Cap’n Crunch Macarons

Sharing a favorite macaron recipe today! My Cap’n Crunch Macarons are absolutely delicious and just like the macarons you’ll find at your favorite bakery!

Macaron Recipe

My macaron collection is coming along quite nicely, haha! I couldn’t help myself so I made you a Cap’n Crunch Macaron recipe with Cap’n Crunch Cookie Dough Filling. The cookie dough is eggless, so break out your spoon and dig in! Another macaron from start to finish, done in about 1 hour. For a detailed step by step and full discussion on all of my shortcuts, please see my Cookies and Cream Macaron post. Hope you are enjoying my macaron series. I am having so much fun creating them for you!

Try my Cinnamon Toast Crunch Macaron recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

I have already weighed these ingredients out. That’s my first requirement for you. Get yourself  a little food scale. The above ingredients are powdered sugar, granulated sugar, egg whites, almond meal and Cap’n Crunch finely ground cereal.

How To Make Macarons

1. 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.
2. 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.
3. 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
4. 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.
5. 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.

Beat your egg whites and sugar until stiff peaks form.

Sift your weighed powdered sugar, almond meal and ground cereal. Did you notice that I have a sifter now?! One of my readers sent it to me in the mail. How sweet is that?!

French Macaron Recipe

Fold in your egg whites, nice and gentle.

Perfect, now we are ready to pipe them onto our baking sheet.

I ran out of piping bags and just use a large gallon size Ziploc bag and cut a little off of one corner so my piping tip fits. Twist the top and start piping.

Ready for the oven!

Perfect! Let’s make the Cap’n Crunch cookie dough filling.

Macaron vs Macaroon?

French macarons are sandwich cookies, like what we are making today. They consist of two halves of delicate, airy cookie with a layer of filling in between. Architecturally, they’re like brightly colored Oreos. Main ingredients for Macaron are:

• Almond flour (i.e. finely ground almonds)
• Sugar
• Egg whites
• Salt
• Vanilla extract

Macaroons are a dense, dollop style coconut-flavored cookie, golden brown when baked. Main ingredients for Macaroons are:

• Shredded coconut
• Sweetened condensed milk
• Egg whites
• Salt
• Vanilla extract

Cream your butter and sugars, add your vanilla then flour, salt and Cap’n Crunch Cereal.

I could have eaten most of this bowl, it’s so good.

You can either spoon a little dollop of cookie dough onto your macaron or try piping it. I found it easier to pipe with no tip, just the Ziploc bag with a cut off of one corner. I used my fingers to move the dough around, so it’s even.

…..and here you have Cap’n Crunch Macarons. Enjoy!

5 from 1 vote

Cap’n Crunch Macarons

These homemade Cap'n Crunch Macarons with Cookie Dough Frosting are just like the macarons you'll find at your favorite bakery! Make your own at home!

Course: Dessert

Cuisine: American, French

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings: 24

Calories: 140kcal

Author: Jenny

Cost: 15

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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

Cap’n Crunch Cookie Dough Filling

• 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 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.

Notes

Please note that all ovens are very different. These tips and instructions are a reflection from my kitchen and my oven. Play around with my tips but baking time may vary depending on individual oven temps. Good luck and have fun!!

Nutrition

Calories: 140kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 83mg | Potassium: 29mg | Fiber: 1g | Sugar: 21g | Calcium: 10mg | Iron: 1mg

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