I'm obsessed with cooking competitions. My most recent favorite is the Next Great Baker on TLC. I love Buddy from Cake Boss and his no nonsense attitude with the contestants. What does this have to do with Oreo Macarons? Well it's because during Christmas break I was watching one of the episodes where the contestants had to make a dessert using Oreo cookies. As usual, everyone was crazed, trying to reinvent the wheel - in this case, the Oreo - but I was amazed how no one thought to make a macaron!
That was all the inspiration I needed to run to my grocery store and pick up a pack of Oreos. As discussed in previous posts, making macarons is hard - but they become easier with practice. Once you get the gist of it, you can turn almost anything into a macaron! (Hmmm...I've wonder if anyone has ever tried to make a bacon flavored macaron?...)
Oreo Cookie Macarons
For The Macarons
- 1 cup confectioners' sugar
- 1/4 cup almond flour
- 1/2 cup grounded oreo cookie wafers, plus a 1/4 cup set aside for garnish
- 2 large egg whites, room temperature
- 1/4 cup superfine sugar
- 1/4 cup ground cocoa powder
For The Filling
- 1 cup of scraped Oreo cookie cream (be sure to buy the double stuffed pack - you'll get more cream!)
- 4 tablespoons unsalted butter, softened
- 1 tablespoon water
- Take a pack of Oreo Cookies and divide the cookie wafers and scrape the cream into a bowl. Set the cream aside. Grind the cookie wafers in a food processor and then place into a separate bowl. Pour 1/2 cup of the cookie mixture back into the food processor and combine with confectioners' sugar and almond flour. Sift and set aside.
- Whisk whites with a mixer on medium speed until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form. Fold cookie mixture and cocoa powder into the whites until mixture is smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets (I find silicone mats work the best) dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 1 hour.
- Meanwhile, add butter and water to the bowl of scraped cream and mash together until smooth.
- Preheat the oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes.
- Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
- Sandwich 2 same-size macarons with 1 teaspoon filling. Serve with a milk - perfect for dunking!