Cookies & Cream Macarons

🧂 Ingredients

• 100 grams almond flour

  (about ¾ cup + 1½ tablespoon)
• 30 grams oreo cookie crumbs

  (about 4 cookies with no filling, crushed)
• 130 grams confectioners sugar

  (about ¾ cup +2½ tablespoons)
• 100 grams egg whites

  (about 3-4 large eggs, at room temperature)
• ⅛ teaspoon cream of tartar
• 90 grams sugar

  (about ¼ cup +2½ tablespoons)
• 12 double stuff oreos filling

  (filling only)
• 4 tablespoon butter

  (at room temperature)
• ¼ cup confectioners sugar
• 2 tablespoon oreo cookie crumbs

  (about 2 cookies, crushed, without the filling)

Instructions

• 1 In the bowl of your food processor, add your 100 grams almond flour, 30 grams
  oreo cookie crumbs, and 130 grams confectioners sugar.
• 2 Pulse the mixture for about a minute, or until everything is a fine powder.
  Then, sift the mixture into a large mixing bowl and set it aside.
• 3 In the bowl of your stand mixer, add 100 grams egg whites and ⅛ teaspoon cream
  of tartar. Beat on medium-high speed using the whisk attachment until soft peaks
  form (typically when you can see the tracks from the whisk).
• 4 Gradually add 90 grams sugar while continuing to mix.
• 5 Keep beating the egg whites until they reach stiff peaks, being careful not to
  over or undermix them.
• 6 Use a spatula to add ⅓ of the meringue to your dry ingredients and begin to
  gently fold.
• 7 Once combined, add the second ⅓, fold again, and then add the final ⅓ portion of
  the meringue.
• 8 Once all of the meringue has been added, continue to slowly fold the mixture by
  making a J shape, turning the bowl 90°, and repeating the process. Fold until
  the batter falls off the spatula in ribbons and takes about 10 seconds to sink
  back into itself.
• 9 Add your batter to a piping bag with a Wilton #12 tip or a storage bag with the
  tip cut off and line your baking sheet with either parchment paper or a silicone
  baking mat.
• 10 Hold the piping bag at a 90° angle above your baking sheet (in the center of the
  circle, if using a template) and firmly squeeze without moving the bag until the
  batter fills the inner circle of the template. Then, stop squeezing and make a
  quick C shape to break off the batter. If not using a template, simply make
  uniform-sized circles. Repeat with all of the remaining batter.
• 11 Lift the baking sheet about 8 inches above the counter and drop it 5-8 times to
  remove any air bubbles. Then, take a toothpick and pop any that you can still
  see (it is slightly more difficult to spot the bubbles due to the speckled
  nature of these shells).
• 12 Leave the macaron shells to rest for 30-60 minutes, or until they are no longer
  tacky to the touch and lose their glossy sheen. Meanwhile, preheat your oven to
  300°F (150°C/Gas Mark 2).
• 13 Bake your shells in the lower/middle rack of your oven for 13-18 minutes,
  rotating the baking sheet halfway, or until they don't budge on their 'feet' if
  you give them a gentle nudge.
• 14 Remove the shells from the oven and let them cool on the sheet for at least 10
  minutes before moving them to a wire cooling rack to finish cooling.
• 15 Add 12 double stuff oreos filling and 4 tablespoon butter to your mixing bowl.
• 16 Beat, starting on low and slowly increasing to medium-high speed, until smooth
  and well combined.
• 17 Add the ¼ cup confectioners sugar and crushed 2 tablespoon oreo cookie crumbs
  and beat again until thoroughly combined.
• 18 Transfer your buttercream to a piping bag with a large tip or a storage bag with
  the tip cut off.
• 19 Take one of your macaron shells and pipe the buttercream into the center.
• 20 Gently press a second macaron shell on top to make the sandwich.
• 21 Repeat with the remaining shells and buttercream.
• 22 For best results, place your macarons into a sealed container and let them bloom
  in the fridge for 24 hours before serving.

Nutrition Info