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Oreo Cookie and Cream Macarons

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Delight in these Oreo Cookie and Cream Macarons, a creative twist on the classic French treat that combines the rich flavor of Oreos with delicate macaron shells.

Ingredients

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  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed Oreo cookies
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Sift together the almond flour and powdered sugar.
  3. Beat the egg whites until foamy, then gradually add granulated sugar and cream of tartar until stiff peaks form.
  4. Fold the almond flour mixture into the egg whites gently.
  5. Add the crushed Oreo cookies and fold until evenly distributed.
  6. Transfer the batter to a piping bag and pipe small circles onto the baking sheet.
  7. Tap the baking sheet to remove air bubbles and let sit for 30-60 minutes.
  8. Bake for 15-20 minutes until firm, then let cool completely.
  9. Beat the softened butter and gradually add powdered sugar and vanilla; mix in heavy cream to reach desired consistency.
  10. Assemble the macarons by piping the filling onto half of the shells and topping with the remaining halves.

Notes

Store in an airtight container for up to 3 days. Refrigerate for up to a week or freeze without filling for up to a month.

Nutrition

Find it online: https://thestationrecipes.com/oreo-cookie-cream-macarons-oreo-macarons/

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