Tag Archives: cookies

Cookies N’ Cream Macarons

22 Jun

Cookies N Cream Macarons 2

Now that I’ve learned to love making (as much as eating) macarons, I thought I’d share them with Adam since he’s never tried them. I told him to choose any flavor he liked, and cookies and cream was decided on. Oh, I was excited! And thankfully, he enjoyed them.. or the few that were left by the time they arrived.

I made these macarons by mixing in oreos with the almonds, and using the oreo filling as a component in the cream center. It tasted very similar to an oreo cookie, with a much different and in my opinion more pleasing texture.

Cookies N Cream Macarons

For the macarons:

  • 1/2 cup slivered almonds, finely ground
  • 1/4 cup oreos (cookie part only), finely ground; about 3-4 oreos
  • 2 large egg whites, at room temperature
  • 1 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract

For the filling:

  • about 12 oreo centers
  • 2 tablespoons butter, softened
  • 3-5 tablespoons heavy cream
  • confectioners’ sugar

In a food processor, pulse together the almonds, oreos, and confectioners’ sugar. Sift into a mixing bowl and set aside. Cookies N Cream Macarons 4

In a medium mixing bowl, or stand mixer, whip the egg whites on medium-high speed until foamy and soft peaks form. Gradually add in the granulated sugar and continue to beat until the meringue becomes shiny and stiff peaks form when the beater is lifted.

Add the almond mixture to the meringue, about 1/3 at a time. With a rubber spatula, fold the mixture until just combined before adding in the next third. When all the dry ingredients are incorporated, continue folding until the batter flows from the spatula in ribbons. Try not to under or over fold the mixture.

Line two baking sheets with parchment paper and transfer the batter to a piping bag fitted with a wide, round tip. Pipe the batter into small circles (about 3 cm in diameter) spaced about 1 inch apart. Beat the baking sheet down against the counter to release air bubbles and to help the macarons form their “foot”. Sprinkle tops with crushed oreos, if desired. Let sit at room temperature for about 30 minutes to form a crust. You should be able to touch the macarons lightly without getting batter on your fingers.

Preheat the oven to 325 degrees. Bake the macarons in the bottom middle of the oven for 10-15 minutes. Cool for 10 minutes. Carefully peel macarons off the parchment paper and let cool completely on a wire rack.

While the cookies cool, make your cream filling. Beat all ingredients together adding in sugar and extra cream to achieve the flavor and texture you desire. Match cookies up by size and sandwhich together with cream. Enjoy!

I sincerely hope you try your hand at making these and that you enjoy them as much as I did. If you’re having trouble with your batter, try using weighted measurements. Don’t worry if you don’t get the perfect size on every macaron when piping them. Simply match up the sizes when sandwhiching them together.

Also, a BIG thank you to SnazzyBiscuits for awarding me the Versatile Blogger award. It’s much appreciated, and I’m very thankful for all my readers and supporters!


English Breakfast Tea Cookies

7 Jun

English Breakfast Tea Cookie

I got very excited when I saw A Lot On Your Plate was hosting a bake-off this month for cookies, and of course I had to join in! The goal was to make the cookies as simple as possible so I went on search for the perfect recipe. I considered no-bake cookies because I love them oh so much, but figured that’s been done time and time again. Thankfully I happened upon this recipe that sounded equally delicious as it was easy.

I’m a sucker for hot tea. That’s probably why I get giddy when looking at tea pot/cup sets. After doing a research paper on the health benefits of tea my freshmen year, I became obsessed with the stuff. After finding this recipe for cookies with tea leaves baked right in, I knew I had struck gold. And simple.. you bet!

For the cookies:

1 cup all purpose flour

1/4 cup granulated sugar

1/4 cup confectioners’ sugar

1 tablespoon black tea leaves

1/4 teaspoon salt

1/2 teaspoon vanilla

1 teaspoon water

1/2 cup butter (1 stick)

Option 1:

Preheat the oven to 375 degrees. In a food processor, add all the dry ingredients and pulse until the tea leaves are finely ground. Next add in the remaining ingredients and pulse until a dough begins to form. On a sheet of wax or parchment paper, roll out your dough into a log. Wrap the paper around the log to smooth it out. At this point you can freeze your dough for later use or chill for 15 minutes before slicing into 1/3 inch pieces. Bake for 12 minutes or until sides begin to brown.English Breakfast Tea Cookie2

Option 2:

If you don’t own a large enough food processor there’s still hope! Preheat the oven to 375 degrees. In a bowl, whisk together flour, confectioners’ sugar, salt, and tea leaves (make sure the leaves are finely ground by pulsing them in a food processor if necessary). Beat the butter and granulated sugar together in a large bowl until combined. Beat in your vanilla and water. Add in the dry ingredients and mix until a dough forms. On a sheet of wax or parchment paper, roll out your dough into a log. Wrap the paper around the log to smooth it out. At this point you can freeze your dough for later use or chill for 15 minutes before slicing into 1/3 inch pieces. Bake for 12 minutes or until sides begin to brown.

English Breakfast Tea Cookie5

I love the little specks of black the tea leaves form in these cookies. Don’t worry if you think you must purchase full leaf tea for this recipe. Pop open a tea bag and it works just as wonderfully. They go nicely as a snack with afternoon tea or a large glass of milk and they work great for cut-out cookies as they hold their shape very well. Be adventurous and try flavored or green teas as an alternative! I found my recipe at TheKitchn. Makes about 2 dozen cookies.

*Update: I recommend using strong brewed tea in place of the water to give it an added tea flavor.

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