Tag Archives: macarons

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!

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S’mores Macarons

4 Jun

Okay, I did it. I broke down and jumped on the macaron bandwagon (not to be confused with the coconut-y macaroon treats). And, all I have to say for myself is that I’m glad I did!

After hearing and reading horror stories about making these little French delights, I was nervous to say the least. Here I’m going to take a second to brag and say that my macarons turned out on the very first try! That just means if I can make them, so can you! Maybe it helped that I had this little guy tagging along in the kitchen.

Paxton1

My pretty Persian, Paxton.

For my first batch, I decided on a s’mores flavor. It’s summertime, s’mores are fun treats, so why not turn them into macarons? I started with a basic chocolate macaron and added a marshmallow and graham cracker filling. They turned out quite tasty, and I found myself continually going back for seconds.

There are many little tips and tricks to making the ‘perfect’ macaron. I’ve read where you should use weighted measurements for best results, but lacking a kitchen scale, I used regular cups and tablespoons and still came out with great results.  It can all seem overwhelming, but it proved very fun once I got into the swing of it! With tons of flavor combinations to mix/match and choose from, macaron making is going to be a new favorite of mine. I’ve got my eye on cookies & cream next!

smores macarons

For the macarons:

3/4 cup slivered almonds, finely ground

2 extra large egg whites, at room temperature

Scant 1 cup confectioners’ sugar

2 tablespoons unsweetened cocoa powder

1/4 cup granulated sugar

For the filling:

2 cups marshmallow fluff

3 oz cream cheese, at room temperature (optional)

graham crackers, crushed

Before starting, separate egg whites and let stand in a bowl covered with a paper towel until room temperature; about 2 hours. Let cream cheese come to room temperature as well.

In a food processor, pulse the almonds until finely ground. In a small mixing bowl, sift the powdered sugar. Add in cocoa and whisk to combine. Add the powdered sugar mix to the almonds and process until blended. Set aside.

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.

Sift the almond mixture and discard any fine parts of almond left. 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”. 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 marshmallow filling. If you want to cut the sweet, add the marshmallow fluff and cream cheese together and stir until well combined. If desired, simply use marshmallow fluff. Place the graham crackers in a plastic bag and crush with a rolling pin (or your hands). What to do with them is up to you! I incorporated them into my marshmallow filling, but you could also roll your finished macarons in the crushed crackers so they’ll stick to the filling that may spill out the side.

Match the macarons by size, pipe filling onto flat side, and push together to form tiny sandwich cookies.

smores macarons3


If you’re unsure how to get the correct size circle when piping your batter, you could trace out the circle size onto your parchment paper or dip the correct size cutter into powdered sugar and tap into circles for guidelines. I found all my tips, tricks, and the chocolate macaron recipe in this book.

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