Description
French pastry chefs elevate the classic Oreo macarons with delicate almond shells and creamy filling. Chocolate lovers will savor this elegant fusion of traditional French technique and beloved American cookie flavor.
Ingredients
Scale
- 3 egg whites, room temperature
- 1 cup (120 g) almond flour, sifted
- ½ cup (100 g) granulated sugar
- ¾ cup (90 g) powdered sugar, sifted
- 3 tbsps black cocoa powder, sifted
- 1/8 tsp salt
- 2 tsps vanilla extract
- 10–12 drops black gel food coloring
- ¼ cup (57 g) unsalted butter, room temperature
- ¼ cup (48 g) vegetable shortening, room temperature
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp vanilla extract (or clear imitation vanilla)
Instructions
- Preparation: Sanitize all mixing tools with white vinegar to eliminate potential grease, ensuring pristine macaron texture.
- Setup: Line baking sheets with silicone mats or parchment paper, and prepare a piping bag with a round tip for precise shell formation.
- Dry Mixture: Sift almond flour, powdered sugar, and black cocoa powder twice, creating a uniform, lump-free blend.
- Meringue Formation: Gently heat granulated sugar and egg whites in a double boiler, whisking until sugar dissolves completely and mixture becomes frothy.
- Whipping Meringue: Transfer warm sugar-egg mixture to a stand mixer, whip at high speed until glossy, stiff peaks form, incorporating salt and vanilla extract.
- Batter Preparation: Fold dry ingredients into meringue using a delicate pressing motion, adding black gel food coloring midway, ensuring lava-like consistency with smooth ribbons.
- Shell Piping: Pipe 1.5-inch circular shells onto prepared surfaces, tapping trays to release air bubbles, then allow shells to develop a protective skin for 35-45 minutes.
- Baking Process: Preheat oven to 300°F, bake individual trays for 16 minutes, rotating midway to ensure even coloration and consistent texture, then cool shells completely.
- Filling Creation: Whip vanilla cream filling by blending butter, vegetable shortening, powdered sugar, and vanilla extract until smooth and creamy.
- Final Assembly: Carefully pipe cream filling between matching shells, applying gentle, even pressure, then refrigerate in an airtight container for 2-3 days to enhance flavor melding.
Notes
- Sanitize Smartly: Use white vinegar to clean all mixing tools, preventing grease that could ruin your macaron’s delicate texture.
- Master Meringue Technique: Whip egg whites and sugar slowly, ensuring glossy, stiff peaks that provide the perfect foundation for smooth shells.
- Check Batter Consistency: Aim for a lava-like flow that creates smooth ribbons when lifted, indicating the ideal mixing point.
- Patience Pays Off: Allow shells to rest 35-45 minutes before baking, developing a protective skin that ensures beautiful, crisp macaron tops.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 17 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg