COOKIE DOUGH MACARONS RECIPES

Steps:

• To Make the Macaron Shells: Start by sifting together the almond meal and powdered sugar together through a fine mesh sieve or handheld sifter into a large bowl. Push through any hard bits as best as you can, and if needed, grind them through a food processor so they’ll properly sift. If there’s a teaspoon or less of hard bits, you may discard. Set sifted mixture aside. Fill a large pot with about 1-2" of water and bring to a simmer. Place a stand-mixer bowl over the simmering water and immediately add in the white sugar and four egg whites. Whisk vigorously for about 30 seconds or until mixture is foamy and bubbly. Remove from the heat immediately, carefully wipe the bottom of the bowl, and attach to your stand mixer. Whip with the whisk attachment for 5-7 minutes or until egg whites are stiff and glossy. Scrape the vanilla bean pod and place seeds and the 1/4 tsp vanilla extract into the egg white mixture; whip briefly to combine. Add in half of the sifted mix and very gently and very barely mix in (about 4 turns of the spatula). Add the rest of the sifted dry ingredients and gently fold into the egg white mixture to combine. The mixture, once done, will be thick like oatmeal. Spoon mixture into a piping bag attached with a large, open-circle tip. Pipe macarons onto parchment-lined baking sheets (make sure the parchment is the exact size of the baking sheet) or macaron mats. I like to count to four while piping, which produces a decently sized macaron about the size of an American quarter. Once all macarons are piped, garnish half of them with about 3 chocolate chips each. Tap the trays gently on a counter a couple of times, then allow them to set on the counter for about 20 minutes. During this time, preheat your oven to 275°F. After 20 minutes, bake your macarons for about 12-14 minutes, rotating pans halfway through baking time. Mine bake for exactly 13 minutes. Gently remove from the oven and allow the macarons to cool completely on the baking sheets. Macarons should very easily pull away with little resistance. For the Cookie Dough Filling: Cream together the butter, brown sugar and granulated sugar with the paddle attachment for about 2 minutes. Add in the vanilla and milk and beat to combine. Lastly, add in the powdered sugar until filling is light and fluffy. Stir in the chocolate chips by hand. Place the filling in a large disposable piping bag attached with a large, open-circle tip. Pipe onto the flat side of an un-garnished macaron, then top with a garnished macaron gently to create a sandwich. Repeat with remaining macarons. Serve immediately, or store leftovers airtight in a single layer on the counter for up to 2 days.

Steps:

• Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
• Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
• Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
• Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
• Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
• Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
• Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.