I cannot believe we’re sitting here on September 1st and I’m only just now posting my second new recipe of the year…Cookies & cream macarons are here!
I’ve literally gone from posting a new recipe once a week a few years ago to one in February and now one in September this year. So far in 2023 I’ve found myself gravitating towards making the recipes I know and love instead of going through the trial and error of testing new recipes until they’re perfect. I’ve just lost some of the love I used to have for recipe testing this year. Maybe it’ll come back, maybe it won’t. One things for sure though, I’ve been doing a lot less baking this year than in year’s past.
Don’t get me wrong, I still love baking. I’ve just been doing it so much for other people that I’ve needed to take some time to rediscover what baking means to me and what I love about it. What I don’t love is the self-imposed pressure I put on myself to keep churning out new recipes and fresh content. I didn’t get into baking for the content creation or even blogging for lots of followers. It really started as a creative outlet for me and that’s what I want it to continue being.
All that said, I am VERY EXCITED to bring you this new recipe for cookies & cream macarons! I can’t believe it’s taken me this long to put a bunch of crushed up Oreos into a macaron filling, but it’s finally here.
I took these into work this past week for taste testing purposes. Needless to say, the box quickly emptying the second I put it out was all I needed to feel confident posting this recipe. The doctors I work with wouldn’t let me live it down if it was something they didn’t like so you can thank them for the relatively quick turnaround between making these macs and posting the final recipe.
Hopefully it won’t take me 6-7 months before I’m posting another new recipe (I’ve got some fun autumn ideas running around my head), but if it does, thank you all for your support and letting me share this little corner of the internet with you! You’ve turned my little hobby into something I wouldn’t have ever dreamed of ❤️
Cookies & Cream Macarons
Ingredients
- Macaron Shells:
- 275g almond flour
- 240g powdered sugar
- 10g black cocoa powder
- 210g egg whites
- 210g sugar
- Black gel food colouring
- Cookies & Cream Buttercream:
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup powdered sugar
- 1/3 cup crushed oreos
- 2 tsp. heavy cream
Directions
- Step 1 Macaron Shells
- Step 2 To start, put the almond flour, powdered sugar, and cocoa powder in a food processor and blend thoroughly. Sift into a In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. Add some black gel food colouring and continue beating until stiff peaks form. You should be able to tip the bowl over your head with none of the mixture coming out.
- Step 3 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
- Step 4 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
- Step 5 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
- Step 6 Cookies & Cream Buttercream
- Step 7 Beat the butter for about 5 minutes, until light and fluffy. Add in the powdered sugar and beat to combine.
- Step 8 Pour in the crushed Oreo cookies and heavy cream. Beat until the buttercream is light and fluffy.
- Step 9 Assembly
- Step 10 Pair up shells of the same size. On one half of each pair, pipe a dollop of buttercream and sandwich shells together.
- Step 11 To store macarons, keep them in an airtight container in the fridge. Allow them to come to room temperature before eating.
