Oreo French Macarons
If you love Oreo cookies, you'll love these Oreo French Macarons!
Recipe type: Cookies
Cuisine: French
Serves: 20-25 whole cookies
For the macaron shells:
  • 100g (3.5 oz) ground almonds (almond meal)
  • 210g (7.4 oz) icing sugar (confectioner's sugar)
  • 3 tablespoons Oreo cookie crumbs (about 3-4 halves with cream filling removed)
  • 100g (3.5 oz) egg whites (about 3 eggs)
  • 1/2 teaspoon salt
  • 50g (1.7 oz) caster sugar (superfine sugar)
  • Black food colouring (gel form is best)
For the filling:
  • 10 Oreo cookies
  • 185g (6.5 oz) butter, room temperature
  • 30g (1 oz) icing sugar (confectioner's sugar)
For the macaron shells:
  1. Preheat oven to 140C (280F) and line a baking tray with baking paper, or use a macaron mat.
  2. Put ground almonds into a food processor and pulse, then add the icing sugar and pulse again to form a fine powder. Transfer to a bowl and set aside.
  3. Put Oreo halves into the food processor and pulse to a fine crumb (I then ground down the crumbs further by using a mortar and pestle) and stir 3 tablespoons of crumbs into the almond mixture. Stir the mixture with a whisk to combine.
  4. Whip the egg whites and salt until foamy, then add the caster sugar a spoonful at a time until stiff peaks (it's important not to over-whip the egg whites). Just before the egg whites are at the stiff peak stage, add in a few drops of black food colouring and beat in to create a soft grey colour (remember, the colour will fade as the cookies bake, so go slightly darker to start with).
  5. Sift in a quarter of the almond mixture and fold in, then repeat until it is all combined.*
  6. Spoon mixture into a piping bag and pipe rounds onto the lined baking tray.
  7. Rap the baking tray onto the worktop a few times to pop any air bubbles (you can use a tooth-pick to pop those that don't) and leave on the bench for 20-60 minutes to form a skin (this will help the macarons to rise and create 'feet').
  8. Bake the macarons for about 20 minutes** and then allow to cool on a wire rack (keep them on the tray and don't try to remove them until they are cooled).
For the filling:
  1. Put 10 whole Oreo cookies into the food processor and process to a fine crumb (use a mortar and pestle if you need to).
  2. Beat the butter in a bowl until soft, then add in the icing sugar and Oreo crumbs and beat again to combine.
  3. Spoon the filling into a piping bag and pipe onto half the macaron shells. Top with remaining shells and press down slightly.
  4. While the macarons can be served immediately, they are better served 24-48 hours later. Place in the fridge to chill, then before serving take out to rest at room temperature.
*The folding step is crucial - you want the mixture to get to a 'lava' like stage; when holding the spatula up, the mixture will fall slowly in a thick ribbon and disappear into the surface in about 30 seconds.
**To check whether they’re done, very lightly touch the top of a macaron – if it’s still wobbly or slides on the feet, give it another minute or two. They’re done when they feel firm and the feet themselves don’t compress when they are lightly touched. And, if you lift one of the macarons gently, they should just start to pull away from the paper without sticking – if they lift off entirely, then they’re probably overcooked.
I've got some additional tips for macaron making in my first macaron post here.
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/08/01/oreo-cookie-french-macarons/