Oreo Macarons

/ Aimee Twigger

With just a few pieces of equipment and pantry staples, you can easily whip up this modern take on a French classic.

Makes 25 macarons
Prep time: 10 minutes
Resting time: 20–60 minutes
Baking and assembly: 30 minutes

For the macaron shells
1 cup almond meal
1 2/3 cups confectioners’ sugar
3 tablespoons Oreo crumbs (pull the Oreos apart and use the halves with out the cream filling; you will need 3– 4 halves)
¼ cup egg whites
½ teaspoon salt
¼ cup superfine sugar
Black food coloring

For the buttercream
10 Oreo cookies
6½ oz (13 tablespoons) butter
¼ cup confectioners’ sugar

For the macaron shells: Preheat the oven to 275°F and line the baking tray with baking paper or use a macaron mat.

Put the almond meal into the food processor and pulse, then add the confectioners’ sugar and pulse again to form a fine powder (see figure 1). Transfer to a bowl for later. Put the Oreo halves into the food processor and pulse to a fine crumb. Stir into the almond mixture.

Whip the egg whites and salt until foamy, then add the superfine sugar a spoonful at a time. Whip until the mixture forms stiff peaks. Add a small amount of black food coloring to make the mixture a grey color (see figure 2). Sift in a quarter of the almond mixture and fold in (see figure 3), then repeat until it is all combined (try not to overwork the mixture).

Spoon into a piping bag and pipe circles onto the baking tray. Tap the baking tray on the worktop a few times to pop any air bubbles, then leave the macarons for 20–60 minutes to form a skin. Bake the macarons for 20 minutes and then allow to cool.

For the buttercream: Put 10 whole Oreos into the food processor and pulse to a fine crumb. Beat the butter in a bowl until soft, then mix in the confectioners’ sugar and Oreo crumbs (but reserve some of the crumbs for sprinkling). Spoon the buttercream into a piping bag. Pipe buttercream onto half the macaron shells (see figure 4), sprinkle with Oreo crumbs and sandwich another macaron shell on top.

/ Aimee

1. PULSE the almonds and confectioners’ sugar to form a fine powder.

2. WHIP the egg whites, salt, sugar and a touch of black food coloring until the mixture forms stiff peaks.

3. SIFT in the almond mixture a quarter at a time, but try not to overwork the mixture.

4. PIPE the buttercream onto half of the macaron shells.

/ Aimee

Photographs and text by Aimee Twigger from Made With Love. Reprinted by permission of Gibbs Smith.

This original recipe first appeared in the Winter 2017/18 issue of City Style and Living Magazine

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