Step 1

Line an oversized baking sheet (I used the Wilton Mega Cookie Pan 15 in. x 21 in. (38,1 cm x 53,3 cm)) with parchment paper. If you're using a template, place it under the parchment paper.

Step 2

Weigh out your egg whites and set them aside to come to room temperature.

Step 3

Using a food processor, pulse together the almond flour and powdered sugar until combined and no lumps remain. Remove 2 Tbsp of the mixture and replace it with 2 Tbsp of ground cinnamon. Plus again until combined.

Step 4

Once the eggs are room temperature, whip them in the bowl of your stand mixer. Once they begin to get frothy, add the sugar 1-2 tsp at a time. Continue mixing until you reach stiff peaks or until you flip the bowl upside down and nothing moves. Add the cream of tartar and the salt and whip 5 more seconds.

Step 5

Gently pour the flour mixture into the bowl with the whipped egg whites. Begin folding the two together with a rubber spatula quickly until it becomes one mixture. Slow your folding pace and check the consistency. Drop a dollop of batter back onto itself, if it "flows like lava" and disappears back into itself in 5-7 seconds, then it's ready. However, if it doesn't, fold a few more times, check again and repeat until it does. If it's runny all over the place, you'll need to start over because you've over mixed it.

Step 6

Fit a piping bag with a medium round piping tip. Fill the bag with the batter then squeeze 1 1/2-2in circles of batter onto the prepared sheet. I counted 1-2-3-4 with each squeeze of the bag so I knew each were ever - or at least tried to be even. The template is also a great way to make sure they are all uniform in size.

Step 7

Let the macarons sit on the counter for 20-30 minutes or until the tops are firm.

Step 8

Preheat oven to 325F.

Step 9

Bake on the center rack for 18-20 minutes, rotating the pan after 10 minutes. Place another baking sheet on the rack above the macarons to prevent the tops from burning.

Step 10

Transfer the macarons to a wire rack to cool completely after allowing them to sit for about 1 minute after removing from the oven.

Step 11

Fill a piping bag fitting with a medium round tip with the frosting. Squeeze a small dollop of frosting onto the flat size of one macaron. Find a second macaron the same size and sandwich the two together. Repeat until all the macarons have been filled.

Step 12

Store in an air tight container for 2-3 days.