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.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: macarons

Calories: 90kcal

Preheat oven to 350°F. Line 2 baking sheet pan with parchment paper or a 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 the butter mixture, running the mixer on low speed.
Add dry ingredients and mix again until all are combined.
Transfer batter into a piping 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 air airtight container or plastic bag until use.

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 ganache into a flat container or plate. Cover with the plastic wrap "to contact" and let it set at room temperature until the pipping condition.

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 to the meringue and start folding in 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 piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (150 °C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them 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.

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 the macaron and place the 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.

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.