Description
Oreo Macarons are delicious French pastries made with almond flour and filled with a creamy Oreo buttercream frosting. These treats are perfect for any occasion!
Ingredients
Scale
- 63 g superfine almond flour – blanched (1/2 cup + 1 Tbsp)
- 63 g powdered sugar (1/2 cup)
- 7 g crushed Oreos (1 Tbsp)
- 55 g aged egg whites, room temperature (about 2 large eggs)
- pinch cream of tartar (optional)
- 55 g granulated sugar (1/4 cup + 1 tsp)
- Oreo Buttercream Frosting:
- 56 g unsalted butter, room temperature (1/4 cup)
- 14 g crushed Oreo cookies (2 Tbsp)
- 4 g vanilla extract or vanilla bean paste (1 tsp)
- 1 g fine salt (1/8 tsp)
- 125 g powdered sugar (1 cup)
- 15 g heavy whipping cream, room temperature (1 Tbsp)
Instructions
- Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on medium speed until the surface is covered in small bubbles. Add a pinch of cream of tartar and continue mixing until it reaches the soft peak stage.
- Add 55g of granulated sugar into the eggs and mix on medium speed for 30 seconds, then increase speed to medium-high until stiff, glossy peaks form.
- Sift 63g almond flour, 63g powdered sugar and 7g crushed Oreos into the meringue.
- Fold the dry ingredients into the meringue until a thick ribbon of batter runs off the spatula. It should be able to draw a couple of figure 8’s when lifted.
- Pour the batter into a piping bag fitted with a medium-sized round tip and pipe 1 1/4 inch rounds on prepared baking sheets, spacing them 1 inch apart.
- Bang the pans on the counter to release air bubbles and pop any remaining bubbles with a toothpick.
- Let the macarons rest for 30 minutes, or until they develop a skin. Preheat the oven to 315 F / 157 C.
- Bake one tray at a time for 15-18 minutes, rotating the pan halfway through.
- Remove from the oven and let cool on the pan for 15 minutes, then gently remove from the silpat mat.
- For the Oreo Buttercream, beat 56g of room-temperature butter on medium speed for 1-2 minutes until smooth.
- Mix in 14g crushed Oreos, 4g vanilla extract, and 1g salt on low speed.
- Slowly mix in 125g powdered sugar and 15g heavy cream on low speed. Adjust consistency as needed.
- Place in a piping bag with a small round tip.
- Assemble the macaron shells by pairing them up, piping a thick dollop of frosting on one, and gently pressing a second shell on top.
- Optional: drizzle dark and white chocolate over each macaron and sprinkle with crushed Oreo crumbs.
- Store in an airtight container and chill in the fridge overnight, then let sit at room temperature for 15 minutes before enjoying.
Notes
- Make sure to use aged egg whites for better results.
- Ensure the oven is properly calibrated for accurate baking.
- Macarons can be made ahead and stored in the fridge for a few days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg