Raspberry And Cinnamon Macarons

• None None FOR THE CINNAMON SUGAR
• 2 tbsp powdered sugar
• 1/2 tsp ground cinnamon
• None None FOR THE MACARONS
• 3 None large egg whites
• 1/4 cup granulated sugar
• 1 1/4 cups powdered sugar, sifted
• 1 1/4 cups ground almonds
• 1/2 tsp ground cinnamon
• None None FOR THE RASPBERRY ROSE BUTTERCREAM
• 12 tbsp unsalted butter, chopped
• 1/2 cup powdered sugar
• 1/2 cup seedless raspberry jam
• 1/2 tsp rose water

1. Preheat oven to 300u0b0F. Grease 2 baking trays and line with baking paper.
2. To make the cinnamon sugar, combine sugar and cinnamon in a small bowl.
3. In a stand mixer, whip egg whites to soft peaks. Gradually add sugar, beating until sugar has dissolved. Fold in powdered sugar, ground almonds and cinnamon. Transfer to a piping bag fitted with a 3/4 inch plain tip. Pipe 1 1/2 inch rounds about 3/4 inch apart on trays. Tap trays on work surface so macarons spread slightly. Dust with 1/2 the cinnamon sugar then let stand for 30 mins, or until dry to touch.
4. Bake macarons for 20 mins then let cool on trays.
5. Meanwhile, to make the raspberry rose buttercream, in a stand mixer, beat butter and powdered sugar for 3 mins, or until pale and fluffy. Add jam and rosewater and beat until combined.
6. Sandwich macarons together with buttercream then dust with remaining cinnamon sugar.

cinnamon sugar, powdered sugar, ground cinnamon, egg whites, granulated sugar, powdered sugar, ground almonds, ground cinnamon, butter, powdered sugar, seedless raspberry jam, water

Taken from recipes-plus.com/api/v2.0/recipes/37818 (may not work)