Oreo Macaron’s

Course Dessert
Keyword buttercream, cookie, french macaron, oreo macaron
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Author Phyllis Castaldo

Ingredients

Cookie batter

  • 1 1/4 Cup Almond Meal Finely ground
  • 1 3/4 Cup ConfectionerSugar
  • 4 Large Egg whites Save yoke for icing
  • 1/2 Cup Granulated Sugar
  • 5 Oreo Cookie Filling removed

Butter Cream Icing

  • 4 Cup Confectioner Sugar
  • 5 TBLSP Water
  • 1/2 Cup Butter
  • 2 Egg Yoke
  • 1/2 Tsp Vanilla

Tools

  • Coupler
  • Piping tip #12

Instructions

French Macaron Dry Ingredients

  1. First you will need to grind the Oreo cookies into a fine texture. In a medium sized bowl sift Almond Meal, Confectioners sugar and Oreo crumbs together removing any pieces that remain in the sieve.

Egg White Mixture

  1. You will need to separate the 4 egg whites and save the egg yokes for the icing.  place the egg whites into your mixing bowl and turn on the mixer to medium high.  when eggs whites start to froth add sugar slowly.  whip the egg whites until you have firm peaks.

Combine

  1. Combine the egg whites and the dry ingredients together. Fold in your ingredients. The idea here is not to deflate the egg whites completely (this is what helps form the feet, but you don't want to leave it with to much air then you get puff balls and cracks).  this is where the ribbon effect or lava flow comes in.  Best way to see if the batter is ready is to lift your spatula out of the batter and see if the batter flows evenly off  your spatula and melts together once it hits the batter in the bowl. Once you have this consistency you are ready to pipe your cookies.

Fill Decorating Bag

  1. Follow the instructions on how to use the coupler and piping tip.  place the decorating bag into a tall cup, it is much easier to put the batter in the bag this way. fill the bag up 2/3 of the way and then, fold top down and use a rubber band to secure (this keeps the batter from oozing out of the top of the bag.

Piping Cookie

  1. This step needs a little practice, (to get the size even on each of them), you need to pipe them far enough apart so the don't grow together. 

Baking

  1. Once you have piped the cookies you will need to let them sit for about 1/2 hour to a full 1 hour depending on the weather.  The top of the cookie needs to be dry to the touch, not sticky at all (again this allows you to have those perfect feet)You will need to bake them at 350 degrees.  Do not use convection the air doesn't lend itself to even cooking with Macarons.  It takes about 14 minutes to cook them, again this is an art, too long and they get dried out and the top pops off and to little and they are sticky and don't come off the tray.

Butter Cream Filling

  1. Now you need to make your filling.  Take 3 TBSP of Confectioners Sugar, 2 TBSP of Water, and 2 egg yoke, mix together and place in a small sauce pan, bring to a boil  over medium heat and then remove from heat.  This happens very quick so keep your eye on it.  Let it cool.  In your mixing bowl, mix butter til it is light and fluffy, add 1/2 of the remaining confectioners sugar with your vanilla, blend, add the egg mixture, blending on medium high. You will then  adding the remaining confectioners sugar.  You will have to decide if you need more water or less.  I don't add water til the end so I can control the consistency.  I also used 2 egg yokes instead of 1 so I didn't need any of the additional water.

Assembling the Cookie

  1. At this point you are ready to put the cookie together.  Match up the cookies, a top and bottom, you will again use the Decorating Bag with tip. You can use a fancy tip that makes pretty edges.  fill them and you are ready to go.