Endulge yourself in these Cookies n’ Cream Macarons made with an Oreo buttercream filling sandwiched between two decadent dark chocolate macaron shells. Heaven in every bite!
I started out strong the first time I made macarons. The shells were perfectly smooth on top, they baked evenly and none broke or cracked. The second and third time I made them… not so good. I just don’t think I fully understand how the batter is supposed to work yet.
The batter has to be smooth enough for it to gently settle when you pipe it onto the pan, but not so thin that it spreads out across your pan. If you under-fold the batter, the shells will not be smooth, yet clumpy and grainy. Oh… and don’t forget not to underbake them. I made that mistake once too.
Today, I should be cleaning my house to get ready for dinner guests, but instead I’m in the kitchen trying to make macarons again. Really, they take no time at all to put the batter and fillings together, so if I can get it right, they’ll be ready in time for dessert!
As I type this, they are “resting” on the counter. The shells look smoother than the last times I’ve made them, so I’m praying that is a good sign.
*fast forward 2 hours*
So, I’m back at the computer and guess what? The Cookies n’ Cream Macarons are a SUCCESS! The buttercream filling is perfect, the crunch and chew of the shells is delectable. Over all, I think I finally nail it… again!
Horray for me!
The key to the success of these macarons was folding the batter enough, not piping the too much batter onto the holes in the silicone mat so they had room to settle and flatten out and finally baking them long enough! Yay! I’m so excited for these!
And to make these macarons even sweeter, I packaged them in a little bakery box tied with bakers twine that held exactly 8 macarons! The perfect amount for gift giving! My friend Rachel of Glitter & Bow was the sweet friend who got to enjoy this box!
I got the boxes and twine from the Lemon Drop Shop. They’re having an inventory closeout sale right now, so make sure you get what you want from them ASAP!
I hope you try them! Let me know if you do!
- 90g egg whites (covered & left at room temp overnight)
- 25g granulated sugar
- 110g blanched almond flour
- 200g powdered sugar
- 10g dark chocolate cocoa powder
- ¼ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- ¼ cup heavy whipping cream
- pinch of salt
- ⅓ cup finely crushed OREO cookies
- Silicone macaron baking mat
- Disposable piping bag
- Wilton tip #12
- Rubber spatula
- Kitchen scale
- The night before, separate your egg whites from the yolks and measure out 90g. Cover with plastic wrap and leave out on your counter overnight.
- Preheat oven to 325F degrees. Line your baking sheet with your silicone macaron baking mat.
- Measure out the powdered sugar, almond flour and cocoa powder and sift together in a large bowl. You may have a few chunks of almond that didn’t go through the sifter, discard those. Sift the mixture again and set aside.
- Measure out the granulated sugar and set aside.
- In the bowl of your stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until they just begin to bubble and become foamy. Slowly add all the granulated sugar.
- Once all the sugar has been added, turn the mixer on high speed and beat until they have become glossy and firm. I know mine are done when I can turn the bowl over and nothing moves or falls out. Do not over-mix or your macarons will be dry.
- Add the almond mixture to the egg whites and begin to fold the two together. At first, use quick strokes to break up the mixture, but then slow down and scrape the bottom and sides of the bowl. Fold this mixture about 50 strokes or until the batter “falls back down onto itself”. Meaning that when you drop some of the batter back into the bowl, it looks like it melts back into the mixture without leaving a bump or crack. It will look seamless. Do not overmix!
- Fill your piping bag with the Wilton #12 tip with the batter. Fill the circles ¾ full on the silicone macaron mat with batter. This will allow them to settle and flatten out.
- Let the macarons rest for 20-30 minutes.
- Bake for 18-20 minutes or until firm to the touch.
- Cool the shells completely before trying to remove them from the mat.
- Cream together the butter, sugar, salt, vanilla and cream until smooth.
- Mix in the crushed cookies.
- Beat on high for 1-2 minutes.
- Pipe a grape size dollop of frosting onto the flat side of the macaron.
- Gently press another macaron, flat side down, onto the frosting.
- Serve immediately or store in an air tight container for up to 4 days.