If you're looking for a playful baking project for half term, these Cookies and Cream Bear Macarons are as fun to make as they are to eat. My 6-year-old daughter, Summer, insisted we create bear-shaped macarons together this week. She adores cookies and cream biscuits, so the flavour choice was obvious. And honestly, Cookies and Cream Bear Macarons might just be one of the cutest designs we've made so far.
What I love most about macarons is this: once you've mastered your base shell recipe - the right ingredient ratios, a stable meringue, controlled macaronage and precise baking temperature - creativity becomes the easy part. With a reliable foundation, you can adapt colours, shapes and flavours endlessly.
If you're new to Swiss meringue macarons, I've explained the technique in even more detail in my Tiramisu Macaron recipe, which walks through the meringue stage step by step. That same core method is used here.
These Cookies and Cream Bear Macarons use the same shell ratio I trust for all my macarons. The only difference is the addition of finely blitzed cookies and crumbs and a small portion of reserved plain batter for decorative details.
Approximately 30 assembled Cookies and Cream Bear Macarons (3 trays of shells).
I use the Swiss method for all my macarons as it creates a stable, glossy meringue with excellent structure.
For deeper explanation on identifying stiff peaks, refer to my detailed guide in the Tiramisu Macarons post.
While the meringue whips:
This whisking step is crucial. It coats the almond particles evenly with icing sugar, keeps the mixture light and dry, and prevents clumping when folded into the meringue.
Because we're making Cookies and Cream Bear Macarons, we need plain batter for the facial details.
My dry-to-meringue ratio is approximately 1.25.
From this:
For the remaining dry ingredients, mix in the cookie crumb flour before folding into the remaining meringue.
I use the paddle attachment briefly for control:
Aim for a slow lava-like flow.
I don't rely on the figure-8 test. For beginners especially, it often means you've gone slightly too far. It's always safer to stop slightly early. Over-macaronaged batter leads to flat shells, weak structure, ruffled feet. Slightly under-macaronaged batter will continue loosening slightly in the piping bag.
I use a printed bear template placed under teflon or silicone mats.
Nozzle guide:
Yes, that means four piping bags.
Pipe all face circles first, tap trays firmly then pipe ears. Add nose patch with plain batter and finish with black detailing (eyes and nose).
This recipe yields three full trays of bear shells.
Preheat oven to 145°C (fan off).
Repeat for the remaining trays. Reduce initial drying time to 2 minutes if shells have already rested longer while waiting.
Cool completely before removing from mats.
Once cooled, use an edible cake pen to draw the mouth and eye details. Summer proudly took on this job - occasionally adding colourful bows to a few bears, which honestly made them even cuter.
That's the joy of making Cookies and Cream Bear Macarons with children.
For the filling, I use my Swiss meringue buttercream base:
Pipe filling onto one shell and sandwich gently.
These Cookies and Cream Bear Macarons are a wonderful example of how a solid macaron foundation allows creativity to shine. Once you're confident with the Swiss method, you can adapt this into bunny macarons for Easter, pumpkin macarons for Halloween, snowman macarons for Christmas or character macarons for children's birthdays.
If you try these Cookies and Cream Bear Macarons, I'd love to hear how they turn out. Baking memories with your little ones is always worth the extra piping bags.
These Cookies and Cream Bear Macarons are a playful twist on classic French macarons. Made using the Swiss meringue method for stability and structure, the shells are lightly flavoured with finely blitzed cookies and cream biscuit crumbs and shaped into adorable bears. Filled with a smooth cookies and cream Swiss meringue buttercream, they are perfect for holiday baking, themed parties or gifting. Once you’ve mastered the base technique, you can adapt the design for any celebration.
