Weigh out all your ingredients.

Next, sift your powdered sugar on a scale. Add in your sifted almond flour. Give all of these ingredients a quick whisk to make sure there are no lumps. 

Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.

Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. 

After the egg whites are the right consistency, add about ½ of the dry mixture to the egg whites and fold in until there are no dry spots left.

Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.

Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.

Place the macaron template under a silicon mat on a baking sheet.

Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.

After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them. Top the shells with cinnamon sugar mixture 

Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.

preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.

Allow them to cool COMPLETELY before taking them off the baking sheet.

To make the buttercream add the butter in the bowl of a stand mixer or large mixing bowl. Mix until light and fluffy, about 5 minutes.. Add in powdered sugar one cup at a time and mix until combined. Add in vanilla, cream, and cinnamon and mix on high speed for 6-7 minutes. Place in a piping bag or large ziplock bag. 

To assemble the macarons, pipe a circle of cinnamon buttercream in a circle on half of the macarons leaving a hole in the middle. Fill the middle with about ½ tsp caramel sauce and top with the remaining macaron shells. 

Allow to “mature” in the refrigerator for 24-48 hours and enjoy!!