple buttercream.
To make piping your macarons easier, put a dollop of batter under the corners of your parchment paper to keep it in place on the baking sheet.