Ingredients:
- 200g almond flour
- 200g powdered sugar
- 150g granulated sugar
- 150g egg whites aged, at room temperature
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup mini chocolate chips
Instructions:
Pulverize the powdered sugar and almond flour in a food processor
Once well mixed, strain the mixture into a sizable bowl
Put aside
The egg whites, cream of tartar, and granulated sugar should be whisked together in a different bowl until stiff peaks form
Include a dash of salt and vanilla extract
Gently stir to incorporate
In three parts, fold the egg white mixture into the almond flour mixture until a smooth batter is achieved
Take care not to deflate the batter
Pour the batter into a piping bag that has a round tip on it
Pipe tiny circles onto a parchment paper-lined baking sheet
After about 30 minutes, allow the macarons to sit until a skin forms on top
Set the oven temperature to 300F 150C
Bake for 15 to 18 minutes, or until the macarons are set and have formed little feet
Leave them on the baking sheet to cool completely
Beat softened butter and light brown sugar together in a mixing bowl until fluffy
Add the mini chocolate chips and all-purpose flour
Mix until the texture resembles cookie dough
Sort the macarons into matching sets based on size
Line one macaron with a thin layer of cookie dough filling, then cover it with another macaron
To allow the flavors to meld, chill the filled macarons in the refrigerator for at least an hour before serving
Savor your mouthwatering Macarons with Cookie Dough
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