Oreo Black Cocoa Macarons (Printable Version)
# What You'll Need:
→ Oreo Macaron Shells
01 -
100 g almond flour, sifted
02 -
75 g powdered sugar, sifted
03 -
20 g black cocoa powder, sifted
04 -
3 large egg whites, room temperature
05 -
100 g granulated sugar
06 -
0.5 g salt
07 -
10 ml vanilla extract
08 -
10-12 drops black gel food coloring
→ Vanilla Cream Filling
09 -
56 g unsalted butter, room temperature
10 -
56 g vegetable shortening, room temperature
11 -
250 g powdered sugar, sifted
12 -
5 ml vanilla extract (clear or regular)
# Preparation Steps:
01 -
Thoroughly clean mixing bowls, whisks, and all baking tools to eliminate any grease. Wipe with white vinegar for best results.
02 -
Line two baking sheets with silicone macaron mats or parchment paper marked with circles. Fit a large piping bag with a round tip, such as Wilton 2A, and set aside.
03 -
In a medium bowl, sift together almond flour, powdered sugar, and black cocoa powder twice, discarding any large pieces. Whisk thoroughly or pulse in a food processor to blend.
04 -
Set a double boiler over simmering water (about 2–4 cm deep), add granulated sugar and egg whites, and whisk constantly until the sugar dissolves and the mixture becomes frothy, about 5–6 minutes.
05 -
Transfer the egg white mixture to a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form, then add salt and vanilla extract. Continue to whip until stiff, glossy peaks form, approximately 10 minutes.
06 -
Using a spatula, gently fold sifted dry ingredients into the meringue. Midway through folding, add black gel food coloring. Continue folding until the batter flows in ribbons and can form a figure-eight pattern without breaking.
07 -
Fill the piping bag with the batter. Holding the bag vertical, pipe 3.5–4 cm circles onto the prepared mats. Tap the baking sheets firmly on the counter 3–4 times to release air bubbles. Use a toothpick or scriber to pop visible bubbles.
08 -
Allow the piped shells to rest in a cool, dry place for 35–45 minutes, or until the tops are dry and not sticky to the touch. A fan can speed up drying.
09 -
Preheat the oven to 150ºC and set the rack just above centre. Bake one tray at a time for 16 minutes, rotating the sheet after 8 minutes. Shells are done when they lift easily from the mat.
10 -
Allow shells to cool completely before removing from mats. If slightly sticky after cooling, place trays in the freezer for 15–20 minutes. Unfilled shells may be stored airtight in the refrigerator or freezer.
11 -
Using a hand mixer or stand mixer fitted with paddle attachment, beat unsalted butter, vegetable shortening, sifted powdered sugar, and vanilla extract at low speed until smooth and blended, scraping down the bowl as needed.
12 -
Transfer the vanilla cream to a piping bag fitted with a round or open tip. Pipe the filling onto the flat side of half the shells in a circular motion starting from the centre.
13 -
Gently sandwich a second shell on top of each filled shell, twisting slightly to seal. Repeat until all macarons are assembled.
14 -
Store assembled macarons in an airtight container in the refrigerator. For best flavour and texture, mature for 2–3 days before serving.
# Additional Tips:
01 -
For best results, ensure bowls and equipment are completely grease-free when preparing meringue.
02 -
Macarons benefit from resting in the refrigerator for several days to achieve optimal texture and flavour.