Hello friends, today I will show you how to make cookie dough filling for macarons, and I will also show you how to make two different macaron designs for Valentine’s Day.
The cookie dough is easy to make and delicious, perfect for any time of the year, not just Valentine’s Day.
The first design is a heart shaped macaron, decorated with white chocolate drizzle and chocolate flakes sprinkled on top.
You can also find a template below to download, print, and place under your baking mat or parchment paper to pipe your hearts.
The second design was made just using macaron batter. After piping the batter, let it dry, then pipe the heart on top and let it dry before baking.
If you pipe the heart on top of the wet batter, it’s going to blend with the wet batter and won’t have any elevation, but it will still be cute.
I have covered heart macarons extensively in other posts, including very detailed instructions and tips on how to make perfect heart macarons (here and here). And also on the YouTube video I show the whole process of making these macarons, so make sure to check it out.
For troubleshooting, check out this Macaron Troubleshooting Guide.
But here are some basic tips on making perfect heart macarons:
- Pipe from the top right to the center, and then from the top left to the center.
- Dispense less batter on the bottom where the two batters meet to be able to form the heart pointy shape.
- Use a toothpick to spread out the batter to the edges and to form the pointy bottom, otherwise the heart will have a rounded bottom.
- Pipe only a few hearts at a time, then fix them with the toothpick before moving on, otherwise they can dry pretty quickly and it will be impossible to fix them with the toothpick then.
- Let them dry completely before baking to avoid cracking.
To check out more heart macarons:
- Heart Macarons (many template sizes and most comprehensive post about making hearts)
- Heart Macarons filled with brownie
- Heart Shaker Macarons
- All-purpose Flour Macarons with an airbrushed heart decoration
Now let’s talk about the cookie dough filling for macarons.
This is an edible cookie dough recipe, which is made with heat treated flour, but you can substitute almond flour if you want to.
You can also use gluten-free flour if you wish.
The cookie dough is super easy to make and comes together so quickly.
Cookie dough filling
After making the cookie dough filling for macarons, wrap it around a piece of parchment paper or plastic wrap, and flatten into a disk. Let the disk sit in the fridge for about 5 to 10 minutes.
Remove the disk from the fridge and roll it out, should be about 3/8″ thick.
Then cut out the shapes from the dough and use to fill the macarons.
I filled the heart macarons with the cut out heart, since I didn’t have a heart cutter with the exact same shape of the heart macaron shell, I simply pressed the cookie dough to the edges of the bottom shell.
Put a tiny bit of melted chocolate, nutella, ganache, or even buttercream between the cookie dough and the shell to make them stick together. Depending on how long your cookie dough has sat uncovered, or how cold the dough is, it will be too dry to stick to the shell, so the melted chocolate can help and will even add to the taste.
If you want to make this filling more stable for staying outside of the fridge for up to a day, don’t use the milk in the recipe, use water to make the dough come together instead.
The round ones were filled with the cookie dough filling for macarons and also nutella. I cut out a little heart in the center of the cookie dough circle, and then used a piping bag to pipe the nutella in the center of the macarons.
You can pipe nutella, ganache, caramel, dulce de leche in the center, or even fill it with sprinkles, which is also a super fun idea.
It helps to pipe the filling instead of using a spoon for it.
For all your macaron questions, visit Macaron School, where I post lots of articles about macaron science, troubleshooting, macaron tips, and more.
Cookie Dough Filling For Macarons
- 4 grams egg white powder optional read notes
- 100 grams egg whites
- 100 grams granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- pink, red, and white food coloring see notes
Edible Cookie Dough
- 1/2 cup all-purpose flour 63 grams
- 1/4 cup unsalted butter room temperature (56 grams)
- 1/3 cup brown sugar 66 grams
- 1/2 tsp vanilla extract
- 1-2 tsp milk
- 1/4 cup mini chocolate chips
- Before you start, get all of the ingredients ready. Prepare 3 pastry bags tips lined with piping tips, one lined with a tip 1 (for the small red hearts), one lined with tip 10 (to make the pink heart shells), and one lined with tip 12 (to pipe the round white circles).
- Line two baking sheets with parchment paper or silicone mat.
- Measure out all of the ingredients. Sift the powdered sugar and almond flour. Set it aside.
- Whisk the sugar and the egg white powder (if using) in a bowl, and place it over a pan with barely simmering water. Add the egg whites to the sugar and whisk the mixture until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook. Transfer the syrup to the bowl of a stand mixer.
- With the whisk attachment, start whisking the syrup on low for about 30 seconds, then gradually start increasing speed to medium and whisk for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whip until stiff peaks have formed. When you pull your whisk up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending down to the side.
- Pour the sifted powdered sugar and almond flour into the stiff meringue.
- Start folding gently forming a letter J with a spatula.
- As soon as you see no more dry ingredients in the meringue, stop stirring. Divide the batter between three different bowls, and you won’t need much for the red batter since you are only making tiny hearts on top of the macarons, I probably took out one cup of batter, and had leftovers to pipe mini red shells.
- Work with one bowl at a time, leaving the other ones covered meanwhile.
- To the first batter I added pink food coloring, just a dash of sugar rose by The Sugar Art. Fold the batter until the perfect consistency is achieved. The batter should be flowing slowly and effortlessly off the spatula, you should be able to pick up some batter with the spatula and draw several figure 8s with the batter that’s flowing, without having the batter break up. And even after the batter breaks up, it should still continue to flow off the spatula slowly. There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds.Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, it’s ready.
- You don’t want your batter to be too runny either. So be careful not to over-mix. It’s always best to under-mix and test several times until the proper consistency has been achieved.
- When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Once the first batter (pink) achieves the perfect consistency, transfer it to one of the prepared piping bags. Secure the top with a tie, so the batter doesn’t scape while piping, and to keep the batter from drying out while you work with the remaining batter. Set the piping bag aside.
- Now, it’s time to work with the second batter. I added some red food coloring to the second batter. After adding food coloring, stir until the perfect consistency is achieved, like I’ve explained above.
- Transfer the batter to another piping bag fitted with a number 1 tip. And secure the top with a tie.
- Finally work with the final batter. Add white food coloring and fold until the batter is at the right consistency, then transfer it to a piping bag.
If you want to pipe hearts, follow these directions:
- Place the piping bag at a 90 degree angle, at the top left side of the heart template. Apply pressure as you slide the bag down to the center in a diagonal, also make sure to release less batter at the bottom than at the top, because you need the batter at the bottom to be thinner in order to obtain a nice pointy tip.
- Now place the piping bag on the top right corner of the heart, and apply pressure as you slide the bag down to the center in a diagonal.
- After piping a few hearts, use a toothpick to help spread the batter to the edges of the heart template. Make sure to form a point at the bottom, because as they bake, the macarons will round up a little bit and if you don’t form a defined point at the bottom, your heart will have a rounded bottom.
- Tap the trays against the counter or against the palm of your hand to release any air bubbles.
- And pop any remaining air bubbles on the surface of the shells using a toothpick.
- Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. Drying time will also depend on the consistency of the meringue, on how much you’ve folded the batter, and on how much food coloring you’ve added.
- You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry, and doesn’t stick to your finger.
Piping the round shells with heart decoration
- Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 to 5 seconds, and then quickly pull the bag up twisting slightly at the top.
- Once you’ve piped as many circles as you could, bang the trays against the counter or against the palm of your hand a few times each.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let the shells dry until they form a skin on top. Then use the red batter to pipe a tiny heart on the top corner of the shell.
- Let the heart dry completely along with the macaron shell before baking, to avoid any cracks.
- Pre-heat the oven to 290F (this is the temperature I use in my current oven, temperature varies a lot from oven to oven check the notes).
- Bake one tray at a time.
- Bake each tray for about 15 to 20 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Edible Cookie Dough
- Heat-treat the flour. Place the flour in a microwave safe bowl. Microwave the flour for 1 minute, stirring in between. If the flour doesn’t feel hot to the touch microwave for another 10 to 20 seconds.
- Let it cool down for 5 minutes while you prepare the rest of the ingredients and start making the dough.
- Beat the butter and the brown sugar in a bowl with an electric mixer for about 2 minutes. Add the vanilla, the flour, the salt and mix. If the dough is too crumbly, add the milk as needed. The dough shouldn’t be sticky, but also shouldn’t be crumbly or dry.
- Add the chocolate chips and stir to combine.
- Gather the dough and wrap in a piece of parchment paper or in plastic, and flatten it to a disk. Cover it and place in the fridge for about 10 minutes.
To fill the macarons
- Remove the dough from the fridge, use a rolling pin to flatten it to about 3/8” thick.
- Cut out pieces of dough that fit your macaron shell.
- For the hearts, I cut out a slightly smaller heart, and pressed it down into the bottom shells to make it fit all the way to the edges.
- For the circles, I simply used a cookie cutter that was about the same size as the macaron shell.
- Another great option is to use a small round cutter, or a little heart cutter to cut out the center of the cookie dough, this way, you can place the cookie dough on the bottom of the macaron shell and fill the center with something like Nutella, ganache, sprinkles, dulce de leche, caramel, etc…
- I cut out small hearts on the center of the dough circle, and then filled the macarons with Nutella using a piping bag. Using a piping bag to fill the center will make it much easier.
- If you want to make sure the shells are sticking to the cookie dough filling, you can place a bit of melted chocolate, buttercream, or even Nutella between the cookie dough and the shell, since the cookie dough tends to be a bit dry and you may have problems sticking it to the shell specially if the dough has dried out, or is too cold.
- To decorate the top shells of the hearts, melt some white chocolate and place it in a piping bag and snip the end with scissors.
- Drizzle a bit of white chocolate on each heart and top with chocolate sprinkles.
- Let the macarons mature in the fridge for 24 to 48 hours before serving.
- Store the macarons in the fridge for up to 5 days, and in the freezer for up to 1 month.