Ingredients
Equipment
Method
For the Shells:
- 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:
- 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.