This Cinnamon Macaron recipe, if followed correctly, promises perfect, frustration-free macarons every time. A bite into these cinnamon-infused delights reveals a soft and chewy center enclosed by a delicate, crisp shell. This might be my favorite of the various macarons I make.

These macarons have a unique flavor, combining the warm spice of cinnamon with the classic macaron texture, making them a favorite for both baking and indulging in.

Fresh cinnamon macaron cookies with chocolate frosting

The chemistry of macarons

Creating the perfect macaron involves understanding the chemistry at play. They key is the meringue: beating egg whites with sugar and tartar until stiff peaks form. This process traps air, giving the macarons their light, airy texture. The addition of cinnamon not only adds flavor but also slightly alters the texture, requiring careful folding to maintain the right consistency.

What makes a macaron’s texture so unique?

The meringue base is the secret. The delicate balance of whipping egg whites to incorporate air and carefully folding in dry ingredients results in that coveted crisp shell and soft interior.

Why do macarons need to rest before baking?

Resting allows the surface of the piped macarons to dry slightly, forming a skin that leads to the formation of the characteristic ‘foot’ during baking, while also preventing cracking.

Can you add flavors like cinnamon to macarons?

Yes, you can add dry spices like cinnamon. However, it’s important to balance the flavors and maintain the texture by correctly folding it into the meringue.

Cinnamon macaron batter

How do you store cinnamon macarons?

Store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

How do you know when macarons are done baking?

Macarons are done when they are firm on their feet and don’t wiggle when slightly nudged. If they move, they need a few more minutes in the oven. I like to open the oven after 15 minutes and carefully push on the side of one cookie, if it moves, then I rotate the trays and cook for another 2 minutes.

Can macarons be frozen for later use?

Absolutely! Unfilled macaron shells freeze beautifully. Store them in an airtight container, separating layers with parchment paper. Let them come back to room temperature before enjoying, this only take about 15-20 minutes on the counter.

Why use a double broiler method for the meringue?

Heating the egg whites and sugar over a double broiler helps dissolve the sugar and stabilizes the egg whites, leading to a more consistent meringue.

What is in a cinnamon macaron?

Egg whites

Provides structure and volume through the creation of a meringue. The protein in the egg whites create an environment that traps air bubbles when whipped with sugar.

Granulated sugar

Sweetens and stabilizes the egg whites when whipped to make the meringue.


Helps stabilize the egg whites, ensuring a firm meringue. Really the life hack ingredient to any meringue.

Almond flour

Offers a fine, nutty base for the macarons.

Powdered sugar

Adds sweetness and helps with the texture of the macaron shells.


Infuses the macarons with a warm, spicy flavor, perfect for a twist on the classic macaron.

Cinnamon macaron fresh out of the oven shaped like ghosts for Halloween

How to store a cinnamon macaron

All macarons are best stored in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, store them in the freezer for up to 3 months. Just make sure to thaw them out for 15-20 minutes before enjoying.

Can you make the cinnamon macaron ahead of time?

Yes! Since they store so well in the freezer, this is a perfect cookie to make well ahead of time.

Recommended Equipment

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Cinnamon Macarons

5 from 1 vote
Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 17 minutes
Resting Time: 1 hour
Servings: 30 sandwiches
Swiss cinnamon macarons are my favorite flavor. If followed correctly, this recipe yields perfect, frustration free, macarons every time!


  • 120 grams egg whites
  • 120 grams granulates sugar
  • 1/2 tsp tartar
  • 150 grams fine almond flour
  • 150 grams powdered sugar
  • 2 tsp cinnamon


  • Place a small sauce pan with 2 cups of water on a stove top over medium heat
  • With a kitchen scale, measure out egg whites and sugar in a metal kitchen aid bowl.
  • Whisk egg whites, sugar & tartar in a metal standing mixer bowl (kitchen aid bowls work best)
  • Once water is simmering, place mixer bowl on sauce pan (like a double broiler)
  • Constantly whisk sugar mixture over the heat while a candy thermometer is reading. Once mixture reaches 120 degrees, remove from heat. This only takes a few minutes.
  • Place bowl in a standing mixer with whisk attachment and whisk on medium high speed until stiff peak. This takes about 5 minutes to achieve
  • With a kitchen scale measure out flour & powdered sugar
  • While meringue is mixing, place almond flour, powdered sugar & cinnamon in a food processor & pulse a few times
  • After processed, sift flour and sugar. Discard large chunks that stick in the sifter(should only be 1 tsp or less discarded, if more, you will need to re-measure and add more almond flour)
  • Once mixture is at stiff peak, you have made a meringue! With a rubber spatula, fold the flour mixture into the meringue
  • Continue folding the mixture over and over again until it comes together fully, you know you are done when the batter ribbons off of the spatula when in a continuous ribbon without immediately breaking. To test this, I hold my spatula and make a figure 8, if the ribbon doesn’t break, then you are done
  • Put batter into a piping bag with Wilton 2A piping tip attached (or similar size hole cut)
  • Pipe batter onto nonslip mat with macaron pattern on a light metal cookie sheet
  • Let cookies sit at room temperature for 1 hour. This step cannot be skipped, you will know your cookie is ready to bake when it has a touchable skin on top.
  • Preheat oven to 300 degrees
  • Bake cookies for 15 minutes, check to make sure cookies don’t move when slightly budged by your finger tip. If cookies move, rotate cookie sheets and cook for an additional 2-3 minutes.
  • Take cookies out of oven. Let cookies cool completely before removing off of nonslip mat. If your cookies aren’t coming off clean, place tray into the freezer for a couple minutes. After, the cookies should come off clean
  • Fill with your favorite frosting. I like a cinnamon buttercream or a chocolate buttercream


Calories: 37kcal Carbohydrates: 9g Protein: 0.4g Fat: 0.04g Saturated Fat: 0.003g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.003g Cholesterol: 0.01mg Sodium: 7mg Potassium: 7mg Fiber: 0.1g Sugar: 9g Vitamin A: 1IU Vitamin C: 0.01mg Calcium: 2mg Iron: 0.02mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.