Cookies Cream Macarons are delicate French pastries filled with a creamy cookies and cream filling. These delightful treats are not just a feast for the eyes but also a pleasure for the palate. Imagine sinking your teeth into a light, airy shell that gives way to a rich, sweet filling bursting with the flavors of chocolate and cream. Whether you’re an experienced baker or a novice in the kitchen, this recipe will guide you through making these delicious cookies and cream macarons at home. Let’s dive into the world of these irresistible cookies!
Why You’ll Love This Cookies Cream Macarons
There are countless reasons to adore cookies cream macarons. First, their unique texture combines a crunchy exterior with a chewy inside, making them utterly satisfying. Second, they’re perfect for any occasion—be it a party, a sweet gift, or simply a treat for yourself. Third, this cookies cream dessert recipe is versatile; you can customize the filling to suit your taste. Fourth, these macarons are gluten-free, catering to those with dietary restrictions. Fifth, they make a stunning presentation, sure to impress your guests. Lastly, learning how to make cookies cream macarons is a fun and rewarding baking experience. With just a few steps, you can create elegant French pastries!
Ingredients for Cookies Cream Macarons
Gather these items:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Black cocoa powder (for color, optional)
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/2 cup crushed chocolate sandwich cookies (such as Oreos)
How to Make Cookies Cream Macarons Step-by-Step
- Step 1: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
- Step 2: In a bowl, sift together the almond flour and powdered sugar to remove any lumps.
- Step 3: In a clean mixing bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
- Step 4: Gently fold in the vanilla extract and, if desired, a small amount of black cocoa powder for color.
- Step 5: Carefully fold the sifted almond flour and powdered sugar mixture into the whipped egg whites in three additions. Be gentle to avoid deflating the mixture; stop when the batter flows like lava and forms a figure-eight.
- Step 6: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto the prepared baking sheets, leaving space between each macaron.
- Step 7: Let the piped macarons sit at room temperature for about 30–60 minutes, or until a skin forms on the surface. They should not stick to your finger when touched.
- Step 8: Bake the macarons in the preheated oven for 15–18 minutes, rotating the baking sheets halfway through. The macarons are done when they have risen and formed a smooth top. Let them cool completely on the baking sheets.
- Step 9: In a mixing bowl, beat the softened butter until creamy.
- Step 10: Gradually add the powdered sugar and continue to beat until well combined. Add the vanilla extract and heavy cream, mixing until smooth and fluffy.
- Step 11: Gently fold in the crushed chocolate sandwich cookies until evenly distributed.
- Step 12: Match up the cooled macaron shells in pairs of similar size.
- Step 13: Pipe or spread a generous amount of the cookies and cream filling onto the flat side of one macaron shell. Top with the matching shell to create a sandwich.
- Step 14: For best flavor and texture, refrigerate the assembled macarons for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.
- Step 15: Serve your Cookies Cream Macarons chilled or at room temperature. Enjoy these delightful treats!
Pro Tips for the Best Cookies Cream Macarons
Keep these in mind:
- Ensure egg whites are at room temperature for best results.
- Let the macarons rest to achieve the perfect texture.
- Refrigerate for enhanced flavor.
- For a more intense cocoa flavor, consider adding a bit more black cocoa powder to the shells.
Best Ways to Serve Cookies Cream Macarons
These macarons are delightful on their own, but you can elevate the experience by pairing them with:
- Fresh berries for a fruity contrast.
- A cup of coffee or espresso to balance the sweetness.
- Chocolate sauce drizzle for an extra indulgent treat.
How to Store and Reheat Cookies Cream Macarons
To maintain their delicate texture, store your macarons in an airtight container in the refrigerator. They can last up to a week. If you want to enjoy them later, consider freezing them for up to a month. Just ensure they are well-sealed to avoid freezer burn.
Frequently Asked Questions About Cookies Cream Macarons
What’s the secret to perfect Cookies Cream Macarons?
The secret to perfect cookies cream macarons lies in the technique. Ensure you beat the egg whites until stiff peaks form and that you fold in the dry ingredients gently to avoid deflating the batter. Also, resting the piped macarons is crucial to forming a skin that helps them rise properly during baking.
Can I make Cookies Cream Macarons ahead of time?
Yes! You can make cookies cream macarons ahead of time. In fact, chilling them in the refrigerator for 24 hours enhances their flavor and texture, allowing the filling to meld beautifully with the shells.
How do I avoid common mistakes with Cookies Cream Macarons?
To avoid common mistakes, ensure that your bowl and utensils are completely clean and dry when whipping egg whites. Any grease can prevent them from reaching the desired volume. Additionally, measure your ingredients accurately and follow the resting and baking times closely.
Variations of Cookies Cream Macarons You Can Try
Looking to mix things up? Here are some fun variations of cookies cream macarons:
- Substitute vanilla extract with mint extract for a refreshing twist.
- Add a raspberry or strawberry filling for a fruity alternative.
- Try gluten-free almond flour for a gluten-free version.
- Make them vegan by replacing butter with a plant-based alternative and using aquafaba instead of egg whites.
For more delicious recipes, check out our recipe collection. If you’re interested in other cookie recipes, you might enjoy our Pumpkin Patch Cookies or Pistachio Cheesecake Delight. For tips on baking techniques, visit King Arthur Baking’s guide on macarons for expert advice.
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Cookies Cream Macarons: 15 Irresistible Homemade Delights
- Total Time: 1 hour
- Yield: 20-24 macarons 1x
- Diet: Vegetarian
Description
Cookies & Cream Macarons are delicate French pastries filled with a creamy cookies and cream filling.
Ingredients
- For the Macaron Shells:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Black cocoa powder (for color, optional)
- For the Cookies & Cream Filling:
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/2 cup crushed chocolate sandwich cookies (such as Oreos)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
- Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to remove any lumps.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
- Add Vanilla and Color: Gently fold in the vanilla extract and, if desired, a small amount of black cocoa powder for color.
- Combine Mixtures: Carefully fold the sifted almond flour and powdered sugar mixture into the whipped egg whites in three additions. Be gentle to avoid deflating the mixture; stop when the batter flows like lava and forms a figure-eight.
- Pipe the Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto the prepared baking sheets, leaving space between each macaron.
- Rest the Shells: Let the piped macarons sit at room temperature for about 30–60 minutes, or until a skin forms on the surface. They should not stick to your finger when touched.
- Bake: Bake the macarons in the preheated oven for 15–18 minutes, rotating the baking sheets halfway through. The macarons are done when they have risen and formed a smooth top. Let them cool completely on the baking sheets.
- Beat Butter: In a mixing bowl, beat the softened butter until creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar and continue to beat until well combined. Add the vanilla extract and heavy cream, mixing until smooth and fluffy.
- Fold in Cookies: Gently fold in the crushed chocolate sandwich cookies until evenly distributed.
- Pair Shells: Match up the cooled macaron shells in pairs of similar size.
- Fill Macarons: Pipe or spread a generous amount of the cookies and cream filling onto the flat side of one macaron shell. Top with the matching shell to create a sandwich.
- Chill: For best flavor and texture, refrigerate the assembled macarons for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.
- Enjoy: Serve your Cookies & Cream Macarons chilled or at room temperature. Enjoy these delightful treats!
Notes
- Ensure egg whites are at room temperature for best results.
- Let the macarons rest to achieve the perfect texture.
- Refrigerate for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
