Almond Cookie Dough Macarons

• Vegetarian

• Refrigerated

  • 90 g Egg whites

• Baking & Spices

  • 3/8 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 1/4 cup Brown sugar, light packed
  • 1 1/2 oz Dark chocolate
  • 2 tbsp Granulated sugar
  • 150 g Powdered sugar
  • 1/8 tsp Salt
  • 55 g Superfine or granulated sugar
  • 1/4 tsp Vanilla extract

• Nuts & Seeds

  • 85 g Almond flour or finely ground almonds

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 tbsp Heavy cream

Found on loveandoliveoil.com

Ingredients

• 85 grams almond flour or finely ground almonds
• 150 grams powdered sugar
• 90 grams egg whites (from about 3 large eggs), room temperature
• 55 grams superfine or granulated sugar
• 1/4 cup unsalted butter, room temperature
• 2 tablespoons granulated sugar
• 1/4 cup light brown sugar, packed
• 3/8 cup all-purpose flour
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 to 2 tablespoon heavy cream (or as needed)
• 1.5 ounces dark chocolate, coarsely grated using a vegetable peeler (about 1/4 cup grated)

Directions

• In a food processor, combine almond flour and powdered sugar; pulse for 20 to 30 seconds until evenly distributed. Sift at least once through a fine mesh sieve, discarding any larger particles. Place egg whites in a clean metal mixing bowl or the bowl of a stand mixer. Mix on medium speed until frothy, then slowly add superfine sugar, a little bit at a time with the mixer on medium speed, scraping down the side of the bowl periodically. When all the sugar has been added, increase speed to medium high and whip until meringue is firm and glossy and forms medium-stiff peaks. Pour half of the almond flour mixture into the meringue and stir, folding and scraping a few times until no dry flour remains. Add the remaining flour and mix, folding and spreading the batter against the sides of the bowl about 15 to 20 times or just until the meringue and flour are incorporated and the batter falls off the spatula in thick ribbons. Do not overmix. Transfer the batter to a large piping bag fitted with a 1/2-inch round tip, twisting the end of the bag to prevent the batter from leaking. Pipe small circles onto a parchment or silicone-mat-lined baking sheet, leaving about 1-inch of space between them. Rap the baking sheet firmly on the counter, then smack the bottom of the baking sheet multiple times with your hand to remove any remaining air bubbles. If any pointy tips still remain, you can gently press them down with a lightly moistened fingertip. Sprinkle with cocoa nibs (if using), and set aside to dry. Preheat oven to 375 degrees F. When macarons are dry (you should be able to just barely touch the surface of the cookies with a dry finger without them sticking), stack the baking sheet on top of another empty baking sheet (this will help them bake more evenly). Reduce the oven temperature to 350 degrees F and bake for 15 to 18 minutes, keeping an eye on them to make sure they do not brown. Remove from oven and let cool completely on a wire rack, then gently remove from baking sheets. To prepare filling, beat butter, sugar, and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in flour, salt, vanilla, and almond extract on low speed until incorporated. Add cream and beat until fluffy, about 2 minutes, adding more cream if necessary to acheive desired consistency. Stir in grated chocolate. Transfer mixture to a piping bag fitted with a 1/2-inch round tip. Gently pipe about a teaspoon of filling onto underside of half of the cooled cookies, then top with remaining cookies. Cookies will keep, refrigerated in an airtight container, for up to three days.