I know. You’re probably already drooling just reading the title. I definitely was when I decided I wanted to try this creation out. And you guys, it did not disappoint! My cookie butter macarons are TDF (that’s to die for, in Barb-speak. lol).
I’m not kidding when I say this might be my favorite macaron that I’ve ever made. The classic macaron shell, smooth cookie butter buttercream filling, and sugar cookie crumble are a match made in heaven. Now let’s get into this recipe.
How to Make Cookie Butter Macarons
Making these delicious little cookies is a little bit of a labor of love, but I promise it will be worth it. These cookie butter macarons are really that good. This recipe is only three steps and it’s not even that difficult so you’ll be fine. Don’t worry.
You’ll start with the crumble, then make the macaron shells (or grab some out of the freezer that you’ve made previously), then whip up the buttercream and put them all together.
How to Make French Macarons
Obviously, you’ll have to make my famous Sweet Mac Shop French Macaron Recipe! They’re not too difficult to make; especially because I’ve loaded this blog post with helpful tips and tricks so every batch is a success! If you need any more tips or tutorials head to my Instagram highlights and I’m 99.9% sure you’ll find what you’re looking for (I’ve made a lot of videos, you guys).
Cookie Butter Frosting
These cookie butter macs are so special because of this amazing Biscoff buttercream filling. I take my classic American Buttercream recipe and add 2 tablespoons of that cookie butter deliciousness to it.
A few tips for making an amazing Biscoff frosting:
- Start with not-quite-room-temperature butter. It should be a little firm but just soft enough that you can make an indent in it with your finger.
- Beat it for at least 5 minutes for the fluffiest results.
- Use creamy cookie butter for an incredibly smooth filling. You can use the crunchy cookie butter if you want a little more texture in your filling. I prefer the smooth version because I pair this buttercream with a sugar cookie crumble for added texture.
**I use a sultan tip, found here, to create this cool duo-flavored macaron.
My Best Dessert Recipes
If you’re not feeling like making macarons, although I don’t really know why you ended up here if you didn’t feel like making macarons? But I digress. Anyway…where were we? Oh yes! My best dessert recipes. Here are a few of my favorite non-macaron desserts that I have on my blog!
Cookie Butter Sugar Cookie
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Piping Tip #12
- Wilton Piping Tip #3
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- microwavable bowls
Ingredients for Sweet Mac Shop Macaron Shells
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 205 grams almond flour
- 35 drops Wilton Color Right blue
- 17 drops Wilton Color Right red
- 6 drops Wilton Color Right pink
Ingredients for American Buttercream
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 2 Tbs. Biscoff Cookie Butter
- 1 pinch salt
Ingredients for Sugar Cookie Crumble
- 1/2 cup cake flour
- 1 cup all purpose flour
- 1/2 cup butter room temp
- 1/2 cup sugar
- 1/2 tsp clear vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp granulated sugar sprinkle on after baking
Instructions for SweetMacShop Macaron Shells
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar and almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit “tare” button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes. When timer goes off, now is the time to add your coloring.
- Set mixer to Speed 8, and slowly turn on the mixer. Set timer for 1 and 1/2 minutes (90 seconds). Egg whites should look silky, yet stiff enough to hold the peak.
- Now we’ll make the macaronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER’S NOTE: I have several videos of making macaronage in my Instagram Highlights. Please also follow the instructions on the blog for shaping and making the footballs.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macaronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You’ll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgment here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or Silpat mat on the bottom of an upside-down baker’s half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or Silpat mat on the inside of a baker’s half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
Instructions for American Buttercream
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth. Add in flavoring and salt; mix for 30 seconds until combined.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time. PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes. Blend in Biscoff Cookie Cream at the end.
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.
Instructions for Sugar Cookie Crumble
- Heat oven to 250 degree F. Line a baking pan with parchment. Add paddle beater to stand mixer.
- Sift flours, soda and salt together; set aside.
- Add butter and 1/2 cup sugar to mixer bowl, and beat until fluffy, about 2 minutes. Add in vanilla extract.
- Mix in dry ingredients just until combined and forms small clusters. You can add sprinkles at this point, if you like.
- Spread out on prepared baking sheet. Bake for 20 minutes. When hot out of the oven, sprinkle with 2 Tablespoons sugar and toss. Let crumble cool completely.
- Crumble can be stored in air-tight container for up to two weeks, or 4 weeks in freezer.
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