I’m so thrilled to participate in the Girl Scout cookie recipe contest (and their dog cookie recipe contest, more on that later) again this year. I can’t believe this is my 5th year in a row with this contest! So, because I knew it was coming, I have been thinking about recipe ideas for the last few months, here and there. However, this recipe came to me only a few days ago and I was eager to try it out. Thin Mint macarons. Ambitious? Yes. Difficult? We’ll see…
After searching around for recipes, I decided to use the Martha Stewart recipe that I’ve used in the past since it worked for me. But adding in dry cookie crumbs would be a total experiment and I crossed my fingers that it would work.
A peek in the oven at my baking cookies, and thankfully I was successful! After countless baking experiment fails under my belt, this was sure a treat!
Onto the recipes:
- 1/2 cup almond meal/finely ground blanched almonds
- 1 cup confectioners sugar (117 grams)
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar (53 grams)
- 2 tablespoons Thin Mint cookie crumbs
- Set your eggs out about 2 hours in advance so they can warm to room temperature.
- Preheat oven to 350 degrees with rack in the lower third. Line cookie sheets with silicone baking mats.
- In a food processor, grind up 4 Thin Mint cookies to fine crumbs. You'll use these crumbs in both the cookie batter and the filling.
- Combine almond meal and confectioners sugar in a bowl. Grab a second bowl and sift your almond meal/sugar mixture until only about 2 tablespoons (or less) of the mixture remains. Feel free to add that to your sifted mixture.
- In the bowl of your standing mixture, add egg whites and granulated sugar. Stir together, then increase mixer speed to medium-high (6-8) and beat for 5-6 minutes or until the egg whites hold stiff, glossy peaks when the whisk is lifted from the bowl.
- Toss in cookie crumbs and mix on medium-high for another 30 seconds. Your stiff peaks may deflate and become runny again, that's okay!
- Turn off mixer and fold in almond mixture by hand, using as minimal strokes as possible (not to overmix).
- Transfer batter into a pastry bag with a plain round tip. Pipe batter into 1-inch rounds, spaced at least 1 inch apart.
- Bake one cookie sheet at a time. Set timer for 6 minutes, rotate, then bake for another 5-6 minutes for a total bake time of 11-12 minutes.
- Remove from oven and allow to cool before adding filling.
- 2 tablespoons butter, softened
- pinch of salt
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon Thin Mint crumbs
- 1-3 teaspoons milk
- In standing mixer, whip together butter and salt.
- Add powdered sugar and mix on medium-high. Pour in vanilla and continue mixing until a thick paste forms.
- Add cookie crumbs and stir in milk, one teaspoon at a time until desired consistency is reached.
I’m so glad I didn’t add any mint extract or other flavorings because the flavor of these cookies is just exquisite!