Time for a new recipe!
I made these macarons a few weeks back, but haven’t found the moment to seat down and write the post … well, better late than never.
These are a bit unorthodox, but delicious all the same. Traditionally we will fill the shells with ganache or some curd or jam; but I asked my assessors (my children) what do they prefer and the answer was unanimous: Oreo!!
So here they are:
Chocolate macarons with a creamy Oreo filling
- 2 tbsp. cocoa
- 200 g minus 1 tbsp. of icing sugar
- 100 g almond meal
- 125 g egg whites (about 3 eggs)
- A pinch of salt
- 40 g sugar
- Red food coloring, just a few drops
- 113 g cream cheese
- 57 g salted butter
- ½ teaspoon vanilla
- 1 cup icing sugar
- 6 crushed Oreos
- ½ or 1 tablespoon cream
Place cocoa, icing sugar and almond meal in the electric mixer and mix for about 30 seconds.
The dry ingredients must be sieved; purist say the it has to be done before weighting you ingredients, but I think it can be done afterwards because nowadays the sugar, cacao and almond are very smooth already, but I have to mention it.
Place egg whites (remember to age your whites for at least 24 hours in the fridge or accelerate the process by putting in the microwave for 10 seconds, just to dry them a little — I’ve never done this last option, but some people say it works fine too) and salt in the mixer and beat until it start to foam, then start adding the sugar a bit at a time until all of it is incorporated. Keep whisking until the meringue is firm, but not dry.
At this point you can add the red food coloring and then add the almond cocoa mix and fold with a spatula until everything is incorporated and the mixture starts to shine (you’ll see what I meant once you get to that point)
Fill your pastry bag and nip the tip off or use a nozzle (Wilton # 12 works well for me). Form the shells on a baking sheet covered with parchment paper, tap it on the counter to get rid of any air bubble and let them dry from 15 minutes to one hour. You’ll know when they are ready if you touch them (with dry hands) and they don’t stick to your finger.
Preheat your oven to 140 – 150 ºC (284 – 302 ºF).
Bake the shells for 12 to 15 minutes, depending on your oven. After 12 minutes, open your oven and touch the shells, if the top is loose and like separated from the bottom, they are not ready, leave them in the oven for one more minute and keep checking every 30 seconds to one minute until done.
Finally, let them on the tray for a few minutes and then remove and allow them to cool completely. Fill with the cream and enjoy!
Two more notes: When baking the shells, is a good idea to use two baking trays together. And after filling the macarons, they will be in optimum condition to eat after 24 hours of rest, but who can wait that long, right?
In a mixer cream together cream cheese, butter, and vanilla until smooth. Mix in the powdered sugar until smooth and fold in the crushed cookies.
This filling has to be kept refrigerated until is time to eat, especially during the summer.