Monday 18 May 2015

Cookie Dough Macarons

 I know I say this a lot, but these are the best macarons I've made yet! I decided to whip up some Cookie Dough Macarons for my latest Crafternoon and oh boy, they turned out so good! Vanilla Macarons sprinkled with pieces of Cookie Crisp Cereal, sandwiched together with a rich Chocolate Chip Cookie Dough Frosting. Heaven in a macaron!

The Cookie Dough Frosting really is the star of the show here - I can't wait to use it to fill and frost cupcakes soon!

Cookie Dough Macarons
Recipe by Charis Mitchell
Makes 20

For the macarons
3/4C aquafaba (water from a can of chickpeas)
1/2C sugar
1tsp vanilla extract
1 1/4C ground almonds
1/2C powdered sugar
1/3C cookie crisp cereal, broken into small pieces

For the frosting
2Tbsp vegan butter spread
1/4C soft light brown sugar
2tsp vanilla extract
4C powdered sugar
2tsp almond or soy milk
1/3C mini dark chocolate chips

First make the macaron shells
Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C, this usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.

Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar and vanilla and whisk at high speed until the meringue is glossy and thick - it should be the consistency of marshmallow fluff. Set aside while you prepare your dry ingredients.

Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until the two are well combined.
Sieve the almond-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter. 

Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over (see this video.) Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. Spoon the batter into a large piping bag and seal at the top.

Line two large baking trays with grease proof paper and carefully pipe 20 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied') 

Leave the macarons to dry at room temperature for 2 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!
Turn off your oven and leave the macarons inside with the door shut for 15 minutes, then open the door and leave them to cool inside the oven for a further 15 minutes before removing and allowing to cool completely on the baking tray at room temperature.
Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the frosting
Cream together the butter spread, vanilla, brown sugar and half the powdered sugar until smooth. Add the rest of the powdered sugar and as much milk as needed until the frosting is thick but soft enough to pipe. Fold in the chocolate chips and spoon the frosting into a piping bag.

Pipe a generous blob of frosting onto each base macaron shell and then sandwich together with the top shells.

Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew) 
Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.

PS: I'm super excited to announce that on Saturday I will be releasing a step-by-step vegan macaron video! I can't wait for you guys to see it!


  1. I'm loving all the aquafaba genius recipes people are coming up with and this one is awesome :D

  2. Sooo pretty. Can't wait to watch the video!! :)

  3. My word. These look incredible. I have got to try making macarons!

  4. Will this work from the water I cooked my chickpeas in? I buy dried ones, not tinned ones.

    1. I know that people have had success using their own chickpea water - check out the group on facebook 'Vegan Meringue Hits and Misses' there's loads of tips on there!