Cinnamon Macaroons

By teresafu

Ingredients

• 1 1/4 cups sliced almonds
• 3 tbs + 1 tsp packed brown sugar
• 1/2 tsp ground cinnamon
• 1 3/4 cups + 2 tbsp powdered sugar, divided
• 3 large egg whites

Preparation

Step 1

Preheat oven 450.
Stack 2 baking sheets line top with parchment paper.
Combine first 3 ingredients and 1 1/4 cups + 2 tbsp powdered sugar in processor. Using on/off process until almonds are finely ground. Transfer into medium bowl.
Sift remaining 1/2 cup powdered sugar into small bowl. Using electric mixer, beat egg whites in large bowl until foamy. With mixer running, gradually add sifted sugar to egg whites and beat until peaks form and mixture is shiny. Gently fold egg mixture into almond mixture.
Transfer batter to pastry bag fitted with 1/4 inch round tip. Pipe batter onto sheets, 1 inch rounds, spacing 1 inch apart. Using wet fingertips, gently flatten tops.
Bake cookies 1 minute. Turn baking sheets around, reduce heat to 350, and bake 4 mins more. Turn baking sheets again and continue baking until cookies are golden brown, about 6 mins longer. Transfer parchment paper with cookies to rack to cool. Repeat with remaining batter, reheating oven to 450 and using clean parchment paper and cooled sheets.