Macarons are taking pastry shops, delis, and even gastropubs by storm. And for good reason; they're delicious and are layered with texture, with almost infinite flavor combinations. I of course had to make a chocolate chip cookie dough recipe as chocolate chip cookies are my all time favorite.
Don't be intimidated by making macarons yourself at home. While the recipe requires a little time and patience, they are fairly easy to make as long as you follow the instructions.
Not a fan of chocolate chip cookie dough? You can fill your macroons with just about any thickened sauce, flavored buttercream, or custard.
CHOCOLATE CHIP Cookie Dough Macarons
FOR THE MACARONS
- 1 cup + 1/4 cup superfine sugar
- 3/4 cup cake flour
- 2 egg whites
- 1 drop lemon juice
- 1/8 teaspoon vanilla extract
FOR THE FILLING
- 2 cups powdered sugar
- 1/4 cup chocolate chips
- 1/4 cup cookie dough (recipe here)
- 2 sticks unsalted butter, at room temperature
- 2 tablespoons cream
- 1 teaspoon vanilla
- Preheat the oven to 325°F. Line two baking sheets with parchment paper, set aside.
- In the meantime begin on the macarons by mixing the 1 cup sugar with the cake flour. Set aside.
- Add the egg whites to a bowl of a stand mixer and add the lemon juice. Begin whisking until a foam forms. While whisking, slowly begin pouring in the remaining 1/4 cup sugar. Whip until stiff peaks form. Add the vanilla extract and continue whisking to incorporate.
- Carefully fold the sugar flour mixture into the meringue, working in small batches.
- Place the filling in a piping bag fitted with a large round piping tips. Pipe out small 3/4-inch circles, no taller than a 1/4-inch. Space each out about 1 inch apart. You should be able to get 32 to 40 (20 per baking sheet.
- Using a barely damp finger, press down any peak on the meringue disks. Tap the baking sheets firmly against the counter to release excess air in each disk.
- Let the meringue disks rest at room temperature for 20 minutes.
- After 20 minutes, baking 10 to 15 minutes, or until the meringues have completely cooked. Rotate the sheets half way through baking. Remove from the oven and let cool at room temperature until completely cool.
- In the meantime prepare the filling, by pulsing the powdered sugar, cookie dough, and chocolate chips together until comp blended and the chocolate chips are broken up into tiny portions. Add this with the butter to the bowl of a stand mixer and beat at medium speed until incorporate. Add the cream and vanilla and beat until light and fluffy.
- Once the meringues are cool, turn half of them upside down. Place the filling inside a piping bag with a small round piping tip. Pipe the filling on top of the upside down meringues, starting on the outside and working your way in towards the center. Top each with the remaining meringues and serve. Serve immediately, or store in the freezer for up to three months.