Oreo Macarons

Ingredients for 1 servings:

• 100 g almond(s), blanched and ground
• 100 g egg white, equivalent to 3 eggs size M
• 1 pinch of salt
• 180 g powdered sugar, sifted
• 35 g sugar, fine
• 150 g butter, room temperature
• 90 g Oreo cookies
• 180 g powdered sugar, sifted
• 1 tsp cocoa powder, unsweetened

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

First, you should prepare the ingredients. It is very important that the powdered sugar and ground almonds are thoroughly sifted to avoid any lumps in the batter. Almonds, in particular, often have small pieces that you don’t want in the macarons. Then you can move on to the egg whites. To do this, beat the egg whites with the salt on medium speed for about a minute until they are fluffy. Gradually add the granulated sugar. I used extra fine granulated sugar because it dissolves faster than regular sugar. The egg whites then need to be beaten on high speed until they hold their shape and the sugar is dissolved. In the next step, fold half of the powdered sugar and almond mixture into the egg whites. Once everything is well combined, add the other half. You have to be careful not to stir the egg whites for too long, because this will cause them to collapse more and won’t rise properly afterwards. Then the mixture is filled into piping bags (putting the empty piping bag over a glass helps with filling) and placed on the baking paper. I left some space at the edges because the macarons will expand a little in the oven. Once the macarons are on the baking tray, you can shake the tray a little or tap it lightly on a table to release any air pockets from the mixture and to smooth out the piping tips. Before they can be baked, however, they need to dry for 3/4 to 2 hours. When you touch the macarons (without applying pressure), they should no longer stick to your finger. This step is very important because otherwise the macarons will not have a flat surface, but rather a round one, and cracks may appear. To explain: As the dough rises in the oven, the dried “skin” is pushed upwards by the moist inner residue, creating the typical macaron feet. After the resting time, they are baked at 130°C (convection oven) for 14 to 16 minutes. To ensure even baking, it’s a good idea to rotate the baking trays after about seven minutes to ensure the heat is evenly distributed. After baking, the Oreos need to cool completely before filling them. They will harden as they cool. This is the perfect time to prepare the filling. To do this, finely crumble the Oreos. This works best with a mixer. Then mix these crumbs with the powdered sugar. Beat the soft butter until creamy, then gradually add the powdered sugar and Oreo mixture. Once everything is incorporated, whip the cream for another two minutes on high. After that, fill it with a piping bag and spread it on the macarons.