These were such a hit at the boys’ birthday, I thought I’d share how I made them! There are quite a few components to such a tiny little cookie but the effort is well worth it.
The cookie base is a French Macaron. Finnicky by nature and not for the super amateur baker but give them a go anyways! There is no satisfaction like baking your own Macarons! I used the Duchess Cookbook recipe (the “french” method) but there are tons of youtube videos and online tutorials. Indulge with Mimi is an amazing Macaron artist and her troubleshooting FAQ is out of this world helpful.
Some Macaron Tips:
– I dye my Meringue with several drops of Americolor gel colouring in Sky Blue and one drop of Black to get my Cookie mMonster colour. You can also use Navy or royal blue if thats what you have. I always dye my batter during the meringue stage before I add sugar and almond flour.
– I combine icing sugar and almond flour and pulse it in a food processor to grind the mixture finely. Blending almond flour with icing sugar prevents clumping, the sugar absorbs some of the nut oil. I found that grinding the mixure made for smoother macaroni tops.
I used Chocolate ganache. I used the ratio 1 part heavy cream to 2 parts chocolate. I used milk chocolate as it was a children’s party but feel free to use dark, bittersweet for more mature tastes.
– Scald whipping/heavy cream in a pan until its hot just before the boiling point. Just as you see bubble about to break the surface, remove immediately from the heat.
– Pour hot milk over chopped chocolate and let it sit for a few minutes. Start from the centre and mix, the chocolate will slowly absorb the liquid and become smooth.
– If there are still chunks of chocolate, I throw my bowl into the microwave at 10-15 second intervals and mix until smooth.
– Sit ganache in a cool place until it is thick and full set before pipping them into your shells.
What you’ll need: Macaron Shells, Ganache filling, piping bag or ziploc bag, Candy eyes (I used Wilton brand), mini chocolate chip cookies (I found mine at Bulk Barn).
1. Pipe a small dollop of ganache to the bottom of one shell, closer to the back of the cookie.
2. Cut a mini chocolate chip cookie in half then stick it on the ganache, making sure part of the cookie hangs off the Macaron shell so it will look like cookie monster is eating the cookie.
3. Pipe the tinniest amount of ganache on the chocolate chip cookie to help the top Macaron shell to stick easier.
4. Put the top on and close the Macaron.
5. Pipe two tiny dots and stick on the candy eyes.
6. And your done!
Give them a try and thanks for reading!