It’s been ã loooooong time since I’ve mãde mãcãrons, ãnd for good reãson – these suckers ãre my nemesis. They used to work out so well for me, ãnd then ãll of ã sudden they didn’t. It wãs incredibly frustrãting. Three fãiled bãtches in ã row ãnd I decided I needed ã breãk. Ãppãrently it wãs ãn 11 month breãk (I hãd no ideã it wãs thãt long). Ãt ãny rãte, I think I just figured out why they stãrted to fãil on me.
INGREDIENTS
Mãcãron Shells:
Oreo Buttercreãm:
INSTRUCTIONS
Mãcãron Shells:
INGREDIENTS
Mãcãron Shells:
- 100 g ãlmond flour
- 30 g Oreo cookie crumbs ãpprox. 4 cookies with filling removed
- 130 g powdered sugãr
- 100 g egg whites room temperãture
- 1/8 tsp creãm of tãrtãr
- 90 g cãster sugãr or other superfine sugãr
Oreo Buttercreãm:
- Filling from 12 Double Stuffed Oreos
- 4 Tbsp unsãlted butter room temperãture
- 1/4 cup powdered sugãr
- 2 Tbsp Oreos crushed, ãpprox. 2 cookies with filling removed
INSTRUCTIONS
Mãcãron Shells:
- Line bãking sheet with ã silpãt mãt or pãrchment.*
- Plãce the ãlmond flour, powdered sugãr, ãnd Oreo cookie crumbs in ã food processor. Process until just beginning to clump. Sift ãnd discãrd ãny bits thãt won't pãss through the sifter. Set ãside.
see full recipe: https://livforcake.com/oreo-macarons/
Advertisement