Sugar Cookie Macarons
Macarons filled with delicious sugar cookie dough
Equipment
- mixer with whisk attachment
- macaron mats
- sifter
- #12 piping tip for macarons
- aluminum baking trays
- microwave
Ingredients
Prepared macaron shells
- recipe follows
Edible sugar cookie dough
- 200 g all purpose flour
- 200 g sugar
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 tsp almond extract, or flavor of choice
- 1/4 cup milk
Instructions
To make the Cookie Dough
- Add the flour to a heat safe container and microwave it for one minute. Let it sit to cool.
- In your mixer or bowl, whip up the butter and sugar until well combined.
- Add the extract and milk and combine.
- Add the flour and salt and combine.
- This dough will be extra sticky and a little wet by design so it can be spread between cakes or wet enough to seal a macaron. If it is too wet for you add flour a TBS at a time.
To assemble the Macarons
- Make sure all of your macaron shells are paired.
- Between two pieces of parchment, roll out your cookie dough to the thickness you'll want it in the center of your cookie. Leaving the parchment on it, set it on a tray and put it in the fridge or freezer to firm the dough, this makes it easier to handle
- Once the dough is firm, cut circle with a small circle cutter. Lift the pieces with your fingers or an offset spatula to transfer to one side of each cookie. Alternatively you could roll balls of dough and flatten them.
- Seal the cookies with the top cookie. The closer the dough is to room temp, the easier it will be to seal.