Description
Indulge in the delight of Oreo Macarons, combining chewy shells with creamy fillings for an elegant dessert experience.
Ingredients
Scale
- 125g Almond Flour
- 125g Powdered Sugar
- 50g Egg Whites (at room temperature)
- 50g Granulated Sugar
- 1/4 teaspoon Cream of Tartar
- 10 Oreo Cookies (finely crushed, filling removed)
- 115g Unsalted Butter (softened)
- 225g Powdered Sugar (for filling)
- 2 tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
- 10 Oreo Cookies (finely crushed, including filling)
Instructions
- Separate egg whites, refrigerate for 1-2 days, bring to room temperature before use.
- Sift together almond flour and powdered sugar.
- Add crushed Oreo cookies (without filling) to the sifted mixture and whisk until combined.
- Whip egg whites until soft peaks form.
- Gradually add cream of tartar and granulated sugar to egg whites, beating until stiff peaks form.
- Gently fold in dry ingredients in three additions.
- Prepare piping bag with macaron batter.
- Pipe circles of batter on lined baking sheets.
- Let piped shells rest for 30-60 minutes until a dry skin forms.
- Preheat the oven to 300°F (150°C).
- Bake macarons for 12-15 minutes until firm.
- Cool completely on baking sheets before removing.
- Beat softened butter until fluffy, then add powdered sugar, heavy cream, and vanilla extract until smooth.
- Fold in crushed Oreo cookies for the filling.
- Pair macaron shells, pipe filling onto one, and sandwich with another shell.
- Refrigerate assembled macarons for at least 24 hours before serving.
Notes
Use aged egg whites for better stability and sift dry ingredients multiple times for ultra-smooth shells.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg