Sugar Cookie Macarons

5 from 1 vote

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.

Prep Time2

Cook Time30

Resting Time12

Total Time14 30

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 184kcal

Author: Marina Voronkov

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.
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.
Transfer the batter to the piping bag with a round tip.
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.
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.
Dust macaron shells with the sprinkles (optional).
Let macaron shells rest (dry) on the countertop for about 15-30 minutes.
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.
Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
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.

Video

Nutrition