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Cookie Butter Macarons

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If you are into simple and classic, yet delicious macarons, these Cookie Butter Macarons have it all.

They may look plain but they are a burst of flavor that’s so fantastic….cookie butter for the win!

What’s with these macarons? The cookies are great, sure, but the filling is the cookie butter spread. Which is the most cleverly delicious creation. I love it.

That’s also part of why these Cookie Butter Macarons are so easy to make and perfect for a beginner. Because they’re plain in color, you have the option to put designs on them, decorate them in any way you want. Making these macarons as your base for whatever theme you are after.

No-Fail Macaron Tips:

Tools You Need to Make Cookie Butter Macarons

First off, you’re going to need just a few tools so you can make these cookies nicely. 

Because you’ll need to weigh the ingredients, you’ll be needing something like this simple, flat digital scale. I’ve been using it for quite some time whenever the ingredients needed to be weighed and it’s just a really great tool.

And then you’ll need this template.  So you’ll know about how much to put out on your silicone mat–and thus how big your french macaron cookies will be.

And of course a piping bag with a medium-size tip. You can also use a zip top bag making a cut on one corner. Don’t panic if you don’t have a piping bag – just a zip-top bag makes it work just fine.

Lastly, I highly suggest having a look at these 12 Tips for Perfect Macarons. There is more to learn there, too that’ll help you.

Ingredients for Cookie Butter Macarons

Cookies

Cookie Butter Filling

How to Make Cookie Butter Macarons

Cookies

First, weigh out all of your ingredients.

Next, sift together your almond flour and powdered sugar in a large bowl and set aside.

Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.

Gradually add sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.

After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.

Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.

Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.

Place the macaron template under a silicon mat on a baking sheet.

Hold your piping bag completely vertical when piping and lift straight up. In making the circles, try not to pipe out the batter pass or outside the line of the template

After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.

Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.

Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around.

Allow them to cool COMPLETELY before taking them off the baking sheet.

To Make the Buttercream

Place the cookie butter, cream cheese, powdered sugar, and vanilla into a large bowl.

Beat using an electric mixer until thoroughly combined.

Place the bowl in the freezer for 5-10 minutes, or until the icing has thickened slightly but is still soft enough to pipe. Transfer to a piping bag.

Assembly

When macarons have cooled, place them in similar sized pairs. On one side, pipe enough amount of Buttercream. Place the top shell on and refrigerate in an air-tight container overnight to age.

Bring to room temperature before serving.

Cookie Butter Macarons

These classic and simple Cookie Butter Macarons are awesomely delicious. They are fun to make and great for any occasion.

Ingredients

  • COOKIE
  • 4 oz. confectioners sugar
  • 2 oz. almond flour I recommend Bob’s Red Mill
  • 1 oz granulated sugar
  • 1/4 tsp salt
  • 2 oz. egg whites roughly two eggs at room temperature
  • 1 tsp vanilla optional or you can use your favorite extract
  • 1/4 tsp salt
  • COOKIE BUTTER FILLING
  • 1/2 cup cookie butter
  • 1/2 cup softened cream cheese
  • 1/2 cup powdered sugar
  • 1/2 – 1 tsp vanilla extract (or another flavor, optional)

Instructions

COOKIE

  1. First, weigh out all of your ingredients.
  2. Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
  3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
  4. Gradually add sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
  5. After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
  6. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
  7. Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
  8. Place the macaron template under a silicon mat on a baking sheet.
  9. Hold your piping bag completely vertical when piping and lift straight up. In making the circles, try not to pipe out the batter pass or outside the line of the template
  10. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
  11. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
  12. Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around.
  13. Allow them to cool COMPLETELY before taking them off the baking sheet.

Filling

To Make the Buttercream

  1. Place the cookie butter, cream cheese, powdered sugar, and vanilla into a large bowl.
  2. Beat using an electric mixer until thoroughly combined.
  3. Place the bowl in the freezer for 5-10 minutes, or until the icing has thickened slightly but is still soft enough to pipe. Transfer to a piping bag.

Assembly

  1. When macarons have cooled, place them in similar sized pairs. On one side, pipe enough amount of Buttercream. Place the top shell on and refrigerate in an air-tight container overnight to age.
  2. Bring to room temperature before serving.

Enjoy!

Did you like this easy macaron recipe? Don’t forget to Pin this to your favorite cookie recipes Pinterest board to make it a lot easier when you want to make this recipe again.

If you are looking for more Macaron Recipes, here are some of my favorites.

Thank you for sharing!

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