Oreo Macarons
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!
Oreo Macarons
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.)
Oreo Macarons
Oreo Macarons
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

Ingredients:
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

Filling:

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

Equipment:

food processor
mixer
candy thermometer
rubber spatula
piping bag & round nozzle
baking tray & baking paper

Directions:

Combine the ground almonds and icing sugar in the food processor. Turn it on for a few seconds. Stir the mixture and run it again for a few more seconds. Pass the mixture through a sieve, discarding any big pieces.
Weigh your egg whites separately and put aside.
Combine sugar and water in a saucepan and bring it to a boil. Stick your candy thermometer in and keep checking the temperature. As the temperature approaches 100 Celsius pour one egg white in the bowl of your mixer and start your mixer. You want soft peak egg whites when the sugar syrup reaches 115 Celsius. Once you have soft peaks and the syrup is 115 C take the syrup and with the mixer running pour it slowly in the bowl. Increase the speed of your mixer until the bowl is cool to the touch and your meringue is thick and glossy.

While the mixer is running combine the second egg white with the almond mixture until you have a thick paste. Stir in a bit of food colour or add it to your meringue.
When your meringue is ready add a little bit to your almond paste and fold it in. Scrap along the sides of the bowl and then through the middle. Add more meringue and repeat until all the meringue is incorporated. Your mixture is ready when it flows steady from the spatula. Not too fast and not too slow. This is a very important step in macaron making and being careful is crucial. You don’t want to over mix or under mix the macronage. With practice you will get the hang of it.

When your macronage is ready fill your piping bag. Pipe 3 to 4 cm big circles on your baking paper (or silicone mat). Rap your tray lightly on the counter to get rid of air bubbles. If they don’t pop use a skewer and gently pop them. Sprinkle the crushed oreos over the shells. Make sure the crumbs aren’t too big. They could possibly weigh down the macarons while baking!

Leave them to dry for 30 minutes. Preheat your oven to 140 degrees in the meantime.
Once dried bake the macarons for 13 to 15 minutes. I like to tap the side of the macarons lightly. If it still moves the macarons aren’t done and need a few more minutes.
Leave to cool completely.

To prepare the filling beat the butter in a bowl and gradually adding the icing sugar. Add a little bit of milk if it gets hard to mix. Don’t add too much milk as this can result in split buttercream! Add the crushed oreos and continue mixing. The crushed oreos shouldn’t be too big as this can cause them to get stuck in the nozzle when piped onto the macarons.
Once you’re happy with the consistency of the buttercream and the flavour (add more oreos if you want a stronger oreo flavour!) fill a piping bag with it. Fill the macarons leaving a bit of room for a special oreo centre. Sprinkle more crushed oreos on the buttercream and add a second shell to close the macaron.
Store in the fridge for a few hours or over night.
Oreo Macarons