Introduction to Cookies and Cream Macarons
Welcome, fellow home cooks! If you’re like me, balancing life’s many roles can often feel like juggling flaming torches. Enter these delectable Cookies and Cream Macarons—a sweet escape that’s not just a treat for your taste buds, but also a fabulous addition to any gathering. Whether you’re prepping for a special occasion or simply want to indulge yourself after a long day, this recipe is a delightful way to impress your loved ones. Trust me, once you discover how easy and satisfying these macarons are to make, you’ll be hooked!
Why You’ll Love This Cookies and Cream Macarons
These Cookies and Cream Macarons are an absolute dream come true for busy moms and professionals. They’re surprisingly simple to whip up, making them perfect for those hectic days when you crave something sweet. Plus, every bite captures the nostalgic flavor of Oreos, creating a taste that feels both indulgent and comforting. Your family will adore these little gems, and trust me, they look impressive on any dessert table!
Ingredients for Cookies and Cream Macarons
When it comes to these delightful Cookies and Cream Macarons, the ingredients are key to achieving that perfect taste and texture. Here’s what you’ll need:
- Almond Flour: This gives the macarons their signature smooth texture. You can substitute with finely ground hazelnuts if you’re feeling adventurous.
- Powdered Sugar: Essential for sweetness and the macarons’ delicate crumb. Make sure it’s sifted to avoid lumps!
- Granulated White Sugar: This helps stabilize the egg whites for that dreamy meringue consistency.
- Egg Whites: Room temperature works best for whipping up voluminous peaks. If you prefer, you can use pasteurized egg whites.
- Salt: A pinch enhances the overall flavor, balancing out the sweetness beautifully.
- Oreo Cookies: These are the stars of the filling! Use classic Oreos for that traditional taste, or mix it up with different flavors.
- Chocolate Extract: It intensifies the chocolate flavor without adding extra bulk. Vanilla extract is an alternative if you prefer.
- Unsalted Butter: This is for the creamy buttercream. Softened butter blends smoothly, creating a luscious filling.
- Whole Milk: Just a splash will make your buttercream extra creamy and easy to spread.
- Pure Vanilla Extract: A touch of vanilla rounds out the flavors beautifully; there’s no such thing as too much vanilla!
For exact measurements, check the bottom of the article where you can also find a printable version. Now, let’s gather these ingredients and get ready for some baking excitement!
How to Make Cookies and Cream Macarons
Let’s dive into the chocolaty adventure of making Cookies and Cream Macarons. With a little patience and love, you’ll create these delightful treats that are sure to impress! Follow these simple steps, and be ready for baking magic.
Step 1: Whip the Egg Whites
Begin by placing your egg whites and a pinch of salt in a standing mixer bowl. Using the whisk attachment, whip those whites on high speed for about two minutes. Watch as they transform into soft peaks, light and fluffy. Don’t rush this; it’s vital for the macarons’ airy texture. Once you see those peaks, add in the granulated sugar and chocolate extract. Continue beating for another minute until you achieve very stiff peaks!
Step 2: Prepare the Dry Ingredients
While you’re whipping the egg whites, it’s a good time to prep your dry ingredients. In a small blender, pulse your Oreo cookies into a fine powder. This will be the star of your filling! Next, sift the almond flour, powdered sugar, and crushed Oreos into a medium bowl. Make sure to sift three times—this will ensure that your macarons turn out light and airy.
Step 3: Combine Wet and Dry Mixtures
Now, it’s time for the magic moment! Carefully pour your powdered mixture over the whipped egg whites. Using a rubber spatula, fold the mixtures together gently. Aim for a texture that resembles molten lava—smooth and shiny. Keep an eye on it; we want to fold, not deflate those beautiful egg whites!
Step 4: Pipe the Macarons
Prepare your pastry bag fitted with a 1/2 inch tip. I love using disposable bags for this; they make cleanup a breeze! Pipe 1 1/4 inch circles on your parchment-lined cookie sheets. Remember to leave some space between each macaron. Don’t stress if they aren’t all perfect; a little character is what makes them homemade!
Step 5: Bake the Macarons
Let your piped macarons air dry for at least one hour. This will help them obtain that lovely macaron shell. Meanwhile, preheat your oven to 300°F. Once the hour is up, it’s baking time! Pop those trays in the oven for 17 minutes, and try not to peek too often. After baking, allow them to cool completely on the trays before moving on.
Step 6: Make the Buttercream
As your macarons cool, let’s whip up the delicious buttercream! In a mixing bowl, beat the softened unsalted butter, Oreo frosting, and vanilla extract until fluffy. You want it light and creamy. Then, add in the crushed Oreos, powdered sugar, and a splash of whole milk. Beat it all together until that perfect creamy consistency is achieved. You’ll be tempted to taste it—go ahead!
Step 7: Assemble and Frost
It’s finally time to assemble! Take one macaron shell and pipe a generous dollop of that heavenly buttercream on the flat side. Top it off with another shell to create a lovely sandwich of Cookies and Cream goodness. Repeat until all your macarons are filled. Voila! Your gorgeous Cookies and Cream Macarons are ready to amaze.
Tips for Success
- Make sure your mixing bowl and whisk are completely clean and dry for the best egg white peaks.
- Practice patience while folding; be gentle to avoid losing the airiness in your mixture.
- Let macarons air dry adequately to ensure a smooth and firm shell.
- Experiment with fun colors or flavors in your buttercream for a unique twist!
- Store leftovers in an airtight container to keep them fresh and delicious.
Equipment Needed
- Standing Mixer or Hand Mixer: A whisk attachment is essential for whipping egg whites. A hand mixer works too, though it may take longer.
- Rubber Spatula: Perfect for folding mixtures without deflating them.
- Piping Bag: Disposable bags are easy to use and clean.
- Parchment Paper: Use it to line your baking sheets; silicone mats are a great reusable alternative.
Variations
- Flavor Infusions: Try adding different extracts like peppermint or almond for unique flavor profiles.
- Colorful Macarons: Use gel food coloring to tint your macaron batter for festive occasions.
- Gluten-Free Option: Substitute almond flour with a gluten-free flour blend designed for baking.
- Vegan Adaptation: Use aquafaba (chickpea brine) in place of egg whites and a vegan butter option for the frosting.
- Nut-Free Version: Use finely ground sunflower seeds instead of almond flour to make a nut-free macaron.
Serving Suggestions for Cookies and Cream Macarons
- Pair with Coffee or Tea: These macarons are delightful with a warm cup, enhancing the comfort factor.
- Serve on a Decorative Platter: Arrange them artfully on a cake stand for a stunning visual.
- Accompany with Ice Cream: A scoop of vanilla or cookies and cream ice cream complements the flavors perfectly.
- Gift Wrapping: Package them in a cute box tied with a ribbon for a heartfelt gift.
FAQs about Cookies and Cream Macarons
Can I make Cookies and Cream Macarons in advance?
Absolutely! These delectable Cookies and Cream Macarons can be made ahead of time. Just store them in an airtight container in the fridge for up to a week. They also freeze beautifully for a month—simply layer them with parchment paper to prevent sticking.
Why are my macarons cracking?
Cracked shells usually happen due to overbaking or not letting them dry adequately before baking. Remember, patience is key! Allow them to sit out for at least an hour to form a skin before baking; this will help create that smooth surface.
What can I do if my macarons are too chewy?
If your macarons turn out too chewy, it could be due to underbaking or too much humidity. Make sure to follow the baking time closely and avoid humid days for baking to achieve that perfect, delicate texture.
Can I customize the filling for my macarons?
Definitely! While I adore the Oreo buttercream, feel free to swap in your favorite fillings. You could try flavored ganaches, fruit jams, or even cream cheese frosting for a fun twist. The options are endless when it comes to your favorite Cookies and Cream theme!
What can I use instead of almond flour?
If you need to substitute almond flour, finely ground sunflower seeds or a gluten-free flour blend work well. Just remember that the flavor and texture of your macarons may vary a bit, but they’ll still be delicious and enjoyable!
Final Thoughts
There’s something magical about creating your own Cookies and Cream Macarons. Each step, from whipping the egg whites to piping the delicate batter, is a comforting journey in itself. As the sweet aroma wafts through your kitchen, you can’t help but feel a sense of pride. These charming treats are not just desserts; they’re little moments of joy to share with family and friends. Whether it’s a celebration or just a sweet pick-me-up, these macarons are a delightful reminder that life’s simple pleasures can be handmade, heartfelt, and oh-so-delicious!
Print
Cookies and Cream Macarons: Discover the Perfect Recipe!
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 2 hours 17 minutes
- Yield: Approximately 24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicious and indulgent Cookies and Cream Macarons filled with creamy Oreo buttercream.
Ingredients
- 2/3 cup almond flour
- 1 1/2 cups powdered sugar
- 1/4 cup granulated white sugar
- 3 large egg whites, room temperature
- pinch salt
- 4 Oreo cookies, frosting removed and set aside
- 2 teaspoons chocolate extract
- 4 tablespoons unsalted butter, room temperature
- 4 Oreo cookies, frosting removed and set aside
- 8 cookies worth of frosting, from 4 cookies above and from 4 cookies in the macarons
- 3/4 cup powdered sugar
- 1 tablespoon whole milk
- 2 teaspoons pure vanilla extract
Instructions
- In a standing mixer using a whisk attachment (or mixing bowl with a hand mixer), whip the egg whites and salt on high speed for about 2 minutes, until soft peaks form.
- Add in granulated sugar and chocolate extract and continue to beat for 1 minute until very stiff peaks form.
- In a small blender, pulse your Oreo cookies until they form a fine powder.
- Using a fine mesh strainer, sift the almond flour, powdered sugar, and powdered Oreos into a medium bowl, then sift the mixture again two more times.
- Carefully pour the powdered sugar mixture on top of the whipped egg whites.
- Fold the mixtures together until it resembles molten lava.
- Fit a large pastry bag with a 1/2 inch tip and pipe 1 1/4 inch circles onto 2-3 parchment-lined cookie sheets, allowing space between each macaron.
- Allow macarons to air out for at least 1 hour, and up to 2 hours.
- Preheat oven to 300°F and bake macarons for 17 minutes.
- Allow to cool completely on their tray before frosting.
- Make your buttercream by beating the butter, Oreo frosting, and vanilla extract until light and fluffy.
- Add in the crushed Oreos, powdered sugar, and whole milk, beating until light and fluffy.
- Frost the cooled macarons and serve!
Notes
- Ensure egg whites are at room temperature for best results.
- Fold the mixture gently to avoid deflating the egg whites.
- Allow macarons to air dry for a better texture.
- Customize the buttercream by adding more or less Oreo based on preference.
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
