Cookie Dough Macarons

I present you Macarons Dough Cookies. Combining two of my favorite things: cookie dough, and macarons.

Macarons Dough Cookies
I like to be creative with macarons. They are like canvas. And it's up to me to paint it beautifully, or as I want.

That's why I have so many Macaron Recipes on my blog. Because of my many macaron ideas.

I really base it from my sweet teeth. And I have big sweet teeth, if you don't realize it by tracing my recipe.

Macarons Dough Cookies
Cake this Macaron Cake Dough wholeheartedly. They are so fun to make, take pictures and enjoy!

If you like the cake dough recipe, see my Brownie Cookie Dough Cheesecake bite, and my Vegan Cookie Dough Bar. The yummy cake dough is excessive!

Ingredients

Macaron Shells

• 3 egg whites 100 grams 3.5 oz
• 1/2 cup of white granulated sugar 100 grams 3.5 oz
• 1 cup of 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

For coating

• 4 oz white chocolate chopped, or candy melts
• 1/3 cup of chocolate chips
• Get Ingredients Powered by Chicory

Instructions

Macaron Shells

Before you start, get all of your ingredients ready. 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. 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 are 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 the mixture over the water bath.

The bottom of the bowl make sure is touching the simmering water.

Transfer mixture to the bowl of a stand mixer. (I use my kitchen bowl when doing this, because it makes it easier)

With the whisk attachment, the whisk mixes 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 the streak formed by the whisk, it might be time to stop.

You don't want to be mixed with this point, because you don't want to add too much water to it. Just whisk until the stiff peaks have formed.

Pour powdered sugar and almond flour into stiff whites.

Start folding gently forming letter J with a spatula. Add the food coloring at this point.

It's time to stop when the batter is glossy and has a thick and flowing consistency. You might have 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 figures without breaking the up, it's one indication that it might be ready.

Then, I grab aoon of batter and sponge onto my parchment paper or silicon mat.

If the batter stays stiff and doesn't spread out a bit, I start a little bit more, about 3 folds.
Test again.

Once the battery spreads out a bit and starts to look at the glossy paper, I transfer it to the piping bag.
You don't want your battery to be too runny either. So be careful not to overmix. It's always the best to undermix and 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 each time a few times. This will release air bubbles that are in the battery 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 touch the surface of a macaron and it seems to 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 to be taller then the other, maybe you have to rotate the tray again.

Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.

Full intructions: https://www.piesandtacos.com/cookie-dough-macarons/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=628626778_24271678_580316

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