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Oreo Macarons Recipe

Oreo Macarons Recipe
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★★★★★

4.7 from 24 reviews

Delight in these Oreo Macarons, a perfect blend of delicate almond-based shells mixed with finely ground Oreo cookies and filled with a rich white chocolate Oreo ganache. This French-inspired treat combines the classic crunch and flavor of Oreos with the light, melt-in-the-mouth texture of macarons, making it a sophisticated yet indulgent dessert perfect for any celebration or afternoon tea.

Ingredients

Scale

Oreo Shells:

  • 100 g (½ cup) egg whites, room temperature
  • 125 g (½ cup) fine granulated sugar
  • 110 g (1 cup) almond flour, blanched
  • 120 g (1 cup) powdered sugar
  • 20 g Oreo cookies, about 4–5 cookies without the cream filling

Oreo Ganache:

  • 200 g (7 oz) white chocolate
  • 95 g (½ cup) heavy cream, full fat
  • 66 g Oreo biscuits, about 10–12 whole cookies, finely ground

Instructions

  1. Prepare the Oreo Ganache: Melt the white chocolate in the microwave in 20-30 second bursts, stirring in between, until fully melted and smooth. Warm the heavy cream in a saucepan over medium heat until just warm, not boiling. Pour the warm cream over the white chocolate and finely ground Oreo cookies (without cream), stirring until the mixture is smooth and combined. Let the ganache set at room temperature or refrigerate for about 1 hour until thickened and easier to pipe.
  2. Make the Macaron Shells: In a food processor, blend almond flour, powdered sugar, and Oreo cookie crumbs (without cream) until fine and homogeneous. In a stand mixer bowl, whip the egg whites until foamy. Gradually add the granulated sugar one tablespoon every 30 seconds on low-medium speed. Increase to medium-high speed and whip until stiff peaks form with a bird’s beak.
  3. Fold Ingredients: Gently fold the dry mix into the meringue all at once with a flexible spatula, being careful not to deflate the foam. Mix until the batter is smooth and forms a ribbon that falls off the spatula, indicating proper macaronage.
  4. Pipe Macaron Batter: Transfer the batter into a piping bag and pipe small dollops onto parchment-lined baking sheets, spacing them evenly. Tap the baking sheet gently on the counter to release air bubbles.
  5. Rest the Macarons: Let the piped batter rest for 30-45 minutes at room temperature until a firm crust forms on top, which prevents cracking during baking.
  6. Bake Macaron Shells: Preheat the oven to 150°C (300°F). Bake the macarons for 14-15 minutes. Remove from oven and let cool completely on a wire rack before removing from parchment.
  7. Assemble the Macarons: Once cooled, pipe the prepared Oreo white chocolate ganache onto one shell and sandwich it with another shell. Repeat for all macarons and let them mature in an airtight container for at least 24 hours for best flavor and texture.

Notes

  • Ensure egg whites are at room temperature for best volume when whipping.
  • Do not overmix or undermix the batter; macaronage is key to smooth shells with perfect feet.
  • Resting the piped macarons before baking forms the crucial skin to avoid cracking.
  • Use a fine mesh sieve if needed to sift dry ingredients for a smoother batter.
  • Allow assembled macarons to mature for 24 hours in the fridge; bring to room temperature before serving.
  • Avoid adding cream filling to ground Oreos to maintain texture and prevent sogginess.

Nutrition

Keywords: Oreo macarons, French macarons, Oreo dessert, white chocolate ganache, almond flour cookies, homemade macarons

Find it online: https://cheframiflavor.com/oreo-macarons-recipe/