Whenever I tell people I’m going to make macarons, they always say: “Oh you mean Macaroons; right?”
Then I have to explain, “No these are French cookies. Macarons.” Then they just nod and say, “Oh, okay.” Kind of like when you can’t understand a toddler or someone with a really heavy accent, and you don’t want to keep asking, “What? Huh?” So, you just let it go. 
Cookies and Cream Macarons
- Total Time: 35 minutes
- Yield: 12 macarons 1x
Description
Delight in these Cookies and Cream Macarons, featuring a delicate almond shell filled with creamy Oreo icing and a hint of crushed chocolate cookies.
Ingredients
- 2 egg whites from large eggs, at room temperature
- 1/2 cup almond flour
- 1 cup powdered sugar
- 5 tablespoons granulated sugar
- 2 crushed chocolate sandwich cookies
- 1 pouch Oreo cookies n cream icing
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a food processor, combine the almond flour and powdered sugar. Pulse until the mixture is fine and well combined. Set aside.
- In a mixer, place the egg whites and beat on medium speed until they become foamy, resembling a bubble bath texture.
- Gradually add the granulated sugar to the egg whites, continuing to beat until stiff peaks form and the mixture is glossy.
- Gently fold the almond flour mixture into the egg whites in batches, being careful not to deflate the mixture. The batter should flow like lava when ready.
- Fold in the crushed chocolate sandwich cookies until evenly distributed.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, leaving space between each macaron.
- Tap the baking sheet on the counter to release any air bubbles. Let the macarons sit at room temperature for 20-30 minutes, or until a skin forms on the surface.
- Bake in the preheated oven for 12-15 minutes, or until the macarons have risen and the tops are firm.
- Remove from the oven and allow to cool completely on the baking sheet.
- Once cooled, pair the macaron shells by size and fill with Oreo cookies n cream icing. Sandwich the shells together gently.
Notes
Ensure egg whites are at room temperature for better volume. Let the piped macarons rest until a skin forms to prevent cracking during baking. Store in an airtight container for up to 3 days. If you don’t have Oreo icing, you can make a simple buttercream and mix in crushed Oreos.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 14
- Sodium: 50
- Fat: 4
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
- Cholesterol: 0
