Oreo Macarons
Oreo Macarons made with white chocolate ganache and gluten-free Oreo cookie crumbs.
Servings: 30 macarons
Calories: 138kcal
Equipment
- 1 Food processor or blender
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 Fine mesh sieve
Ingredients
White Chocolate Oreo Ganache
- 226 gr white chocolate 8oz
- 110 ml heavy whipping cream
- 25 gr Gluten free Oreo cookies crumbs (about 3 cookies without filling)
Oreo Macaron Shells
- 25 gr Gluten free Oreo cookies crumbs (about 3 cookies without filling)
- 100 gr almond flour
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to Make Oreo Ganache
- In the small saucepan, bring to simmer heavy whipping cream. Do not boil!
- Pour the warm, heavy cream over white chocolate. Let it set for a minute or two.
- Emulsify with an immersion blender.
- Add crushed Oreo cookies (without filling) and emulsify again. The ganache should be smooth and silky.
- Transfer the ganache into a flat container and cover it with plastic "to contact." Let the ganache to set in the fridge for 6-8 hours.
How to Make Oreo Macaron Shells
- Measure almond flour, powdered sugar, and Oreo cookie crumbs.
- Sift this mixture through the fine sieve 2-3 times.
- From egg whites and sugar, make French meringue.
- Add dry ingredients into French meringue and fold with a spatula until "lava consistency."
- Transfer macaronage into a pipping bag with a round tip and pipe macaron shells.
- Slam the baking tray a few times on the counter top to remove bubbles.
- Let macaron shells to "dry" for 10-15 minutes (or more).
- Bake at 275F (134C) for 12-14 minutes.
How to Assemble Oreo Macarons
- Transfer macarons into a pipping bag with a round tip. I also used a Wilton 6B piping tip.
- Pipe Oreo ganache on the flat side of the macaron shell and place another shell on top of the ganache to make a sandwich. Be careful not to smush the delicate shell when assembling macarons.
- Transfer filled macarons into an air-tight container and keep in the fridge for 12 hours. Macarons need to "mature" before you can enjoy them.
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 25mg | Potassium: 43mg | Fiber: 1g | Sugar: 16g | Vitamin A: 71IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.4mg
