Oreo Macarons

Oreo Macarons! flip your favorite boughten classics into one thing additional decadent with these delicate oreo cookie macarons.

I decided to do a distinct formula for these oreo cookie Macarons, thinking perhaps that was the difficulty, and custom-made this formula from the one my macaron sensation friend Mimi uses. Her macarons area unit perfect. Good each time!

HOW TO MAKE MACARONS

So there I used to be, psyching myself up for one more go at macarons. I required some psyching up, trust me. Macarons truly take little time to create, however they're thus tough to urge good, and it’s not with reference to the folding technique (which is crucial). Everything was going thus well. Whites whipped up, batter the correct consistency, piped out dead, and even dried out properly before baking. These were getting to be good. 

I was look that small kitchen appliance window sort of a hawk. Oh! I will see feet! No cracks, woohoo! on the other hand they unbroken rising and also the feet got too tall, and that I knew the damn things would be hollow. For certain, they were. Several expletives were thrown around.

Why all of a abrupt were my macarons taking off hollow?? What had changed? then I remembered. Once I first began to create macarons, I whipped the egg whites by hand like we have a tendency to did in class. Whipping them by hand is honestly the worst factor ever. It takes farewell and it sucks thus dangerous. Thus I began to use my KitchenAid like I’d seen such a large amount of people do. Well, this can be wherever it all went south.

I think I’m over-whipping the topping, that is inflicting them to rise an excessive amount of within the kitchen appliance. Once whipping by hand, honestly you stop right after you reach stiff peaks as a result of you’re thus damn displeased whipping and you’re sweating and your arm hurts. You’re thus glad to be done. With the KitchenAid it’s tougher to observe that. I’m convinced this can be the difficulty, however haven't nevertheless tried another batch (I assume I would like another break). I'm not going back at hand whipping them, however I will be able to attempt my hand mixer next time rather than the serious duty KitchenAid. That method I will additional simply monitor the done-ness of the topping.

So, these very little oreo cookie Macarons you see here? Removed from good, however you’d ne'er very comprehend it. And, most significantly, they style delicious. That oreo cookie buttercream filling might be one among the most effective things I’ve ever made!

INGREDIENTS :

Macaron Shells :

• 100 g almond flour
• 30 g Oreo cookie crumbs approx. 4 cookies with filling removed
• 90 g caster sugar or other superfine sugar
• 130 g powdered sugar
• 100 g egg whites room temperature
• 1/8 tsp cream of tartar

Oreo Buttercream :

• Filling from 12 Double Stuffed Oreos
• 4 Tbsp unsalted butter room temperature
• 2 Tbsp Oreos crushed, approx. 2 cookies with filling removed
• 1/4 cup powdered sugar

INSTRUCTIONS :

Macaron Shells :

1. Line baking sheet with a silpat mat or parchment.*
2. 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.
3. 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.
4. Fold the dry mixture into the meringue.**
5. Pour the batter into a piping bag fitted with the 1A tip.
6. Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.
7. When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
8. Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
9. 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.
10. Let cookies cool completely before removing from pans.

Oreo Buttercream :

1. Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.

Assembly :

1. Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together.
2. Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.

Source https://livforcake.com/oreo-macarons/