Considering the fact that I posted a healthy recipe last week, I feel like it’s time to get that sugar out of the cupboard once more. There is nothing more satisfying than treating yourself to something sweet after a long day. So this week, I’ll share my Oreo macaron recipe, and trust me these are to die for. Well maybe not literally, but you get my point. French macarons and Oreos are a match made in heaven.
Things you’ll need:
- 100 grams of almond flour
- 90 grams of icing sugar
- 80 grams of egg whites
- 80 grams of fine granulated sugar
- 1 pack of Oreos
- A filling of your choice
Making French macarons is a lot easier than most people think, although they demand a certain level of precision. I know, I also don’t like following exact guidelines but this time I’d advise you to do exactly that.
So to start making these French macarons, you need to start by sifting the almond flour and icing sugar together so that you don’t have any lumps. Then you should grab a separate bowl to mix the egg whites and the granulated sugar together, and you should beat them together until you have stiff peaks. Personally, I use an electric mixer to do this but if you have the necessary muscles than you can knock yourself out and mix them by hand.
Now comes the fun part, you need to take your Oreos and separate all those cookies and take the cream out of the middle. You can either throw that cream away or eat it, and I think we both know what the best option is ;) Then you should put those Oreos in a zip lock bag and then use a rolling pin to crush them into a fine powder. If you have a food processor or blender, you could use those to get the same effect. Add 50 grams of this Oreo powder to your almond-sugar mixture and mix well together before adding the stiff egg whites. You could add the rest of the Oreos to a simple vanilla buttercream and use that as the filling.
Once you have also added the egg whites, you need to beat that mixture until it has the right ‘piping’ consistency. So not too liquid, but also not too stiff. Then you can pipe them on a baking tray that you’ve lined with wax paper.
When making French Macarons, it’s important to let them rest for at least 30min after piping them before you bake them because otherwise you’re cooking up a recipe for disaster. Then you can bake them in an oven that you’ve preheated to 170 degrees Celsius for about 15 minutes. Let them cool down and then fill them with a filling of your choice and enjoy. Trust me, making these isn’t that hard and they are so worth it!
Enjoy baking and until next time,