Description
French-inspired Oreo macarons blend classic cookie nostalgia with elegant pastry techniques. Delicate almond meringue shells sandwich rich chocolate cream, inviting you to savor a playful twist on traditional French confections.
Ingredients
Scale
Main Ingredients:
- 1 cup (120 g) almond flour, sifted
- 3 egg whites, room temperature
- ½ cup (100 g) granulated sugar
- ¾ cup (90 g) powdered sugar, sifted
- 3 tablespoons black cocoa powder, sifted
Additional Ingredients:
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 10–12 drops black gel food coloring
Filling Ingredients:
- ¼ cup (57 g) unsalted butter, room temperature
- ¼ cup (48 g) vegetable shortening, room temperature
- 2 cups (240 g) powdered sugar, sifted
- 1 teaspoon vanilla extract (or clear imitation vanilla)
Instructions
- Sanitize all mixing equipment with white vinegar to eliminate any residual grease that might compromise the macaron’s texture.
- Arrange silicone macaron mats or parchment-lined baking sheets, and prepare a piping bag with a round tip for precise shell formation.
- Meticulously sift almond flour, powdered sugar, and black cocoa powder twice, ensuring a uniform, lump-free mixture.
- Create a warm sugar syrup by gently heating granulated sugar and egg whites in a double boiler, whisking until the sugar dissolves completely and the mixture becomes frothy.
- Transfer the warm sugar-egg mixture to a stand mixer, whipping at high speed until soft peaks emerge, then incorporate salt and vanilla extract.
- Continue whipping until the meringue develops glossy, stiff peaks that hold their structure firmly.
- Delicately fold dry ingredients into the meringue, using a careful pressing motion against the bowl’s sides, incorporating black gel food coloring midway through the process.
- Test the batter’s consistency by ensuring it flows like molten lava and creates smooth ribbons when lifted.
- Carefully pipe uniform 1.5-inch circular shells onto prepared baking surfaces, then firmly tap the trays to release trapped air bubbles.
- Allow macaron shells to rest and develop a protective skin, approximately 35-45 minutes, until they feel dry to the touch.
- Preheat the oven to 300°F during the final resting period, ensuring precise temperature for optimal shell development.
- Bake each tray individually for 16 minutes, rotating midway to guarantee even coloration and consistent texture.
- Cool the baked shells completely before attempting removal from the baking surface.
- Whip vanilla cream filling by blending butter, vegetable shortening, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble macarons by piping cream filling between two coordinating shells, applying gentle, even pressure.
- Refrigerate assembled macarons in an airtight container for 2-3 days, allowing flavors to meld and intensify before serving.
Notes
- Precision is key when making macarons, so clean all tools thoroughly to remove any grease that could prevent proper meringue formation.
- Use a double boiler method to gently heat egg whites and sugar, ensuring smooth sugar dissolution without cooking the eggs.
- Achieve the perfect macaron batter consistency by folding ingredients carefully – the mixture should flow like lava and form smooth ribbons.
- Resting time is crucial; allow shells to form a dry skin before baking to create the signature macaron “feet” and smooth top.
- Black cocoa powder and gel food coloring create the deep Oreo-like black color, transforming classic macarons into a cookie-inspired treat.
- Refrigerating assembled macarons for 2-3 days allows flavors to meld and develop a more complex, rich taste profile.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg