Macarons with Cookies

5 from 1 vote

Chocolate shell macarons filled with milk chocolate ganache, decorated with gluten free cookie, ganache, caramel and roasted hazelnuts.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 20

Total Time 1

Servings macarons

Author Marina of www.everythingmarina.com

Preheat oven to 350^oF. Line 2 baking sheet pan with parchment paper or baking mat.
In the mixing bowl of stand mixer with 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 and mix again until all combined.
Transfer batter into pipping bag with round pipping tip and pipe small cookies on prepared baking pan.
Bake cookies for 10-12 minutes or until light brown.
Transfer cookies to wire rack to cool completely. Keep cookies in air tight container or plastic bag until use.

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.

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