Oreo Macarons Baked in a Halogen Oven
Easy Oreo Macaron Recipe
Experience the joy of baking these delightful Oreo macarons, perfect for sharing with family and friends! This recipe utilizes a halogen oven for a unique baking process and incorporates crushed Oreo cookies into both the shell and the creamy filling for an intense chocolate flavor. We’ve made sure to use up every last bit of almond flour for these! While the halogen oven offers a fun cooking experience, it can sometimes lead to slight color fading, so finding the perfect baking time and temperature is key. Get ready to create these fun and flavorful Oreo macarons!
Yield
- Approximately 15-16 macarons
Macaron Shells
- 67g egg whites
- 89g powdered sugar
- 89g almond flour
- 58g granulated sugar
- A pinch of black food coloring
Oreo Buttercream Filling
- 70g unsalted butter, softened
- 10g powdered sugar
- 80g crushed Oreo cookies (including cream)
- 67g egg whites
- 89g powdered sugar
- 89g almond flour
- 58g granulated sugar
- A pinch of black food coloring
Oreo Buttercream Filling
- 70g unsalted butter, softened
- 10g powdered sugar
- 80g crushed Oreo cookies (including cream)
Cooking Instructions
Step 1
Begin by whisking the egg whites in a clean bowl until they become foamy and no longer show liquid at the bottom. Gradually add the granulated sugar in three to four additions, continuing to whisk until stiff, glossy peaks form. The meringue should hold its shape but have a slight bend at the tip. Add a small amount of black food coloring and mix on low speed with an electric mixer to evenly distribute the color and refine the meringue’s texture.
Step 2
Once the meringue is ready, sift the powdered sugar and almond flour together over the meringue. Using a spatula, gently fold the dry ingredients into the meringue in two additions until just combined. Be careful not to overmix, as this can make the batter too runny.
Step 3
Now it’s time for the macaronage. Press the batter against the side of the bowl with your spatula 2-3 times to deflate it slightly. The batter is ready when it flows slowly like lava, forming a ribbon-like consistency that gradually melts back into itself. Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles (about 1-1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat, leaving some space between each macaron.
Step 4
Let the piped macarons rest at room temperature for about 30 minutes to 1 hour, or until a skin forms on the surface. They should feel firm to the touch and not stick to your finger. Preheat your halogen oven to 150°C (300°F). Bake for 12-15 minutes. Avoid opening the oven door while baking. Once baked, carefully transfer the macaron shells to a wire rack to cool completely.
Step 5
Prepare the Oreo buttercream filling. In a separate bowl, cream the softened butter until smooth and fluffy. Add the sifted powdered sugar and whip until well combined and light. Finely crush the Oreo cookies, including the cream filling, and mix them into the butter mixture until thoroughly incorporated. This will create a rich and flavorful Oreo buttercream.
Step 6
Pair up the cooled macaron shells by size. Pipe or spoon a generous amount of the Oreo buttercream filling onto the flat side of one shell. Gently place another shell on top to create a sandwich. Store the assembled macarons in an airtight container in the refrigerator for at least one to two days to allow the flavors to mature and meld together beautifully.
