Here is a macaron recipe that combines my favourite biscuit- Oreos with a classic French Macaron recipe. These macaron shells contain crushed Oreos and are filled Oreo buttercream. To make these macarons taste even better place them in the fridge overnight. The macarons will get chewier and taste better due to the moisture from the buttercream being absorbed into the macaron shells.
Something I have learnt from developing this recipe was to but good quality ingredients. When I was creating this recipe I was using old eggs. The old eggs did not give enough volume in the meringue and this caused the macarons shells to be hollow and to make large "feet". So from now on I am always going to buy fresh good qaulity eggs when I make macarons.
115g Icing Sugar
95g Ground Almonds
15g Ground Oreos
40g Caster Sugar
2 x Egg Whites
White Food Colouring (optional)
60g Soften Butter
200g Icing Sugar
1 tsp Vanilla Extract
2 tbsp Milk
5 x Oreos (Crushed)
1. Remove filling from the Oreos (the filling will be used in the Oreo buttercream) and ground using a food processor. Then add the icing sugar and ground almond. Blitz the ingredients together. This will help to get smooth macaron shells.
2. Set aside the dry ingredients. Place the egg whites in a large clean mixing bowl (if there is fat residue on the bowl it can prevent the egg whites from whipping up). Whisk the egg whites until you get a soft peak.
3. While whisking the egg whites, slowly add the caster sugar until you reach the stiff peak stage. Add a few drops of white food colouring if you want, this will help to keep the macaron shells a lighter shade of brown. But make sure you do not put too much in otherwise the meringue will collapse.
4. Next sieve 1/3 the dry ingredients into the egg whites.
5. Fold the dry ingredients into the egg whites using a figure of 8 motion. Once combined sieve in the rest of the dry ingredients.
6. To see if the macaron mixture is ready to be piped, the mixture should be at the ribbon stage or the mixture will fall off a spatula quickly.
7. Transfer the mixture into a disposable piping bag with a Wilton 2A tip, this will make it easier to pipe the macarons. Line a tray with parchment paper. Snip the end off the piping bag and pipe the mixture into circles. You also sprinkle some crushed Oreos on top of the macarons. You can download a macaron template to use as a guide to get the macarons all the same size if you want.
8. Tap the tray on the worktop to burst any large air bubbles in the macarons. Leave the macarons to dry for 30-60 minutes. Pre-heat the oven to 150C/Gas Mark 3.
9. While the macaron shells are drying, make the Oreo buttercream. In a large mixing bowl add the softened butter and mix until the butter becomes paler in colour.
10. Next add the icing sugar, milk, vanilla extract and ground Oreos (along with the fillings). Mix until all the ingredients are evenly incorporated.
11. To see if the macarons are ready to bake, touch the macarons gently; if no mixture sticks to your finger then the macarons are ready to bake. Bake for 15 minutes.
14. Pipe the Oreo buttercream onto the flat side of the macaron and place another on top.
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