Ingredients: |
Ingredients: Macaron Shell:
3 egg whites (at room temperature)
¼ cup white sugar
2 cups confectioners sugar
1 cup almond flour
pinch of salt
¼ tsp cream of tartar
Buttercream:
Filling from 12 Double Stuffed Oreos
4 Tbsp unsalted butter, room temperature
¼ sup powdered sugar
2 Tbsp Oreos, crushed, approx 2 cookies with filling removed
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Directions: |
Directions:Macaron Shells:
PREHEAT oven to 300ºF. Line baking sheet with parchment paper.
SIFT almond flour, and powdered sugar 3 times. What remains will be the larger lumps of almond pieces, discard these. You want your mixture to be a really fine powder.
BEAT egg whites until foamy, then add salt, cream of tartar, and white sugar for 8-10 minutes.
WHIP until they form a peak that stands upright. Add food coloring and whip until mixed in, do not over whip!
FOLD flour/sugar mixture into the egg white mixture. About 65-75 good strokes.
TRANSFER batter to a pastry bag.
PIPE out 1 inch rounds on a baking sheet lined with parchment paper.
RAISE the pan about 4" off of counter and drop to get air bubbles out. Do this a total of 3 times.
LET them sit out for about 20-30 minutes. This will allow them time to dry out a bit before hitting the hot oven. They should be tacky to the touch, but not stick to your fingertips. This will allow your macarons to develop 'feet'.
BAKE for about 14-16 minutes (depending upon oven, could be less), you know they are done if they no longer stick to your parchment paper. Do not overbake!
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.
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This recipe for Oreo Macarons is from