Yeah, these happened.
Like, I woke up one morning and wanted to make macarons. But not just any macarons. The most ridiculous ones ever.
And these definitely happened.
I mean, chewy-but-kind-of-crunchy macaron cookies making a sandwich around cookie-dough-that-you-can-eat-raw-and-now-care-because-it-has-no-eggs??! These happened and I almost regret it.
I say that because now I know I can make these and it’s like an insatiable Cookie Dough Macaron monster has been unleashed and there’s no stopping her. I literally had to submerge the excess cookie dough in water so I would be forced to stop eating it by the spoonful, a classic Miranda-esque moment (all you Sex and the City fans, please tell me you’ve seen that episode).
You guys, the only reason you should be intimidated by macarons is because you think you’ll eat half the batch in one sitting. This recipe and technique is tricky to mess up if you follow the directions, and does not take the 24 hours that most recipes call for. Thank god. It’s the perfect recipe for a budding Macaron Monster.
So yeah…these will likely be happening again. Soon.
Prep time: 1 hour and 15 minutes | Bake time: 15 minutes| Total time: 2 hours
Yield: approximately 18 macarons
- 3 room temperature egg whites
- 1/4 cup granulated sugar
- 2 cups powdered sugar
- 3 tbs coco powder
- 1 cup almond flour/meal
Cookie Dough Filling
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 cups all purpose flour
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/3 cup mini chocolate chips
- 4 tbs milk
Line two baking sheets with parchment paper and set aside prepare a piping bag with a 1mm or greater round tip, or just have a 1 gallon baggie with a small corner cut off on hand for piping.
Wipe the bowl of a stand mixer clean so that no oil or residue is on the sides. Add the egg whites and whisk on low speed until frothy. While the mixture is still going, slowly add the gradual sugar. Then turn to high speed and whip until stiff peaks have formed, usually about 3-5 minutes. Your egg whites will be glossy and shiny and beautiful.
In a large bowl, sift together the remaining macaron ingredients. Gently fold in the egg whites and fold the mixture until homogenous.
Scoop the batter into your piping bag of choice, and pipe out approximately 1 inch sized rounds on to the baking sheets, spacing them about 2 inches apart. I had approximately 36 rounds. Let the cookies rest at room temperature for about an hour, or until the tops of the cookies have slightly hardened.
When ready to bake, preheat the oven to 325° F, placing the oven racks in the middle of the your oven. Bake for 15 minutes, until the tops of the cookies have hardened and the bottom has formed “feet”. Remove and let cool.
To make the cookie dough, melt the butter and brown sugar together on medium heat, mixing continuously. When the butter and sugar begins to bubble, remove from heat and let cool completely. Add the flour, salt and vanilla, then add milk. Finally, fold in the chocolate chips.
To assemble the cookies, place about 1 teaspoon of cookie dough in between two maracons and press down gently. Be careful, your macarons are delicate and can crack easily, so be extra gentle! Continue with the rest of the cookies and enjoy!