Cookies and Cream Macarons

Cookies and cream macarons are soft, sweet meringue cookies with a thick layer of chocolate ganache filling. These cookies are simple to make at home in the comfort of your own kitchen!
The ingredients you will need for this recipe include egg whites, all-purpose flour, almond extract and granulated sugar. You can also use other flavorings such as vanilla extract or lemon zest instead if desired.

The “easy macaron recipe” is a great way to make your own macarons. The cookies are very easy to make and can be made in a short amount of time. They are delicious and perfect for any occasion.

Disclaimer: As I write this, I’m eating one of these cookies and cream macarons. I’ll have eaten four by the time this article is finished. My hands will be sticky, and my keyboard will be strewn with crumbs, but it will be worth it.

One tiny baker, according to the narrative, wanted to create macarons but was too afraid to attempt. She didn’t have a scale to weigh her materials, and she had previously attempted and failed to make macarons. She wanted to create eggnog macarons during the holidays. However, they looked more like pancakes than macarons when they came out of the oven.

She was apprehensive, so she looked up a new macaron recipe on the internet. However, the egg-to-sugar ratio was too low, resulting in a brittle macaron. She tried again with the same recipe, assuming it was something she did during the baking process that caused the problem. 

The macaron was much too light and crisp.

As a result, this little baker decided to try something new. She came up with her own formula, and the macarons turned out perfectly. She was so ecstatic that she performed a small dance in her kitchen and then continued to shriek periodically during the photography of said macarons.

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On that point, I’m thrilled to share some great news with you: I’ve been named a Rodelle Brand Ambassador!

Rodelle is a terrific firm that manufactures high-quality baking ingredients, extracts, and spice mixes, for those of you who don’t know. It all started in 1936, when the Rodelle family moved from France to the United States. When one baking family saw a dearth of high-quality vanilla extracts, they decided to create their own, and Rodelle was born. Rodelle goods can now be found all over the nation and the globe, from their vanilla extracts to their dutch chocolate (which I’ve used four times in the past three weeks). It’s fantastic!).

They not only use high-quality products, but they are also concerned about social and environmental concerns. They have a wind-powered facility, interact with agricultural cooperatives directly, and give premium pricing to their farmers. If you know me, you know how much I value ethical business practices, particularly in the food industry. Rodelle is exactly the kind of company that the world needs more of, and I’m thrilled to be a little part of it.

Did I mention the ingredients are incredible?

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I prepared two batches of these cookies and cream macarons, for example. One didn’t use any extracts, while the other utilized chocolate extract in the macaron and vanilla extract in the cream. The change in taste was palpable. The extracts provided the macarons a depth of flavor that pushed them over the top. The chocolate flavor of the macaron was stronger and deeper, and the buttercream was, well, creamy!

So, the next time you’re at the grocery store shopping for an extract (or any other baking ingredient! ), I recommend reaching for Rodelle. Your taste senses will be grateful!

The small baker, on the other hand, went on to become a world-famous baker with two best-selling cookbooks, a television show, and a biography. (Isn’t it true that a female may dream?)

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Tips on how to create beautiful macarons

I know macarons seem intimidating, and I’ve made a few mistakes myself. Your Oreo macarons will come out flawlessly the first time you make them if you follow this Oreo macarons recipe to the letter. Promise! There are a few things to keep in mind:

Use almond flour instead of almond meal since almond flour is finely milled and does not include any almond skins. Almond flour improves the texture of the macaron and keeps the cookies chewy and light.

Whip the egg whites until soft peaks form—Because these cookies and cream macarons have no leavening agents other than whipped egg whites, it’s critical that you do it correctly. Soft peaks in the egg whites are desired, and this will require a few minutes of whipping.

Gently mix in the ingredients—whipped egg whites may be fussy, and if you’re harsh with the macaron batter, you risk knocking the air out of them. Mix everything together carefully with a broad spatula.

Don’t miss the airing time—I know it sounds strange to leave the uncooked macarons on the counter for an hour, but it’s an essential step! The macarons will create a thin layer on the surface and will somewhat dry out once removed from the oven, which is what makes them so delightfully chewy.

Cool thoroughly before frosting—These cookies and cream macarons, like any frosted baked product, need to cool entirely before adding the frosting in the centre. The frosting will run everywhere if you frost the macarons while they’re still warm, and your macarons won’t look as nice.

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If you have any queries on how to create macarons, please contact me. I understand that the procedure is daunting, but I have trust in you!

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Ingredients

Macaron recipe

  • a third cup of almond flour
  • a half-cup of powdered sugar
  • 1/4 cup white sugar, granulated
  • 3 big room-temperature egg whites
  • a pinch of salt
  • Remove the icing from 4 oreo cookies and put them aside.
  • 2 tsp chocolate flavoring

The buttercream is made using

  • 4 tbsp unsalted butter (at room temperature)
  • Remove the icing from 4 oreo cookies and put them aside.
  • 4 cookies above and 4 cookies in the macarons = 8 cookies worth of icing
  • a third of a cup of powdered sugar
  • 1 tablespoon milk (whole)
  • 2 tsp vanilla extract (pure)

Instructions

  1. Whip the egg whites and salt on high speed for approximately 2 minutes in a standing mixer with a whisk attachment (or in a mixing dish with a hand mixer) until soft peaks form. Continue to beat for 1 minute, or until very stiff peaks form, adding granulated sugar and chocolate extract as needed. The egg whites should have a frothy texture and keep their form well.
  2. Pulse the oreo cookies in a small blender until they become a fine powder. Sift the almond flour, powdered sugar, and powdered oreos three into a medium mixing bowl with a fine mesh sieve. Repeat the sifting process two more times. Each time you sift, you should be left with little almond grains. After each sifting, toss these out.
  3. Pour the powdered sugar mixture over the beaten egg whites with care. Fold a spatula into the center of the mixture, scooping down to the bowl’s bottom and then scooping up along the bowl’s side. With your spatula, make a rough circle: center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out Your two ingredients should slowly but steadily come together. Continue to fold the mixture until it resembles molten lava: huge ribbons should drip down into the bowl, unbroken by air, and the whole mixture should slowly ooze downwards like molten lava when you pick it up with your spatula.
  4. Scoop the mixture into a large pastry bag fitted with a 1/2 inch tip. Pipe 1 1/4 inch rounds onto 2-3 parchment-lined baking sheets, spacing each macaron at least 1 1/4 inch apart. Pipe from exactly above the macaron, so your pastry tip is perpendicular to the cookie sheet, to form equal circles. With one hand, squeeze the pastry bag from the top while steadying the tip with the other. To finish your macaron, spin the pastry tip in a little spiral and raise upwards at the same time after you’ve piped your circle. Allow at least 1 hour and up to 2 hours for macarons to air out.
  5. Preheat the oven to 300 degrees Fahrenheit. Macarons should be baked for 17 minutes. Before icing, let the cookies cool fully on their trays.
  6. Make your buttercream now. For approximately 2 minutes, beat the butter with the oreo frosting and vanilla extract until light and frothy. Pulse the oreo cookies in a small blender until they become a fine powder. 1 minute longer after adding the crumbled oreos, powdered sugar, and whole milk, beat until light and fluffy. Fill a small pastry bag with the mixture and a 1/2 inch tip. Frost and serve your macarons after they’ve cooled.

Notes

*There are a plethora of video tutorials available that demonstrate proper technique for all stages of macaron making—take a look!

More simple macaron recipes may be found at:

Cream Cheese Frosted Red Velvet Macarons

Macarons made with cake batter 

Salted Caramel Macarons with Chai Spice

Macarons with Raspberry Rose Flavor

Macarons with white chocolate and pistachios

Cookies-and-Cream-Macarons

Watch This Video-

The “macaron recipe” is a cookie that has been around for centuries. It is made of almond flour, eggs, sugar, and butter. The cookies are often filled with cream or jam.

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