How to make cookie butter macarons. Yes, it’s a thing.
I’m going to go out on a limb and guess that your new year’s diet resolutions are getting pretty old right about now. Heck, maybe you’ve even thrown in the towel completely.
This is exactly why I don’t diet.
I eat whatever I want. Maybe not WHENever I want, or how much I want, but I do regularly indulge in everything from desserts to booze, to salty snacks. I even occasionally have a soda. (VERY occasionally). As long as I follow up my indulgences with equal and opposite healthy choices, I’m able to maintain not only my weight, but my energy levels, and overall health as well.
If you didn’t know already, my bestie Val is pregnant with baby #2. She’s traded her booze indulgences for sweet ones, and has become semi-obsessed with Cookie Butter. If you don’t know what Cookie Butter is, it’s spiced cookies ground up into a smooth paste. If you’re familiar with Biscoff spread, it’s essentially the same thing. Yeah, I thought it sounded kind of weird as well. Cookie butter is definitely not something I would normally indulge in, but when you have a hungry pregnant friend that you love, you’ll do pretty much anything for them.
Over the weekend I busted out my Macaron Kit , cracked open a fresh jar of cookie butter, and got to work making some majorly indulgent cookie butter filled macarons.
They turned out awesomely except for the fact I made my meringue a bit too stiff and they didn’t settle perfectly, but taste-wise they were spot on.
I liked them so much I spent the next day eating only greens in order to balance out the near cookie butter coma I put myself into. All in the name of friendship right?
Cookie Butter Macarons
How to make cookie butter macarons.
- 1 1/4 cup powdered sugar
- 3/4 cup almond meal
- 3 egg whites
- pinch of salt
- 1/4 cup fine sugar
- 1/4 cup cookie butter
Sift together powdered sugar, and almond meal.
In the bowl of your stand mixer begin whisking egg whites. Add salt and gradually add sugar until a thick meringue forms. You want soft peaks, not stiff peaks.
Fold in the powdered sugar mixture until fully combined.
Fill a pastry bag with the mixture and pipe quarter sized circles onto a level, parchment lined baking sheet, or follow the guides on a macaron baking mat. It helps to trace a quarter on the parchment ahead of time so you can follow the guidelines in order to get uniformly shaped cookies.
Allow to rest for 35 minutes at room temperature.
Bake in a 300 degree oven for 20-25 minutes until firm to the touch.
Spread a dollop of cookie butter between 2 cookies to make a sandwich. Repeat.
More good desserts
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