I present to you Cookie Dough Macarons. Combining two of my favorite things: cookie dough, and macarons.
I like to get creative with macarons. They are like a canvas. And it’s up to me to paint them pretty, or the way I desire.
Which is why I have so many Macaron Recipes on my blog. Because of my abundance of macaron ideas.
I just base it off of my sweet tooth really. And I have a huge sweet tooth, if you haven’t noticed by browsing through my recipes.
These Cookie Dough Macarons have my whole heart. They were such a treat to make, photograph, and enjoy!
So, today I want to talk about a frequently asked question: What’s better for baking macarons, parchment paper, or silicone mat?
And I have an answer for you.
Straight up, silicone mat.
Ok, so for the longest time, I used parchment paper, and I used a printed layout under the parchment paper. I had done that because I used to sell macarons, and I had to make them a size that would fit the boxes I had bought. So, I made my own templates.
Now, I am 100% converted to the silicone mat, though. There’s no comparison. They bake just so much better.
Sometimes, the parchment paper made my macaron bottoms bake uneven and become wrinkly, depending on the brand of parchment paper I was using.
Anyway, experiment with both, and choose what you think works best for you in your kitchen.
Baking is so particular, specially making macarons. It takes a lot of elements coming together to form the final, desired result. And in those elements, lies the details, the particularity.
After you’ve baked your Cookie Dough macarons in your mat/paper of choice, let them rest until cool.
And pipe some of the Cookie Dough Buttercream on top of half of the shells.
Top the buttercream with a few chocolate chips.
Place the other shell on top. Place Cookie Dough Macarons in the fridge for a bit for the filling to set.
Dip half of the macaron in the melted white chocolate, or candy melt of choice.
And then place some chocolate chips on top, for decoration. I used these cute mini chocolate chips.
I love two toned macarons.
Check out the list of my two toned macarons:
I would love to hear how your macaron journey is going. I often get messages, or get tagged by people who’ve made my recipes. And sometimes I get question about macarons on instagram, too. It really motivates me to keep creating these macaron recipes, if I know I am helping people out there who also want to make great macarons. So if you have any questions, comments, or concerns, don’t hesitate to leave a comment down below or send me a dm on instagram.
I didn’t always make great macarons, and I did struggle for a while. Still do, sometimes. Now I am struggling with Vegan Macarons. Anyway, just to show that anybody can do this, if they try hard.
And by that I mean, get some of my tips, try them out, if they work, great, if not, learn from them, and move on to the next try.
Just an example, I’ve seen many bloggers swear by aging the egg whites before making the macarons, and I see no benefit in it. That doesn’t mean I am right and they’re wrong, or they are right and I am wrong. Simply means things work differently for each person. It’s all a matter of finding out what works best for you. And not just in macaron baking, but life in general.
Anyway, I hope you liked today’s Cookie Dough Macarons recipe.
I thoroughly enjoyed bringing this recipe to you.
Feel free to check out my other macaron recipes, I have a lot of macaron ideas to share with you! Have a great day!
This page contains affiliate links. Which means that every time you make a purchase of an item you clicked through my website, I receive a small amount from Amazon. It doesn’t cost anything extra to you, but helps my blog! Thanks!
Cookie Dough Macarons
- 3 egg whites 100 grams 3.5 oz
- 1/2 cup white granulated sugar 100 grams 3.5 oz
- 1 cup almond flour 96 grams 3.4 oz
- 3/4 cup powdered sugar 90 grams 3.17 oz
- A few drops of purple food coloring
Cookie Dough Buttercream
- 1 cup confectioners’ sugar sifted
- 1/4 cup dark brown sugar
- 6 tablespoons unsalted butter softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 4 oz white chocolate chopped, or candy melts
- 1/3 cup mini chocolate chips
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
Line two baking sheets with parchment paper or silicone mat.
- I use a baking mat with the macaron template already in it. There are places you can print your own, and just place it under silicon mat, or parchment paper.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Now you can finally start.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
- With the whisk attachment, whisk mixture on high speed 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.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- Pour powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula. Add the food coloring at this point.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your 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. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
Bake for around 4 more minutes. You will bake for around 18-20 minutes total.
When baked, the macarons will have a deeper color and formed feet. And be peeling off the mat easily.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Cookie Dough Buttercream
- Place butter in the bowl of a stand mixer. Cream for 30 seconds at high speed.
- Slowly start to add brown sugar. Cream for 60 seconds.
- Turn mixer off. Add sifted powdered sugar to the bowl. Mix on low.
- Once incorporated, raise speed to high and cream for another 30-60 seconds.
- Add milk, and vanilla.
- If the consistency needs any adjusting, simply add more milk if the buttercream is too stiff, or add more powdered sugar if the consistency is too runny.
- Place buttercream in a piping bag.
- Pipe filling on half of the shells. Top with a few mini chocolate chips.
- Top with another shell.
- Place in the fridge until buttercream is set.
- Melt white chocolate, or candy melts, dip half of the macarons in. Top with a few mini chocolate chips.
- Let it set. It’s always best to let macarons refrigerate overnight before serving, because that’s when the shells mature.
- Store in the fridge for up to 1 week, well covered. Or in the freezer for up to 1 month.