Robin's Egg Oreo Macarons

🧂 Ingredients

• 85 g superfine almond flour
• 150 g powdered sugar
• 90 g egg whites

  room temperature & aged for 24 hours
• 80 g granulated sugar
• 1 oreo cookie

  finely crushed
• blue gel food colouring
• 60 g unsalted butter

  softened
• 200 g powdered sugar
• 100 g cream cheese

  softened
• 5 oreo cookies

  finely crushed

Instructions

• 1 Line two baking sheets with parchment paper, cut to size so that it lies
  completely flat. Set aside.
• 2 With a mesh sieve, sift almond flour and powdered sugar together onto a sheet of
  parchment paper. Discard any large pieces remaining in the sieve.
• 3 In a stand mixer or large bowl & electric mixer, whisk the egg whites on medium
  speed until it becomes frothy like cappuccino foam.
• 4 Add in the granulated sugar, ⅓ at a time, while whisking on medium-high speed
  until all incorporated.
• 5 While the egg whites are at soft peaks, add in the food colouring. Keep whisking
  until meringue reaches stiff peaks.
• 6 Add in half of the sifted almond flour mixture and gently fold with a rubber
  spatula until just incorporated.
• 7 Add the rest of the almond flour mixture and continue folding. Smear the batter
  up around the sides of the bowl and scrape it back together in a folding motion
  to deflate some air out of the meringue. Stop folding when you can lift up the
  batter and drip it off the spatula in a figure 8 motion without the batter
  breaking.
• 8 Transfer batter to a piping bag fitted with a round piping tip. Pipe small 1
  inch circles onto the prepared baking sheets by holding the piping bag in the
  same perpendicular position close to the parchment paper and letting the batter
  move outwards from the tip. Leave about ½ inch to 1 inch space between each
  macaron.
• 9 Firmly bang the baking sheet on the countertop a few times to bring air bubbles
  to the surface. Sprinkle a bit of crushed oreo over the shells to create a
  speckled look.
• 10 Leave the baking sheets in a cool, dry area to rest macarons for 30 minutes to 1
  hour or until you can brush the surface of a macaron with your finger and it
  doesn't feel sticky. Preheat oven to 300°F while the macarons are resting.
• 11 Bake macarons one tray at a time, in the middle rack for about 15 minutes.
  Remove macarons from oven when the feet have set and the macarons peel cleanly
  off the parchment paper. Let cool completely before filling.
• 12 In a stand mixer or large bowl, beat the softened butter and sugar together with
  a whisk attachment until it's light and fluffy.
• 13 Add in the cream cheese and beat until smooth.
• 14 Pour in the crushed oreos and whisk a few times until just combined.
• 15 Transfer buttercream to a piping bag fitted with an open star tip. Pipe oreo
  buttercream onto a macaron shell and sandwich with another similarly sized
  shell.
• 16 Let macarons sit in the fridge overnight and bring them back to room temperature
  before eating.

Nutrition Info