When the classic Oreo flavour of Cookies and Cream meets the timeless texture of the macaron...well it's basically heaven. Once you achieve that crisp outer shell with the slightly chewy centre, squish the halves together with a generous piping of ganache and you'll have an afternoon tea you still dream about long after the crumbs of the last macaron are gone!
I used this recipe by Liv For Cake for my macaron shells but then changed up the ganache filling to match what I had on hand in the kitchen. Details for both below, but the link to Olivia's site is well worth a visit as she includes lots of helpful tips for macaron baking!
Ingredients for Macaron Shells (from Olivia)
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 other superfine sugar
Ingredients for Ganache Filling
3 Tbsp oreo crumbs (15grams)
225g good quality white chocolate
1/3 cup heavy cream (78mls)
Method for Macaron Shells (From Olivia)
Line baking sheet with a silicone mat or parchment.*
Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won't pass through the sifter. Set aside.
Whip the egg whites until they're the consistency of a loose foam, add in cream of tartar. Continue whipping while slowly adding caster sugar. Whip to a stiff meringue. Stop as soon as the meringue is stiff, so as not to over whip.
Fold the dry mixture into the meringue until it reaches a thick lava-like consistency.**
Pour the batter into a piping bag fitted with a 1A piping tip.
Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.
When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
Let the macarons dry at room temperature until dry to the touch. About 1 hour. DO NOT skip this step.
Once dry, bake macarons in a preheated 150°C/300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
Let cookies cool completely before removing from pans.
Method for Filling
Combine ingredients and set aside for 30 mins
Pair macaron shells up by size, pipe buttercream into the centre sandwich the cookies, and twist together.
Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.
Tips for Macaron Shells From Olivia
*I create a parchment template using a 1 1/2″ cookie cutter to create circles and place it under my silpat mat.
**You will need to do a LOT of folds to get the batter to the proper consistency. You’re looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should slowly pour in a steady stream and settle into the remaining batter. You should be able to make a figure 8 in the batter. DO NOT overmix.
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