Oreo macarons

🧂 Ingredients

• 15 oreos

  fillings and cookies separated
• 4 large egg whites
• 6 tbsp granulated sugar
• 6 1/2 tbsp powdered sugar
• 6 1/2 tbsp almond flour
• 1 stick butter

  softened
• ½ tsp pure vanilla extract
• 2 cups powdered sugar

Instructions

• 1 Place the oreo shells in the bowl of a food processor and pulse on high speed
  until they are a fine crumb. Set aside until ready to use.
• 2 Line two large sheet pans with parchment paper.
• 3 Place a small saucepan of water over medium-high heat and bring it to a gentle
  simmer. Add the egg whites and granulated sugar to a small heatproof bowl and
  set the bowl of the simmering water.
• 4 Whisk the egg whites and sugar together until the sugar has fully dissolved--
  about 3-4 minutes.
• 5 Transfer the mixture to the bowl of a stand mixer fitted with the whisk
  attachment. Beat the egg whites on medium high speed for 3-4 minutes, or until
  they form stiff peaks.
• 6 Use a fine mesh sieve to sift the powdered sugar and almond flour into the egg
  whites. Gently fold the dry ingredients into the egg whites, making sure not to
  deflate the egg whites yet.
• 7 Once all of the dry ingredients have been incorporated (make sure to scrape all
  the way down to the bottom of the bowl), smush the batter against the sides of
  the bowl and fold it back together. Repeat the smush-and-fold process 4-5 times
  before testing the macarons for the lava stage.
• 8 The meringue is ready to pipe when it flows smoothly off the spatula. If it
  falls off in clumps, do a few more smush-and-folds before retesting. When the
  meringue flows smoothly, transfer it to a piping bag fitted with a round tip (I
  like a Wilton #10).
• 9 Pipe small (1.5”) macarons onto the sheet pans making sure to pipe them about 2”
  apart. Once you’ve finished piping the first tray, hold it about 6” off the
  counter and drop it straight down to release any air bubbles. Drop the tray 4-5
  more times, or until it looks like any large air bubbles have popped. Repeat
  with the second tray.
• 10 Sprinkle about ¼ cup of oreo powder over the macarons and set them aside to rest
  for 25-30 minutes.
• 11 The macarons are ready to bake when they have developed a skin-- you should be
  able to touch them gently without the meringue sticking to your finger.
• 12 While the macarons rest, preheat your oven to 325F.
• 13 Bake the macarons, one tray at a time, for 14 minutes, turning the tray halfway
  through baking.
• 14 Allow the macarons to cool fully on the tray. Trying to remove the macarons
  while they are warm may result in sticking.
• 15 Add the softened butter to the bowl of a stand mixer fitted with the paddle
  attachment. Beat on high speed for 1 minute. Next, add the oreo fillings and
  vanilla extract and beat on medium-high speed until the mixture is combined and
  smooth. Make sure to scrape down the sides a few times so you don’t end up with
  clumps of butter.
• 16 With the mixer on low speed, slowly add the powdered sugar. If the mixture seems
  too dry, add 1-2 tablespoons of heavy cream (this isn’t always needed). Turn the
  mixer to high speed and whip the filling until the buttercream becomes light and
  fluffy-- about 2 minutes.
• 17 Next, fold in the remaining oreo crumbs and transfer the mixture to a piping bag
  fitted with your choice of tip.
• 18 Place the macarons in similar sized pairs and pipe a small dollop of filling
  onto one of the macarons. Add another macaron on top and press gently-- just
  until the filling reaches the edges. Repeat with the remaining macarons.
• 19 Transfer the macarons to an airtight container and store in the fridge to age
  overnight. Bring the macarons to room temperature before storing.

Nutrition Info