Oreo Macarons with Vanilla Filling (Print Version)
# Ingredients:
→ Oreo Macaron Shells
01 -
1 cup Almond Flour, sifted
02 -
¾ cup Powdered Sugar, sifted
03 -
3 tablespoons Black Cocoa Powder, sifted
04 -
3 Egg Whites, room temperature
05 -
½ cup Granulated Sugar
06 -
⅛ teaspoon Salt
07 -
2 teaspoons Vanilla Extract
08 -
10-12 drops Black Gel Food Coloring
→ Vanilla Cream Filling
09 -
¼ cup Unsalted Butter, room temperature
10 -
¼ cup Vegetable Shortening, room temperature
11 -
2 cups Powdered Sugar, sifted
12 -
1 teaspoon Vanilla Extract or clear imitation vanilla
# Instructions:
01 -
Clean mixing bowls, whisks, and baking tools with white vinegar to remove grease. Line 2 baking sheets with macaron silicone mats or parchment paper with circles drawn on the back. Fit a piping bag with a round decorating tip and set it aside.
02 -
Sift almond flour, powdered sugar, and black cocoa powder twice, removing any bits left behind. Whisk to blend or use a food processor.
03 -
Using a double boiler, heat granulated sugar and egg whites over simmering water while whisking, until sugar dissolves and the mixture turns frothy (5-6 minutes). Transfer to a stand mixer and whisk on high speed. Add salt and vanilla extract at the soft peaks stage, and continue mixing until stiff, glossy peaks form (about 10 minutes).
04 -
Fold sifted dry ingredients into the meringue using a spatula. Midway, add 4-10 drops of black gel food coloring. Continue folding until the batter flows like lava and falls off the spatula in ribbons or a figure 8 pattern.
05 -
Transfer batter to the piping bag and pipe circles approximately 1.5 inches in diameter onto prepared baking sheets. Tap baking sheets firmly on the counter 3-4 times to release air bubbles. Use a toothpick to remove any bubbles.
06 -
Allow macaron shells to rest for 35-45 minutes. The tops should be dry to the touch. Preheat oven to 300°F and place the rack just above the center. Bake one tray at a time for 16 minutes, rotating at the 8-minute mark. Cool completely before removing shells.
07 -
Using a mixer with a paddle attachment, blend unsalted butter, vegetable shortening, powdered sugar, and vanilla extract on low speed until smooth.
08 -
Fit a medium piping bag with a decorating tip and fill with vanilla cream. Pipe filling onto the flat side of a macaron shell, then sandwich with another shell. Repeat with remaining shells and filling.
09 -
Store assembled macarons in an airtight container in the refrigerator. For best flavor, consume after 2-3 days of refrigeration.
# Notes:
01 -
For best results, use a ceiling fan or dehumidifier to assist with drying macaron shells in humid climates.