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Preparation
45 minutes
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Processing
40 minutes
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Difficulty
Medium
Alongside the crispy, airy shell and the characteristic sweet flavor of traditional macaron, this version of macaron is uniquely combined with a slight bitterness from cocoa powder and a rich, fragrant oreo cream layer. Join Tastetutorial.com into the kitchen and check out the recipe for this appealing oreo macaron cake!
Ingredients for Oreo Macaron Serves 4
Almond flour 100 gr Black cocoa powder 5 gr Unsalted butter 100 gr Cream cheese 100 gr Oreo cream filling 30 gr Oreo cookie shell 25 gr (crushed) Egg whites 80 gr Condensed milk 50 gr Powdered sugar 80 gr Sugar 80 gr Black food coloring a little
What is cocoa powder? Distinguishing cocoa powder from chocolate powder
What is cocoa powder?
- Cocoa powder is a type of powder made from the seeds of the cocoa fruit. The powder is dark brown, has a strong aroma, and a slightly bitter, nutty taste.
- There are 2 types of cocoa powder on the market: ready-made and pure varieties. Depending on personal preference and intended use, users can choose the type of powder that suits them.
Distinguishing cocoa powder from chocolate powder
- Cocoa powder is ground from chocolate liquor after the liquid is pressed out (fat is removed). This type of powder can be light or dark brown (depending on the alkalization process), has a bitter taste, and occasionally has a slight sourness.
- Chocolate powder is a mixture of cocoa powder and cocoa butter, blended with sugar and milk. This type of powder is divided into 3 categories: dark chocolate, white, and brown corresponding to flavors such as bitter, moderately sweet, and bittersweet.
Information about the cookie shell and oreo cream filling
- You buy ready-made oreo cookies and separate the cookie part from the cream part, then weigh enough for the recipe.
- For the cookie shell, you put it in a bag and crush it finely, while the cream filling is kept whole to mix with the macaron filling.
Implementation tools
Oven, egg beater, bowl, whisk, piping bag,…
How to make Oreo macarons
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Mix the black cake batter
First, put 40g of egg whites into a bowl, then use a mixer to beat the mixture on low speed until it foams with tiny bubbles like soap.
Next, divide 40g of sugar into 3 parts, gradually adding each part one at a time while mixing until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.
When adding the last portion of sugar to the egg whites, increase the mixer speed to high, beating until the egg whites are soft and fluffy, with a creamy texture, smooth and glossy. When you lift the whisk, the peaks should stand but slightly bend down.
Note:- Divide the sugar into 2 or 3 parts and add it gradually bit by bit. Avoid adding all at once.
- Egg whites should be at room temperature before beating.
Mix together 50g of almond flour, 40g of powdered sugar, and 5g of dark cocoa powder. Then, sift this mixture into the whipped egg whites.
To achieve a smooth surface on the macarons without holes, use a flat spatula to fold and press the batter against the bowl several times to break the larger air bubbles within the batter. Continue mixing until the mixture is smooth and glossy, with the batter flowing like a ribbon (Ribbon Stage) when lifted.
Finally, add about 1 drop of black food coloring, mixing the batter well one last time to combine.
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Mix the dough to make the white shell
First, you should whip 40g of egg whites with 40g of sugar like in Step 1.
Next, mix the 50g of almond flour and 40g of powdered sugar thoroughly, then sift it finely. After that, add this mixture to the whipped egg whites and continue mixing until the batter flows in ribbons when lifted (Ribbon Stage) is achieved.
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Bake the two layers of cake shell
Preheat the oven to 150 degrees Celsius for 5 minutes.
Place the two portions of batter into two piping bags, then squeeze the batter onto the tray to form small circles.
Once shaped, gently tap the tray on the table a few times to level the batter. Next, let it rest for 1 hour at room temperature until the surface is dry, and it doesn’t stick when touched.
Then, place both trays into the oven and bake for about 12 minutes at 130 degrees Celsius.
Tip: To achieve a smooth surface after baking, remember to use a sharp toothpick to remove any air bubbles that appear on the surface of the batter!
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Make Oreo cream filling
Put 100g of unsalted butter into a bowl, then use a mixer on medium speed until the butter is smooth and creamy.
Next, add 100g of cream cheese, 30g of Oreo cream filling, 50g of condensed milk, and continue to mix well using the mixer until the mixture is combined.
Finally, add 25g of crushed Oreo shells, and use a spatula to mix the mixture one more time to finish.
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Pipe the filling and finish
Put the Oreo cream filling into a piping bag, then pipe a little onto the white macaron shell.
Next, place the black macaron shell on top, roll the macaron in a layer of crushed Oreos so that the Oreo crumbs stick evenly around the edge of the filling.
Finally, place the macarons in the refrigerator for 1 hour before enjoying.
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Final Product
Small, lovely Oreo macarons with a light almond aroma, upon biting you can immediately feel the crispy shell, soft melting in your mouth, both sweet and with a slight bitterness from the cocoa powder.Even more special is the creamy filling in the middle, extremely delicious.
- After baking, let the cookies cool and then place them in a plastic/glass jar and keep them in a dry, cool place, avoiding direct sunlight.
- You should eat macarons made from almond flour within 2 days. If you want to store them longer, freeze the cookies in the freezer, and when you want to eat them, reheat them in the microwave or briefly bake them again.
- You need to measure the ingredients accurately for the best product.
- It is recommended to sift the almond flour and powdered sugar carefully to achieve a smoother shell.
- When mixing the batter, you should mix gently and in one direction to avoid breaking the air bubbles in the egg whites, which can cause the mixture to become runny.
- Before baking, turn on the oven and adjust the temperature appropriately. Set the oven to the correct temperature as per the instructions to avoid overheating, which can cause the cookies not to rise properly or burn.
- It is advisable to use gel or powdered food coloring to color the cookies. Do not use liquid coloring or syrup as it can make the batter runny.
Oreo macaron is charming, with a sweet-bitter flavor blend that has a recipe that is not as difficult to make as you think, right? Let’s get into the kitchen and show off your skills, and invite the whole family to enjoy these delicious cakes!
