These Sugar Cookie Macarons might be my new favourite, the ganache has a sweet vanilla cookie flavour that's almost like cookie dough. So good! It's no secret that I love macarons. So much so that my wedding cake was a macaron tower. So I love creating new macaron recipe ideas.
Macarons are actually fairly simple to make but they take a lot of patience and time to figure out what works best for you oven temp, humidity etc. Whipping the egg whites and macaronage(folding in the almond flour and powdered sugar with the egg whites) are the two most crucial steps. Whip the egg whites to stiff peaks but don't overwhip so that it's clumpy. This will create hollow shells. When folding the almond flour and powdered sugar into the egg whites, fold one third at a time, fold 10 times with each addition and then keep folding unto the batter ribbons, it will look like thin strips falling off the spatula. You will know it's at the right stage when the ribboned batter starts sinking back into the batter. Keep checking every few folds to make sure it doesn't get over mixed.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Almond flour
- Powdered sugar
- Egg whites
- Sugar
- Cream of tartar
- Butter
- Brown sugar
- Milk powder
- Instant pudding mix
- Vanilla extract
- White chocolate
- Oil
- Sprinkles
- Food colouring(optional)
Equipment:
- Stand or hand mixer
- Mixing bowls
- Spatula
- Flour sifter
- Scale
- Silicone baking mats or parchment paper
- Baking trays
- Piping bag and tip
Instructions:
For the macarons:
Prepare baking sheets with silicon baking mats or line with parchment paper.
Put the almond flour and powdered sugar into a food processor and pulse until combined or sift into bowl and whisk together. Sift the mixture 3 times.
Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and slowly add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form.
Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula.
Put the batter in a pastry bag with a ½ inch plain round tip.
Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees.
Let the macarons sit at room temperature until dry to touch.
Bake 1 sheet at a time for 13 minutes, rotating halfway through.
While macaron shells are cooling, make the filling.
For the filling:
Beat the butter and the brown sugar together with the paddle attachment until light and fluffy. Add the powdered sugar and pulse until combined.
Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy. Put into a piping bag and pipe onto the cooled macaron shells.
For the topping:
Melt the white chocolate. Add the vegetable oil and food coloring and still until smooth. Dip the macarons in the white chocolate and put sprinkles on top.
Like this recipe? Why not give these a try?
Sugar Cookie Macarons
Ingredients
Macaron Shells:
- 138 grams finely ground almond flour blanched
- 125 grams powdered sugar
- 105 grams egg whites from about 3-4 eggs
- 105 grams granulated sugar
- a pinch of cream of tartar
Macaron Filling:
- ¼ cup unsalted butter room temperature
- 2 Tbsp brown sugar
- 6 Tbsp powdered sugar
- 1 tsp whole milk powder
- ¼ tsp instant vanilla pudding mix optional
- ½ tsp pure vanilla extract
- pinch of salt
Macaron Toppings:
- ¼ cup white chocolate
- ¼ Tbsp vegetable oil
- food coloring
- sprinkles
Instructions
Macaron Shells:
- Prepare baking sheets with silicon baking mats or line with parchment paper.
- Put the almond flour and powdered sugar into a food processor and pulse until combined or sift into bowl and whisk together. Sift the mixture 3 times.
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and slowly add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form.
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula.
- Put the batter in a pastry bag with a ½ inch plain round tip.
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees.
- Let the macarons sit at room temperature until dry to touch.
- Bake 1 sheet at a time for 13 minutes, rotating halfway through.
Macaron Filling:
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy. Add the powdered sugar and pulse until combined.
- Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy. Put into a piping bag and pipe onto the cooled macaron shells.
Macaron Topping:
- Melt the white chocolate. Add the vegetable oil and food coloring and still until smooth. Dip the macarons in the white chocolate and put sprinkles on top.
Notes
So delicious and my kids loved them!
I finally had the courage to try macarons. I still need a little practice but the flavour is amazing. I’m definitely giving them a second go.
Thank you!