Turn your favourite store-bought classics into something more decadent with these delicate Oreo macarons.
It’s been a loooooong time since I’ve made macarons, and for good reason – these suckers are my nemesis. They used to work out so well for me, and then all of a sudden they didn’t. It was incredibly frustrating. Three failed batches in a row and I decided I needed a break. Apparently it was an 11 month break (I had no idea it was that long). At any rate, I think I just figured out why they started to fail on me.
I decided to try a different recipe for these Oreo Macarons, thinking maybe that was the issue, and adapted this recipe from the one my macaron maven friend Mimi uses. Her macarons are flawless. Perfect every time! Seriously, just go check out her website or be dazzled by her instagram feed.
So there I was, psyching myself up for another go at macarons. I needed some psyching up, trust me. Macarons actually take very little time to make, but they are SO tricky to get perfect, and it’s not just about the folding technique (which is crucial). Everything was going so well. Whites whipped up, batter the right consistency, piped out perfectly, and even dried out properly before baking. These were going to be perfect. Hah.
I was watching that little oven window like a hawk. Oh! I can see feet! No cracks, woohoo! But then they kept rising and the feet got too tall, and I knew the damn things would be hollow. Sure enough, they were. Many expletives were thrown around.
WHY all of a sudden were my macarons coming out hollow?? What had changed? And then I remembered. When I first started to make macarons, I whipped the egg whites by hand like we did in school. Whipping them by hand is honestly the worst thing ever. It takes SO long and it sucks SO bad. So I started to use my KitchenAid like I’d seen so many other people do. Well, this is where it all went south.
I think I’m over-whipping the meringue, which is causing them to rise too much in the oven. When whipping by hand, honestly you stop RIGHT when you reach stiff peaks because you’re so damn sick of whipping and you’re sweating and your arm hurts. You’re so glad to be done. With the KitchenAid it’s harder to monitor that. I’m convinced this is the issue, but have not yet tried another batch (I think I need another break). I am NOT going back to hand whipping them, but I will try my hand mixer next time instead of the heavy duty KitchenAid. That way I can more easily monitor the done-ness of the meringue.
So, these little Oreo Macarons you see here? Far from perfect, but you’d never really know it. And, most importantly, they taste delicious. That Oreo buttercream filling could be one of the best things I’ve ever made!
Notes & tips for these Oreo Macarons:
- The measurements listed are by weight. I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
- You will need to do a LOT of folds to get them to the proper consistency.
- Do not skip on the drying time. This is a MUST DO. They must be completely dry to the touch before you bake them or they will crack.
- If they don’t come out perfect the first time (they rarely do), know that they will still taste delicious! Looks aren’t everything! 🙂
- Line baking sheet with a silpat mat or parchment.*
- Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won't pass through the sifter. Set aside.
- Whip the egg whites until they're the consistency of a loose foam, add in cream of tartar. Continue whipping while slowly adding caster sugar. Whip to a stiff meringue.
- Fold the dry mixture into the meringue.**
- Pour the batter into a piping bag fitted with the 1A tip.
- Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
- Once dry, bake macarons in a preheated 300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- Let cookies cool completely before removing from pans.
- Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.
- Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together.
- Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.
*I create a parchment template using a 11/2" cookie cutter to create circles and place it under my silpat mat. **You will need to do a LOT of folds to get the batter to the proper consistency. You're looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix. *** Do not be shy with the whacking! Recipe adapted from Indulge with Mimi.
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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.