1-How to Prepare the Perfect Cookie Dough Macarons: Step-by-Step Guide: Getting cookie dough macarons right takes a few simple steps, but the payoff is worth it. Start by preparing your workspace line baking sheets with parchment paper and measure everything out ahead of time. This keeps things smooth and fun, even if you’re new to baking.

2-Prepare the Flour for Safety: First, heat-treat the flour to make it safe. Preheat your oven to 350 degrees Fahrenheit, spread 1 cup of all-purpose flour on a parchment-lined baking sheet, and bake for 5-7 minutes until it hits 160 degrees Fahrenheit. Let it cool completely and sift it before using.

3-Making the Macaron Shells: 1. Sift the 110 grams almond flour and 200 grams powdered sugar together to remove lumps. 2. In another bowl, whisk the 100 grams egg whites with ¼ teaspoon cream of tartar on medium speed until foamy. Gradually add 60 grams granulated sugar, increasing speed to high until soft peaks form. 3. Add 2-4 drops brown gel food coloring if you want, and keep whisking until stiff peaks form. 4. Gently fold in half the dry ingredients, then the rest, until the batter flows like lava and forms a figure 8 without breaking. 5. Pipe 1-inch rounds on a lined baking sheet, tap to remove bubbles, and let sit for 30-40 minutes until a skin forms. 6. Bake at 300 degrees Fahrenheit for 13-15 minutes, one sheet at a time. Cool completely before handling.

4-Assembling the Macarons: Match shells by size, then pipe the cookie dough buttercream around the edge and fill the center with edible cookie dough. For the buttercream, cream 113 grams brown butter with 36 grams light brown sugar and ½ teaspoon vanilla, add 120 grams powdered sugar and 31 grams heat-treated flour, and beat until fluffy, adding 2-3 teaspoons milk as needed.

5-Assembling the Macarons: For the edible dough, cream 57 grams brown butter with 55 grams light brown sugar, 25 grams granulated sugar, and ¼ teaspoon vanilla for 3-4 minutes, then mix in 62 grams heat-treated flour and 1 tablespoon milk, folding in 45 grams chocolate chips last. Refrigerate assembled macarons for 12-24 hours to mature, then enjoy after bringing to room temperature for 1 hour.