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Cookie Monster Macarons

Vibrant blue French macarons filled with vanilla buttercream, decorated with candy eyes and a mini chocolate chip cookie to look like Cookie Monster.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 20 macarons
Course: Dessert, Snack
Cuisine: American, French
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 1 cup almond flour finely ground
  • 1 cup powdered sugar
  • 3 large egg whites room temperature
  • 0.25 cup granulated sugar
  • 0.5 tsp vanilla extract
  • 1 dash royal blue gel food coloring as needed for color
Buttercream & Decor
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
  • 20 mini chocolate chip cookies
  • 40 candy googly eyes royal icing eyes

Equipment

  • Stand mixer or hand mixer
  • Piping bags and round tip
  • Baking sheets
  • Silicone baking mats or parchment paper
  • Fine mesh sieve

Method
 

  1. Sift together the almond flour and 1 cup powdered sugar. Discard any large pieces.
  2. Whip egg whites until frothy. Gradually add granulated sugar and beat until stiff peaks form. Add vanilla and blue gel coloring near the end.
  3. Gently fold the dry ingredients into the meringue until the batter falls in a continuous ribbon (macaronage stage).
  4. Pipe 1.5-inch circles onto prepared baking sheets. Tap trays firmly on the counter to release air bubbles.
  5. Let rest at room temperature for 30-60 minutes until a dry skin forms.
  6. Bake at 300°F (150°C) for 13-15 minutes. Let cool completely before removing.
  7. Whip softened butter, 1.5 cups powdered sugar, vanilla, and heavy cream until fluffy.
  8. Pipe buttercream onto half of the blue shells. Top with a second shell at an angle.
  9. Press a mini chocolate chip cookie into the buttercream and attach two candy eyes to the top shell.

Notes

Store in an airtight container in the fridge. They taste best 24 hours after assembling!