My love affair with macarons started when I first visited the infamous french patisserie, Laduree, many years ago. The little sandwich cookies in their myriad of different colours, flavours and sizes were displayed so exquisitely that I remember watching even the most sophisticated of adults transform into eager little children ready to devour a macaron in an instant. And this too, was definitely the case for me.
As a child oreo’s were always my favourite cookie. I could eat whole packets almost too quickly. I loved the cookies so much that I would even experiment and create bizarre oreo concoctions such as smoothies, cheesecakes and ice cream.
I have particularly fond memories of the little chocolate cookies but as an adult, I rarely buy oreo’s. This is because if I have them in the pantry, I know I will eat them all. Sometimes being a grown up means realising what makes you lose all self-control and dignity and keeping that delicious thing far, far away.
But, weeks ago when I visited another favourite french patisserie (and saw their delicious cookies and cream macarons)… I became reduced back into my old sweet temptation. At first I ordered just one cookies and cream macaron. As I took my first bite, a wave of missed oreo deliciousness and nostalgia came flooding back.
One devoured macaron soon became two… and then two quickly turned into a twelve pack take away box. These cookies and cream macarons tasted SO good that I decided I needed to try my hand at making them myself with of course, oreo’s.
If you have been searching for the perfect macaron recipe, don’t look any further. Macarons really are straightforward and simple to make….the secret is just following a great recipe exactly and this recipe is slightly adapted from Laduree’s Sucre book, which chronicles the french patisseries infamous sweet recipes. It is a must have cookbook for anyone with a sweet tooth.
These macarons are truly amazing and will give your life a whole new meaning. An oreo buttercream ganache is sandwiched between two smooth, chewy and crisp dark chocolate oreo macaron shells. They are heaven in every bite… perfect for anyone with a penchant for the taste of cookies and cream.
I wish I could say that I felt guilty after making and devouring these macarons. Rather, I just felt really happy. So, indulge your sweet cravings like I have, and create these delicious cookies and cream macarons. I have a feeling they will bring you just as much happiness as they did for me.
- 105g almond meal
- 200g soft icing sugar
- 100g egg whites
- 1/2 tasp salt
- 50g caster sugar
- 30g oreo crumbs (the crumbs are made from just the shells, with the buttercream wiped off)
- 3/4 cup butter, cubed and softened
- 50g oreo crumbs
- 2 tsp cocoa powder
- 1/4 cup soft icing sugar
- In a food processor pulse the almond meal and icing sugar into a fine powder. Set this mixture aside in a large mixing bowl.
- In the the same food processor, pulse the oreo shells until a fine crumb forms.
- Stir these oreo crumbs into the almond and icing sugar mixture.
- In a separate bowl, whip the egg whites and salt until they are foamy. Add the caster sugar in batches, a spoon full at a time and whip until the egg whites reach stiff peaks.
- Sift a quarter batch of the almond and icing sugar mixture over the egg whites and gently fold in to combine. Repeat with remaining quarters, continuing to gently fold in and being careful to not over work it.
- Place the mixture in a piping bag and pipe macaron shaped circles onto a baking sheet or use a macaron mat like I did.
- Preheat the oven to 140 C (280F)
- Set the baking sheet aside for 30 minutes to 1 hour until the macarons form a skin to the touch.
- Bake the macarons for 15 to 20 minutes or until they are crisp and hollow when tapped.
- At this point, I like to settle my macaron shells to room temperature and then place them in the fridge overnight. However, you can also just leave them to cool for 30 minutes and the pipe on the buttercream.
- Add the oreos into a food processor and blend until a fine crumb forms.
- In a medium mixing bowl, combine the butter and icing sugar with the oreo crumbs. Add in the cocoa powder and mix well. The mixture should be thick and be able to hold it's shape.
- Spoon into a piping bag, pipe onto half the macaron shells and sandwich macarons together. (If you have extra oreo crumbs you can also sprinkle some over the top of the buttercream and then sandwich the macarons together.)
- According to Laduree, Macarons should be left in an airtight container in the fridge overnight before serving as this allows the shells to crisp, buttercream to develop it's form and taste and almond meal and icing sugar to soften.