Hey there, dessert lover! If you’ve found yourself dreaming about a sweet escape filled with creamy, crispy, and chocolatey goodness, you’re in for an absolute treat. Today, we’re diving into the delightful world of Oreo Macarons! Picture this: two delicate, chewy almond cookies that melt in your mouth, sandwiched around an indulgent Oreo ganache. It’s the kind of dessert that makes your heart flutter and your taste buds sing. So, dust off that apron and get ready to make something magical!
Why Make This Recipe
You might be wondering, why go for Oreo Macarons instead of the classic version? Well, my friend, these cookies take the best of both worlds, a French macaron’s elegance and that beloved Oreo flavor we all know and love. They’re perfect for any occasion, whether you’re hosting a cozy get-together with friends or just treating yourself after a long day. Plus, making macarons at home is truly a labor of love. It’s about the process, the precision, and the joy of creating something delicious from scratch. So why not impress yourself (and others) with this sweet combo?
How to Make Oreo Macarons
Alright, let’s get down to business! Making Oreo Macarons might sound intimidating at first, but trust me, if you follow the steps carefully, you’re going to nail it. Here’s how you can whip up these showstoppers right in your kitchen.
Ingredients
- 110g almond flour
- 200g powdered sugar
- 100g egg whites
- 30g granulated sugar
- 1/2 tsp vanilla extract
- 100g dark chocolate
- 50g heavy cream
- 3 Oreo cookies, crushed
Directions
Sift the Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar. This step is crucial for getting those perfect, smooth macarons that everyone raves about.
Whip the Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. This should take a couple of minutes with an electric mixer. Once you reach that stage, gradually add the granulated sugar while continuing to whip until you see stiff peaks. This means your egg whites are ready and will hold their shape beautifully!
Combine the Mixtures: Gently fold in the almond flour mixture and vanilla extract with a spatula. Be careful not to overmix! You want to have a nice, shiny batter that flows smoothly off the spatula.
Pipe the Macarons: Now comes the fun part! Pipe the mixture onto a baking sheet lined with parchment paper into small circles, about 3-4 cm in diameter. You can use a piping bag for this, just make sure to create evenly-sized circles.
Let Them Rest: Allow your piped macarons to sit at room temperature for about 30-60 minutes. This forms a skin on the surface, which helps create that lovely smooth shell when baked.
Bake: Preheat your oven to 150°C (300°F) and bake your macarons for 15-20 minutes. Keep an eye on them to prevent overbaking. You’ll know they’re ready when they don’t jiggle and the tops appear firm.
Make the Ganache: While your macarons cool, let’s whip up the Oreo ganache! Heat the heavy cream until it’s just simmering. Pour it over the chopped dark chocolate in a bowl and let it sit for a couple of minutes. Then, stir until smooth and creamy.
Add the Cookie Crunch: Mix the crushed Oreo cookies into your chocolate ganache, creating that perfect blend of flavors.
Assemble the Macarons: Once your macaron shells are completely cool, it’s time to pipe the Oreo ganache onto half of the shells and sandwich them with the other half.
How to Serve Oreo Macarons
When it comes to serving these delightful cookie sandwiches, presentation is key! You can arrange them on a stylish platter, dust them lightly with powdered sugar, or even stack them in a cute mason jar for a fun twist. Pair your Oreo Macarons with a cup of coffee or tea for a match made in heaven. They’re perfect for sharing, but let’s be real, you might want to keep them all to yourself!
How to Store Oreo Macarons
To store your delicious creations, place them in an airtight container. They can be kept in the refrigerator for about a week. For the best flavor and texture, though, allow them to come to room temperature before serving! Trust me, these will taste even better after a day or two as the flavors meld together beautifully.
Tips to Make Oreo Macarons
- Use a Kitchen Scale: Measuring your ingredients by weight is key to achieving the perfect macaron texture. A kitchen scale will become your best friend.
- Age Your Egg Whites: For best results, let your egg whites sit out at room temperature for a few hours, or even overnight, to help them whip up better.
- Don’t Rush the Drying: Giving your piped macarons enough time to dry is crucial for that lovely shell, so be patient!
Variation
While Oreo Macarons are a dreamy combination, feel free to experiment! You can swap out the Oreo cookies for any crushed cookie of your choice, such as chocolate chip or peanut butter for a unique twist.
FAQs
Q: Can I freeze Oreo Macarons?
A: Yes! You can freeze unfilled macaron shells for up to three months. Just be sure to wrap them well to avoid freezer burn.
Q: Why did my macarons crack?
A: Cracking generally happens due to overmixing or not letting them rest long enough to form a skin. Make sure to follow the steps carefully!
Q: What’s the secret to getting feet on macarons?
A: The feet are created when air escapes the batter while baking. This is why it’s essential to let the piped cookies rest properly before baking.
Now, you’re all set to create some scrumptious Oreo Macarons that are sure to impress everyone around you! Enjoy the process and remember, each bite is a little piece of happiness. Happy baking!
Print
Oreo Macarons with a creamy filling
- Total Time: 50 minutes
- Yield: 12 macarons 1x
- Diet: Vegetarian
Description
Delightful Oreo Macarons featuring crispy almond cookies and indulgent Oreo ganache.
Ingredients
- 110g almond flour
- 200g powdered sugar
- 100g egg whites
- 30g granulated sugar
- 1/2 tsp vanilla extract
- 100g dark chocolate
- 50g heavy cream
- 3 Oreo cookies, crushed
Instructions
- Sift the dry ingredients: In a bowl, sift together the almond flour and powdered sugar.
- Whip the egg whites: In a separate bowl, beat the egg whites until soft peaks form, then gradually add the granulated sugar and whip until stiff peaks form.
- Combine the mixtures: Gently fold in the almond flour mixture and vanilla extract.
- Pipe the macarons: Pipe the mixture onto a baking sheet into small circles, about 3-4 cm in diameter.
- Let them rest: Allow the piped macarons to sit at room temperature for 30-60 minutes.
- Bake: Preheat the oven to 150°C (300°F) and bake the macarons for 15-20 minutes.
- Make the ganache: Heat heavy cream, pour it over chopped dark chocolate, and stir until smooth.
- Add the cookie crunch: Mix in crushed Oreo cookies into the ganache.
- Assemble the macarons: Pipe the Oreo ganache onto half of the macarons and sandwich with the other half.
Notes
For best results, use a kitchen scale for measuring ingredients and age egg whites beforehand.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg