Line two baking sheet with parchment paper or silicone baking mats and preheat the oven to 300 degrees. Combine the powdered sugar and almond flour, then sift and toss the thicker pieces of almond flour that remain.

In another bowl, combine the egg whites and cream of tartar on medium speed with a handheld electric mixer until frothy. Then mix on medium-high speed and gradually add the superfine sugar. Mix until stiff peaks form.

Add the egg white mixture and the vanilla extract to the bowl with the powdered sugar and almond flour, and carefully fold until combined.

Transfer the batter to a piping bag with a round tip and pipe circles onto the prepared baking sheet. (I free handed this, but if you want a template to place under the parchment paper or silicon to help you make them all the same size, check out this one.) Tap the baking sheet against the counter a few times to release any air bubbles.

This is when you would typically let the batter sit for about 30 minutes. Instead, wait about 15 and stir together the sugar and cinnamon and then sprinkle a little on top of each macaron. I used this just because I have it, but a small spoon or sieve could work well here too. Let the macarons continue to sit until you can lightly touch one without it sticking to your finger.

Bake the macarons for about 15 minutes. This will really depend on your oven, so definitely start by setting your timer for less time, and then check them. The original recipe said to bake for 20 minutes, but mine were done at 15. Let them cool completely before gently lifting them from the baking sheet.

Beat butter and brown sugar on medium speed until smooth and creamy. Add vanilla extract, cinnamon, and powdered sugar. Mix on low speed until just combined, then beat on medium speed for one minute.

Transfer the frosting to a piping back with a small round tip and pipe onto half of the cookies. Sandwich the rest of the cookies on top, and then eat some macarons!