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Oreo Macarons .

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Oreo Macarons are a delicious twist on the classic French treat, featuring a crisp almond flour shell filled with a creamy Oreo buttercream. These indulgent macarons are perfect for any occasion and offer the familiar flavors of Oreo cookies in a delicate, bite-sized dessert.

  • Author: Tina
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 25 sandwiched macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

For the 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 superfine sugar)

For the Oreo Buttercream:

Filling from 12 Double Stuffed Oreos

4 tbsp unsalted butter (room temperature)

1/4 cup powdered sugar

2 tbsp crushed Oreos (about 2 cookies with filling removed)

Instructions

  1. Preheat the oven to 300°F (150°C). Line a baking sheet with a silicone mat or parchment paper. If needed, use a 1 1/2” cookie cutter to create a template for uniform macaron sizes.
  2. For the macaron shells: Process almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Sift the mixture to remove large bits. Set aside.
  3. Whip the egg whites in a stand mixer or with an electric mixer until frothy. Add cream of tartar and continue whipping. Gradually add caster sugar until stiff peaks form.
  4. Gently fold the dry ingredients into the whipped egg whites until the batter reaches a “lava-like” consistency. The batter should be smooth and shiny.
  5. Pipe the batter onto the prepared baking sheet into small circles (about 1 1/2 inches in diameter). Tap the sheet to remove air bubbles.
  6. Allow the macarons to dry for 1 hour until they are dry to the touch.
  7. Bake for 10-15 minutes, or until the tops of the macarons are firm and they don’t wiggle. Allow the shells to cool completely.
  8. For the Oreo buttercream: Beat the Oreo filling and softened butter until smooth. Add powdered sugar and crushed Oreos, and mix until well combined.
  9. Assemble the macarons by pairing shells of similar size. Pipe a dollop of Oreo buttercream onto one shell and sandwich with another. Gently twist to seal.
  10. Let the macarons mature in the fridge for at least 24 hours for the best flavor and texture.

Notes

  • Store macarons in an airtight container for up to 5 days or freeze for up to 3 months.
  • Make sure to dry the macarons before baking to ensure the proper texture.
  • If using food coloring, add a few drops to the batter after folding in the dry ingredients for vibrant colors.
  • If the shells crack, it may be due to overmixing or an incorrect oven temperature.
  • For a gluten-free version, substitute the almond flour for gluten-free flour, although texture may vary.

Nutrition

Find it online: https://cheftinaskitchen.com/oreo-macarons/