Hello everyone, hope you are all well.
Today’s temptations are delicious macarons filled with Oreo chocolate frosting, super yummy!
Here is the recipe, enjoy!
Macarons & Oreo Frosting
- 2 tablespoons (35 g) regular sugar
- 4 1/2 oz. (120 g) egg whites, at room temperature
- 1/2 vanilla bean, split in half lengthways and seeds scraped out
- 2/3 cup (150 g) regular sugar, for the sugar syrup
- 1/4 cup (50 ml) water, for the sugar syrup
- a drop of brown food coloring
- 1 1/3 cup (150 g) very finely ground almonds
- 1 1/4 cup (150 g) powdered sugar
For the filling:
- 8 Oreos (white filling removed)
- chocolate frosting
Preheat the oven to 320 ˚F (160 ˚C).
Sift together the ground almonds and the powdered sugar.
Add half the egg whites (approx. 2 oz./60 g), it’s important that these are at room temperature.
Stir until everything is well blended, then set aside.
Put the sugar (2/3 cup or 150 g) and the water for the sugar syrup into a saucepan. Heat until the temperature reaches 245 ˚F (118 ˚C)
Put the other half of the egg whites into a bowl with 2 tablespoons (35 g) sugar and the seeds from the vanilla bean, whisk until frothy.
When the sugar syrup is 245 ˚F (118 ˚C), pour it into the meringue mixture.
Try to pour the sugar syrup down the inside of the bowl to avoid that the syrup touches the whisk.
Whisk for a few more minutes. If you are using food coloring, add it here.
I added a drop of brown food coloring.
Carefully fold the meringue into the almond mixture with a rubber spatula.
Spoon the mixture into a piping bag fitted with a circular tip. I use a silicone macaron mat here to get equally sized macarons.
With the bag held vertically, pipe flat circles onto mat.
Leave them to dry for about an hour.
Bake in the preheated oven for about 12 minutes, but keep an eye on them after 8 minutes.
Tip: place a baking tray on the top shelf to help preserve the lovely color.
Leave to cool completely.
The Oreo filling: make this frosting, or any other frosting you like. Finely crush some Oreos, about 8-9 cookies, but remove the white filling first.
NB: I recommend that you only make half a batch, or maybe even only one-third, or you’ll have a lot of leftover frosting.
Stir the crushed Oreos into the chocolate frosting.
Transfer the frosting to a piping bag fitted with a circular tip and pipe a small dot onto half of the macarons, then sandwich the macarons together.
And there they are… delicious macarons.
Variation: use ground Oreos instead of the ground almonds to make 100% Oreo macarons…
I hope you’ll like them.
I’m sending you all a big hug, have a great day everyone.