Twist, lick, dunk- the Oreo advert goes something like this, doesn’t it?! The oreo isn’t just milks favourite cookie it is also one of mine. It is usually not a good idea for me to buy them because they are seriously addictive. I don’t know about you but if I eat one, I have to eat the whole pack. Anyone else a victim to oreos?! :)
Because I know how quick oreos are gone in our household I bought to packs to be safe. There wouldn’t be any Oreo Macarons if there aren’t any Oreos in them!
In the next weeks I want to try all the different food colours I have acquired over the years of baking and that I haven’t tried in macarons yet. You’d be surprised how different they can look in macarons compared to a buttercream. Last week I tried Jade coloured macarons and the colour was quite dark in the pot but the macarons weren’t that dark at all.
So that’s my excuse for making even more macarons.(Not that I need one.)
I love how the macarons turned out. The grey shells and the small oreo pieces work really well together and give it a bit of contrast. The crushed oreo centre in each macaron is a little surprise and adds a bit more texture to the macarons.
Recipe Oreo Macarons
adapted from Secrets of Macarons
100 grams ground almonds
100 grams icing sugar
100 grams caster sugar
2x 40 grams egg white
37.5 ml water (2 1/2 tablespoons)
Grey food color, e.g. Sugarflair Shadow Grey
crushed Oreos for sprinkling on top
60 grams soft butter
150 grams icing sugar
2-3 crushed Oreo cookies
3-4 tablespoons milk
3-4 coarsely crushed Oreos for the middle