Cookie Dough Macarons

Brown sugar macaron shells filled with cookie dough buttercream and edible cookies dough make for a fancy twist on a classic treat.

Course Dessert

Cuisine American

Keyword almond, Chocolate, Cookies, Frosting, Macarons

Prep Time 2

Cook Time 45

Resting Time 15

Total Time 3

Servings 35 macarons

Calories 173kcal

Author Colleen

Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
In a clean stand mixer bowl, add egg whites, brown sugar, white sugar, and egg white powder (if using). Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 60- 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you almost have stiff peaks, 7- 10 minutes. Add your gel color. Beat until you have stiff peaks, another 3- 5 minutes.
Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (15 mins for me). Bake for 20- 22 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.

Beat butter with a hand mixer until soft and fluffy, about 5 minutes. Add the brown sugar and beat for about 5 minutes. The mixture should be light and fluffy.
Beat the powdered sugar into the butter mixture in 2 additions. Scrape the bowl down and add vanilla and salt. Beat to combine.
Add the flour in the 3 additions and beat to combine. Scrape the bowl down. Beat in milk to combine. Taste and adjust flavors or consistency if necessary.

In a medium bowl, combine flour and salt. Set aside.
In a separate bowl, add butter, brown sugar, and white sugar. Beat on low until well combined, about 1- 2 minutes. Add vanilla and beat to combine.
Add dry ingredients to the butter mixture. Mix on low until just combined. Add milk and beat until just combined.
Gently fold in mini chocolate chips. If your cookie dough is too thick, you can stir in milk a teaspoon at a time.

Pair up the macaron shells. Fill a piping bag with cookie dough buttercream. Pipe a circle of buttercream onto one macaron shell then add a ¼ tsp ball of edible cookie dough to the center. Top with the other macaron shell. Repeat until all of your macarons are filled.
Drizzle the finished macarons with melted chocolate and top with mini chocolate chips.
Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

I was able to pipe 70 shells, which made 35 macarons. You could have a few more or a few less depending on how large you pipe your shells.
To heat treat your flour, bake it at 350F for 3- 5 minutes. It will become a light tan color and a bit lumpy. Pass the flour through a sieve to remove lumps.
You should be able to use a gluten free measure for measure flour to make this recipe gluten free.