Oreo Macarons

Ingredient

Method

55g powdered sugar 30g powdered almonds 20g oreo cookies, mash/blend into powder form 1 A egg whites, at room temperature 50g granulated sugar 3 drop rice vinegar Filling: Cheese Swiss Buttercrewam

1. Preheat oven to 200ºC. 2. In a medium bowl, beat the egg whites until frothy. 3. Keep beating and slowly add sugar until stiff peaks form. 4. Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites. 5. Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise. 6. Once the batter reaches a lava-like consistency, stop folding. 8. Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe. 9. Pipe 1½-inch dollops onto a baking sheet lined with parchment paper.  Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles (use toothpick). 10. Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top. 11. While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill. 12. When the cookies are dry to the touch, bake for 6-7 minutes @ 200C, reduce the temperature to 170C for another 8-12 minutes. 13. Let the macarons cool completely on the baking sheet before removing them gently from the parchment paper or silpad. 14. To fill, pipe about about a tablespoon of the filling onto one macaron and place another on top. 15. Macarons are best kept refrigerated until serving.