Cookies and Cream Macarons
My obsession with cookies and cream is far from over. Cookies and cream cheesecake – check, cookies and cream cupcakes – check, cookies and cream ice-cream – check. And now for the fourth instalment of my love story with Oreos. Cookies and cream macarons!
I don’t know what it is about that humble little chocolate cookie that makes me want to crumble it, deconstruct it and relive its flavours over and over and over.
Since macarons were long overdue in my imaginary baking calendar, I thought it would be a good idea to incorporate the American cookie with its French counterpart.
It resulted in a tasty union. I had various shades of macarons in this batch – thanks to my oven with its uneven temperature and even rotating the trays did not help much. Anyway, some were browner than others but really, who cares? The truth was…I did…for like two seconds, and all was quickly forgotten when I popped one of them in my mouth. Mmmm…
To add to the cookie-ness of it all, I dusted each macaron shell with a topping of oreo crumbs. More for aesthetics really, as there’s enough cookie-ness in the shells and filling.
Cookies and cream macaron
280g almond meal or ground blanched almonds
20g finely processed oreo cookie crumbs (biscuit only, no cream filling!)
200g confectioners’ sugar
150g egg whites, divided into two 75g portions
2 more Oreo cookies, crumbled (without cream filling) – for topping
Line trays with a silicone baking mat or parchment paper.
Process almond meal and cookie crumbs with confectioners’ sugar in a food processor. Sieve out any large bits of almond or cookie.
Combine sugar and water in a saucepan. Heat on medium until all the sugar is dissolved.
Meanwhile, place 75g of egg whites in a mixer bowl with the whisk attachment.
Continue cooking until the sugar syrup reaches 118 C/245 F. While the sugar is cooking, begin whisking the egg whites. They should reach stiff peaks by the time the syrup is at 245 F. If it whips too fast, turn down or turn off the mixer.
Turn the mixer speed to low. Carefully pour the sugar syrup in a slow stream into the mixer.
Turn the mixer speed to high and let the meringue for several minutes until it has cooled and appears glossy and firm.
In a large bowl, combine the almond meal mixture with the remaining 75g of egg whites until partially combined.
Scoop the meringue on top of the almond meal mixture. Using a spatula or dough scraper, carefully fold the meringue in, trying not to deflate it.
The final batter should be thick and flow slowly like magma. Do not overmix.
Scoop the batter into a piping bag fitted with a ½” diameter plain tip.
Pipe 1 ½” rounds of batter onto the prepared baking sheets. Sprinkle cookie crumbs on half of the shells. Let the sheets sit for about 30 minutes to let the shells harden.
Meanwhile, preheat the oven to 160 C/320 F.
Bake each set of macarons for 12-14 minutes, rotating once.
Let tray cool for a few minutes before removing from the trays. Let finish cooling on wire racks.
120g icing sugar sieved
150g unsalted butter softened
pinch of salt
5 Oreos, crumbled finely including cream filling
Beat the icing sugar and butter and salt using an electric beater until smooth.
Mix in the crumbled cookies.