Oreo Macarons are something that is my personal favorite. As you know, I have been quite a a macaron pro by now. I have been making about 150 macarons a week lately. Yes, that’s a lot of baking and the summer of 2020 shall forever be known as the summer that got me started on my fabulous “Meraki-X” journey. If you want to know more about this journey, follow me on Instagram here!
However, Oreo cookies are my personal favorite. I just love them and I will admit now that I am 16, I am getting more and more conscious about healthy eating. So probably I don’t eat them as much now but growing up these were my go-to cookies. And an Oreo Macaron was on the cards for the longest time.
The process for French macarons is same. Quality ingredients, precise measurements and a lot of patience. My beginners’ luck is still continuing on my side and I have hardly had a batch of failed macarons except for 1-2 bad ones may be in some batches. Well, they are not exactly bad but for me quality control is super important. So they do not make the cut. The satisfaction that I get from making perfect macarons is inexplicable. And that is the reason behind the motivation to make more and more every week. So far so good but we will see what happens when the school year starts.
These Oreo macarons are delicious with the filling having actual crushed Oreos in the buttercream. Now making so many macarons every week is also slowly teaching me a set of best practices. And macarons taste the best when you let the filled ones sit and mature in the refrigerator for at least 24 hours. After the stipulated 24 hours, you take them out and let them rest at room temperature for about 20 mins and then you eat them. They are just melt-in-your-mouth delicious. That Oreo buttercream completely elevates the macaron to a new level.
Again, Macarons or these French Almond Cookies are temperamental. So, I have a video here explaining the process. The video is for Red Velvet Macarons but the basic process is same for the shell.
Try this recipe and please reach out to me if you have any questions.
You may also like the recipes below:
French Macarons
French Cookie Box
Easy Cornmeal Bundt Cake with Cream Cheese & Strawberries
Ingredients
Equipment
Method
- Line two baking sheet with silicon baking sheets or parchment paper.
- Separate the egg whites from the yolks and let it sit out on the counter for at least an hour.
- Sift the almond flour, powdered sugar and the powdered Oreo shells together.
- In a stand mixer, beat the egg whites on medium speed with the cream of tartar. As it gets frothy, start adding the granulated sugar one tbsp at a time. Now slowly increase the speed of the stand mixer, and beat till you get stiff peaks. This entire process takes about 5-6 mins. Or you can use a hand mixer instead.
- Once you have your macaronage ready, fill the macaronage in a piping bag with a round tip.
- Now slowly pipe the macarons on the silicon baking sheet. I used a baking sheet with a macaron template. You can order it here. Or you can download and print a template one from the internet and use it underneath parchment paper as a guide.
- Once the macarons are piped, tap the cooking sheet on the counter for a couple of times.
- This will expose the bubbles. Take a tooth pick and pop them gently.
- Let the tray with the macaron sit on the counter for 20 mins or until it forms a skin. A test here is to slowly touch the macaron with your fore finger. If any batter sticks to your hand it is not rested well enough.
- Preheat the oven to 300 degrees F.
- Once heated and the macarons have rested, put the macaronsin the oven. Always use the middle rack. I bake my macarons for 20 mins.
- Take out the baking sheet, and let it cool down for 15 mins.
- Now slowly take the macarons off.
- For the filling, make sure all the ingredients are at room temperature.
- Mix the cream cheese and the butter together.
- Add the powdered sugar, a pinch of salt and the crushed Oreosand mix everything together.
- Put the mixture in a piping bag with round tip. And leave itin the refrigerator for 10 mins.
- Now fill one set of macarons with this feeling and sandwich the other set.
- For the best taste, let the filled macarons rest in the refrigerator overnight or 24 hours. They mature as they sit in the refrigerator and tastes absolutely melt-in-your-mouth delicious when eaten.
