For macaron makers, sometimes we are left with a handful of extra macaron shells.  Maybe some cracked at the top, came out too saturated in color, didn’t produce proper “feet,” or simply didn’t need to get filled.  Regardless of the status and appearance, it’s true that each one went through the detailed process of transformation from being almond granules to a distinct piece of confection, and ultimately carries the delicious flavor all the same.  So it may be enjoyed as is.  It may get double-baked for crunchier texture.  And here’s yet another idea of reinventing it– into cookies.  The best part of this is the simplicity– just add an egg and bake.  The macaron shells become gluten-free cookies with all that almondy goodness.

 

Macaron Shell Cookies

  • 185 g unused macaron shells/ pieces
  • 1 large egg
  1. Preheat oven to 350°F.
  2. Whisk the egg vigorously for about a minute until foamy and pale yellow.  The goal is to incorporate a lot of air into the egg and equip it for leavening effect.
  3. Add the macaron shells and pieces and coat them well in the egg.  The pieces don’t need to be even. (During macaron-making, we invest deep care to ensure that our macaron batter dries properly and is protected from moisture.  This step might feel cathartic to some as it did to me, as it lets the shells bathe in the liquid, become unshaped, undone, and free. : ) )
  4. Place about a spoonful of the mixture on a lined baking sheet, about two inches apart from the next spoonful.
  5. Bake for about 12~15 minutes depending on the size of the spoonful.  It’s done when it’s golden brown.  Bake to your preference.  I placed generous spoonfuls, so I baked them longer for 15 minutes.  They came out crispy on the edge but soft in the center, thanks to the almondy goodness.
  6. Let cool and enjoy.  Yields about 10 cookies.

 

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Macaron Shell Cookies, Cocoa Version

  • 1 large egg
  • 100 g unused macaron shells/ pieces
  • 18 g cocoa powder
  1. Procedure for the cocoa version is the same as the basic one above, except for tossing the macaron shells in the cocoa powder first, and then mixing them all together in the egg.  Yields about 10 cookies.

 

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