Cap’n Crunch Macarons with Cap’n Crunch Cookie Dough Filling

Name: Cap’n Crunch Macarons with Cap’n Crunch Cookie Dough Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 22
Cuisine: Global
Ingredients: 65 grams almond meal/flour; 118 milliliters crushed but not ground Capn Crunch Cereal; 45 grams finely ground up Capn Crunch Cereal; 95 grams egg whites (close to 3 large egg whites); 177 milliliters Gold Medal all-purpose flour; 118 milliliters granulated sugar; 0 teaspoons kosher salt; 118 milliliters light brown sugar, packed; 200 grams powdered sugar; 1 stick softened unsalted butter; 1 teaspoons pure vanilla extract

Cap’n Crunch Macarons with Cap’n Crunch Cookie Dough Filling might be just the dessert you are searching for. This vegetarian recipe serves 22. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 185 calories. If you have brown sugar, but not ground cap'n crunch cereal, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 280 degrees F. 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.

Ingredients you will need

Sugar

Powdered Sugar

Almond Flour

Egg Whites

Cereal

Equipment you will use

Baking Paper

Baking Sheet

Stand Mixer

Kitchen Scale

Whisk

Oven

Place the powdered sugar, almond flour and cereal into a large mixing bowl. Stir to combine.

Ingredients you will need

Powdered Sugar

Almond Flour

Cereal

Equipment you will use

Mixing Bowl

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

Ingredients you will need

Egg Whites

Equipment you will use

Sifter

Sieve

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.

Equipment you will use

Baking Sheet

Pastry Bag

Frying Pan

Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges.

Equipment you will use

Oven

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.

Ingredients you will need

Cookie Dough

Vanilla

Butter

Cereal

All Purpose Flour

Milk

Salt

Equipment you will use

Offset Spatula

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.

Ingredients you will need

Cookie Dough

Frosting