Description
Delight in these elegant and flavorful Oreo Macarons, combining the delicate texture of traditional French macarons with the irresistible taste of Oreo cookies. This recipe yields crisp, chewy shells infused with finely ground Oreo crumbs and a creamy Oreo buttercream filling, perfect for impressing guests or indulging yourself with a sophisticated treat.
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
- 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
- Prepare Macaron Shell Mixture: Line a baking sheet with a silicone mat or parchment paper. In a food processor, combine almond flour, powdered sugar, and Oreo cookie crumbs. Pulse until just starting to clump, then sift the mixture to discard any large bits. Set aside the fine mixture.
- Make the Meringue: Whip the room temperature egg whites until they form a loose foam. Add cream of tartar and continue whipping while slowly adding caster sugar. Beat until a stiff meringue forms, being careful not to overwhip.
- Fold Dry Ingredients: Gently fold the almond flour mixture into the meringue until the batter reaches a thick, lava-like consistency that flows slowly off the spatula.
- Pipe Macarons: Transfer batter to a piping bag fitted with a 1A tip. Pipe uniform rounds onto the prepared baking sheet. Optionally, sprinkle additional Oreo crumbs on top.
- Remove Air Bubbles: Firmly tap the baking sheet on the counter at least three times to release any trapped air bubbles in the batter.
- Dry Shells: Allow piped shells to dry at room temperature for about 1 hour, until they are dry to the touch. This is essential for developing the signature macaron feet.
- Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 10-20 minutes until they slightly stick to the pan but are set. Baking time varies based on oven and pan crowding.
- Cool: Let the macarons cool completely on the baking sheet before attempting to remove them to avoid breaking.
- Prepare Oreo Buttercream: Cream the Oreo filling with butter until smooth, pale, and fluffy. Incorporate powdered sugar and crushed Oreo cookies, mixing until well combined.
- Assemble Macarons: Pair macaron shells by size. Pipe Oreo buttercream onto the flat side of one shell, sandwich with the matching shell, and gently twist to secure.
- Mature: Refrigerate assembled macarons for at least 24 hours to mature. They are best enjoyed 2-3 days after preparation for optimal texture and flavor.
Notes
- Ensure egg whites are at room temperature before whipping for better volume.
- Do not skip the drying step; it is crucial for proper macaron feet formation.
- Baking times can vary by oven; start checking around 10 minutes.
- Mature macarons in the fridge to enhance flavor and texture.
- Handle macarons gently during assembly to avoid cracking the delicate shells.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
