Cookie Dough Macarons
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These cookie dough macarons are soft and chewy on the inside, with a light crunch on the outside. The macarons are made with aquafaba instead of egg whites, and they're filled with no-bake chickpea cookie dough!
Ingredients
Chocolate Macarons
- 1 ⅓ cup powder sugar
- 1 ⅓ cup almond flour
- ⅓ cup cocoa powder
- ½ teaspoon cream of tartar
- 10 Tablespoons aquafaba, divided (liquid from the can of chickpeas)
- ½ cup granulated sugar
Cookie Dough Filling
- 1 can (15 ounces) chickpeas
- 1 pinch salt
- 1 teaspoon vanilla extract
- ¼ cup peanut butter
- 2 Tablespoons brown sugar
- ¼ cup chopped chocolate chips or mini chocolate chips
Instructions
Make the Edible Cookie Dough
- Strain the chickpeas from the can, reserving the liquid (aquafaba) for the macaron shells. Rinse the chickpeas in running water and dry them on a clean kitchen towel.
- Add the chickpeas with the rest of the vegan cookie dough ingredients, except the chocolate chips, into a food processor. Blend everything until it is smooth and creamy.
- Add the chocolate chips and blend for 5 seconds, just to distribute the chocolate chips. Set aside in the fridge.
Make the Chocolate Macarons
- Line a baking sheet with parchment paper or a silicone baking mat & set aside.
- Sift the powder sugar, almond flour and cocoa powder into a large bowl. Whisk it all together and set aside.
- Add the cream of tartar and five tablespoons of the aquafaba into the bowl of a stand mixer with a whisk attachment. Whisk on a high speed until it forms soft peaks (this usually takes me about 30 minutes).
- Add one tablespoon of granulated sugar at a time while the mixer is whisking on high speed. Continue whisking until it forms soft peaks (this usually takes another 5 to 10 minutes).
- Add the remaining five tablespoons of aquafaba to the dry mixture of powder sugar, almond flour and cocoa powder. Mix until there are no dry pockets remaining.
- Add one big dollop of the vegan meringue to the almond flour mixture and mix it in with a spatula to loosen the mixture. Then gently fold the rest of the meringue into the almond flour mixture.
- Pipe even-sized circles of the macaron batter onto your prepared baking sheet. Drop the pan a few times on the counter so all the air bubbles rise to the surface of each cookie and pop. Pop any remaining air bubbles with a toothpick. Let the macarons sit out on the counter until they are dry and the batter doesn't move or feel wet or sticky. This can take anywhere from 30 minutes to 3 hours, depending on the temperature and moisture in the air.
- Preheat the oven 250°F. Bake the macarons for 30 minutes. Let them cool for at least 30 minutes.
Assemble the Macarons
- To assemble your cookie dough macarons, smooth out a dollop of the chickpea cookie dough onto one macaron cookie. Add another macron cookie on top and gently press down to make a sandwich. Repeat with the rest of the macarons. Enjoy!
Notes
- Aquafaba: I recommend using aquafaba from canned chickpeas, which can go straight into your batter. If you're cooking dry chickpeas at home, you'll want to reduce the liquid the chickpeas were cooked in until it feels slightly slimy and not watery.
- Storing: Store macarons at room temperature for up to 4 days or in the fridge for up to 1 week. I recommend storing your macarons in a single layer, to avoid the shells from getting squashed and cracked.
Nutrition
Serving: 1 macaronCalories: 220kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 28mgPotassium: 102mgFiber: 2gSugar: 27gVitamin A: 0.02IUVitamin C: 0.001mgCalcium: 36mgIron: 1mg
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