Have you ever had that one cookie, the cookie that you can’t forget? That’s what happened when I sunk my teeth into a Crumbl Waffle cookie. I knew right than and there we would need to make a copycat Crumbl Waffle macaron.
We started picking apart the components and mentally starting building the recipe:
Syrup buttercream? YES.
Waffle crumble center? Also yes.
Pat of butter? Absolutely!
We knew where we could go for a waffle crumble. Lehi Roller Mills has the most delicious waffle box mix so off to the store we went.
Tips on how to use crumble in your macarons:
- Pipe a circle around the outside of the bottom shell. Leave that middle wide open.
- After you have sprinkled crumble in the middle of your macarons, put a small dollop of buttercream on top to help the top shell to stick
- I don’t suggest macarons with crumble for wedding towers, or any presentation that requires macarons to be on their side.
- I always suggest doubling the batch. This stuff is seriously addicting; you will thank me later.
Assembling these sweet cookies-that are basically breakfast (which is basically healthy, right?) is seriously so easy.
- Once shells are made and cooled line up the circles with similar sizes. If you are new to macarons, you might have all different sizes, don’t worry, they all taste the same.
- Make the buttercream. Pro TIP: I let the butter sit out for about 30 minutes-one hour before i need to use it. You want it slightly cold, a tip I learned from the great Courtney Rich (Cake by Courtney).
- You might be thinking, “Self, lets add extra syrup to the shells.” Now I love the idea of making this your own, but before you ruin all your hard work, please know that the syrup will absorb through the shell leaving it a sticky, goopy mess. *speaks from experience*
- Follow the tips for using crumble above.
- TAG US! We love to see what you are making on our Instagram page.
- 85 grams granulated sugar 1/3 cup
- 40 grams brown sugar 2 Tbsp
- 90 grams Lehi Mills Waffle Mix 3/4 cup
- 10 grams Sprinkles (optional)
- 40 grams vegetable oil 1/4 cup
- 5 grams maple extract 1 tsp
- 5 grams vanilla extract 1 tsp
- Heat oven to 350 F.
- Combine sugars, waffle mix and sprinkles (optional) in the bowl of a stand mixer using the paddle attachment. Turn on low speed until combined.
- Add the extracts and oil and turn on low until ingredients combine until small clumps are formed. Stop once the mix starts to clump.
- Spread clumps of crumble onto parchment-lined baking sheet and bake in preheated oven for 20 minutes.
- Break apart any large crumbles halfway through baking. Crumble will come out of the oven soft but will crisp up as it cools.
- Crumble can be stored in the fridge in a airtight container for two weeks or in the freezer for up to a month.
- 1/2 cup unsalted butter, slightly cool
- 250 grams powdered sugar
- 1/2 tsp clear vanilla extract
- 1 pinch salt
- 2 tsp syrup (any kind)
- 1/2 tsp butter extract (optional) (If you use butter vanilla extract, omit the vanilla.)
- 1 1/2 Tbsp heavy whipping cream
- Place butter in bowl of mixer and attach flat paddle beater. Mix on medium speed until butter breaks up and is starting to look smooth.
- Add vanilla and salt; mix for 30 seconds until combined. If you decide to add butter flavoring, omit the vanilla.
- Add in heavy whipping cream.
- Measure powdered sugar on scale. Slowly add powdered sugar to mixer, one cup at a time.
- PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, you'll be doing some cleaning, too.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- Flavor or color the buttercream to your preference.