Ingredients

Scale

150 grams almond flour (I use Bob's Red Mill, if you have a Sam's club you can get it there A LOT cheaper in bulk)

150 grams powdered sugar

55 grams egg whites x2 (no, I do not age my egg whites, you can, but I honestly do not see much difference).

150 grams granulated sugar

38 grams water

Filling:

1/2 cup white chocolate

1/4 cup heavy cream

3 tsp crushed Oreo cookies (with cream) plus more for toppings.

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Instructions

Weigh out your almond meal and your powdered sugar and place in either a food processor or sifter. Sift the two together where there are no clumps at all left.
Next, make a well in the middle of your sifted ingredients and add your first batch of egg whites (55 grams). Mix until a paste forms.
At first it will seem like there is not enough wet to dry ingredients, but keep going it will come together! Put the remaining 55 grams of egg whites into your stand mixer with a whisk attachment.
Place the granulated sugar and water into a saucepan, stir just enough to combine. Insert your thermometer and heat on med/high heat until the syrup reaches 115 degrees Celsius! Once it reaches 115, turn the stand mixer on high and whip the egg whites. Once the syrup mixture reaches 118 degrees Celsius, remove from the heat.
Set a timer for 6 MINUTES. Start the timer, while the stand mixer is still running on high, SLOWLY pour in the syrup. Mix for the FULL 6 MINUTES, or you will get hollow macs, and nobody wants that.
After you have your meringue, add half of that mixture to your paste mixture. Mix well until combined, this will help thin out the paste to make it easier to fold the rest in. Add remaining meringue and FOLD with a spatula. DO NOT use a mixer. DO NOT stir like you would cake batter. You have to fold.
Keep folding until the batter gets to the “ribbon” stage. Meaning that if you pick some up with your spatula it will ribbon off and then disappear. STOP when it gets to this stage. Check it often, because it is really easy to overfold and that will mess up your results as well!
NOW you are ready to pipe out your macs!! I use a Wilton #1 round tip. Fill your pipping bag with the batter, and pip out about 2.5-3 cm circle.
Add on your crushed Oreos to the top of each mac. Raise the baking sheet up and tap it on the counter 3-4 times to make sure you get all of the air bubbles out. Pre-heat your oven to 340 degrees F.
Let them sit to form their “shell”. The time will vary depending on where you live and the humidity. I let them sit for roughly 20 minutes. They should NOT be sticky at all when you touch them.
After they form their shell they are good to go! Bake one sheet at a time at 340 degrees F for about 10-12 minutes. I set my timer for 10 minutes and I start checking them. If you touch the top and the top wiggles on the bottom, it is not done. Put them back in for 1 minute intervals until you can touch the top and it doesn’t move.
When done, take them out and let them COOL COMPLETELY before you try removing them. While they are cooling, this is the time to make your filling.
Add your chocolate and cream into a microwave safe bowl, and microwave for 30 second increments until all the chocolate is melted and there are no clumps. Stir well, then add in the Oreo cookies. Let sit in your fridge (or freezer if you want it to harden faster).
Once it gets to a good consistency for piping, add a little dollop on half of your macaron cookies. Add the remaining shells on top and voila! You have beautiful macarons that you can brag to your friends about!!

Prep Time: 20
Cook Time: 15
Category: Dessert
Method: Baking
Cuisine: American

Keywords: macarons, cookies, cookies n' cream, oreos, cream