Oreo Italian Macarons
These Oreo Italian Macarons taste even better than a plain Oreo, and sure to impress anyone you make them for.
What will you need for Oreo Italian Macarons?
How to put these Oreo Italian Macarons together
- Start by splitting the Oreo’s in half and scraping off the icing into a separate bowl. Blend the cookies into a fine powder. Measuring out your almond flour and powdered sugar. If your almond flour is not fine enough throw in a blender and pulse. Sift the almond flour, Oreo powder, and powdered sugar into a bowl. Take 50 grams of the egg whites and mix into the almond flour, Oreo powder, and powdered sugar. Mix with a silicone spatula until it makes a paste. Cover and set aside.
- Then take the other 50 grams of the egg whites and put them in a stand mixer with a whisk attachment. Get a small sauce pan and put your granulated sugar and water in. Set it over the burner on medium high heat. Do not mix the water and sugar! Put a thermometer in and when it hits 100 Degrees Celsius Turn your stand mixer on and let the egg whites get frothy, and then turn it off. When your sugar water get to 115 degrees celsius slowly pour it into the stand mixer. Have the stand mixer set at a medium speed. Once it’s all poured in turn it up to a higher speed until your egg whites make a birds beak when you take off the whisk and the bowl is cooled down (about 2 Minutes).
- Now take your paste and fold in half the whipped egg whites until you don’t see any white streaks. Then take the other half and fold in. Now this is when you need to pay close attention. If you fold to much you’ll have a runny mess, and if you don’t fold enough it will be too stiff. You are going to want to fold until you can hold the spatula up and the mixture ribbons off in a lava like way.
- Put the mixture into a piping bag and pipe onto a pan with a silicone mats. You can use Parchment paper, but I find I have better success with the silicone mat. Pipe the mixture into 1 inch circles at 1 inch apart. After you’ve pipped all the mixture bang it on a table to get out air bubbles. Let them sit out to form a skin for 30 Minutes. You should be able to gently touch the tops without them sticking to your finger before they go in the oven.
- Put them in a 300 degree oven with a wooden spoon in the door to let steam out. This is a critical part if you don’t have a convection oven. Put them in for 7 minutes then flip them around for another 7 minutes. If you notice them getting brown put them on a lower rack and put tinfoil or another pan above them. Let them cool completely before taking them off the mats.
Swiss Meringue Buttercream for the Oreo Italian Macarons
- Measure out the egg whites and sugar into a metal bowl, and place over a double boiler.
- Whisk over Medium high heat until you get to 160 degrees Fahrenheit. Make sure to rub the mixture between your fingers to make sure the mixture is not grainy.
- Once it reaches 160 degrees Fahrenheit scrape into stand mixer with whisk attachment. Turn on to medium high and let whip until the bottom of the bowl cools down.
- Once it’s cooled replace the whisk with the paddle attachment and slowly mix in cut up room temperature unsalted butter.
- Once the butter is incorporated add a pinch of salt, vanilla, and 8 well crushed Oreos.
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