1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. 
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. Wilton tip 10.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended. The finished mix will be paste-like. Set aside.
7. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
8. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
9. Add a drop of lemon juice or dash of cream of tartar to stabilize, then continue whisking.
10. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
11. Watch the sugar syrup closely.
12. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
13. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
14. Increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled. 
15. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
16. Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
17. **Be careful not to over-mix**
18. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
19. Transfer batter to the prepped piping bag(s).
20. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
21. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
22. *Tap the macarons on the counter three times to release air bubbles.
23. *Pop any air bubbles that might’ve come to the surface, using a scribe or a toothpick.
24. Before placing the macs in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
25. Dust the tops of the piped macaron batter with cinnamon sugar mixture.
26. Preheat oven to 305 degrees F.
27. Once dry to touch, place the macarons in the middle rack of the oven.
28. Feet will form halfway through the baking process.
29. Bake for 12-14 minutes.
30. Remove from oven and cool 15-20 minutes before attempting to remove the shells from the silpat/parchment paper.
31. Once macarons are completely cool, gently remove from parchment paper/silpat.
32. Repeat same steps to bake the remaining macaron batter.
33. They’re ready to fill.

Churro Frosting

1. Pour all ingredients into the bowl of a stand mixer. Mix together until fully incorporated.
2. Transfer to a piping bag large round piping tip.

Assembly:

1. Pipe the cinnamon filling into the center of the cooled macarons. Top with additional cinnamon and sugar, then place placing another shell on top to create a sandwich.
2. Repeat these steps to fill all macarons.
3. Transfer to fridge to mature for 4-24 hours.