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!
Cuisine American, French
Keyword best macaron recipe, cap'n crunch cereal, easy macarons, easy macarons recipe, french macarons recipe step by step, homemade macarons, how to make french macarons, how to make macarons, macaron filling recipe
Prep Time 30minutes
Cook Time 30minutes
95gramsegg whitesclose to 3 large egg whites
45gramsfinely ground up Cap’n Crunch Cereal
Cap’n Crunch Cookie Dough Filling
1stick softened unsalted butter
1/2cuplight brown sugarpacked
1/2teaspoonpure vanilla extract
1/2cupcrushed but not ground Cap’n Crunch Cereal
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.
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!!