Sugar Cookie Macarons
This post may contain affiliate links.
These Sugar Cookie Macarons are gluten-free and taste exactly like sugar cookies. Filling made with simple ingredients and great for beginner bakers. You will be impressed with the texture and the taste. This is the best recipe you can find.
Table of Contents
Why You’ll Love This Recipe
- This is the recipe to make gluten-free filling for macarons. Try also Meringue Cookies or Roulade.
- The filling is made with simple ingredients and tastes delicious. Check also American or Swiss Buttercream.
- If you are looking for something new to fill macarons, then you have to try this recipe. Check also Salmon or Tomato Macarons.
Ingredients
- Flour: Almond flour and gluten-free flour. Please make sure you are using almond flour, not almond meal. This is a gluten-free filling, and make sure to use gluten-free flour. I used Bob’s Red Mill.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg Whites at room temperature. I do not “age” egg whites.
- Food Coloring: Purple or violet gel food coloring. I used Violet from Chefmaster.
- Milk: Whole milk for a richer taste. Low-fat milk will also work for this recipe.
- Butter: Unsalted butter. You can use salted butter, too, then skip salt in this recipe.
- Vanilla: Vanilla extract. You can also use vanilla bean paste.
- Salt: Pinch of salt for taste.
How to Make This Recipe
Bake macaron shells. Use the Basic French Meringue recipe. Make Ermine Buttercream. This buttercream requires a few hours for the flour mixture to cool, which can be done a day ahead. Then finish making ermine buttercream and fill macarons. You can also use Italian Meringue or Thermomix to make macaron shells.
In the mixing bowl, sift almond flour and powdered sugar.
Change the whisk to a paddle attachment and pulse for a few seconds.
Pipe macaron shells on the prepared baking mat.
Dust macaron shells with the sprinkles.
How to Make Ermine Buttercream
In the saucepan, mix sugar and flour. Pour in the milk and mix again.
Over medium heat, cook the milk mixture for 5-6 minutes, whisking frequently. Then lower the heat to low and cook for 1-2 minutes, until pudding consistency.
Remove the mixture from the heat and transfer it to a flat container or bowl.
Cover with the plastic wrap “to contact” and let it cool to room temperature. This can be made a day ahead of time and refrigerated until use. Make sure to return to room temperature before mixing with the butter.
In the mixing bowl with paddle attachment, add butter and beat for a few minutes until smooth and creamy. Add the flour mixture about one tablespoon at a time, mixing at a low speed. Scrape down the sides and bottom of the bowl.
Add vanilla extract and salt. Increase the mixer speed and beat the mixture for about 1-2 minutes or until the buttercream is smooth and airy.
How to Assemble Macarons
Transfer Ermine Buttercream into a pastry bag with a 1M piping tip. Place paired macaron shells on the countertop or tray. Pipe filling on one flat side of the macaron shell.
Sandwich with another shell. Make sure there is no filling coming out from the sides of the macaron. Repeat with the rest of the macarons.
Place filled macarons in the airtight container and refrigerate for 12-24 hours. Macarons need to “mature” before you can enjoy them.
Expert Tips
- Whole milk works better for this recipe.
- You can add food coloring to the meringue, just make sure you are using water-based colors.
- Sprinkles are optional.
Recipe FQAs
Yes, you can. But macarons will not be gluten-free.
Store in an airtight container in the fridge for 1-2 days.
Yes, you can use mint or other extract.
My Latest Video
If you make these Sugar Cookie Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Sugar Cookie Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 spatula
- 1 whisk
- 2 baking mat
- 2 baking tray
- 2 pastry bag
- 2 pipping tip
Ingredients
French Macarons
- 100 g egg whites room temperature
- 105 g white granulated sugar
- 140 g almond flour
- 125 g powdered sugar
- 1 g purple gel food coloring
- 5 g sprinkles (optional)
Ermine Buttercream
- 200 g white granulated sugar
- 40 g gluten-free flour
- 240 g whole milk
- 226 g unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
How to Make Ermine Buttercream
- In the saucepan, mix sugar and flour.
- Pour in the milk and mix again.
- Over medium heat, cook the milk mixture for 5-6 minutes, whisking frequently. Then lower the heat to low and cook for 1-2 minutes, until pudding consistency.
- Remove from the heat and transfer into a flat container.
- Cover with the plastic wrap "to contact" and let it cool to room temperature. This can be made a day ahead of time and refrigerated until use. Make sure to return to room temperature before mixing with the butter.
- In the mixing bowl with paddle attachment, add butter and beat for a few minutes until smooth and creamy.
- Add the flour mixture about one tablespoon at a time, mixing at a low speed. Scrape down the sides and bottom of the bowl.
- Add vanilla extract and salt. Increase the mixer speed and beat the mixture for about 1-2 minutes or until the buttercream is smooth and airy.
How to Make French Macarons
- Prepare all ingredients and tools.  Line two baking sheet pans with a baking mat.
- Add egg whites to a clean and dry stand mixer's clean and dry mixing bowl. Whisk on low speed.  Start adding sugar in a few parts. After that, set up the timer for 15 minutes.Â
- Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
- Add sifted dry ingredients to the French meringue.
- Switch the whisk to the paddle attachment and pulse the mixer a few times.
- Using a toothpick, add a little bit of purple gel food coloring.
- Fold the batter using a spatula. Do not overfold! Check the batter every 5 folds.  The batter is ready when it flows fast from the spatula.Â
- Â Â Transfer the batter to the piping bag with a round tip.Â
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.Â
- Â Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.Â
- Dust macaron shells with the sprinkles (optional).
- Let macaron shells rest (dry) on the countertop for about 15-30 minutes.Â
-  Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.Â
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.Â
- Pair macaron shells of similar sizes before filling them.
How to Assemble Macarons
- Transfer Ermine Buttercream into a pastry bag with a 1M piping tip.
- Place paired macaron shells on the countertop or tray.
- Pipe filling on one flat side of the macaron shell and sandwich with another shell. Make sure there is no filling coming out from the sides of the macaron. Repeat with the rest of the macarons.
- Place filled macarons in the airtight container and refrigerate for 12-24 hours. Macarons need to "mature" before you can enjoy them.
This recipe was the best I’ve made. The macarons with the emine buttercream was delicious. I’ve made it two times already. Thank you so much for sharing.
Thank you! I love to hear that!