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Galaxy Macaron Recipe with Cookies & Cream Center

Posted on July 4th, 2016

Check out my beautiful Galaxy Macaron Recipe with a wonderful Cookies and Cream filling.



  • 125g almond flour
  • 125g egg whites – room temp
  • 40g granulated sugar
  • 225g powdered sugar
  • pinch of salt
  • blue, black, and purple food coloring gel (galaxy colors)
  • 2-3 light colored baking sheets
  • a lot of bowls
  • scale
  • rubber spatula
  • piping bags with a #10 tip -OR- large zip-loc bags
  • pastry brush
  • electric mixer
  • parchment paper
  • toothpick


  1. Set your oven to 320°F and convection. Line your baking sheets with parchment paper. Put your eggs into a bowl of warm water to get them to room temperature.
  2. Sift almond flour before measuring, as you lose a lot of mass in the first sift usually. Measure out all ingredients.
  3. Combine almond flour, powdered sugar, and pinch of salt by sifting together into a large bowl.
  4. Mix egg whites and granulated sugar on low in mixer to completely dissolve sugar, about 5 minutes. Scrape the sides and mix another 2 minutes.
  5. Whip egg whites on high to get stiff peaks.
  6. Scrape the sides to get the mixture to the center of your bowl. Add in ¼ of the dry mixture and fold 5 TIMES ONLY. Repeat 3 more times. Fold until dry mix is just incorporated, still lumpy.
  7. Separate batter into 2 bowls, equally. Finish folding the batter in one bowl to a honey/lava consistency that is smooth.
  8. Add Blue and Black food coloring in equal parts to the remaining bowl. Fold in until consistency is equal to the white batter. Do not worry if the blue is still a bit streaky.
  9. Fill a piping bag with the blue on one side and white on the other. Twist the top or put a rubber band on for extra security.
  10. Snip the tip and begin piping 2 inch rounds, using a swirling motion (Spiral Galaxy!). They should be separated by about a half an inch. If you feel you have over-mixed batter, space them a bit further. Tap the baking sheets gently on the counter, and use a toothpick to pop bubbles that surface.
  11. LET DRY FOR 30-45 MINUTES. This is imperative for the development of the foot later. Otherwise they will crack on top and not be smooth whatsoever.
  12. Bake for 12-14 minutes on the middle rack. Meanwhile, add purple food coloring to 2 tablespoons of water. Mix with pastry brush.
  13. Take parchment paper off the baking sheet immediately, once out of the oven. Let cool completely, then use purple mixture on pastry brush to flick on the speckles.
  14. Peel off and match up the sizes to make pairs. Pipe on your filling, and sandwich to make your macarons!
  15. Let the macarons sit in the fridge overnight to allow the filling to soften the centers of the macarons. Best if served at *room temperature* 24 hours after baking.


We used a cookies and creme recipe found on RecipeGirl. The Milky Way Galaxy is the white, while the Oreo bits are the asteroids and interstellar dust clouds. I used heavy whipping cream and only 1 tablespoon, to thicken the frosting.


Galaxy Macarons Cookies and cream filling Stiff Peaks QualiTea Time