Oreo macarons

oreo macaron 1

I spent a little while living in Houston, Texas in the US after I finished university in Australia. Being a relatively poor post-grad, I adopted the typical student-living-in-a-big-city lifestyle of the time, notably, I didn’t own a car. A few things struck me about the US and in particular, Texas, or more notably, Houston. Firstly, no one walked, bike riding was thrilling, in a dangerous sort-of way and I was regularly the only white person on the bus. 

Secondly, I couldn’t find food I was used to. The chocolate was too bitter, the coffee too weak, the beer was well, not beer. There were many things I did love about Houston though: cheese in squeeze bottles, refrigerated cookie dough sausages, pop tarts, Cinnabon, chicken and biscuits (sweet scones) and the beef was excellent, dare I say, much better than Australian beef. I could go into a hair salon and get BIG HAIR without having to beg for it and Californian wines were quite good, just so long as I didn’t try to buy any on Sunday. Then there were Oreos. I loved Oreos and I really missed them when I came back to Australia. Thankfully they are available here now and these macarons are my homage to the wonderful rich dark biscuit filled with vanilla cream.

See my original Italian-style macaron post for more detailed instructions and my random notes.

oreo macaron 3

Oreo macarons

  • Difficulty: challenging (multiple and complex steps)
  • Print

Makes about 50 macarons

For the macaron shells

Ingredients:

  • 180 g ground almond
  • 210 g icing sugar
  • 80 g aged egg whites at room temperature
  • 30 g cocoa powder
  • 40 g Oreo cookie shell (not cream centre) crushed to decorate
  • 220 g caster sugar
  • 50 ml water
  • 80 g aged egg whites at room temperature

Method:

  • Blend the almond meal and icing sugar together in a food processor, then add cocoa powder and sift two or three times into a medium bowl. Add one batch of egg whites (80 g) without mixing them.
  • In a small saucepan, combine the water and sugar and start to bring this syrup to the boil. Meanwhile, place the second batch of egg whites in the bowl of a stand mixer equipped with the whisk attachment. When the syrup reaches 105°C, turn on the beater and start beating the whites on medium speed while the syrup keeps heating up.
  • Once the syrup hits 118°C, take it off the stove top and slowly pour it over the egg whites as they continue to beat. Keep beating until the temperature of the mixture drops to 50°C and you have a compact and shiny meringue.
  • Now mix the almond-sugar-cocoa and egg white together, then fold in the meringue until the mixture is uniform.
  • Place the mixture in a large pastry bag with a plain #11 tip (1 cm).
  • Pipe 3 cm rounds of the mixture onto baking trays lined with baking paper, spacing them 2-3 cm apart. Sprinkle a little crushed oreo cookie on the surface. Leave them out at room temperature for 15 to 30 minutes to allow them to form a crust.
  • Preheat the oven to 170°C (150°C fan forced). Bake two trays of macarons at a time for 14 minutes. Swap trays in the oven half way through the baking time.
  • When baked, remove trays from oven and after a few minutes, when cooled slightly, slide the baking paper onto a wire rack and allow macarons to cool completely.
  • Pair macarons up according to size and sandwich together with a teaspoon or so of the filling (recipe below).

For the Oreo buttercream filling

Ingredients:

  • 120 g icing sugar
  • 150 g unsalted butter, softened
  • 5 Oreo cookies, intact

Method:

  • Whip the butter and sugar until creamy and pale.
  • Crush the Oreos by placing in a ziplock bag and beating with a rolling pin, until coarsely smashed (or blitz in a food processor).
  • Mix the Oreos through the buttercream.
  • Cover and refrigerate until needed.
  • Bring to room temperature and whisk lightly to loosen up before using to fill macarons.

oreo macaron 2

 

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