Oreo Macarons
The macaron is a French pastry that began to spread in the late 18th century. The Oreo cookie is a classic treat that has been on the market since 1912 and has since existed in countless variations. The Oreo macaron combines the best qualities of both desserts and results in a truly delicious, creamy dessert.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients. Sift the almond flour and powdered sugar together in a bowl to remove any lumps.
2
Beat the egg whites until stiff peaks form. Gradually add the granulated sugar. The meringue should be firm and hold its shape.
3
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to maintain the airiness.
4
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
5
Let the macarons rest for 30 minutes to allow a skin to form on top before baking.
6
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
7
Prepare the filling: crush the Oreo cookies. In a bowl, combine the crushed cookies with the heavy cream and melted white chocolate.
8
Once the filling is smooth, refrigerate it for 10-15 minutes to firm up slightly.
9
When the macarons are cool, pipe or spoon the creamy filling onto one half of each macaron, then top with the other half.
10
Refrigerate the assembled macarons for at least 1-2 hours to allow the flavors to meld together.
