Cookies and Cream Macarons

These cookies and cream macarons are a sophisticated twist on the classic cookie flavor. The delicate macaron shells are filled with a rich and creamy filling that's sure to impress at any gathering.

Instructions

1. 1

   In a medium bowl, beat the egg whites until frothy.

2. 2

   Keep beating and slowly add sugar until stiff peaks form.

3. 3

   Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.

4. 4

   Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.

5. 5

   Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.

6. 6

   Preheat oven to 285ºF (140ºC).

7. 7

   Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.

8. 8

   Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to “glue” down the edges of the parchment paper so it stays put.

9. 9

   Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.

10. 10

    While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.

11. 11

    Transfer to a piping bag and set aside until ready to fill.

12. 12

    When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.

13. 13

    Let rest for 10 minutes before filling.

14. 14

    To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.

15. 15

    Macarons are best kept refrigerated until serving.

16. 16

    Enjoy!

Comments