ats
tgh
It’s been a loooooong time since I’ve made macarons, and for good reason – these suckers are my nemesis. They used to work out so well for me, and then all of a sudden they didn’t. It was incredibly frustrating. Three failed batches in a row and I decided I needed a break. Apparently it was an 11 month break (I had no idea it was that long). At any rate, I think I just figured out why they started to fail on me.
I decided to try a different recipe for these Oreo Macarons, thinking maybe that was the issue, and adapted this recipe from the one my macaron maven friend Mimi uses. Her macarons are flawless. Perfect every time! Seriously, just go check out her website or be dazzled by her instagram feed.
So there I was, psyching myself up for another go at macarons. I needed some psyching up, trust me. Macarons actually take very little time to make, but they are SO tricky to get perfect, and it’s not just about the folding technique (which is crucial). Everything was going so well. Whites whipped up, batter the right consistency, piped out perfectly, and even dried out properly before baking. These were going to be perfect. Hah.
I was watching that little oven window like a hawk. Oh! I can see feet! No cracks, woohoo! But then they kept rising and the feet got too tall, and I knew the damn things would be hollow. Sure enough, they were. Many expletives were thrown around.
Oreo Macarons
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
INGREDIENTS
Macaron Shells:
- 100 g almond flour
- 30 g Oreo cookie crumbs approx. 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, approx. 2 cookies with filling removed
INSTRUCTIONS
Macaron Shells:
- Line baking sheet with a silpat 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.
- Fold the dry mixture into the meringue.**
- Pour the batter into a piping bag fitted with the 1A 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. Approx 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.
Full Recipes>>Oreo Macarons