Macarons are the queens of sweet treats. A little taste of heaven. They make for the perfect dessert, as they are an ideal union of the slightly crunchy and soft cream textures/flavors. Whenever I eat one, it reminds me of my college year abroad in France. We all know the standard version with chocolate ganache, vanilla, raspberry, you name it. But how about Oreos? After all, they are sort of following a similar “design.” I asked myself this precise question and came to the conclusion that this is something I should definitely get onto. So this is my take on Oreo macarons. This recipe makes approx. 35 macarons.
- 4 medium-sized egg whites
- 20 Oreo cookies
- 1 ¼ cups (255 grams) of powdered sugar
- 1 cup (110 grams) of almond flour/grounded almonds
- ¼ teaspoon of baking powder
- 1 cup (200 grams) of sugar
- 60 grams of butter
- 7,5 ounces (200 grams) of cream cheese
Beat the egg white until stiff, then add the ¼ cup (55grams) powdered sugar through a sieve and mix in the baking powder or cream of tartar. Then mix the sugar with the almond flour in a separate bowl until no large chunks are left. Add the sugar-almond mixture to the egg white. Then separate the Oreo cookie shells and scrape out the filling. Ground the Oreo shells and add them to your base mix. Now we are all set.
To make sure the macarons are all more or less the same size and have a very even round form, I highly recommend getting a silicone macaron sheet (like this, if you are in Germany or this if you are in the US). Place about ½ to 1 teaspoon on each of the round circles of the mat. Bake them in the oven at 290 degrees Fahrenheit / 145 degrees Celsius for approx. 15 min.
While the first batch of macaron shells is in the oven, we have plenty of time to prepare our filling. Mix the original Oreo cookie filing with the butter (make sure it is at room temperature). Once blended in, mix in the cream cheese and then sieve in the remaining powdered sugar.
Keep the filling in the fridge until the shells have cooled down. Once that is the case, spread 1 teaspoon of the cream onto a shell and cover it up with another. And voilà… your first macaron is now ready! Whether you indulge right away or keep them in the fridge for a while is down to the strength of your mental capacities and will power. Mine is weak. But then again a little quality testing doesn’t hurt, right?