Need a new way to enjoy your favorite cinnamon sugar cookie? These snickerdoodle macarons are IT!
snickerdoodle macarons

You know how during job/residency/medical school/graduate school/college interviews you’re occasionally asked to give an example of a challenge that you overcame?

Well, I finally have an answer that doesn’t involve rescuing small adorable animals from trees, saving grandmothers from having to walk across streets unattended, and/or not learning to ride a bike until I was 12 (<– no judging).


AndΒ does involve almond flour that won’t sift, ovens that probably run too hot (not that we would know because we don’t own an oven thermometer), and many many many (many) egg whites.

(But really. So many.)


“My road to perfect macarons was littered with cracked shells, footless cookies, and broken dreams”, I will say.

But the good news is, this story is a comedy.

Meaning: happy endings (and cinnamon sugar macs) for all!


My peanut butter and jelly macarons, though adorably delicious, left something to be desired in terms of traditional macaron qualities. Namely in the areas of cute feet, smooth tops, and not hollow insides.

While I was very tempted to attribute all of this to some sort of macaron black magic, ever the scientist at heart, I like to think that there are reasons why things go wrong in baking. And if I could just figure out the right formula of ingredient amounts + oven temperatures + batter consistency, I was sure I would be guaranteed perfect macarons every time.

So I did what any well-trained scientist would do and changed every single variable at once so that I would have no idea exactly which changes were really making my macarons better and which were superfluous. Obviously. (<– not how to be a good scientist.)

A few failed batches and switcheroos later, and I think I can confidently say that I have found a recipe that works for me in my kitchen with my oven. I am not so cavalier as to say that it will work for you in your kitchen in your oven…but it’s a good jumping off point.

So let me lead you through the black art…I mean, “totally scientific” logic of macaron making.


Let’s start at the very beginning.

The first and foremost most important thing you need to know about macs…is that you MUST weigh your ingredients. I don’t care if you have a tried and true scoop and swipe method for flour measuring. If you want to make perfect macs, you have to weigh. End of story.

Which brings us to point two – SIFTING. If you want smooth tops, you have to sift. Even if you buy pre-ground almond flour instead of grinding your own – you have to sift. I’ve done it both ways and even with the pre-ground stuff, about half it it is too big to get through a sifter and had to be re-ground. If you don’t care how smooth your mac tops are, then skip the sifting. In the end, it’s your choice.

Macarons are basically super whipped egg whites mixed with sugar and almond flour. They’re not super heavy on the ingredients, which means each component must be really solid. Your eggs must be whipped to the most stable meringue imaginable. I’ll tell you how to do that, but basically it involves beating them on super high mixer speeds for 10 MINUTES. Whenever you think they’re done…beat for another minutes after that. And then once you stiffen your egg whites as much as humanly possible…you have to deflate them into the almond flour and (wait for it) more sugar. When you’re mixing the egg whites with the dry ingredients, you want to be simultaneously folding the two together and smashing them against the sides of the mixing bowl. It will take about 45 fold-and-smashes to get them to the right lava-like consistency. You know you’re done mixing when you drop the batter on top of itself and it reincorporates into itself within 20 seconds.

Now you’ll want to pipe your macarons onto parchment-lined baking sheets. I used this as a template. After you’re done piping, bang the sheets against the counter twice. Turn them 90 degrees and bang two more times. This will release any air bubbles and help to prevent cracking. Now take a deep breath and a step back and let your macarons rest! For about 45-60 minutes, or until you swipe the top of the with your finger and it feels like they’ve formed a skin. This skin will help your macs form cute little feet!

Meanwhile, preheat your oven. When the macs are ready, bake them one sheet at a time on the rack that is farthest from the source of heat. In my oven, the flames are on the bottom, so I put the macs on the top rack. This helps prevent them from getting too hot too fast cracking.

And there you have it. Macarons in a nutshell.


You might be wondering why I’ve become so macaron-obsessed all of the sudden, and mainly it’s because I am a type A crazy person who can never say no to a challenge.

So when SucreΒ asked me if I wanted to participate in their Macaron Baking Challenge, I knew I couldn’t say no!

Now, this challenge is a CONTEST, so if you wouldn’t mind, I would really appreciate it if you would head on over to Sucre’s site and VOTE for my Snickerdoodle Macarons!! With a cinnamon-dusted macaron shell and a cinnamon sugar buttercream, these taste just like everyone’s favorite cinnamon sugar cookie! (But cuter, because they’re in macaron form.)


Snickerdoodle Macarons
Need a new way to enjoy your favorite cinnamon sugar cookie? These snickerdoodle macarons are IT!
Yield: 40 macarons
For the macarons
  • 115 g blanched almond slices, ground, or almond flour
  • 230 g powdered sugar
  • 144 g egg whites
  • 72 g granulated sugar
  • 2 g kosher salt
For the cinnamon sugar buttercream
  • 1 cup unsalted butter, room temperature
  • 4 cups confectioner's sugar
  • ¼ cup heavy cream
  • 2 tsp vanilla extract
  • salt, to taste
  • 1 tbsp cinnamon, plus more for dusting
  1. If using almond slices, grind in a food processor with the powdered sugar for at least three minutes, but before the almonds start to become almond butter.
  2. Sift together the almond flour and powdered sugar into a large bowl. If there are almond flour slices that won't pass through the sifter, then grind them again until they do.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar and salt. Beat on medium (speed 4) for 3 minutes. Increase the speed to medium-high (speed 6) and beat for another 3 minutes. Increase the speed to 8 and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off.
  4. Pour the dry ingredients into the meringue. Fold them into the meringue using the "fold-and-smash" method (fold and then subsequently smash and smear against the side of the bowl). Mix until the batter is lavalike and when you spoon some of the batter out and drop it back in, it completely incorporates within about 20 seconds.
  5. Transfer half of the batter to a piping bag fitted with a ½-inch round tip. Line two baking sheets with parchment paper. Pipe the macarons into evenly sized and spaced circles, making sure to keep the piping bag straight up and down as you do so.
  6. Rap the baking sheet hard against the counter, twice. Turn ninety degrees and rap another two times. Let rest for 45-60 minutes.
  7. Meanwhile, preheat the oven to 275F.
  8. Bake the macarons, one tray at a time, on the rack farthest from the oven's flame for 18 minutes. Allow to cool completely on the pans.
  9. Repeat with remaining batter.
  10. For the buttercream, in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar, mixing on medium-high speed until light and fluffy. Add in the cream and vanilla and beat on medium-high for 3 minutes. Mix in the cinnamon until completely combined, as well as salt to taste.
  11. Pipe the buttercream onto the flat side of half of the macarons and then top them with a second, similarly sized macaron. Refrigerate in an airtight container overnight. Dust with cinnamon before serving.
Macaron recipe from BraveTart
Buttercream recipe from Sally's Baking Addiction
Macaron template from Yumarama
Nutrition Information
Serving size: 1 macaron

Official SucrΓ© Macaron Challengers!


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96 Responses to Snickerdoodle Macarons

  1. Yay these are SO perfect looking!!! And they sound completely addicting. If you brought some today I wouldn’t hate you;-)

  2. Sheer perfection! Well done Jo!

  3. Monica says:

    These came out perfectly gorgeous! Off to vote.

  4. I’m imagining biting into one of these babies, and it’s all good stuff. I can only imagine how good snickerdoodles taste in macaron form! I recently went to Paris and ate too many of them, and decided I was going to try and make a ton of flavors when I got back to the US (and my kitchen). This flavor is totally going on that list! Pinned πŸ™‚

  5. These look PERFECT! I am so impressed. And I love these flavors! Snickerdoodle macarons are genius. Will go vote for you right now!

  6. Yup! These are perfect and beautiful! You nailed it. And I cannot agree more with you on your three musts. What a great interview it would be if you brought up this challenge lol!

  7. Susan says:

    Perfection! Also I want that buttercream and I voted! Good luck!

  8. These so look perfect Joanne! Yah! Voting now.

  9. oh wow…wow…amazing…this is what we believe is wonderful culinary invention….seriously snickerdoodle macarons…the name is enough to make us bake a huge batch today,thanks so much for sharing πŸ™‚

  10. I’m torn between how delicious these look and your triumphant tale of all of the obstacles you have to over come. I just want everything work out perfectly so I can nom these noms. Here’s to hoping that your oven is perfectly as jank as my oven lol

  11. These are absolutely gorgeous!! perfect feet! and beautiful lighting. can’t wait to make my own. although i’ll probably need 20397583 trials :\

  12. These are SO beautiful! And I love your tips! They’re so fickle, aren’t they? But SO worth it!

  13. Trisha says:

    I’m so grateful you’re overcome this challenge because now I have a guide to make my own and I can’t wait!!! These are absolutely gorgeous!

  14. Cassie says:

    These are stunning, Joanne! Definitely a great challenge to overcome…I still haven’t tried macarons. I love the snickerdoodle twist!

  15. Deena kakaya says:

    You aren’t actually going to use macaroon making as an example…are you? Having said that, they look mighty perfect clouds and a combination that sounds ‘mmm’ though not one that I would have thought of x

  16. And I didn’t think snickerdoodles could possibly get any better! These are stunning, Joanne. Have a happy weekend!

  17. These look perfectly perfect, Joanne. I really love the creamy white colour with a dust of cinnamon.

  18. I voted for you. Your macrons are amazing. Thanks for the tips

  19. cheri says:

    Hi Joanne, you have outdone yourself here, these are so creative and gorgeous! just went and voted, it was so easy.

  20. Brooke says:

    These really are the image of perfection! I guess the sifting is worth it after all! I haven’t had a snickerdoodle in years, let alone one in macaron form. I just headed over and voted for you! Good luck and happy Friday πŸ™‚

  21. Joanne, this macs are FLAWLESS! Beautiful job and I love all the tips. I made ’em and I was just happy they didn’t suck. Now I know to sift to get ’em smooth! Thanks! I am going to pin for these awesome tips and recipe! You da woman!

  22. these look perfect!!!!! when i was in SF, i thought you of at Tout Sweets.

  23. gloria says:

    I love your macarons Joanne look perfect!!

  24. Heather says:

    They look amazing! Thanks for the mac tips too! I don’t know that I’m ready to attempt my own yet, but I’ll have to bookmark this for later when I’m feeling up to a challenge.

  25. Loving those mac tips and tricks! Because I am terrified of making macarons so I need all the helps. Also, snickerdoodle flavor <– GENIUS.

  26. Snickerdoodles are my favorite cookie – I wish you could teleport these my way. Maybe that can be your next item on your mararon magic agenda?!

  27. Pam says:

    Beautiful! Seriously – they are like a piece of art. So pretty & they look perfect. Plus – Snickerdoodles? Come on… you can’t get tastier!

    Voted. Good luck.

  28. You are the macaron queen because these look perfect!

  29. These look absolutely perfect! I need to finally give macarons a try!

  30. “You know how during job/residency/medical school/graduate school/college interviews…” Ya, Joanne, we can all totally relate. LOL. Dude, this was an awesome education in macaron making. I actually think I can tackle it myself one day. But I much prefer if you just do it and deliver them. Cool. And snickerdoodles? Really? You’re killing me!

  31. Esi says:

    Oooh, so much cinnamon. I love it!

  32. sandra says:

    yours are sure to win!! But I don’t see your recipe/picture on the sucre webpage… I will try out your recipe and see how it goes… I find that grinding the almonds before they turn to almond butter is the most challenging part to the whole thing!

  33. These macs are stunning, Joanne! Thanks for the tips…you make it sound so easy πŸ™‚

  34. Meg says:

    They’re stunning — and I’m sure they taste fantastic! Snickerdoodles are the best. Fantastic job! Voted πŸ™‚

  35. Eileen says:

    Yay, macarons! Cinnamon and sugar for all & sundry!

  36. katecooks says:

    yum! macarons are tough…i’ve made them twice now with mixed results. you really have to commit to a half day of work! but when they come out perfectly…they’re SO impressive!

  37. Your macarons are looking legit perfect!! And this flavour?! Love.

  38. Look at you and your perfect macarons! Congratulations πŸ™‚ I appreciate all the tips too – some day I will attempt this myself!

  39. Kate says:

    I think your story is also good for interviews because it lets the interviewers know that you will be bringing in baked goods if hired.

  40. These macaroons look perfect! Snickerdoodle is one of my favorite flavors so I know I would love these. I don’t think that there is a macaroon I wouldn’t love πŸ™‚

  41. Pin says:

    These look AMAZING. You definitely have my vote. Good luck! (I accidentally typed “Food Luck” at first, which is also appropriate.)

  42. Absolute perfection!! I’m so impressed!! xo

  43. This is the BEST recipe for macarons ever. You are a genius πŸ˜€
    And now I am drooling!

    Choc Chip Uru

  44. Bravo on mastering the pickiest of cookies! They look perfect and I love that they are snickerdoodle flavored (my favorite)! I have plans to attempt macarons in my kitchen in the near future, I better start stocking up on eggs.

  45. OH MY GOODNESS. These are STUNNING! Bravo!

  46. My favorite cookie just got cuter! l.o.v.e.

  47. Shannon says:

    these look amazing πŸ™‚ i still think the italian meringue method is more reliable, but you can definitely luck out with the other way πŸ˜› i think i’m going to try some carrot cake ones this weekend…

  48. THANKS for the macaron tips. I am bookmarking as I type!

    These macarons are absolutely stunning! Bravo! Voted!

  49. So glad you perfected these and have so many awesome tips for us! These are definitely the prettiest macaroons I’ve ever seen! Pinned πŸ™‚

  50. You are the queen of Macarons! I remember when you started playing around with Macaron recipes! Your snickerdoodle ones look just amazing! I would love to make them, but I honestly don’t’ have the patience, plus I’m kind of messy! Girl, you just have awesome talent!! You really do need to open up a sweet shop!

  51. This is such a great break down of the steps Joanne – I just learned a lot! Thanks πŸ™‚

  52. I’m glad the sifting worked. You get my vote for sure πŸ™‚

  53. OK, I am going to continue to buy my macarons because that is WAY too much work for my lazy soul but so I admire your talent and your perseverance. πŸ˜‰ These are perfect and they look perfectly delicious too. heading off to vote for you now!

  54. See, if only science courses promoted science like this, there would be a lot more scientists in the world. And also macarons. Which would be a double win.

  55. Josie says:

    Great post, Joanne! These absolutely look like the most perfect macarons I’ve ever seen. So gorgeous!

  56. Wow! A friend of mine was just telling me the other day how sometimes her macarons turn out well and sometimes they don’t, so I’m sure she’d love these tips. Will send the link to her! So many great tips here.
    To be honest, these look totally perfect to me! Ten out of ten, Joanne!! πŸ™‚

  57. grace says:

    these are pretty nice, joanne. and by pretty nice, i mean they’re the finest macarons i’ve ever seen. magnificent!

  58. Okay well first these are incredible. But SECOND, the macarons you sent me were fantastic and if you think you have improved them, I can’t even imagine how amazing these will be.

  59. Kelli B says:

    These look perfect, Joanne! I’ve never made macarons because of what you described above. I need to give it a shot though! This post will definitely help me to avoid some mistakes. Thank you!!

  60. Joanne you are killing me with these macarons, I think you’ve found your calling, they are perfect!

  61. I’ve been meaning to try macaroons after seeing so many cute pictures of the little sandwiches around the net! I will definitely have to pull out the weight for this one! I want them to be perfect!

  62. Foodiewife says:

    I’d say you mastered the art quite well. You also picked a great flavor! You earned my vote. Thanks for the tips. I’ve read many articles about the art of baking macarons, and yet… I’m still hesitating to try them.

  63. These turned out flawless, you’re so talented! Thanks for the tips but I don’t think I’m ever giving these a go (not because I don’t want to eat them because tbh I want to stuff my mouth full with them) because I’m 101% sure that mine would come out as crappy rocks idk a girl can dream.
    Yours sound utterly delicious and I’m so voting for you now! xxx

  64. ZazaCook says:

    Beautiful πŸ™‚ Your Macarons are wonderful and so perfect!
    Gorgeous photos!

  65. Lynna says:

    I`m still afraid to try macaron making! I`ve read so much on them, but have yet to try! LOL. Love this version and the pictures!

  66. Susan says:

    They look perfect, Joanne – get Laduree on the line now or at least send them a photo! The Snickerdoodle flavor sounds delicious. Now that you’ve mastered them, where does your path go from here?

  67. Hotly Spiced says:

    These are perfect and stunning, Joanne, and so beautifully photographed. I just love them. I have found macarons to be my nemesis but you have inspired me to give them another go. I’ll pop over and vote for you because of the reasons above and because I love the sound of the flavour xx

  68. Teffy Perk says:

    Joanna, these look perfect!!
    Well done, I knew you had it in you! I’ve never attempted macarons, but I am certainly positive they’d come out worse than the pb&j ones you did earlier (and a far faaar cry from these ones!)

    {Teffy’s Perks} X
    Chat conversation end

  69. sippitysup says:

    I’ve seen these out in the “sphere” and do agree they look perfect. GREG

  70. You absolutely have my vote girl! These. Are. Gorgeous!!

  71. You know, I have never tried macarons! And I’m a little scared to. But I think with your tips, I can make it through (after going through at least 6 dozen egg whites..)

  72. Johanna GGG says:

    your macarons look so perfect – you must have just felt like making a dozen batches and tossing them in the air like confetti to celebrate πŸ™‚ but that would be crazy

  73. I have never made macarons before. I am afraid to. These truly look exquisite and perfect. I will be coming to your recipe when I decide to make mine πŸ™‚

  74. These look absolutely wonderful! I’m nervous about making macrons because they look so hard. BUt this recipe makes me want to try. I’d eat them all! Yum!

  75. I haven’t tried making macarons myself because I always hear such horror stories but I love all the helpful tips you gave and a snickerdoodle version is right up my alley! Definitely saving this if I ever work up the courage to try them myself!

  76. I was a late bloomer when it came to riding a bike too. I was obsessed with my scooter and felt no desire to learn to ride a bike. I don’t know how old I was when I finally did learn to ride a bike, I should ask my parents. But anywho, I so wish I could really use a story like that in a job interview! These macarons look heavenly.

  77. SallyBR says:

    Oh, my… YOU DID IT!!!!!

    and with one of my favorite flavors in the whole known universe!!!!!

    Ok, I am having just a little trouble with this phrase: “You know you’re done mixing when you drop the batter on top of itself and it reincorporates into itself within 20 seconds”.

    let me see if I got this right – you would take a spoonful of batter, lift it out of the bowl, maybe 8 inches high, drop it and see it disappear without leaving a trace after about 20 seconds?

  78. Johanna says:

    Yep, you have truly perfected it!!

  79. Megan says:

    Making macarons is definitely a challenge. Yours look perfect!! And I love the flavor you chose. Off to vote!

  80. These are just unbelievable!! We never made mac’s before, but we love them dearly. Of course, we will go over and vote for you – yours is by far the best mac’s we have ever seen!!

  81. Deborah says:

    I don’t think a macaron could be more perfect than this one!!

  82. Totes just voted for you! Good luck! I’d kinda like to be compensated in some of these macs πŸ™‚ I have to give it another try, But all the sifting and grinding and steps. I don’t know if I have the patience for that.

  83. I cannot handle how scrumptious these look! I haven’t made macs since you and I made them together… dare I try on my own?? πŸ˜‰

  84. Wow, macarons really are a science to make! Looks like all your efforts were worth it though because these look delicious and beautiful. πŸ™‚

  85. Yay for perservering!! These are beautiful and look SO delish!! <3 Go you!

  86. Reeni says:

    Gorgeous and perfect!! Some of the best I’ve ever seen and the flavor – you know I’m a big fan. Popping over to vote now. Hope you win.

  87. […] this summer I attempted to make macaroons. Not just any ol’ macaroons either… Snickerdoodle Macaroons from Joann Eats Well With Others. Let’s just say, they’re harder to make then I originally thought. So, I’m now […]

  88. […] Gary, we focusedΒ our efforts in two sites: Gwen’s Kitchen Creations and Joanne’s Eats Well With Others. They both definitely know their ways around the tricky Parisian […]

  89. […] Macaron recipe from Eats Well With Others, ganache recipe from Honey and […]

  90. […] Macaron recipe from Eats Well With Others, ganache recipe from Honey and […]

  91. Clarita mesina says:

    Beautiful! How do you make it really white?

  92. Rebecca says:

    Omg they’re gorgeous! πŸ˜›

  93. Christine says:

    I’ve been intimated by macarons so much so that I have all the ingredients, cooking gadgets, simpatico and parchment paper but…..I’m afraid of failing and waiting ingredients! Must be my childhood sneaking into my adult life!! I am going to try to make these because they look amazing, sound amazing and prob taste amazing. However, your post about your trials and tips have given me courage to try to make your recipe! I’ve saved a ton but have t tried to make yet. You are breaking the cycle of unsureness and I WIll make these! Thank you soooo much!!

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