Copycat Crumbl Waffle Cookie Macaron

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:

  1. Pipe a circle around the outside of the bottom shell.  Leave that middle wide open.
  2. 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
  3. I don’t suggest macarons with crumble for wedding towers, or any presentation that requires macarons to be on their side.
  4. 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.

  1. 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.
  2. 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).
  3. 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*
  4. Follow the tips for using crumble above.
  5. TAG US! We love to see what you are making on our Instagram page.

Syrup-flavored Buttercream

This buttercream recipe works perfectly with our waffle crumble.
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American


  • 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.
Keyword buttercream, syrup

Waffle Crumble

Prep Time 10 mins
Cook Time 20 mins
Course Dessert


  • 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.
Keyword waffle


SweetMacShop Macaron Shells

Here is our famous recipe for macaron shells. Please read through carefully before beginning. Cook time: 20 minutes.


  • 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 Tip #12
  • food scale that will measure in grams or ounces
  • scribe (a sharp, pointed tool), or a toothpick
  • digital minute timer


  • 160 grams egg whites room temperature
  • 88 grams granulated sugar
  • 256 grams powdered sugar
  • 200 grams almond flour
  • 1 tsp. clear vanilla extract


  • 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, 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 the "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, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
  • Now we'll make the macronage: 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 macronage in my Instagram Highlights.
  • Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage 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 judgement 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).

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