Cookies and Cream Macarons Recipe by Tasty

Name: Cookies and Cream Macarons Recipe by Tasty
Ingredients: 3 egg whites, room temperature; ¼ cup sugar; 1 ¼ cups powdered sugar; ¾ cup superfine almond flour; ¼ cup chocolate cookie, crushed; 2 tablespoons dark cocoa powder; ½ teaspoon black food coloring; 2 cups powdered sugar; 1 cup butter, softened; 1 teaspoon vanilla; 2 tablespoons milk; ½ cup cookie and cream filling

16 steps

Here's what you need: egg whites, sugar, powdered sugar, superfine almond flour, chocolate cookie, dark cocoa powder, black food coloring, powdered sugar, butter, vanilla, milk, cookie and cream filling

Updated at: Thu, 17 Aug 2023 04:42:28 GMT

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Ingredients

10 servings

3egg whites

room temperature

¼ cupsugar

1 ¼ cupspowdered sugar

¾ cupalmond flour

superfine

¼ cupchocolate cookie

crushed

2 tablespoonsdark cocoa powder

½ teaspoonblack food coloring

2 cupspowdered sugar

1 cupbutter

softened

1 teaspoonvanilla

2 tablespoonsmilk

½ cupcookie and cream filling

Instructions

Step 1

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

Step 2

Keep beating and slowly add sugar until stiff peaks form.

Step 3

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

Step 4

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

Step 5

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

Step 6

Preheat oven to 285ºF (140ºC).

Step 7

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

Step 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.

Step 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.

Step 10

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

Step 11

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

Step 12

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

Step 13

Let rest for 10 minutes before filling.

Step 14

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