Oreo Macarons Recipe – Oreo Macarons! Turn your favourite store-bought classics into something even more decadent with these delicate Oreo macarons.
Oreo Macarons Recipe
Oreo Macarons Recipe – Oreo Macarons! Turn your favourite store-bought classics into something even more decadent with these delicate Oreo macarons.
- Yield: 25 1x
Ingredients
Macaron Shells:
100 g almond flour
30 g Oreo cookie crumbs about 4 cookies with filling removed
130 g powdered sugar
100 g egg whites room temperature
1/8 tsp cream of tartar
90 g caster sugar or other superfine sugar
Oreo Buttercream:
Filling from 12 Double Stuffed Oreos
4 Tbsp unsalted butter room temperature
1/4 cup powdered sugar
2 Tbsp Oreos crushed, about 2 cookies with filling removed
Instructions
Macaron Shells:
- Line baking sheet with a silocone mat or parchment.*
- Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won’t pass through the sifter. Set aside.
- Whip the egg whites until they’re the consistency of a loose foam, add in cream of tartar. Continue whipping while slowly adding caster sugar. Whip to a stiff meringue. Stop as soon as the meringue is stiff, no not overwhip.
- Fold the dry mixture into the meringue until it reaches a thick lava-like consistency.**
- Pour the batter into a piping bag fitted with a 1A piping tip.
- Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- Let the macarons dry at room temperature until dry to the touch. About 1 hour. DO NOT skip this step.
- Once dry, bake macarons in a preheated 300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- Let cookies cool completely before removing from pans.
Oreo Buttercream:
- Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.
Assembly:
- Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together.
- Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.
Notes
*I create a parchment template using a 1 1/2″ cookie cutter to create circles and place it under my silpat mat.
**You will need to do a LOT of folds to get the batter to the proper consistency. You’re looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should slowly pour in a steady stream and settle into the remaining batter. You should be able to make a figure 8 in the batter. DO NOT overmix.
*** Do not be shy with the whacking!
Keywords: Oreo Macarons, Desserts
Recipe: livforcake.com