Got a little baker who wants to make French macarons? This easy recipe is perfect for playing with different flavors of sandwich cookie fillings.
PREP TIME 20 minutesminutes
COOK TIME 7 minutesminutes
TOTAL TIME 27 minutesminutes
YIELD 3flavors of cookies
Ingredients
For the cookies:
1box vanilla cake mix
3tbspmilk
1/4cupvegetable oil
2eggs
food coloring
Chocolate ganache:
3/4cupheavy whipping cream
1cupchocolate chips
Vanilla buttercream:
8tbsp(1 stick) of butter at room temperature
1cupconfectioners' sugar
Pinchof salt
1/2tbspvanilla extract
Pistachio fluff:
1pkg pistachio instant puddingprepared according to pie filling instructions
1container of Cool Whip
Instructions
For the Cookies:
Heat the oven to 350°F. Line your cookie sheets with silicone baking mats or parchment paper.
In a large bowl, combine the cookie ingredients until thoroughly wet.
Divide the dough evenly into three bowls and tint each one a color of your choice.
Roll dough into 1 inch sized balls and place 1 inch apart on the cookie sheet.
Bake 7-9 minutes or until set.
When slightly cooled, move from the cookie sheet to wire baking racks to cool completely before filling.
For the Fillings:
Chocolate ganache
Melt the chocolate chips in the microwave by heating in 30-second batches and stirring until smooth. Pour in the cream, stir to combine. If the mixture is too thick, add a little more cream at a time until proper consistency is reached.
Vanilla buttercream
Beat the butter and sugar together with a hand mixer or stand mixer with the whisk attachment. Add the salt and vanilla and stir to combine.
Pistachio fluff
Prepare the pistachio pudding according to the package directions for PIE FILLING. (This is thicker than normal pudding.) Gently fold in the Cool Whip to great the fluffy frosting-like filling.