Oreo Cheesecake Macarons

• Baking & Spices

  • 100 g Caster sugar
  • 300 g Icing sugar

• Nuts & Seeds

  • 100 g Almonds, ground

• Snacks

  • 1 Oreo cookie to decorate
  • 4 Oreo cookies

• Dairy

  • 60 g Butter, soft
  • 100 g Cream cheese

• Liquids

  • 37 1/2 ml Water

• Other

  • 2 X 40 grams egg whites ( a total of 80 grams

Found on ohsprinkles.com

Ingredients

• 100 grams ground almonds
• 100 grams icing sugar
• 100 grams caster sugar
• 2x 40 grams egg whites ( a total of 80 grams)
• 37.5 ml water (2 1/2 tablespoons)
• crushed oreo cookie to decorate
• 60 grams soft butter
• 200 grams icing sugar
• 100 grams cream cheese
• 4 to 5 crushed oreo cookies

Directions

• Combine the ground almonds and icing sugar in the food processor. Turn it on for a few seconds. Stir the mixture and run it again for a few more seconds. Pass the mixture through a sieve, discarding any big pieces. Weigh your egg whites separately and put aside. Combine sugar and water in a saucepan and bring it to a boil. Stick your candy thermometer in and keep checking the temperature. As the temperature approaches 100 Celsius pour one egg white in the bowl of your mixer and start your mixer. You want soft peak egg whites when the sugar syrup reaches 115 Celsius. Once you have soft peaks and the syrup is 115 C take the syrup and with the mixer running pour it slowly in the bowl. Increase the speed of your mixer until the bowl is cool to the touch and your meringue is thick and glossy. While the mixer is running combine the second egg white with the almond mixture until you have a thick paste. Stir in a bit of food colour or add it to your meringue if you are using any. When your meringue is ready add a little bit to your almond paste and fold it in. Scrap along the sides of the bowl and then through the middle. Add more meringue and repeat until all the meringue is incorporated. Your mixture is ready when it flows steady from the spatula. Not too fast and not too slow. This is a very important step in macaron making and being careful is crucial. You don’t want to over mix or under mix the macronage. With practice you will get the hang of it. When your macronage is ready fill your piping bag. Pipe 3 to 4 cm big circles on your baking paper (or silicone mat). Rap your tray lightly on the counter to get rid of air bubbles. If they don’t pop use a skewer and gently pop them. If you want sprinkles a little bit of the crushed Oreos on the shells. Make sure the pieces arent too big as this can cause a damaged macaron shell when baking. Leave the macarons to dry for 30 minutes. Preheat your oven to 140 degrees Celsius in the meantime. Once dried bake the macarons for 13 to 15 minutes. I like to tap the side of the macarons lightly. If it still moves the macarons aren’t done and need a few more minutes. Leave to cool completely. Then remove from the baking paper.
• Beat the butter and icing sugar until combined. Add the cream cheese and crushed oreos and mix until well combined. Taste the filling and add more crushed cookies if you want a stronger Oreo taste.
• Cut off the end of a piping bag, making sure it is big enough so that any large Oreo pieces can pass through. Fill half of the shells with the filling and add a second shell on top. Refrigerate overnight.