Macarons de Oreo

Ingredientes

• 63 g superfine almond flour - blanched (1/2 cup + 1 Tbsp)
• 63 g powdered sugar (1/2 cup)
• 7 g crushed oreos (1 Tbsp)
• 55 g aged egg whites, room temperature - about 2 large eggs
• pinch cream of tartar - optional
• 55 g granulated sugar (1/4 cup + 1 tsp)
• 56 g unsalted butter, room temperature (1/4 cup)
• 14 g crushed oreo cookies (2 Tbsp)
• 4 g vanilla extract or vanilla bean paste (1 tsp)
• 1 g fine salt (1/8 tsp)
• 125 g powdered sugar (1 cup)
• 15 g heavy whipping cream, room temperature (1 Tbsp)
• Kitchen scale
• Stand Mixer or Electric Mixer
• Large, flat baking sheets
• Silpat Mats (or parchment paper)
• Large Piping Bags (18-inch)
• Round Piping Tip - Ateco 805

Modo de preparo

1. 1

   --- Oreo Macarons ---

2. 2

   Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.

3. 3

   Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.

4. 4

   Sift 63g superfine almond flour, 63g powdered sugar and 7g crushed Oreos into the meringue.

5. 5

   Fold the dry ingredients into the meringue using a circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to this, you may need to stir it a bit more.

6. 6

   Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.

7. 7

   Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.

8. 8

   Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.

9. 9

   Bake one tray of macarons at a time on the middle rack of your oven for 15-18 minutes and rotate your pan halfway through.

10. 10

    Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

11. 11

    --- Oreo Buttercream Frosting ---

12. 12

    Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.

13. 13

    Mix in 14g crushed Oreos, 4g vanilla extract and 1g salt on a low speed.

14. 14

    Slowly mix in 125g of powdered sugar and 10g heavy cream on a low speed.

15. 15

    Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.

16. 16

    If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).

17. 17

    Place in a piping bag with a small round tip and set aside.

18. 18

    --- Assembling These Oreo Macarons ---

19. 19

    Pair up the macaron shells, then pipe a thick dollop of Oreo buttercream or filling of your choice on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.

20. 20

    If desired, drizzle dark and white chocolate over each macaron and top with a sprinkle of crushed oreo crumbs.

21. 21

    Place the finished macarons in an airtight container and chill in the fridge overnight, then let them sit at room temperature for about 15 minutes before you enjoy them!