Oreo Macarons in 10 Steps

In this instructable, I will show you how to make not any French Macarons but my favorite kind: Oreo macarons! This recipe may be a little overwhelming, but I promise you it's worth making. Don't be alarmed by the thought of making macarons because even though they take practice and may be tricky at first; if you follow the recipe step by step and tips I provide, you'll surely get Oreo macarons in no time :) Let's get started!

Ingredients :

Macaron Shells :

• 205g powdered sugar
• 190g almond flour
• 144g egg whites separated in two (72g) (72g)
• 190g granulated sugar
• 60ml water

Oreo filling :

• 25 Oreo cookies
• 1/2 cup of heavy cream

Tools :

• many bowls
• food scale
• measuring cups and spoons
• whisk
• a food processor or blender
• sifter
• spatula
• food plastic wrap
• 2 medium size saucepans
• candy thermometer
• hand mixer
• 2 silicone mats
• 2 baking pans
• 2 piping bags

First, let's give our almond flour and powdered sugar a quick mix (it doesn't matter if it's thoroughly mixed). Next, add this mixture to the processor and hold for 15 seconds until it is as entirely incorporated and refined as possible. Finally, use a large bowl to sift the processed mixture and get rid of any large pieces - we don't want bumps on our macaron shells!

This is a crucial step, even if it doesn't seem like it! It's going to give our macaron shells that soft bump-free look we want. Be free to sift as many times as you like until the flour and sugar mixture is as refined as it can!

Now, using the same dry ingredient mixture we just did, we will add part of the egg whites to create a paste (we will use the other half to make the meringue).

Okay so, this is pretty straightforward, and there's no way of getting it wrong. Simply add the egg whites, stir and cover in plastic wrap so it doesn't dry up while we make our meringue in the next step :)

Now, this step might be the most overwhelming part since you'll have to use your multitasking skills. I recommend getting a little help from someone, if you feel like its too hard.

Get your sugar, water, and egg whites ready (already measured), plus your candy thermometer, hand mixer, and a big bowl.

• Add the sugar and water to the saucepan at low heat
• Add your egg whites to a bowl
• Once your thermometer reaches 110 degrees, start beating the egg whites at medium speed
• Once your thermometer reaches 118 degrees, pour the sugar syrup slowly into the fluffy egg whites
• Keep whipping your meringue until the bowl cools down, and you can see soft peaks

Good job! If done correctly, you should have a delicious Italian Meringue.

In this part, everything finally comes together! Remember the paste we made earlier? Well, now you'll fold the delicious Italian meringue into it to form our macaron shell batter.

Add the meringue in parts (1/3 of the batter at a time) and be careful not to over mix - FOLD THE BATTER!

You should be looking for a consistency that looks like quicksand.

A tip I use to get a perfect consistency each time is folding until I can create an 8 with the batter without it breaking. Then, it should dissolve back into the batter in a matter of seconds.

Now we need to fill up a piping bag and use a round tip on the end. Form little circles in your silicone mat (I bought mine from this Amazon Link) then firmly tap the sheet on the counter several times to get rid of any air bubbles. Using the crumbs of the shells of 2 Oreo cookies (you can process the cookies to make it easier), sprinkle them on top of the macaron shells to make them look pretty! Finally, let them rest for about 15 min or until dry to the touch. You can use this time to preheat your oven to 325 degrees and to clean your kitchen :)

Once your unbaked macarons shells dry, put them in the preheated oven for 12 minutes. Every oven is different, so you might need to be checking them every once in a while to make sure they don't start turning brown. You should see the "feet" forming! To check if the macarons are ready, gently touch and try to move the top of the shell, and if it doesn't move, it's ready to go! Remove your beautiful macaron shells from the oven and let them cool for 5 min. Then pick them up and place them on a cookie rack to further cool the rest of the way.

Meanwhile, you can get started on the filling! (see next step)

Gather your filling ingredients! Remove the filling from the Oreos and process the shells to make a powder. Add the cream and Oreo filling to a medium heat saucepan and stir until everything combines. Add the Oreo powder and stir to incorporate. Finally, turn the heat off and take your yummy filling into a container into the fridge to cool for at least 20 minutes.

The most fun step! Fill your Oreo filling into a piping bag and then take one shell and turn it over. Next, add a nice dollop of filling to it and place another macaron shell on top, pushing down lightly.

Congrats! They are finally done.

Now it's time to ENJOY!

You can eat them right away, but they taste sooo much better if you place them in an airtight container and let them rest in the refrigerator for about 24 hours. They last about 7 days in an airtight container in the fridge.

Hope you liked them!!