Cookies and cream macarons

1. In a food processor, pulse the almond flour and 200g icing sugar together until well combined, then sieve into a bowl.
2. Using an electric beater or stand mixer, whisk the egg whites in a clean bowl until soft peaks form. While whisking, add the caster sugar to the mixture one spoon at a time, and beat until thick and glossy, but not to the point the eggs become dry. 
3. Mix in the vanilla, then fold the dry ingredients into the egg whites in two batches. Fold and press the mixture against the sides of the bowl, until the mixture is soft enough to form a figure eight when falling from the spatula. Transfer to a piping bag with a wide nozzle. 
4. Preheat your oven to 150℃ fan bake.  Pipe the macarons evenly onto two lined baking trays, then tap the trays firmly onto your benchtop to release any air bubbles. Sprinkle lightly with crushed cookies, then leave to sit for 30 minutes or until dry to the touch. 
5. Bake the macaron shells for around 20 minutes, or until risen and dried. Set aside and leave to cool on the trays. To make the filling, beat the softened butter until light and creamy, then add the remaining icing sugar and beat until fluffy. Fold in the remaining crushed cookies. 
6. Pipe the filling onto half of the macaron shells, then sandwich with another. Enjoy immediately or keep stored in an airtight container. 
   
   

Top tips:

As these French delights are technique-focused, we use gram measurements rather than cups to ensure they come out perfect every time. 

To make piping easier, draw even sized circles on your baking paper using a shot glass, then turn over the paper and pipe onto the paper following the guide you have drawn.