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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!

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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:

 

Preheat the oven to 320 ˚F (160 ˚C).

Sift together the ground almonds and the powdered sugar.

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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.

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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.

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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.

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Whisk for a few more minutes. If you are using food coloring, add it here.

I added a drop of brown food coloring.

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Carefully fold the meringue into the almond mixture with a rubber spatula.

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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.

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Leave them to dry for about an hour.

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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.

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Leave to cool completely.

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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.

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Stir the crushed Oreos into the chocolate frosting.

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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.

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And there they are… delicious macarons.

Variation: use ground Oreos instead of the ground almonds to make 100% Oreo macarons…

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I hope you’ll like them.

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I’m sending you all a big hug, have a great day everyone.

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Author

16 Comments

  1. Hi! Could u please explain me, what the ready batter looks like, because I usually over mix it, so they turn out flat and awful…

    • Team Passion4Baking Reply

      Hi Vlad, the batter should not be too wet and not too firm, if that makes any sense. You can see on the photos that it should be possible to pipe small rounds onto a baking tray, and they should be able to keep their shape.
      It is important that the almond mixture and the meringue/egg white mixture are gently folded together, do not whisk briskly here. If you overmix the batter will be too liquid.
      Happy baking!

      -Team Passion4Baking

  2. Fatema Soni Reply

    How many eggs do I use? And also what is the use of vanilla bean? It’s not written anywhere in the receipe. 

    • Team Passion4Baking Reply

      Hi Fatema Soni, you need 120 grams egg whites, so the number of eggs depends on the size eggs used. One egg white usually weigh 30-40 grams (medium/large egg).
      The vanilla bean is now correctly included in the instructions, thanks for the heads-up!

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Can, Manuela gets hers from various baking equipment shops, such as http://www.cacas.no, but silicon mats are widely available online. Do a search and you’ll find a webshop that ships to you country.
      Good luck!

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Salut Sté, j’espère que tu essaies de faire ces macarons, ils sont vraiment bons!

      -Team Passion4Baking

  3. Hej!
    Hvor ser det bare lækkert ud.. Hvor mange macarons bliver der cirka ud af denne opskrift? 🙂
    Hilsen Isabella

    • Team Passion4Baking Reply

      Hei Isaballa, takk for det. Det blir ca 30 makroner ut av denne oppskriften. 🙂
      Happy baking!

      -Team Passion4Baking

  4. I made these macarons and they ended up very mushy and not baked in the center is that how it’s supposed to look like?

    • hi, every oven is differant you need to adjust to your oven alway’s the macarons should not jiggle when you touch them slightly before you take them out. if they did you need to bake them longer

  5. Hi, I was wondering if it is possible to make your macaron recipes without a candy thermometer, as I haven’t got one..
    Thanks!

    • no i would buy a candy thermometer for this! if you don´t own one ask to borrow one from your friends. love Manuela

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