Classic Oreo Macarons
Authentic Oreo Flavor Macarons: A Homemade Recipe
Experience the irresistible charm of Oreo cookies transformed into delightful macarons. These treats boast a crisp exterior with a delightfully chewy interior, generously filled with a rich Oreo cream. Each bite delivers an explosion of intense chocolate flavor that will surely satisfy your sweet cravings. Perfect for special occasions, thoughtful gifts, or simply as a delightful homemade indulgence, these Oreo macarons are a must-try!
Macaron Shell Ingredients
- 60g Egg whites (chilled)
- 60g Granulated sugar
- 70g Powdered sugar (icing sugar)
- 70g Finely ground almond flour
- 40g Crushed Oreo cookies (filling removed, cookies only)
Oreo Cream Filling Ingredients
- 100g Heavy cream (at least 35% milk fat)
- 100g Dark chocolate (quality of your choice)
- 15g Oreo cookie cream filling
- 100g Heavy cream (at least 35% milk fat)
- 100g Dark chocolate (quality of your choice)
- 15g Oreo cookie cream filling
Cooking Instructions
Step 1
First, let’s prepare the macaron shells by making a stable meringue. Gradually add the granulated sugar to the egg whites in 2-3 additions, whipping until stiff, glossy peaks form. The meringue is ready when you can invert the bowl without it falling out. Next, sift together the powdered sugar, finely ground almond flour, and crushed Oreo cookies into a separate bowl. Gently fold these dry ingredients into the meringue using a spatula, using an ‘up and over’ motion. Be careful not to overmix; the batter should flow like a ribbon (macaronage) when lifted. It should slowly fall in a thick ribbon that slowly melts back into itself.
Step 2
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto baking sheets lined with parchment paper, leaving about 2 inches between each macaron. Gently tap the baking sheets firmly on the counter several times to release any large air bubbles. Bake in a preheated oven at 160°C (320°F) for approximately 15 minutes. Baking time may vary depending on your oven. The macarons are ready when they have developed a slight ‘foot’ and the surface no longer sticks to your finger when lightly touched.
Step 3
While the macaron shells are baking, let’s prepare the delicious Oreo cream filling. Heat the heavy cream in a saucepan over medium-low heat until the edges just begin to bubble. Remove from heat and immediately add the dark chocolate and the Oreo cookie cream filling. Stir continuously until the chocolate is completely melted and the mixture is smooth and glossy, forming a rich ganache.
Step 4
Allow the prepared Oreo cream filling to cool down to room temperature, similar to the macaron shells. The filling should be cool enough not to melt the shells but pliable enough to pipe. If the filling is too warm, it can make the shells soggy. If it’s too cold, it will be difficult to pipe. For optimal results, if refrigerating, only do so for a short period (about 10-20 minutes) until it reaches a pipeable consistency. Over-chilling can make the filling too firm and difficult to work with, preventing you from achieving a good shape.
Step 5
Once the macaron shells have completely cooled, find matching pairs. Fit a piping bag with the cooled Oreo cream filling and pipe a generous amount onto the flat side of one shell. Gently place the matching shell on top and lightly press down to create a perfect Oreo macaron. Enjoy immediately, or for an even richer flavor, let the macarons mature in the refrigerator for about 24 hours. This allows the flavors to meld together beautifully. Enjoy your homemade creation! ^^
