This week we’re making cookie dough macarons! They’re decorated to look just like chocolate chip cookies and are filled with the best cookie dough buttercream.

Making These Cookie Dough Macarons with the French Method

There are a few different ways macarons are made. French macarons are considered easier to make while the Italian and Swiss methods use a few more steps but are thought of as more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I wanted to keep things simple and stick with the French method for this recipe.

Equipment You’ll Need to Make These Cookie Dough Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these French chocolate macarons:

• Kitchen scale
• Stand Mixer or Electric Mixer
• Large piping bag
• Round piping tip
• Large, flat baking sheets
• Silpat Mats (or parchment paper)

Making Cookie Dough Macarons: Step-by-Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos and a video tutorial of the process to help guide you through this recipe.

Step #1: Prep the Ingredients and Equipment

After weighing the ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice.

This removes any residual grease and helps the meringue whip up better!

Step #2: Make the French Meringue

Next, it’s time to make the French meringue!

Whisk the room temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar and mix on a medium speed for 30 seconds. The mixture should look opaque at this point.

Increase the mixing speed to a medium high speed. Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.

Step #3: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour, powdered sugar, and cocoa powder into the meringue, then fold the ingredients together with a rubber spatula.

Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.

Fold until a thick ribbon of batter runs off the spatula when it is lifted.

You should be able to draw a few figure 8’s with the batter running off your spatula in a continuous stream once it is the right consistency.

If the stream of batter breaks before you’re able to this, you may need to stir it a bit more.

Step #4: Pipe the Macaron Shells

Fill a large piping bag with macaron batter and pipe 1 1/4-inch rounds onto the prepared baking sheets. Space them about 1-inch apart.

Firmly bang or drop your pans on the counter a few times.

This brings any trapped air bubbles to the surface, which can be popped with a toothpick or scribe. Popping these little bubbles can help you avoid hollow or cracked shells.

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!

Step #5: Rest the Macaron Shells

Let the macarons rest for about 30 minutes, or until they form a skin.

They should be mostly dry to the touch and look matte once they’re ready to be baked! While the shells rest, preheat your oven.

Step #6: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

Let the macarons cool fully on the pan, then gently remove them from the silpat mat. If they’re properly baked, they should peel off the mat cleanly.

Step #7: Assembling These Cookie Dough Macarons

While the macarons bake and cool, make the cookie dough buttercream.

Pipe a dollop of cookie dough buttercream onto one macaron shell and top it with a second shell.

The filling will be pretty thick, so be sure to use a large piping tip or snip a large opening in your piping bag.

Place the finished macarons in the fridge in an airtight container to mature overnight then bring the macarons back to room temperature and enjoy!

Cookie Dough Macaron Troubleshooting

While I’d love to think everyone’s first batch of these macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

Choosing The Right Filling for These Cookie Dough Macarons

While we put tons of energy into the shell of a macaron, almost all the flavor in a macaron comes from its filling.

The shell gives the macarons an incredible texture, but the filling is what determines its flavor. You can use just about any type of frosting or ganache to fill these chocolate macarons.

I have a big sweet tooth, so I love making cookie dough buttercream to fill these macarons. It makes them taste just like a bite of cookie dough!

If you don’t want your macarons to be super sweet, I recommend using a 1/4 batch of my hybrid buttercream or Swiss meringue frosting instead!

Cookie Dough Macaron Recipe Yield

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time will also vary based on the size of macarons you pipe. I pipe my shells with a diameter of about 1 1/4 inches.

Tips for Making the Best Cookie Dough Macarons

• Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
• Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making your meringue. It will help your egg whites whip up better!
• Separate your own eggs and age them if possible. Do not use egg whites from a carton.
• Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe and your macarons will turn out best if the ingredients are weighed.
• Use superfine almond flour rather than trying to make your own! It more consistently yields great macarons.
• Use a macaron mat or print out a template to help you pipe consistently sized macarons.
• If you’re not super familiar with your oven, pipe a small number of macarons on a few sheets to test your oven for hot spots and to see if it bakes accurately. This way you won’t waste a whole tray of macs if your oven runs hot or cold.
• Let your macarons mature! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
• If you run into any issues making these macarons, please check out my macaron troubleshooting guide.

Making These Cookie Dough Macarons in Advance & Storage Tips

• You need to let French macarons mature for a few hours or overnight in the fridge before eating them. This gives them their best texture and taste.
• Store macarons at room temperature for up to 2 days in an airtight container.
• Refrigerate filled macarons for up to 5 days in an airtight container.
• Freeze filled macarons for up to a month in an airtight container.
• Unfilled macaron shells can be frozen for up to a month in an airtight container.
• Make your filling ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Let Me Know What You Think!

If you try my cookie dough macaron recipe, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations!

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