Description
Cookies & Cream Macarons are delicate French pastries filled with a creamy cookies and cream filling.
Ingredients
Scale
- 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