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Sugar Cookie Macarons

Servings 50 whole macarons

Ingredients

Filling

  • 1 stick (4oz) unsalted butter (room temperature)
  • 1/4 cup brown sugar
  • 3/4 cup powdered sugar
  • 1/2 tablespoon whole milk powder
  • 1/2 teaspoon instant vanilla pudding mix
  • 1/4 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • a squeeze of lemon
  • pinch of salt

Instructions

Macaron Shells

  • You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
  • I recommend turning these into Chocolate Sugar Cookie Macarons. Look at the "Notes" section below for the instructions.
  • If you're going to add sprinkles to the shells, add them right after you pipe the macarons.
  • Bake the shells and let them cool completely

Make the Filling

  • Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
  • Add the powdered sugar and pulse until combined
  • Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
  • Put into a piping bag and pipe onto the cooled macaron shells

Best Storage

  • For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying

Notes

Another fun way to make these is to turn them into Chocolate Sugar Cookie Macarons. You can do this by substituting some of the almond flour in the shells for cocoa powder.
 
If you're using this recipe: https://michellesmacarons.com/french-macaron-recipe/ take out 25 grams of almond flour and add in 25 grams of unsweetened cocoa powder.
 
Then you can dip the tops in a white chocolate mixture (1 cup white chocolate plus 1 tablespoon vegetable oil) and add some sprinkles on top.