The lovey dovey day is almost here and oops I did it again with another hybrid! This Valentine’s Day mookie is scrumptious!
It is a chocolate macaron piped with cherry buttercream frosting and baked within a chocolate fudgy snickerdoodle cookie. If you are having any type of chocolate craving and need a fix, stop what you are doing and make this ASAP! Damn, I just really love this mookie!
Where the Mookie came from?
The mookie was inspired by an amazing Mom-trepreneur Dana Pollack. She is a pastry Magician and has her own bakery in New York. She was initially famous for her flavorful macarons and then decided to pair them with desserts she grew up making! The mookie was born!
Pure genius if you ask me! A huge shout out to you Dana Pollack for desigining this hybrid and for inspiring me to become a mom-trepreneur as well!
Sam turns 9!
February is always a special month for me, and no not because of Valentine’s Day. It is because of my first born’s birthday. He is the one that made me a mommy 9 years ago and I love him with every fiber in my being! He is goofy, super smart, stubborn, and so damn funny! I am laughing all the time with this one!
Not to mention we had 6 inches of snow on his birthday and his party was spent outside while I baked the mookie! It was a perfect day all together!
How to make the Valentine's Day Mookie
Making macarons is always a process when you haven’t done it in awhile, but after three attempts I got the perfect little feet! This is the first step in the developing to mookie.
Preheat oven to 325 degrees. Line two baking sheets with the silicon mats or parchment paper. Prepare 16 in piping bag with 1/2 in piping tip and set aside.
Make sure you use a food scale when measuring the dry ingredients for macarons. It is SUPER important. Once measured, place the almond flour, cocoa powder and confectioner’s sugar in a food processor. Pulse for 2 minutes to make sure the almond mixture is super fine. Set aside.
In a stand mixer with whisk attachment, pour in room temperature egg whites. Start mixer on a very low speed and slowly add in granulated sugar. Increase speed to setting 2 for two minutes. Egg whites will become foamy at this point. Increase setting to 4 for another two minutes. The meringue will start to develop soft peaks. Put in vanilla extract and cream of tartar during this time. Lastly, turn the setting up to 8 for another two minutes. Stiff peaks will form and meringue will stick to your whisk when ready.
Macaronage is important!!!!
Add in 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges. Cut through the middle until the almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous.
Gently press the spatula on top of the batter while you turn the bowl to take out some of the air from the meringue. Continue folding until the batter resembles lava. The meringue is ready when it forms a ribbon off the spatula and the batter dissolves in itself in the rest of the batter. It can take up to 30 seconds to dissolve within batter and that is normal.
Pipe 1 in circles on silicon mats or parchment paper. Raise the cookie sheets up about 5 inches and drop on counter 5 times to release all the air bubbles that can form. A toothpick can also be used to take out large pockets of air that can get trapped underneath the surface. Allow to dry uncovered for 30 minutes to 2 hours. A dry film should form over the tops of the cookie. Bake for 12 minutes (oven temps can vary). Cool for about 10 minutes. Cookies should just pull right off the mat or parchment paper when done.
Cherry Buttercream Frosting
Frosting is always the best part! I’m always eating more than I should!
With your stand mixer with paddle attachment, mix the room temperature butter for 1-2 minutes until it is light and fluffy. Add in the confectioner’s sugar slowly until combined. Pour in the cherry juice and almond extract. Mix on a medium high speed until you reach your desired consistency of frosting. You may have to add more confectioner’s sugar of too thin. Pipe the cooled macarons and set aside.
Making the chocolate Snickerdoodle and putting the mookie together!
I loved stuffed cookies and the chocolate snickerdoodle was just the ticket to put this mookie on the map.
Preheat the oven to 350 degrees. Prepare cookie sheets with parchment paper. Set aside. In a small bowl, put in 1/4 cup of granulated sugar and ground cinnamon. This will be used to roll cookies in after the are assembled.
In a medium bowl, whisk together flour, cocoa, baking powder, soda and salt. Set aside. In a large bowl, mix together the room temperature butter, 3/4 cup of granulated sugar and cream cheese until light and fluffy. Add in the egg, melted chocolate, and vanilla extract and mix until combined. Lastly, mix in the flour mixture on a low speed until incorporated.
Here’s where you have to gage the size of your macarons. I did make some larger ones and some smaller ones. Grab enough of the batter to wrap around your macaron and make into a large ball. Roll in the cinnamon sugar mixture and place on the baking sheet. Bake for 15 minutes or until the cookies have set. Let cool for 20 minutes. Serve and enjoy!
Store in an airtight container at room temperature for about 2-5 days. in a freezer the mookie will be good for 3 months.
Valentine's Day Mookie
- Kitchenaid stand mixer with paddle attachment and whisk attachment
- Electric hand mixer with beaters
- Home Decor
- Measuring cups and spoons
- Rubber spatula
- 2 cookie sheets
- Parchment paper
- Macaron silicon mat
- Food processor
- 2 oz almond flour
- 3.75 oz confectioner's sugar
- 8 grams unsweetened cocoa powder
- 2 oz room temperature egg whites
- ⅛ tsp cream of tartar
- 1 oz granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
Cherry Buttercream Frosting
- 1 cup salted butter, room temperature
- 6 cups confectioner's sugar
- ½ cup cherry juice from marischino cherries
- 1 tsp almond extract
Chocolate Snickerdoodle cookie
- 1½ cup all-purpose flour, plus 2 tablespoons
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 ounces unsalted butter, room temperature
- 2 oz cream cheese, room temperature
- 1 cup granulated sugar, divided
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Chocolate macaron
- Preheat oven to 325°. Prepare two cookie sheets with silicon mats or parchment paper.
- Add your flour, cocoa and powdered sugar to the food processor. Pulse for 1-2 minutes to make almond flour and mixture even finer to blend the rest of the ingredients together.
- In your stand mixer with whisk attachment, whisk egg whites on low. Add granulated sugar slowly and mix for 2 minutes on level 4. Egg whites will be frothy at this point.
- Turn mixer up to level 6 for 2 minutes. At this point, your egg whites will be at the soft peak stage. Add in your cream of tartar and vanilla extract.
- Turn your mixer up to level 8 for 2 minutes until stiff peaks form. Your meringue should stick to the whisk when done mixing.
- Add ⅓ of the almond mixture to your meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour mixture.
- Gently press the spatula on top of the batter while you turn the bowl to take out some of the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
- Your batter is ready when it forms a ribbon off of the spatula and the batter that settles is dissolved in itself about 30 seconds. Place batter in piping bag fitted with ½ round tip. Pipe about 1 in circles on your prepared mats.
- Drop the pans onto the table about 5 times to release the air bubbles. Use a tooth pick to removed big pockets of air trapped under the surface.
- Allow to dry from 30 minutes to 2 hours. A crust should form on the surface.
- Bake for 12 minutes. Cooled cookies should pull away from silicon mats. Set aside until ready to pipe.
Cherry Buttercream frosting
- In a stand mixer fitted with paddle attachment, beat your room temperature butter until light and fluffy. Slowly add in your confectioner's sugar, almond extract and cherry juice until your reach your desired consistency. You may have to add more confectioner's sugar if too thin. Once ready pipe the macarons. Put on one cookie and sandwich with another.
- Preheat oven to 350°. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, soda and salt. Set aside.
- In a large bowl and using your electric mixer, beat the butter, cream cheese and ¾ of the granulated sugar on medium high until light and fluffy. It will take about 3 minutes. Add in the egg, vanilla extract and melted chocolate until combined. On a low speed, add in the flour mixture and beat until incorporated.
- Scoop out a large amount of cookie dough and put macaron in center. Make sure to completely cover the entire macaron. My macarons were different sizes so it does depend on the size. When all the cookies are put together, roll in the cinnamon and sugar mixture and place on cookie sheet. Bake for 15 minutes or until cookies are set.
- Store in an airtight container at room temperature for 2-5 days.
- Store in freezer for 3 months.
Fun Fact of the Day!
Passing out Valentine’s is a 600-year-old tradition. Wow, I had no friggin idea that hit was this old!
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