When you want a pick-me-up, there’s nothing like having a bit of cookie dough…and these Cookie Dough Macarons are like the week-long version of that perfect feeling of happy.
I’ll be downright honest with you, the winter has me feeling quite down.
It’s been raining, dark, cold, and just unfun.
I thought for five minutes that it was going to be sunshiny and warm, but then winter came back in behind the door it just slammed and said “and another thing!”
Winter just won’t go.
So, to perk me up, I decided that I’d make these yummy Cookie Dough Macarons to eat over the next week until it warms-up again!
Now, these easy french macaron cookies are seriously easy. I’m not kidding.
Just check out this video for the Cookie Dough Macarons I made to see just how easy it is to put these cookies on the table.
And you don’t have to have any special tools to make these Cookie Dough Macarons, not really. But one thing that’s a total must is the food scale–no just for cookie dough macarons, but for ANY french macaron cookie-making adventure.
Yeah, I didn’t have one, either, until I started making macarons–then I found out that I really had to have one in order to get the cookies to work right. So I snagged this really simple, flat digital scale–it’s easy to use and I like it, so there’s that.
So, no real tools, just a couple of thing and it really is simple to whip up a big batch of Cookie Dough Macarons.
Oh, and don’t forget to look over these 12 Tips for Perfect Macarons–because, you know, preparedness is key before you rush off to make any French Macarons, not just these Cookie Dough Macarons.
Now, go ahead and pin this so you know where to find it again when you get your food scale!
Cookie Dough Macarons
When you want a pick-me-up, there's nothing like having a bit of cookie dough...and these Cookie Dough Macarons are like the week-long version of that perfect feeling of happy. #macaron
- 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
- 1 stick softened butter
- 1 cup powdered sugar
- ¼ cup brown sugar
- ¼ cup flour
- 1 tsp vanilla extract
- 1 1/2 tsp heavy whipping cream
- ¼ cup mini chocolate chips
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 in your 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. Making about 1 1/2 to 2 inch circles.
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 on the “feet”.
Allow them to cool COMPLETELY before taking them off the baking sheet.
To make the buttercream
Cream the butter in the bowl of a stand mixer or using a hand mixer. Add in the powdered sugar slowly with the mixer on a low speed and mix until completely combined. Add in flour and brown sugar and mix until combined. Add vanilla and cream and mix until light and fluffy about 2-3 minutes. Finally add in the mini chocolate chips.
Place the frosting in a piping bag with no tip. Place a generous amount on half of the macaron shells.
Sandwich them with the remaining macaron shells. Add mini chocolate chips to the outside of the buttercream if you wish.
Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.