Macarons with Cookies

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Macarons With Cookies served as one dessert will be a great addition to your sweets table. Cookieron I named this dessert. Chocolate shell macarons filled with milk chocolate ganache, topped with gluten-free cookies, and decorated with ganache, caramel, and roasted hazelnuts.

macarons with cookies on the top.

How to make this recipe

  • Bake gluten-free cookies. Macaron is gluten free dessert and cookies should be also gluten-free. Check different cookies from Holiday Box.
  • Bake chocolate shells for macarons.
  • Make homemade salted caramel. You can also use store-bought.
  • Prepare milk chocolate ganache.
  • Assemble macarons with cookies.
chocolate macarons shells in the box.

How to make milk chocolate ganache

Melt milk chocolate in the microwave or using the double boiler method. In the small saucepan warm up heavy cream. Do not boil! Pour heavy cream over melted chocolate in 3 parts, mixing with the spatula all the time. Emulsify with the hand blender. Transfer the ganache to a flat container or plate. Cover with the plastic wrap “to contact” and let it set at room temperature until pipping condition.

milk chocolate ganache pipped on macron shell.

How to make Gluten free Cookies

Preheat oven to 350oF. Line 2 baking sheet pan with parchment paper or baking mat. In the mixing bowl of a stand mixer with a pedal attachment, cream butter and sugar until light and fluffy. In the separate mixing bowl sift flour, baking powder, and salt. Set aside.

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Mix in eggs and vanilla extract into butter mixture running mixer on low speed. Add dry ingredients and mix again until all are combined. Transfer batter into pipping bag with a round piping tip and pipe small cookies on a prepared baking pan. Bake cookies for 10-12 minutes or until light brown. Transfer cookies to a wire rack to cool completely. Keep cookies in an airtight container or plastic bag until use.

Tip from Marina: If you do not have a round tip, cut the tip in a pastry bag and pipe cookies.

macarons with cookies an hazelnuts on top.

How to assemble

Pipe milk chocolate ganache on the flat side of the macaron shell. Pipe homemade salted caramel into the center of the ganache. Sandwich the macaron with another macaron shell, slightly pressing. Pipe ganache on top of macaron and place cookie. Pipe ganache and caramel on top of the cookie. Add roasted hazelnut to the piped ganache. Place assembled macarons with cookies in an airtight container and refrigerate for 8-12 hours. They need to mature before you can enjoy them.

Expert Tips

  • you can assemble macarons and then mature them in the fridge or you can decorate them with cookies right before serving.
  • if you are serving this dessert after the macarons are matured, you can decorate cookies with whipped ganache or other cream.
  • roasted hazelnuts taste much better.
  • you can use ganache from Ferrero Rocher Macarons .
  • use different pipping tips to pipe the ganache on top of the cookie.
macarons with cookies.

If you make these Macarons with Cookies please tag me on social media and make sure to leave a rating down below.

Recipe Card

macarons with cookies

Macarons With Cookies

Marina
Chocolate shell macarons filled with milk chocolate ganache, decorated with gluten free cookie, ganache, caramel and roasted hazelnuts.
5 from 1 vote
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine American
Servings 30 macarons
Calories 90 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 immersion blender
  • 1 small sauce pan
  • 1 spatula

Ingredients
  

Gluten free Cookies

  • ½ cup unsalted butter room temperature 113 gr
  • ½ cup white granulated sugar
  • 2 eggs room temperature
  • 2 cups gluten free flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt

Milk Chocolate Ganache

  • 1 cup milk chocolate
  • ½ cup heavy whipping cream

Chocolate Macaron Shells

  • 15 gr   Extra Brute Cacao Barry cocoa powder (2 Tablespoons)
  • 125 gr almond flour (1 cup)
  • 125 gr powdered sugar (1 cup)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)

Instructions
 

How to make Gluten free Cookies

  • Preheat oven to 350oF. Line 2 baking sheet pan with parchment paper or baking mat.
  • In the mixing bowl of a stand mixer with a pedal attachment, cream butter and sugar until light and fluffy.  
  • In the separate mixing bowl sift flour, baking powder, and salt. Set aside. 
  • Mix in eggs and vanilla extract into butter mixture running mixer on low speed.
  • Add dry ingredients and mix again until all are combined.
  • Transfer batter into pipping bag with a round pipping tip and pipe small cookies on a prepared baking pan.
  • Bake cookies for 10-12 minutes or until light brown.
  • Transfer cookies to a wire rack to cool completely. Keep cookies in air tight container or plastic bag until use.

How to make Milk Chocolate Ganache

  • Melt milk chocolate in the microwave or using double boiler method.
  • In the small sauce pan warm up heavy cream. Do not boil!
  • Pour heavy cream over melted chocolate in 3 parts, mixing with the spatula all the time.
  • Emulsify with the hand blender.
  • Transfer ganache into flat container or plate. Cover with the plastic wrap "to contact" and let it set at room temperature until pipping condition. 

How to make Chocolate Macaron Shells

  • In the mixing bowl sift together almond flour, cocoa powder, and powdered sugar. Set aside. 
  • In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. 
  • Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes. 
  • Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”. 
  • Transfer macaronage into a pastry bag with a round tip. 
  • Pipe macaron shells on the baking mat. 
  • Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it. 
  • Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes. 

How to assemble Macarons with Cookies

  • Pipe milk chocolate ganache on flat side of macaron shell.
  • Pipe homemade salted caramel into the center of the ganache.
  • Sandwich the macaron with another macaron shell, slightly pressing.
  • Pipe ganache on top of macaron and place cookie. Pipe ganache and caramel on top of the cookie. Add roasted hazelnut to the piped ganache.
  • Place assembled macarons with cookies in an airtight container and refrigerate for 8-12 hours. They need to mature before you can enjoy them. 

Notes

Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale. 
You can assemble macarons and then mature them in the fridge or you can decorate them with cookies right before serving.

Nutrition

Serving: 1macaronCalories: 90kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 69mgPotassium: 23mgFiber: 1gSugar: 5gVitamin A: 185IUVitamin C: 0.1mgCalcium: 29mgIron: 0.4mg
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