Cookies & Cream Macarons

Here I go again! My sister's birthday is coming up and she absolutely loves macarons. I asked her what were some of her favorites and I chose to do a cookies and cream one since it sounded the most enticing. I googled, found a recipe, and decided to give it a try. I used fresh egg whites with perfect results! I just ran them under some hot water to allow them to be closer to room temperature. I chose to err on the safe side and left the shells out to dry before popping them in the oven. Remember to have everything weighed and ready to go before attempting in order to get the best results! Happy baking!

*Tip: Since the batter tends to be a little runny, I highly suggest that after you fit a pastry bag with a round tip, twist the pastry bag right above where the tip starts and tuck it into the tip so that the batter does not flow out until you are ready for it to!

Yields: 20 - 30 macarons depending on size

Ingredients:

Shell
90 grams egg whites (a little less than 3 large eggs)
65 grams almond flour
200 grams powdered sugar
25 grams granulated sugar
45 grams Oreo cookies (8-10 cookies)

Oreo Buttercream
1 stick softened unsalted butter
1 cup powdered sugar
Dash of vanilla extract
2 whole Oreo cookies (Double Stuf)

Directions:
1. Carefully remove the cream from the Oreos, scraping any remnants off as best as you can. I found the cream to come off easily and cleanly without a problem. (You can use the cream to add to the frosting or to put in between the shells after frosting them a little to stick!) Use a food processor or coffee/spice grinder to finely grind the cookies. You can also just use a Ziploc bag and rolling pin. Measure out the correct amount by sifting it through a sieve and set aside.

2. Preheat oven to 280 degrees F. Line a baking sheet with parchment paper. Draw 1 1/2 inch circles in rows 1 inch apart from one another and flip it over so you can use it as a guide. I can fit about 42 circles on the parchment paper. Set aside.

 Place a pastry bag fitted with a large round tip (I used an Ateco 808 tip) in a large cup. Set aside.

3. In a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until it starts to foam.

Gradually add the granulated sugar and continue beating until glossy and stiff peaks form. Make sure not to overbeat the meringue. Set aside.

4. In a large bowl, sift the powdered sugar, almond flour, and cookies together and mix to combine. You can also throw it all into a food processor to make it easier and allow any big chunks to be processed.

5. Add the dry ingredients into the meringue.

Gently fold until just combined. This process should not take more than 50 strokes.

6. Spoon the batter into the large pastry bag that was prepared earlier. Pipe the batter into the center of the circles, making sure not to fill all the way since the batter spreads. Give the baking sheets a good tap or two onto the counter for all the air bubbles to escape. Use a toothpick to pop the stubborn ones. Allow the shells to dry, uncovered for at least 30 minutes to be safe!

7. Bake the shells in the preheated oven for 22 - 25 minutes. Allow them to cool completely before trying to remove from the parchment paper. They should come off fairly easily. If not, you probably underbaked your shells.

8. Pair the shells up to prepare for filling.

9. Filling: Beat softened butter and powdered sugar on medium speed until creamy and smooth. Add 2 crushed Oreo cookies to the frosting and beat until combined. Place the buttercream into a pastry bag fitted with a large round tip and pipe about a tablespoon of frosting on the center of the flat side of one shell. Sandwich the macaron and repeat with the rest of the shells.

As mentioned from my earlier post of macarons, the shells can be placed in the fridge in an airtight container for a couple of days or in the freezer in an airtight container for up to 2 weeks. It is best to allow macarons to mature in the fridge for a couple of days before serving at room temperature! If you cannot wait, like me, then go ahead and enjoy them right away! You deserve it!