Oreo Macarons (Printer-Friendly Version)
# What You'll Need:
→ For the Oreo Macaron Shells
01 -
1 cup almond flour, sifted
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¾ cup powdered sugar, sifted
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3 tablespoon black cocoa powder, sifted
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3 egg whites, room temperature
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½ cup granulated sugar
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⅛ teaspoon salt
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2 teaspoon vanilla extract
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10-12 drops black gel food coloring
→ For the Vanilla Cream Filling
09 -
¼ cup unsalted butter, room temperature
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¼ cup vegetable shortening, room temperature
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2 cups powdered sugar, sifted
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1 teaspoon vanilla extract
# Let's Cook!:
01 -
Clean mixing bowls and tools with vinegar to remove any grease. Line baking sheets with silicone mats or parchment paper. Prepare piping bag with round tip.
02 -
Sift almond flour, powdered sugar, and black cocoa powder together twice. Whisk to fully blend.
03 -
Heat granulated sugar and egg whites in double boiler, whisking until sugar dissolves. Transfer to stand mixer and whip on high speed until soft peaks form. Add salt and vanilla, then continue to stiff peaks.
04 -
Gently fold dry ingredients into meringue. Midway through folding, add black gel food coloring. Continue folding until batter flows like lava and can make figure 8 pattern.
05 -
Transfer batter to piping bag and pipe 1.5-inch circles. Bang sheets on counter to release air bubbles and remove any remaining with toothpick.
06 -
Let shells rest 35-45 minutes until dry to touch. Bake at 300°F for 16 minutes, rotating halfway through. Cool completely before removing from mats.
07 -
Mix butter, shortening, powdered sugar, and vanilla until smooth and fully blended.
08 -
Pipe filling onto one shell and sandwich with another. Store in refrigerator - they taste best after 2-3 days of maturing.
# Cook's Notes:
01 -
Best after 2-3 days in the refrigerator
02 -
Drying time varies based on humidity
03 -
Can use a ceiling fan to help dry shells
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Unfilled shells can be frozen