Cookies and Cream Macarons

Directions

1. Line two baking trays with silpat or parchment paper. Use macaron template if needed.
2. SHELLS: Use a food processor and pulse almond meal and powdered sugar together until all lumps disappear. Sift into a medium-sized bowl. Do the same with the cookie crumbs, sift, and place in same bowl.
3. In a large bowl place egg whites into a clean, dry bowl. Whip on medium until foamy. Add granulated sugar in 3 batches, whipping between each addition until stiff peaks form.
4. Add sifted dry ingredients in 3 batches until the meringue. Gently fold about 15 strokes per addition until well incorporated. It will look like LAVA-consistency.
5. Place mixture into a pastry piping bag or ziploc (corner snipped). Pipe onto baking trays allowing 1" separation as they will slightly spread. Lift baking tray and tap onto flat surface a few times to remove any air bubbles.
6. Let shells sit on counter top for at least 30 minutes. Should be dry to the touch before baking. While shells sit, preheat oven to 280-300F
7. Bake for total of 15-17 minutes. Turn half way through to insure even temperature and so feet form correctly. Once done allow it to cool ON the baking sheet, untouched until cool to touch. Remove onto wire rack to pipe the filling.
8. BUTTERCREAM (can be made ahead of time): Whip butter and sugar together until fluffy. Add cookie crumbs and cocoa powder and incorporate until fluffy.
9. Place in a piping bag or plastic ziploc with corner cut off. Pipe in center of 1 macaron shell. Gently adhere second shell on top and close.
10. Place filled macarons in an airtight container in the fridge. Wait overnight until the filling has meld well with the cookie. Before eating take out and leave on counter until room temp. ENJOY!