Cap’n Crunch Macarons With Cap’n Crunch Cookie Dough Filling
Get ready to indulge in a delightful treat with these unique and flavorful Cap’n Crunch Macarons. These delicate and crispy almond-based cookies are filled with a luscious and eggless Cap’n Crunch cookie dough filling that will satisfy your sweet cravings. The combination of the crunchy cereal and rich buttercream frosting creates a perfect balance of textures and flavors in every bite. A fun and creative twist on the classic French macaron, these Cap’n Crunch Macarons are sure to impress your friends and family. Enjoy them as a special dessert for any occasion or treat yourself to a sweet moment of pure bliss.
— Constant Cookbook
Ingredients
- 95 grams egg whites (close to 3 large egg whites)
- 65 grams almond meal/flour
- 200 grams powdered sugar
- 25 grams granulated sugar
- 45 grams finely ground up Cap’n Crunch Cereal
- 1 stick softened unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon pure vanilla extract
- 3/4 cup Gold Medal all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup crushed but not ground Cap’n Crunch Cereal
Instructions
- Preheat oven to 280 degrees and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Cap’n Crunch Cereal on your food scale.
- In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.
- Place the powdered sugar, almond flour and cereal into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined. See pictures for visuals
- Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.
- Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.
- To prepare eggless Cap’n Crunch Cookie Dough filling, beat softened butter and sugars until creamy and smooth. Stir in vanilla, flour, salt and cereal. If too thick, add a couple teaspoons of milk to loosen.
- Place cookie dough into a large ziploc or pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron. Make sure your cookie dough is not too thick or it will not pipe out of the bag. I found it easiest to pipe it without a tip on the bag. I used my fingers to maneuver the dough evenly on the macaron. Serve room temperature. Store any remaining macarons in the refrigerator.
Yield
22-24 macarons
Nutrition
- Calories: 140 kcal
- Carbohydrate Content: 27 g
- Protein Content: 2 g
- Fat Content: 2 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 1 mg
- Sodium Content: 83 mg
- Fiber Content: 1 g
- Sugar Content: 21 g
- Serving Size: 1 serving
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