Macaron Cookie Butter
Turn extra or failed macaron shells into a delicious macaron cookie butter spread to fill desserts or use as a dip, topping, or mix in.
Ingredients
- Important Note: If you use the recipe scale function, it will only convert the amounts in the left column, not the notes in parenthesis on the right or any amounts written in the instructions)
- 8 oz macaron shells (about 2 cups of crushed lightly packed shells)
- 4 tbsp salted butter (2 oz)
- 2-3 tbsp milk (or water) (1-1.5 oz)
- A few drops almond extract (optional)
- 1 small pinch salt (to taste)
- See notes for Optional Flavor Add Ins for Chocolate and Strawberry Variations
Instructions
- Grind the macaron shells in a food processor or a high speed blender until they are finely pulverized.
- Heat the butter and 2 tablespoons of the milk (or 3 tbsp for a looser texture) in the microwave in short bursts until the butter is fully melted and the milk is hot (but not boiling). *2 tablespoons of liquid results in a thicker texture that holds it's shape, while 3 results in a softer/looser consistency.
- Add the hot butter milk mixture to the food processor and blend for 5 minutes, or until the mixture is well combined, smooth, and creamy. Scrape down the sides and lid as you go if needed to ensure even incorporation of all the ingredients.
- Check consistency, keeping in mind that it will firm up a little bit as it sets. Add in an additional teaspoon or so of milk at a time and blend if a thinner texture is desired.
- Add in salt and almond extract to taste, and gel food coloring if desired. Blend until smooth and fully incorporated.
- Allow the cookie butter to cool and set up for a few minutes for a firmer texture, or use right away. Enjoy!
Notes
Recipe Inspiration
Chloe's Giant Cookies homemade cookie butter concept
Heated Liquid Method Adapted from Dinner Then Dessert Oreo Cookie Butter Recipe
Storage
Store macaron cookie butter in an airtight container in the fridge. Bring to room temperature before eating to soften.
Fridge Shelf Life: 1-2 Weeks
Freezer Shelf Life-2-3 Months
Consistency Notes:
Macaron Cookie Butter will be thicker when cold, and softer at room temp
2 tbsp milk or water = natural peanut butter consistency that holds it's shape
3 tbsp milk or water = looser consistency for drizzling/mixing in
Flavor Variations (Mix in during the first step grinding the shells)
Chocolate Variation: Add 2 tablespoons of unsweetened cocoa powder
Strawberry Variation: Add 1/4 cup of freeze dried strawberry powder (plus an extra 2 tsp of milk during the thinning step)
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