cookie dough macarons;
So I finally tried it out. Making macaroons! I’ve heard many intimidating things about macaroons, and I haven’t tried it before. But I realized I had almond flour around from our stint at the whole 30 diet, and figured I should try it out! Funny enough I said I would try it once I got a stand mixer, which I don’t actually have yet (it’s on our wedding registry!). So I went with the hand mixer, and it seemed to work fine.
With this obviously being the first time I made them, a lot of it was figuring out the details of how to make everything work. I really want to keep trying out some various recipes and see if I can refine my technique, but here’s some lessons that I learned and will take into round two.
- Firstly, get all your ingredients mise en place (in place). Things move quickly once you start!
- Sift your flour and confectioners sugar. It will really help getting an even texture and consistency throughout the batter.
- I need to get better at piping! For both the macaroon cookies and the filling. I ended up piping concentric circles for the macaroons and you can still see the evidence of that in the final product. I also think I should make them a touch smaller in the future.
- Definitely let the macaroons sit for 10+ minutes before baking. It will give a better rise to the shape overall. The ones I photographed are the ones that I let sit for a while. Even those I popped in the oven immediately came out tasting fine, but were much more crackly and large than the ones you see here!
I was rummaging through my fridge and looking for inspiring flavors for these macaroons! I wanted to keep the macaroons simple, so I went with a standard vanilla bean macaroon. But that left the filling wide open for possibilities! In full disclosure I had this leftover cookie dough icing from another recipe (a brownie cookie dough cake I have yet to share!). But it’s delicious in these macaroons!
Do you have any tips or tricks for macaroons? Any recipes I should try? Let me know in the comments below!
cookie dough macarons;
Ingredients
Vanilla Macaroon
- 7 oz blanched almond meal
- 2 ⅓ cups powdered sugar
- 1 cup sugar
- 4 egg whites
- ¼ tsp vanilla
- 1 vanilla bean
Cookie Dough Filling
- ¾ light brown sugar
- 1 stick butter softened
- 1¼ cups flour
- 2 tsp vanilla extract
- ¼ cup heavy cream
- ¼ cup water
- ½ tsp salt
- 1 cup mini chocolate chips
Instructions
Vanilla Macaroon
- Sift together the almond meal and powdered sugar, pressing through the sieve. If less than a tsp. of hard bits remain, you may discard.
- Fill a large pot with 1-2” boiling water and bring to a simmer. Place a metal bowl over top and add egg whites and sugar.
- Immediately whisk 30 seconds or until mixture is foamy and bubbly. Remove from heat and whip another 5-7 minutes or until egg whites are stiff and glossy.
- Slice vanilla bean pod open and scrape seeds into egg whites. Add vanilla extract. Add in half the dry mixture and fold very barely (4 turns of spatula). Then add remaining mixture and fold to combine. Texture should be like thick oatmeal.
- Add to piping bag with open circle tip.
- Pipe onto baking sheet lined with parchment paper or baking mats. Suggest 1” – 1½” circles which should take approx. 4 seconds depending on pressure applied to piping bag.
- Once piped, garnish half with 3 mini chocolate chips.
- Tap each tray gently on the counter to settle the macaroons then allow to sit at room temperature for 10-20 minutes.
- While waiting pre-heat the oven, then after they’ve rested, bake for 12-14 minutes. Mine take 13 minutes, turning the sheets halfway through. Allow to cool before removing.
Cookie Dough Filling
- Use a mixer to beat together brown sugar and butter.
- Add flour and vanilla extract and continue beating until combined.
- Measure out cream and water into the same measuring cup, then
- turn mixer to slow speed and slowly add a little at a time until fully incorporated.
- Scrape down the sides and make sure thoroughly mixed, then add ½ c. chocolate chips.
- Add to piping bag with open circle tip (same or smaller than macaroon tip).
- Pipe onto cooled bottom macaroon then press top on firmly. Repeat until all macaroons are made. Store in a single layer in an airtight container in the fridge, best served within 3 days.
