Sift the powdered sugar, almond flour, cocoa powder, and cinnamon together. Set it aside. I am using cocoa powder to give the shells a tan color, since cinnamon rolls aren't white, they have a orange/light brown color. The cocoa powder is optional.
With the whisk attachment, start whisking the syrup on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high, or medium-high and whisk for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
Once that happens, transfer this first batter to one of the piping bags that doesn’t have the end cut. Secure the top with a tie, so the batter doesn’t scape while piping. Set the piping bag aside.
Place the large piping bag fitted with the round tip (I used a 1/4” piping tip) in a cup, so this way the bag will be held open.
Now position the piping bag over the center of the circle template, and start applying gentle pressure to release the batter, while making a circle motion. This motion will make the swirl. The size of the circle should be about 1.25” in diameter, or slightly smaller than the circle template. You can watch the video to see exactly how to do this technique. The video is on YouTube or on this page.
Start by sifting the powdered sugar with the cinnamon. Set it aside.
Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.
Food coloring: Make sure to use gel food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch. Read more about it here.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Cinnamon powder: I am adding a bit of cinnamon powder to the shells. It's a small amount (1/4 tsp), but enough to give it flavor. Don't go overboard with the cinnamon powder, since cinnamon powder has oils and can affect the batter.