Cookies and Cream Macarons
Description
I have been macaron obsessed lately! They are so fun and addicting to make once you find your groove and technique. These are the BEST macarons ever. They make such fancy and special cake toppers and are delicious to eat on their own. Macarons work best when made on low humidity days. Follow the instructions closely and this recipe will not let you down! Happy Baking!
- Gluten Free
- Vegetarian
- 90 minutes prep time
- 20 minutes cook time
- 110 minutes total time
Recipe
Ingredients
For the Macaron Shells:
100 g almond flour
30 g chocolate cookie crumbs
130 g powdered sugar
100 g egg whites, aged*
1/8 teaspoon cream of tartar
90 g granulated sugar
For the buttercream:
Filling from 12 sandwich cookies
4 T butter, softened
1/4 cup powdered sugar
3 T chocolate cookie crumbs
For the macaron shells:
1. Place almond flour, cookie crumbs and powdered sugar in food processor. Process until fine. Sift mixture and discard large bits left in sifter. Set aside. You may double sift the dry ingredients for more silky macarons!
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With an electric mixer using the whisk attachment, whip the egg whites until opaque and foamy. Add in cream of tartar and continue whipping.
4. Slowly add in granulated sugar in 3 or 4 increments and whisk until egg whites have reached stiff peaks. They will be white and glossy and hold shape in the bowl when you pull the whisk out.
5. In 3 increments, fold dry mixture into meringue. Fold the spatula around the edge of the bowl and then down through the middle of the batter while you are mixing. This helps push out some of the air bubbles. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing. Over mixing will cause the batter to be thin and it will not rise in the oven.
6. Gently transfer the batter into a piping bag fitted with a large round tip.
7. Pipe macaron batter on baking sheet lined with silicone pad. Try to make them all the same size and shape.
8. Gently tap baking sheet against the counter 6-10 times to release any trapped air bubbles.
9. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 30-60 minutes depending on humidity level.
10. While macarons are drying, preheat oven to 300° F.
11. Once dry, bake macarons for 15-20 minutes (depends on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
12. Let macarons cool completely before removing them from the silicone pad. If sticking, place pan with macarons in the freezer for 5 minutes before removing.
For the filling:
1. Cream together cookie filling and softened butter.
2. Add powdered sugar and cookie crumbs and mix until well combined.
Assembly:
1. Pair macaron shells up by size and shape. Pipe buttercream in the center of one cookie, top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for at least 24 hours before enjoying. Best on days 2 and 3!
**To make a classic macaron, omit the 30 g of cookie crumbs and use an additional 30 g of almond flour.
Ingredients
For the Macaron Shells:
100 g almond flour
30 g chocolate cookie crumbs
130 g powdered sugar
100 g egg whites, aged*
1/8 teaspoon cream of tartar
90 g granulated sugar
For the buttercream:
Filling from 12 sandwich cookies
4 T butter, softened
1/4 cup powdered sugar
3 T chocolate cookie crumbs
For the macaron shells:
1. Place almond flour, cookie crumbs and powdered sugar in food processor. Process until fine. Sift mixture and discard large bits left in sifter. Set aside. You may double sift the dry ingredients for more silky macarons!
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With an electric mixer using the whisk attachment, whip the egg whites until opaque and foamy. Add in cream of tartar and continue whipping.
4. Slowly add in granulated sugar in 3 or 4 increments and whisk until egg whites have reached stiff peaks. They will be white and glossy and hold shape in the bowl when you pull the whisk out.
5. In 3 increments, fold dry mixture into meringue. Fold the spatula around the edge of the bowl and then down through the middle of the batter while you are mixing. This helps push out some of the air bubbles. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing. Over mixing will cause the batter to be thin and it will not rise in the oven.
6. Gently transfer the batter into a piping bag fitted with a large round tip.
7. Pipe macaron batter on baking sheet lined with silicone pad. Try to make them all the same size and shape.
8. Gently tap baking sheet against the counter 6-10 times to release any trapped air bubbles.
9. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 30-60 minutes depending on humidity level.
10. While macarons are drying, preheat oven to 300° F.
11. Once dry, bake macarons for 15-20 minutes (depends on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
12. Let macarons cool completely before removing them from the silicone pad. If sticking, place pan with macarons in the freezer for 5 minutes before removing.
For the filling:
1. Cream together cookie filling and softened butter.
2. Add powdered sugar and cookie crumbs and mix until well combined.
Assembly:
1. Pair macaron shells up by size and shape. Pipe buttercream in the center of one cookie, top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for at least 24 hours before enjoying. Best on days 2 and 3!
**To make a classic macaron, omit the 30 g of cookie crumbs and use an additional 30 g of almond flour.