Introduction to Cookies and Cream Macarons
Hey there, fellow home cooks! If you’re like me, juggling family, work, and a lifetime of responsibilities can feel overwhelming. That’s why I can’t wait to share this delightful recipe for Cookies and Cream Macarons. Imagine baking up a batch of these gorgeous treats, whisking your loved ones away to a chocolatey paradise with every bite.
These macarons bring that nostalgic flavor of Oreos into a sweet, airy meringue shell. They’re perfect for a quick dessert solution or an elegant treat to impress guests. Trust me, they’ll make your busy day feel just a little sweeter!
Why You’ll Love This Cookies and Cream Macarons
One word: indulgence! The beauty of these Cookies and Cream Macarons lies in their simplicity and flavor. They’re surprisingly easy to whip up, even on a hectic day.
With a lovely blend of textures—from the crisp shell to the creamy filling—they promise to delight both you and your loved ones. Plus, who doesn’t love the nostalgic taste of Oreos? It’ll bring smiles all around!
Ingredients for Cookies and Cream Macarons
To create these delightful Cookies and Cream Macarons, you’ll need a mix of basic yet essential ingredients. Here’s what you’ll need:
- Almond Flour: The star of macaron-making. It provides a delicate texture and flavor.
- Powdered Sugar: This sweetener helps create that lovely meringue shell we all adore.
- Granulated White Sugar: A little extra sweetness to stabilize your meringue during whipping.
- Egg Whites: Beaten to create volume and a light texture; they should ideally be at room temperature for best results.
- Salt: Just a pinch! It enhances the sweetness and balances flavors perfectly.
- Oreo Cookies: The heart of this recipe! You’ll use them for the classic flavor and texture.
- Chocolate Extract: Adds a rich chocolate flavor to complement the Oreos.
- Unsalted Butter: Essential for making a fluffy buttercream filling. Room temperature is best for mixing.
- Milk: Whole milk or any milk you prefer will help achieve the right consistency for your buttercream.
- Vanilla Extract: A dash of vanilla adds depth to your macaron filling.
If you’d like to experiment or substitute any of these ingredients, feel free! You could use ground hazelnuts instead of almond flour for a different nutty flavor. And don’t worry, the exact quantities are detailed at the bottom of the article, ready for easy printing. Happy baking!
How to Make Cookies and Cream Macarons
Step 1: Prepare Egg Whites and Sugar
Start by placing your egg whites in the bowl of your standing mixer. Add a pinch of salt to stabilize them. Whip on high speed for about two minutes. You’ll notice soft peaks starting to form. Next, gradually add in the granulated sugar while continuing to whip. Keep going until you achieve very stiff peaks that stand tall and proud. This step is crucial to getting that perfect meringue base for your Cookies and Cream Macarons!
Step 2: Blend Oreo Cookies
Grab those Oreo cookies and remove the frosting, setting it aside for later. Now, place the cookie halves into a small blender or food processor. Pulse until they turn into a fine powder. This will help incorporate that classic Cookies and Cream flavor throughout your macarons. The finer the consistency, the smoother your final cookie will be, adding to the dreamy texture you crave!
Step 3: Mix Dry Ingredients
In a medium bowl, sift together the almond flour, powdered sugar, and the finely crushed Oreos. Sifting three times is recommended to ensure a super smooth shell. This step is essential in preventing lumps and achieving that sought-after, delicate texture. You want the mixture to be as light as a cloud so that it melds beautifully into the meringue!
Step 4: Combine Ingredients
Now it’s time to fold the dry ingredients into your whipped egg whites. Carefully pour the mixture over the meringue. Using a spatula, gently combine everything. You want to fold until the batter reaches a consistency similar to molten lava. This magical texture ensures your macarons will rise beautifully and develop their signature feet during baking. Take your time here, as over-mixing can lead to flat shells!
Step 5: Pipe Macaron Shells
Fit a large pastry bag with a half-inch round tip and fill it with your vibrant macaron batter. On parchment-lined baking sheets, pipe 1 1/4 inch circles. Keep them about an inch apart for room to spread. A steady hand is key here; practice makes perfect. If you wobble a bit, don’t worry! Each macaron will be unique. Once piped, tap the baking sheets on the counter to release any air bubbles.
Step 6: Bake Macarons
Allow the macarons to rest for at least one hour, or up to two hours. This dry spell creates a skin that helps form that lovely foot we adore. Preheat your oven to 300°F. Bake your macarons for 17 minutes. They should rise slightly and develop a hard shell on the outside. Once done, let them cool completely on their trays before moving them. Patience here pays off big time!
Step 7: Make the Buttercream Filling
While your macarons are cooling, let’s whip up the delicious buttercream filling. In a mixing bowl, beat the unsalted butter with the Oreo frosting and vanilla extract until everything is light and fluffy. This can take a few minutes! Gradually add in the crushed Oreos, powdered sugar, and a splash of milk. Keep mixing until it’s perfectly airy and spreadable—dreamy and delectable, just like you imagined!
Step 8: Assemble the Macarons
Now comes the fun part—assembling your Cookies and Cream Macarons! Match up similar-sized shells and spread a generous amount of that fluffy buttercream filling on the flat side of one shell. Top with the other shell, pressing gently. Voila! You’ve created a masterpiece. For presentation, arrange them on a pretty platter; these delightful treats are sure to impress anyone who lays eyes on them!
Tips for Success
- Ensure your egg whites are at room temperature for maximum volume.
- Invest in a kitchen scale for precise measurements; it’s a game changer!
- Use a silicone spatula when folding the batter; it helps prevent overmixing.
- Practice patience while resting macarons; this is key for that perfect shell.
- Store any leftovers in an airtight container for freshness.
Equipment Needed
- Standing Mixer: Essential for whipping egg whites. A handheld mixer works too!
- Food Processor: For blending Oreos into a fine powder. A blender will do if you don’t have one.
- Piping Bags: A must for shaping macarons. Zip-top bags can substitute in a pinch!
- Baking Sheets: Use regular ones lined with parchment paper. Silicone mats are great too!
- Sifter: Helps ensure a smooth batter. A fine mesh sieve works perfectly!
Variations on Cookies and Cream Macarons
- Nut-Free Option: Replace almond flour with oat flour for a gluten-free alternative. Just make sure it’s certified gluten-free!
- Minty Twist: Add a touch of peppermint extract to the buttercream for a refreshing mint chocolate macaron.
- Colorful Fun: Incorporate food coloring to the batter before piping for vibrant, eye-catching macarons.
- Different Fillings: Experiment with different kinds of frosting, such as cream cheese or Nutella, to mix up the flavor profiles.
- Vegan Version: Use aquafaba (chickpea water) in place of egg whites and a vegan butter substitute for the filling!
Serving Suggestions
- Pair your Cookies and Cream Macarons with a steaming cup of coffee or tea for a delightful afternoon treat.
- For a touch of elegance, serve them on a beautiful cake stand adorned with fresh flowers.
- Offer alongside a scoop of vanilla ice cream for an indulgent dessert experience.
- Add a sprinkle of crushed Oreos on top for a lovely finishing touch.
FAQs about Cookies and Cream Macarons
Can I use different types of flour instead of almond flour?
Yes! While almond flour is ideal for macarons, you can experiment with oat flour for a nut-free option. Just ensure it’s finely ground for a smooth texture.
Why do my macarons crack on top?
Cracked tops can happen when the batter is too dry or overmixed. Make sure to achieve that perfect “lava-like” consistency before piping for the best results.
How can I tell when my macarons are done baking?
Your macarons are ready when they’re firm to the touch and no longer wobbly. A little foot should have formed as well—a telltale sign of a perfectly baked macaron!
Can I make the buttercream filling ahead of time?
Absolutely! The buttercream can be made a day in advance. Just store it in an airtight container in the fridge. Bring it to room temperature and give it a quick whip before using.
How should I store my Cookies and Cream Macarons?
Store your macarons in an airtight container in the refrigerator for up to a week. They can also be frozen for up to a month if you want to enjoy them later!
Final Thoughts
Creating these Cookies and Cream Macarons is more than just a baking task; it’s a delightful journey into sweetness. The joy of crafting these little treats can turn an ordinary day into a special occasion. Watching them rise, filling your kitchen with warm, tempting aromas, brings back memories of childhood favorites.
When you share these macarons with loved ones, you’re not just serving dessert—you’re serving a slice of happiness. Whether it’s for a family gathering or a quiet evening at home, these macarons are bound to create smiles, spark conversations, and linger sweetly in everyone’s memories.
Print
Cookies and Cream Macarons: A Sweet Surprise Recipe
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 2 hours 47 minutes
- Yield: 24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicious Cookies and Cream Macarons that blend the classic flavors of Oreos with a sweet meringue shell.
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, 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.
- Sift the almond flour, powdered sugar, and powdered oreos three times into a medium bowl.
- Carefully pour the powdered sugar mixture on top of the whipped egg whites and fold until it resembles molten lava.
- Fit a large pastry bag with a 1/2 inch tip and pipe 1 1/4 inch circles onto parchment-lined cookie sheets.
- 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 the buttercream by beating the butter with the oreo frosting and vanilla extract until light and fluffy.
- Add in crushed oreos, powdered sugar, and whole milk, beating until light and fluffy.
- Frost the cooled macarons and serve.
Notes
- Ensure the egg whites are at room temperature for best results.
- Sifting the ingredients multiple times helps achieve a smoother macaron shell.
- Use a steady hand when piping to create uniform circles.
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
