Gluten-Free Cookies and Cream Macarons
Servings Prep Time
25macarons 30minutes
Cook Time Passive Time
16minutes 1hour
Servings Prep Time
25macarons 30minutes
Cook Time Passive Time
16minutes 1hour
  1. Line baking sheets with parchment or silicone mats.
  2. Separate cream centers from cookies and place aside for later. Grind cookies in a food processor until crumbs are as fine as possible. *2*
  3. With a sieve, sift 40 g crumbs, almond meal and powdered sugar into a large bowl. The cookie crumbs may need to be ground a few more times to get it through the sieve, but just be patient! Gently whisk together to fully incorporate.
  4. With a hand or stand mixer whip egg whites on high until foamy, about 1 minute. Gradually add granulated sugar and continue to beat until stiff peaks form, about 4 minutes. *3*4*
  5. With a rubber spatula, fold meringue mixture into dry ingredients and continue folding until a steady ribbon of batter slowly falls off the spatula.
  6. Spoon batter into a piping bag fit with an open circle tip. Pipe 1 1/2” circles onto the baking sheets. If desired, sift some extra cookie crumbs on top of the piped circles for decoration.
  7. Bang baking sheets firmly on a hard surface a couple of times to release air bubbles.
  8. Let sheets sit out for an hour to dry out, until a light skin forms on top of the macarons.
  9. In the meantime, prepare the fillings. Take the separated cream centers and whip with a hand or stand mixer until light and fluffy. Place into a piping bag and set aside for later.
  10. In a food processor, pulse together 140 g cookie crumbs, milk and butter until a paste or “butter” forms. Spoon into a separate piping bag and set aside. *5*
  11. Bake macarons at 300 for 15-16 minutes. Macarons should not be browned. They should form “feet” that is a ruffle that goes around the bottom of each shell. You can tell the macarons are done if you touch the top of the macarons and they don’t move around the “feet” at all.
  12. Let macarons cool completely before filling.
  13. Once cool, pipe a ring of the cream filling around half of the macaron shells. Fill the inside of each ring with the cookie butter and sandwich with another shell.
Recipe Notes

1. Almond meal and almond flour are interchangeable. You can use either one!

2. If you don’t have a food processor, you can always put the cookies in a Ziploc bag and smash with a rolling pin. But just make sure that you get the crumbs fine enough!

3. You can make this recipe with a hand mixer as well; however, a whisk attachment is best to get the correct meringue texture. Warning: using a hand mixer takes longer than a stand mixer, so be patient! It’ll get to stiff peaks eventually, I promise!

4. Stiff peaks should mean that you can (hypothetically) flip the bowl upside down and have nothing spill out.

5. You will probably have some left-over cookies. If you don’t want to eat them, try putting them in a milkshake or another dessert.

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