1-Prepare your space: this keeps things fun and stress-free. Preheat your oven to 300°F and line a baking sheet with a silicone mat or parchment paper for even baking.

2-Process dry ingredients: process the almond flour, powdered sugar, and cookie crumbs in a food processor until they just begin to clump together. This step ensures a smooth mixture, which is vital for those picture-perfect shells. Next, sift the mixture and toss out any bits that don’t pass through the sieve to avoid lumps.

3-Whip the egg whites: whip the egg whites until a loose foam forms, then add the cream of tartar. Gradually mix in the caster sugar while whipping to stiff peaks, but don’t overdo it overwhipping can lead to hollow macarons. Fold the dry mixture into the meringue until it has a thick, lava-like consistency that pours slowly and forms a figure 8 without breaking.

4-Piping and Baking the Shells: Transfer the batter to a piping bag and pipe uniform circles onto your prepared baking sheet. For a fun twist, sprinkle on extra cookie crumbs if you like. Tap the sheet on the counter a few times to pop any air bubbles, then let the shells dry at room temperature until they’re dry to the touch about an hour is key here.

5-Bake the shells: Bake them in your preheated oven for 10 to 20 minutes until the macarons stick slightly to the pan. Let them cool completely before you handle them.

6-Prepare the filling: cream the cookie filling and butter until smooth and pale, then stir in powdered sugar and crushed cookie crumbs until everything’s well combined.

7-Assemble the macarons: Finally, match the shells by size, pipe filling onto one, sandwich it with another, and twist gently. Store these in the fridge for at least 24 hours before enjoying they taste even better after 2 to 3 days.