COOKIES & CREAM MACARONS

image credit : certifiedpastryaficionado.com

INGREDIENTS

FOR THE COOKIES & CREAM MACARONS:

1. 6.7 ounces powdered sugar
2. 2 tablespoons chocolate sandwich cookie crumbs super fine
3. 3.7 ounces almond flour
4. 4 ounces egg whites (about 4 large egg whites), room temp
5. 1/8 teaspoon cream of tartar
6. 3 1/2 ounces granulated sugar
7. cookies & cream buttercream recipe below

FOR THE COOKIES & CREAM BUTTERCREAM:

1. 3/4 cup butter unsalted, softened
2. 2 1/2 cups powdered sugar
3. 2 tablespoons heavy cream
4. 1/4 teaspoon salt
5. 1 teaspoon pure vanilla extract
6. 3/4 cup chocolate sandwich cookie crumbs super fine

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INSTRUCTIONS

FOR THE COOKIES & CREAM MACARONS:

1. Prepare two baking sheets by placing two macaron templates on each sheet. You can print the templates above. Place parchment paper over the templates. Set baking sheets aside.
2. Place oven rack in the lower half of the oven, but not all the way to the bottom. Preheat oven to 300 degrees.
3. Add powdered sugar, cookie crumbs, and almond flour to the bowl of a food processor. Process the ingredients for about 30 seconds so that the mixture is super fine.
4. Sieve the flour and sugar mixture three times. Set mixture aside.
5. In the bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar and begin to beat on medium-high until it begins to foam. Once it starts to get foamy, begin to slowly sprinkle the granulated sugar into the egg whites until it's all been incorporated. Increase the speed to high to whip the meringue into stiff peaks. The meringue should have the consistency of shaving cream, NOT soft serve.
6. Once the meringue is done, add one-third of the sifted flour mixture to the meringue and fold with a spatula. Do this step very carefully and slowly, cutting the mixture down the middle and swooping around. Once it's incorporated, add a second-third and gently fold in. Then, add the final third. Mix just until it's incorporated. Do not over mix. The consistency should be like slow-moving lava. To check for consistency, the batter should flow from your spatula like thick lava and hold a ribbon for a couple seconds. If it falls into clumps and doesn't fall slowly, it is not mixed enough. Keep mixing slowly so that the batter deflates a bit and the proper consistency is reached.
7. more detail visit certifiedpastryaficionado.com

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