Cookie Butter Macarons Recipe (2024)

If you are into simple and classic, yet delicious macarons, these Cookie Butter Macarons have it all.

They may look plain but they are a burst of flavor that’s so fantastic….cookie butter for the win!

What’s with these macarons? Thecookies are great, sure, but the filling is the cookie butter spread. Which is the most cleverly delicious creation. I love it.

That’s also part of why these Cookie Butter Macarons are so easy to make and perfect for a beginner. Because they’re plain in color, you have the option to put designs on them, decorate them in any way you want. Making these macarons as your base for whatever theme you are after.

No-Fail Macaron Tips:

Always weigh all your ingredients. Macarons can be tricky, but if you weigh the ingredients, that takes a lot of the danger out of it. There might be more moisture in your almond flour than was in mine, you never know! And that kind of thing can throw off anybody’s french macaron cookies in a heartbeat.
Don’t over-mix. When you’re mixing-up the wet and dry ingredients together, only mix until it reaches the ribbon stage. Do not go past it. If you don’t get to the ribbon stage, you have to keep going, but if you have reached ribbon-satisfaction, STOP! If you don’t know what the ribbon stage is, it’s when the batter can be made into a figure-8 shape without breaking in the bowl.
If you don’t have a stand mixer in your kitchen, don’t fret! You can absolutely use a hand mixer, but it’ll take a little bit more time and elbow grease to get the batter for the cookies to the ribbon stage.

Tools You Need to MakeCookie ButterMacarons

First off, you’re going to need just a few tools so you can make these cookies nicely.

Because you’ll need to weigh the ingredients, you’ll be needing something like thissimple, flat digital scale. I’ve been using it for quite some time whenever the ingredients needed to be weighed and it’s just a really great tool.

And then you’ll need thistemplate. So you’ll know about how much to put out on yoursilicone mat–and thus how big your french macaron cookies will be.

And of course a piping bag with a medium-sizetip. You can also use a zip top bag making a cut on one corner. Don’t panic if you don’t have a piping bag – just a zip-top bag makes it work just fine.

Lastly, I highly suggest having a look at these12 Tips for Perfect Macarons. There is more to learn there, too that’ll help you.

Ingredients for Cookie Butter Macarons

Cookies

4 oz. confectioners sugar
2 oz. almond flour I recommend Bob’s Red Mill
1 oz granulated sugar
1/4 tsp salt
2 oz. egg whites roughly two eggs at room temperature
1 tsp vanilla optional or you can use your favorite extract
1/4 tsp salt

Cookie Butter Filling

1/2 cup cookie butter
1/2 cup softened cream cheese
1/2-1 tsp Vanilla extract (optional)
1/2 cup powdered sugar

How to Make Cookie Butter Macarons

Cookies

First, weigh out all of your ingredients.

Next, sift together your almond flour and powdered sugar in a large bowl and set aside.

Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.

Gradually add sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.

After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.

Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.

Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.

Place the macaron template under a silicon mat on a baking sheet.

Hold your piping bag completely vertical when piping and lift straight up. In making the circles, try not to pipe out the batter pass or outside the line of the template

After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.

Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.

Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around.

Allow them to cool COMPLETELY before taking them off the baking sheet.

To Make the Buttercream

Place the cookie butter, cream cheese, powdered sugar, and vanilla into a large bowl.

Beatusingan electric mixer until thoroughly combined.

Place the bowl in the freezer for 5-10 minutes, or until the icing has thickened slightly but is still soft enough to pipe. Transfer to a piping bag.

Assembly

Whenmacarons have cooled, place them in similar sized pairs. On one side, pipe enough amount of Buttercream. Place the top shell on and refrigerate in an air-tight container overnight to age.

Bring to room temperature before serving.

These classic and simple Cookie Butter Macarons are awesomely delicious. They are fun to make and great for any occasion.

Ingredients

COOKIE
4 oz. confectioners sugar
2 oz. almond flour I recommend Bob’s Red Mill
1 oz granulated sugar
1/4 tsp salt
2 oz. egg whites roughly two eggs at room temperature
1 tsp vanilla optional or you can use your favorite extract
1/4 tsp salt
COOKIE BUTTER FILLING
1/2 cup cookie butter
1/2 cup softened cream cheese
1/2 cup powdered sugar
1/2 – 1 tsp vanilla extract (or another flavor, optional)

Instructions

COOKIE

First, weigh out all of your ingredients.
Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
Gradually add sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
Place the macaron template under a silicon mat on a baking sheet.
Hold your piping bag completely vertical when piping and lift straight up. In making the circles, try not to pipe out the batter pass or outside the line of the template
After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around.
Allow them to cool COMPLETELY before taking them off the baking sheet.

Filling

To Make the Buttercream

Place the cookie butter, cream cheese, powdered sugar, and vanilla into a large bowl.
Beat using an electric mixer until thoroughly combined.
Place the bowl in the freezer for 5-10 minutes, or until the icing has thickened slightly but is still soft enough to pipe. Transfer to a piping bag.

Assembly

When macarons have cooled, place them in similar sized pairs. On one side, pipe enough amount of Buttercream. Place the top shell on and refrigerate in an air-tight container overnight to age.
Bring to room temperature before serving.