Cookies n' Cream Macarons

• Refrigerated

  • 90 g Egg whites

• Baking & Spices

  • 110 g Almond flour
  • 10 g Dark chocolate cocoa powder
  • 25 g Granulated sugar
  • 200 g Powdered sugar
  • 2 cups Powdered sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Snacks

  • 1/3 cup Oreo cookies
  • 1 Silicone macaron baking mat

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/4 cup Heavy whipping cream

• Other

  • Disposable piping bag
  • Kitchen scale
  • Rubber spatula
  • Wilton tip #12

Found on javacupcake.com

Description

Ingredients

• 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

Directions

• 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 didnt 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.