Cookies and Cream Macarons: everyone’s favorite cookie just got a thousand times better.
Disclaimer: I am currently eating one of these macarons as I type this. By the time this post is over, I will have eaten four. My hands will be sticky and my keyboard covered in crumbs, but it will have been worth it.
As the story goes, one little baker wanted to make macarons, but was too scared to try. She didn’t have a scale to measure her ingredients, and she had tried making macarons in the past and completely failed. It was at Christmas time and she wanted to make eggnog macarons. But they came out of the oven looking more like pancakes than macarons.
Feeling hesitant, she found a new recipe online for macarons. But the ratio of eggs to sugar was low, and it ended up a very crumbly macaron. She tried again using the same recipe, thinking maybe it was something she did in the baking process.
Nope, the macaron was too airy and crisp.
So this little baker decided to try something else. She created her own recipe, and to her surprise, the macarons came out parfait. She was so excited that she did a little dance in her kitchen, and proceeded to squeal intermittently during the photoshoot of said macarons because she was so happy.
And on that note, I’m very pleased to share some exciting news with you guys: I’m officially a Rodelle Brand Ambassador!
For those of you that don’t know, Rodelle is a fantastic company that makes high quality baking ingredients, extracts, and spice blends. It began in 1936 when the Rodelle family immigrated from France to the USA. Noticing a lack of quality vanilla extracts, this baking family decided to come up with their own, and Rodelle was born. Now you can find Rodelle products around the country and all over the world, from their line of vanilla extracts to their dutch cocoa (I’ve baked with it 4 times in the last 3 weeks. It’s incredible!).
Not only do they have high quality ingredients, but they also have a strong commitment to both social and sustainability issues. Their facility is wind-powered, they work directly with farming cooperatives, and they pay premium prices to their farmers.
If you know me, you know how much I care about good business practices, especially when it comes to food. It’s companies like Rodelle that the world needs more of, and I’m so excited- and so proud- to be a tiny part of it.
And did I mention that the ingredients are AMAZING?
For example, I made two batches of these macarons. One was with no extracts, and the other used their chocolate extract in the macaron, and vanilla in the cream. The flavor difference was beyond noticeable. The extracts gave a depth of flavor to the macarons that took them over the edge. The macaron itself had a richer, deeper chocolate flavor, and the buttercream tasted, well, creamy!
So next time you’re looking for an extract (or other baking ingredient!) at the grocery store, I encourage you to reach for Rodelle. Your tastebuds will thank you!
And as for the little baker, well she went on to become a world-famous baker with two best-selling cookbooks, an on-air deal, and a memoir. (A girl can dream, can’t she?)
- ⅔ cup almond flour
- 1½ cups powdered sugar
- ¼ cup granulated white sugar
- 3 large egg whites, room temperature
- pinch salt
- 4 oreo cookies, frosting removed and set aside
- 2 teaspoons chocolate extract
- 4 tablespoons unsalted butter, room temperature
- 4 oreo cookies, frosting removed and set aside
- 8 cookies worth of frosting, from 4 cookies above and from 4 cookies in the macarons
- ¾ cup powdered sugar
- 1 tablespoon whole milk
- 2 teaspoons pure vanilla extract
- In a standing mixer using a whisk attachment (or mixing bowl with a hand mixer), whip the egg whites and salt on high speed for about 2 minutes, until soft peaks form. Add in granulated sugar and chocolate extract and continue to beat for 1 minute until very stiff peaks form. The egg whites should be foamy and firmly hold their shape.
- In a small blender, pulse your oreo cookies until they form a fine powder. Using a fine mesh strainer, sift the almond flour, powdered sugar, and powdered oreos three into a medium bowl. Sift the mixture again two more times. You should be left with small almond granules each time you sift. Toss these out after each sifting.
- Carefully pour the powdered sugar mixture on top of the whipped egg whites. Fold a spatula into the center of the mixture, scooping down to the bottom of the bowl, and then scooping upwards along the side of the bowl. You should be making a rough circle with your spatula: center, down, out, center, down, out. Slowly but surely, your two mixtures should come together. Continue to fold the mixture until it resembles molten lava- when you pick the mixture up with your spatula, large ribbons should fall down into the bowl, unbroken by the air, and the entire mixture should slowly seep downwards like molten lava.*
- Fit a large pastry bag with a ½ inch tip and scoop your mixture into the bag. Pipe 1¼ inch circles onto 2-3 parchment-lined cookie sheets, leaving at least 1¼ inches between each macaron. The best way to make even circles is to pipe from directly above the macaron so your pastry tip is perpendicular to the cookie sheet. Squeeze the pastry bag from the top with one hand while using your other hand to steady the tip. Once you've piped your circle, swirl the pastry tip in a small spiral and lift upwards at the same time to finish your macaron.* Allow macarons to air out for at least 1 hour, and up to 2 hours.
- Preheat oven to 300°F. Bake macarons for 17 minutes. Allow to cool completely on their tray before frosting.
- Now make your buttercream. Beat the butter with the oreo frosting and vanilla extract until light and fluffy, about 2 minutes. In a small blender, pulse your oreo cookies until they form a fine powder. Add in the crushed oreos, powdered sugar, and whole milk, beating again until light and fluffy, 1 minute more. Transfer to a small pastry bag fitted with a ½ inch tip. Once your macarons have cooled, frost and serve!