Cookie Dough Filling For Macarons

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Hi friends! Today, I’ll show you how to make a delicious cookie dough filling for macarons and create two adorable Valentine’s Day designs. The cookie dough is simple to make and perfect for any occasion, not just Valentine’s Day!


Macaron Shells:

  • 1 teaspoon egg white powder (optional, see notes)
  • 1/2 cup egg whites (about 4 large eggs)
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 1 cup powdered sugar
  • Pink, red, and white food coloring (see notes)

Edible Cookie Dough:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, room temperature (1/2 stick)
  • 1/3 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 teaspoons milk
  • 1/4 cup mini chocolate chips


Macaron Shells:

  1. Get all your ingredients ready and set up 3 pastry bags with piping tips: a small tip (#1) for tiny red hearts, a medium tip (#10) for pink heart shells, and a large tip (#12) for round white circles.
  2. Line two baking sheets with parchment paper or silicone mats.
  3. Measure all ingredients. Sift powdered sugar and almond flour together. Set aside.
  4. Mix sugar and egg white powder (if using) in a bowl. Add egg whites, then whisk over barely simmering water until frothy and sugar is dissolved. Test by rubbing the mixture between your fingers—if you feel sugar grains, keep whisking.
  5. Transfer the syrup to a stand mixer. Whisk on low for 30 seconds, then increase to medium and whisk until stiff peaks form. The meringue should be glossy, with peaks that stand straight or slightly bend.
  6. Add the sifted powdered sugar and almond flour to the meringue. Fold gently in a “J” motion until no dry ingredients are visible. Divide batter into three bowls.
  • Pink Batter: Add a dash of pink food coloring and fold until the batter flows smoothly off the spatula and can form a figure 8 without breaking. Transfer to a piping bag with a #10 tip.
  • Red Batter: Add red food coloring to the second bowl and fold until it reaches the right consistency. Transfer to a piping bag with a #1 tip.
  • White Batter: Add white food coloring to the third bowl and fold until it’s ready. Transfer to a piping bag with a #12 tip.
  1. For heart shapes, hold the piping bag at a 90-degree angle, start at the top left of the heart template, and pipe down diagonally to the center. Repeat from the top right. Use a toothpick to perfect the heart shape.
  2. Tap the trays to release air bubbles. Pop remaining bubbles with a toothpick.
  3. Let the shells dry for 20-40 minutes until they form a skin that doesn’t stick to your finger.
  4. Preheat the oven to 290°F. Bake each tray for 15-20 minutes, until the macarons have feet and are not jiggly when moved.
  5. Let them cool before filling.

Edible Cookie Dough:

  1. Heat-treat the flour by microwaving it in a microwave-safe bowl for 1 minute, stirring halfway through. Let it cool.
  2. Beat butter and brown sugar with an electric mixer for 2 minutes. Add vanilla, flour, and salt, mixing until combined. If the dough is crumbly, add milk as needed.
  3. Stir in the chocolate chips.
  4. Wrap the dough in parchment paper, flatten it into a disk, and chill in the fridge for 10 minutes.

To Fill the Macarons:

  1. Roll the cookie dough to about 3/8 inch thick. Cut out shapes to fit your macaron shells.
  • Hearts: Cut slightly smaller hearts and press into bottom shells.
  • Circles: Use a cutter the same size as the shells.
  • Optional Center Fill: Cut out the center of the cookie dough and fill with Nutella, ganache, or sprinkles.
  1. Press the dough pieces onto the macaron shells. If the dough is dry, use melted chocolate or Nutella to help it stick.

To Decorate:

  1. Melt white chocolate and drizzle over the top of the heart-shaped shells. Add chocolate sprinkles if desired.

To Serve:

  1. Let the macarons mature in the fridge for 24-48 hours before serving for the best flavor.


  • Fridge: Store macarons in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 1 month.


  • Food Coloring: I used pink powder from The Sugar Art, Americolor red, and titanium dioxide for white.
  • Egg White Powder: Helps stabilize the batter and is useful in humid climates. Use 1 teaspoon for every 1/2 cup of egg whites.
  • Scale: Use a kitchen scale for accurate measurements.
  • Oven Temperature: Baking times and temperatures may vary by oven. Experiment to find the best settings for your oven.
  • Pan Choice: Use steel pans instead of glass to avoid uneven baking.
  • Filling Stability: Use water instead of milk in the cookie dough for a filling that can stay out of the fridge longer.

Enjoy making and sharing these festive macarons!

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