Circus Animal Cookie Macarons
You know sometimes you have a bad day, or a bad week, or a bad couple of weeks, and you just need something bright and covered sprinkles to liven things up a little bit! Put a smile on your face! Make the day, week, month, whatever, just a little brighter! Sometimes you just need the unicorn of dessert.
I was having one of those times and I thought it over and then it came to me, Circus Animal Cookies. I mean, there are no cookies more fun than Circus Animal Cookies! I had to do something with them, but what hadn't already been done? Macarons!
And though these macarons aren't animal-shaped, they are brightly colored and covered in sprinkles! Sprinkles are a sure-fire way to up the unicorn-factor by 10X.
To make a Circus Animal Cookie flavored filling I decided to go with my go-to white chocolate ganache but with some finely ground cookies mixed in.
Mmmmm... doesn't get much better than that.
MACARON SHELL INGREDIENTS
See this post
CIRCUS ANIMAL GANACHE INGREDIENTS
227 grams white chocolate, good quality, not chips
115 grams heavy cream
16 Circus Animal Cookies
MACARON SHELL INSTRUCTIONS
Follow instructions from this recipe, except you can either make two batches of batter, adding magenta gel food coloring to one, or you can separate the batter at the add-meringue-and-food-coloring stage and add the food coloring to one of the halves. Make sure you also sprinkle on some nonpareils sprinkles onto each shell before setting out to dry.
CIRCUS ANIMAL MACARON INSTRUCTIONS
In a food processor, blend your circus animal cookies until smooth.
Finely chop white chocolate and place in a small bowl. Set aside. In a small heavy bottomed pot, heat heavy cream until boiling, the edges should be bubbling. Pour heavy cream on top of the finely chopped white chocolate and immediately cover. Don't stir! Let sit for two minutes covered. After two minutes, stir it smooth. If all the pieces aren't melted you can set the bowl onto a pot of boiling water and stir until smooth.
Add your finely ground animal circus cookies to the ganache while ganache is still warm. Mix with a fork until smooth. Once smooth, put it in the fridge to set. It will get too hard if you leave it in there too long, but if that happens you can just set it out until it warms up a little.
Once set, place your ganache in a piping bag. Match up pink macaron shells with white macaron shells of similar shape and size. Pipe out some ganache onto one side and gently twist together.
Put in fridge for at least 8 hours. Let come to room temperature before enjoying.
