Cookie Dough Macarons
These cookie dough macarons take a dessert that is known for being tricky and make it feel way more approachable. Made with classic Italian method cookie shells and filled with an edible chocolate chip cookie dough, they combine and elegant bakery-style treat with a filling everyone already loves. Macarons can seem intimidating, but this recipe breaks them down in a way that makes them doable, even if you’ve never tried them before. If you’ve ever though macarons were “not for you” but you love cookie dough, this is the perfect place to start, and the results are just as impressive as they are delicious!
A Blank Canvas for Endless Fillings
One of the best things about macarons is that they’re the perfect little sandwich cookie, ready to be filled with just about any flavor you can imagine. For this recipe, we went with a cookie dough frosting, but the possibilities don’t stop there, think buttercream, ganache, fruit curds, or any other fillings you love. Once you get the hang of making the shells, macarons become a blank canvas, and you can have so much fun experimenting with flavors, textures, and combinations. It’s a skill that opens the door to endless creativity in the kitchen.
Macarons have a reputation for being one of the most difficult desserts to master, but they really don’t have to be. With a little patience and the right steps, they are much more manageable than people expect. The best part is that even a simple batch looks impressive, making them perfect for sharing or special occasions. Once you realize they are doable, baking macarons becomes less intimidating and a lot more fun, and everyone will be amazed that you made them yourself!
This is the Italian Method (not French) — Why?
For this recipe, I use the Italian meringue method rather than the French method—and for good reason. While the Italian method is slightly more technical, it produces a much more stable and less fragile macaron shell, which means more consistent results overall. The French method is quicker, but it’s easier to overmix and can lead to clumps or an unstable batter.
The key difference comes down to how the sugar is incorporated. With the Italian method, a hot sugar syrup is poured into whipped egg whites to create a strong, glossy meringue, which is then folded into the almond flour paste. The French method, on the other hand, involves gradually adding granulated sugar directly into raw egg whites and folding the dry ingredients into the meringue—making the batter more sensitive to overmixing.
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, delicious, and super impressive!
Once you have all of the ingredients ready to go, you’re officially set up for cookie dough macaron success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookie dough macaron possible!
Cookie Dough Macarons
Ingredients
- 1¾ cups powdered sugar
- 2 cups almond flour
- 4-5 egg whites divided
- 1 cup granulated sugar
- ¼ cup water
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 1/2 cups powdered sugar
- 1 tbsp heavy cream
- 1 tsp vanilla
- 1/4 cup mini chocolate chips
Method
- Measure all ingredients in grams for best accuracy.
- Combine the powdered sugar and almond flour, then pulse in a food processor until fine. Sift to remove any larger pieces and set aside.
- Divide the egg whites into two equal portions (72 g each).
- Add one portion to the almond flour mixture and mix with a spatula until a thick paste forms.
- If coloring the shells, add gel food coloring at this stage.
- Wipe the inside of a stand mixer bowl with a paper towel lightly dampened with lemon juice to remove any grease.
- Add the remaining 72 g egg whites to the clean bowl.
- In a small saucepan, combine the granulated sugar and water.
- Heat over medium-low until the syrup reaches 244°F (118°C) on a candy thermometer.
- If you don’t have a thermometer: drop a small amount of syrup into cold water—it should form a soft, moldable “raindrop.”
- When the syrup reaches about 190°F, begin whipping the egg whites until stiff peaks form.
- Once the syrup reaches temperature, slowly pour it down the side of the mixing bowl while continuing to whisk.
- Do not pour directly into the whisk, as the syrup can splatter and harden on the bowl.
- Continue whipping on medium-high speed for about 45 seconds, until the meringue is glossy, fluffy, and holds stiff peaks.
- Add the vanilla extract (or preferred flavor extract) and mix briefly to combine.
- Add a small portion of the meringue to the almond paste to loosen it.
- Gently fold in the remaining meringue using a spatula.
- Check consistency using the figure-8 test: the batter should flow smoothly and form a full “8” without breaking. Stop mixing just before this point to avoid overmixing.
- Transfer the batter to a piping bag fitted with a medium or large round tip.
- For easier filling, place the piping bag over a cup before adding the batter.
- Pipe macarons onto parchment-lined baking sheets or a silicone macaron mat.
- For consistent sizing, count evenly as you pipe (for example, “1–2–3” per shell).
- Tap the trays firmly on the counter 4–6 times to release air bubbles.
- Pop any visible bubbles with a toothpick if needed.
- If necessary, slide the parchment onto the counter to reuse trays (this recipe yields about 2½ trays).
- Let the shells rest uncovered for at least 30 minutes, or until the tops are dry to the touch and no longer sticky.
- While shells dry, preheat the oven to 300°F (convection).
- Bake for 17 minutes.
- Let cool on the tray for 5 minutes, then slide the parchment onto the counter to cool further. Carefully remove shells and match by size.
- Whip the butter and brown sugar on high speed for 3–4 minutes, until light and fluffy.
- Add the powdered sugar and beat until smooth.
- Add the heavy cream and whip on high for about 2 minutes, then mix in the vanilla extract.
- Gently fold in the mini chocolate chips.
- Pipe buttercream onto one macaron shell and sandwich with another.
- Macarons are best enjoyed 12–24 hours after filling, once the shells and filling have time to set together.
- Store in the refrigerator for up to 10 days, or at room temperature for up to 8 days.
Nutrition
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Private Notes
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