Cookies & Cream Macaroons
These French Macaroons are made with 4 ingredients plus Oreo cookies for a sweet crisp, chewy and delicious almond cookie.
To Start, Pulse the almond flour and Confectioners sugar in a blender or food processor to create an extra fine powder.
Meanwhile take 5 Oreo cookies, separate the middles and pulse the cookies only until extra fine. Keep the middles for the buttercream and combine the cookie crumbs with the almond sugar mix.
Next, Using a stand or hand mixer, beat the egg whites and cream of tartar until frothy then add in the caster sugar in spoonfuls until stiff peaks form.
Turn the bowl upside down if the egg whites stay stiff it is ready for the almond mixture.
At this time, Fold in the almond sugar flour 1/4 at a time until the dry has incorporated into the wet.
As a result, the batter should ribbon when holding up the spatula or create a "figure 8" formation. Once this is achieved its time to pipe.
Fill the batter into a piping bag with a round piping nozzel then pipe 1.5 inch rounds onto a baking sheet covered with parchment paper (use a stenciled baking mat as a guide).
Importantly, remove any access air from the macarons by tapping the baking sheet against the surface and or use a toothpick to pop bubbles.
Allow the macarons to rest for a minimum of 30 minutes or until a film forms on their tops. It should feel smooth to the touch.
Meanwhile, preheat your oven to 300°F/200°C.
After the macarons have rested, place 1 rack in the center of the oven for 10 minutes. At the 10 minute mark, turn the baking tray to let the macarons bake evenly. Bake for 20 - 30 minutes depending on the oven.
Here you can test to see if they are baked by taking one from the oven. If the bottom is smooth they are ready.
Finally, remove the macarons from the oven to rest for 30 minutes to 1 hour or until completely cooled.
First, Separate Oreo cookies from their centers and putting the cookies into a food processor. Pulse until you get fine crumbles. Keep the centers to be added later.
Second, In a separate bowl, beat softened butter until smooth then add in the confectioners sugar 1/2 a cup at a time followed by the cream.
When the butter and sugar has fully mixed, incorporate the Vanilla, cookie crumbs, remaining Oreo centers and black food gel (optional).
Finally, Blend until smooth and prepare to pipe between the Macaron shells.
Ingredients
Directions
To Start, Pulse the almond flour and Confectioners sugar in a blender or food processor to create an extra fine powder.
Meanwhile take 5 Oreo cookies, separate the middles and pulse the cookies only until extra fine. Keep the middles for the buttercream and combine the cookie crumbs with the almond sugar mix.
Next, Using a stand or hand mixer, beat the egg whites and cream of tartar until frothy then add in the caster sugar in spoonfuls until stiff peaks form.
Turn the bowl upside down if the egg whites stay stiff it is ready for the almond mixture.
At this time, Fold in the almond sugar flour 1/4 at a time until the dry has incorporated into the wet.
As a result, the batter should ribbon when holding up the spatula or create a "figure 8" formation. Once this is achieved its time to pipe.
Fill the batter into a piping bag with a round piping nozzel then pipe 1.5 inch rounds onto a baking sheet covered with parchment paper (use a stenciled baking mat as a guide).
Importantly, remove any access air from the macarons by tapping the baking sheet against the surface and or use a toothpick to pop bubbles.
Allow the macarons to rest for a minimum of 30 minutes or until a film forms on their tops. It should feel smooth to the touch.
Meanwhile, preheat your oven to 300°F/200°C.
After the macarons have rested, place 1 rack in the center of the oven for 10 minutes. At the 10 minute mark, turn the baking tray to let the macarons bake evenly. Bake for 20 - 30 minutes depending on the oven.
Here you can test to see if they are baked by taking one from the oven. If the bottom is smooth they are ready.
Finally, remove the macarons from the oven to rest for 30 minutes to 1 hour or until completely cooled.
First, Separate Oreo cookies from their centers and putting the cookies into a food processor. Pulse until you get fine crumbles. Keep the centers to be added later.
Second, In a separate bowl, beat softened butter until smooth then add in the confectioners sugar 1/2 a cup at a time followed by the cream.
When the butter and sugar has fully mixed, incorporate the Vanilla, cookie crumbs, remaining Oreo centers and black food gel (optional).
Finally, Blend until smooth and prepare to pipe between the Macaron shells.
