Cookie Dough Macarons Recipe

Chocolate Macarons

  • 63g superfine almond flour – blanched (1/2 cup + 1 Tbsp)
  • 63g powdered sugar (1/2 cup)
  • 4g unsweetened cocoa powder (1 1/2 tsp)
  • 55g aged egg whites – about 2 large eggs
  • pinch of cream of tartar – optional
  • 55g granulated sugar (1/4 cup + 1 tsp)
  • 22g mini chocolate chips (2 Tbsp)

Cookie Dough Buttercream Frosting

  • 56g unsalted butter, room temperature (1/4 cup)
  • 4g vanilla extract or vanilla bean paste (1 tsp)
  • 2g salt (1/4 tsp)
  • 60g powdered sugar (1/2 cup)
  • 60g light brown sugar (1/2 cup)
  • 8 grams heat-treated all-purpose flour (1 Tbsp)
  • 15g heavy cream (1 Tbsp)
  • 22g mini chocolate chips (2 Tbsp)



  1. Sift 63g superfine almond flour, 63g powdered sugar and 4g cocoa powder into a large bowl and set aside.
  2. Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
  3. Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds then increase the mixing speed to a medium-high speed. Keep mixing until stiff, glossy peaks form.
  4. Fold the dry ingredients into the meringue using circular motion until a thick ribbon of batter runs off the spatula when it’s lifted. I like to perform the figure-8 test to check my consistency! This is when you lift your spatula and see if you can draw a figure 8 with the batter running off your spatula in one consistent stream. You should be able to draw a couple figure 8s once your macaron batter is the right consistency.
  5. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
  6. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  7. If desired, you can swirl the tops of half of the macarons to give them a texture look and drop a few mini chocolate chips on top of each shell. I love doing this because it makes them look just like chocolate chip cookies!
  8. Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.
  9. As the macarons rest, preheat your oven to 315 F.
  10. Bake one tray of macarons at a time on the middle rack of your oven for 14-17 minutes and rotate your pan halfway through.
  11. Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Cookie Dough Buttercream Frosting

  1. Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
  2. Mix in 4g vanilla extract and 2g salt on a low speed.
  3. Slowly mix in 60g of powdered sugar , 60g of light brown sugar, 8 grams of heat treated flour, and 15g heavy cream on a low speed.
  4. Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
  5. If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
  6. Fold in 45 grams or 1/4 cup of mini chocolate chips, then place in a piping bag with a large round tip or snip a 1.5cm opening at the bottom of the bag.

Source: floral