Cinnamon Roll Macarons

• 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
• 4 ounces cream cheese, softened
• 3 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1-1/2 cups confectioners' sugar
• Additional ground cinnamon

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Sift almond flour, confectioners' sugar and cinnamon together twice.
2. Preheat oven to 325u0b0. 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.
3. Cut a small hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment paper-lined
4. . Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment paper to wire racks; cool completely.
5. 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.
6. 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.

egg whites, almond flour, sugar, ground cinnamon, sugar, cream cheese, butter, vanilla, sugar, cinnamon

Taken from www.tasteofhome.com/recipes/cinnamon-roll-macarons/ (may not work)