Cookie Monster Macarons with Cookie Dough Filling

October 15, 2015


Hi guys! Remember my cookie monster macaron giveaway? Thank you for the overwhelming response. It was so well-received and many requested for the recipe. Thus, this is the recipe to create adorable COOKIE MONSTER MACARONS with COOKIE DOUGH FILLING! Yes to edible cookie dough!

The steps to create the shells are pretty much similar to making basic macaron shells. The difference is in the COOKIE DOUGH FILLING. Gosh I absolutely love it.

Has your taste changed over time? I think that is pretty common. Personally, my old taste buds must have gone on a long vacation and gotten replaced by new ones. I never used to crave for cookies, but these days I can't have enough of them. Thus, I certainly cannot resist the combination of cookies and macarons. 


Also, don't worry about eating cookie dough! This is an egg-less and flour-less cookie dough recipe so it is safe for consumption and you can indulge without worries. Cookie monster will approve!


COOKIE MONSTER MACARONS
WITH COOKIE DOUGH FILLING 


Servings: ~ 10 macarons
Time: 50 minutes active time + baking time

Ingredients
[For Macaron Shells] 
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Ground almonds
40g of Powdered/icing sugar
5g of Cocoa powder
Blue food colouring

[For Cookie Dough Macaron Filling] 
40g of Unsalted butter (softened)
8g of Brown sugar
1/2 tsp of Milk
1/2 tsp of Vanilla extract
1 tsp of Cocoa powder
5g of Powdered sugar
30g of Chocolate chips, chopped

[For Decoration] 
15 mini cookies (Cookie crisp cereals are a good choice!)
White and black royal icing

Directions
[For Macaron Shells] 
1. In a large bowl, sift the ground almonds and icing sugar. Mix it well with a spatula.
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. At this point, incorporate the blue food colouring (P.S. Please note that the colour might be less vibrant after baking, so slowly add more until you get your desired colour. Gel colouring is recommended as the colours are more vivd.) Continue to beat until stiff peaks form.
4. Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Read here on how to macaronage.
5. Transfer the batter to a piping bag with a round tip and pipe out equal sized circles (Approximately 2.5cm) on parchment paper or a baking mat placed over a baking tray.
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150C for approximately 10 - 13 minutes. Let it cool.

[For Cookie Dough Macaron Filling
1. Cream together the butter, granulated sugar for about 2 minutes with an electric mixer.
2. Add in the milk and vanilla extract and beat till they are well combined.
3. Incorporate the powdered sugar and cocoa powder, and beat till mixture is fluffy.
4. Stir in the chocolate chips using a folding motion.
5. Transfer to a piping bag.

[For Decoration
1. On one side of the macaron shell, pipe the cookie dough filling. On the other, squeeze a bit of filling on one corner of the shell. This will be the "glue" that holds the mini cookie and macaron shells together. Sandwich the mini cookie and filling between two macaron shells. 
2. Draw cookie monster's eyes by first drawing two large white circles, and two black dots for his iris. To make it look more realistic, dot the iris in opposite directions for wonky eyes.

Enjoy!


You Might Also Like

0 comments