Cream Cheese Oreo Macaron

Macarons, have you heard of these sweet little treats? I feel like these little French cookies have taken over the world! Macarons are so versatile and the flavor changes so much depending on the filling. Because they are so versatile, they are great for any occasion! Birthdays, weddings, baby showers parties and etc. You can even bake it up and give it away as Christmas presents! The macaron recipe shared here is Cream Cheese Oreo Macaron, it’s a twist on Milk’s Favorite Cookie.

The first time that I heard of macarons was when my little family and I came back from the Caribbean. My sister, Kashia, was raving about them. She was constantly showing me pictures of them but I had no interest in them. To me, they looked like little hamburgers and I also believed that’s what they must taste like. One day she brought over some macarons for me to taste and I’ve loved these little treats since then!

However, it wasn’t until this year’s quarantine that I really learned the ins and outs of this little cookie. I tested dozens upon dozens of batches of macarons trying to figure out exactly how to make these little cookies! I’m even a little embarrassed to tell say how many failed batches I had before I started having some success. So I would say that perseverance is key if you really want to learn how to make these cookies. But I warn you, once you start you’ll get what I call the “Macaron Fever” where all you can do is think, dream, and impatiently wait for the next time you can try making these sweets again.

The macaron flavor I am sharing is cream cheese buttercream base with crushed Oreo, Cream Cheese Oreo Macaron. Sounds easy, right? Yes! But that’s just the filling. The macaron shell is a whole other ball game!

Must-have tools for macarons

1.Food Scale-I use to believe in not needing to measure my ingredients until I started making macarons. They need precision and the only way to get that done is with a food scale.

2. Oven thermometer- Do you know that your oven lies? No jokes here, it really does! Well, at least mine does. When my oven beeps saying that it’s preheated, it usually is 20 degrees below what it’s supposed to be! Then other times my oven will jump 10-20 degrees. So trust me when I say, your oven is the place where your macarons will go to die even if you do everything else perfectly. So grab an oven thermometer!

Macaron Shell Tips

The macaron shell is made of only 5 ingredients: Almond flour, powdered sugar, caster sugar, cream of tartar, and egg whites. The almond flour and powdered sugar are sifted together while the caster sugar, cream of tartar, and egg whites are whipped together to make a meringue. Once the meringue is whipped to stiff peaks, the dry ingredients are gently folded into the meringue until it becomes a smooth, viscous batter. Many people describe the desired batter to resemble thick flowy lava. Unfortunately, I’ve never mixed lava so when I started out, it was hard for me to determine the correct consistency.

Here are some key points:

• Dry ingredients: Sift the almond flour and powdered sugar with a sieve. Do not force your almond flour through the sieve. If you have a lot of almond flour left in the sieve, you will want to put it in a food processor and give it a good pulse and then sift it again. Throw the remaining flour away.

• Caster Sugar mix-Many recipes may call for cream of tartar. Do not put the cream of tartar into the egg whites. Instead, put the cream of tartar in with the caster sugar and give it a nice mix, this way there are no chunks in the egg whites.

• Meringue- When you whip the egg whites up, you want a nice stiff meringue. It would be best to use a stand mixer or a hand mixer, I wouldn’t recommend whipping the egg whites by hand! Whip the egg whites at the lowest speed possible when you first start and then gradually increase the speed. When you whip at a lower speed for a longer time, the meringue is more stable. You also want to slowly add in the caster sugar mix slowing at the beginning of the meringue process.

***You can also do research and find the best meringue method that works for you. There is the classic French, Italian or swiss method. In this recipe, I will be sharing the French method.

• Macronage-This is the process of mixing the almond flour mix with the meringue. The progress is more of a folding and pushing the air out of the batter process. Keep folding and pushing the batter against the bowl until the batter ribbons off of the spatula and folds into itself in the bowl. If you macronage too much, you will have a soupy batter. If you don’t macronage enough, there will be too much air in the batter and your shells will be hollow.

There are tons of recipes for macarons out there. My best advice would be to find a recipe that you like and stick to that recipe and until you perfect it! The recipe that I share with you today is an adapted version of one of the Macaron Queen I hope these tips will help you out if you decide to make them. And I truly mean this when I say it: “May the odds be ever in your favor”.

Cream Cheese Oreo Filling-this is the easy stuff.

• Cream together the cream cheese and butter until fluffy and smooth.
• Add vanilla extract, powdered sugar and salt and mix until well combined.
• Crushed 4-5 Oreo cookies in a baggie and add it to the cream cheese mixture and give that another mix.
• Once everything is combined transfer the cream cheese Oreo filling to a piping bag and you’re ready to fill your macarons.

Print Recipe

Cream Cheese Oreo Macaron

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Dessert

By Kalia Lo – Serves: 22 cookies

Prep Time: 45 minutes – Cooking Time: 22 minutes – Total Time: 1 hour 22 minutes

Delicious cream cheese Oreo macaron! A Twist on "milk's favorite cookie".

Ingredients

• Macaron Shell
• 125 g almond flour
• 130 g powdered sugar
• 90 g caster sugar
• 5 g cream of tartar
• 100 g of egg whites
• Cream Cheese Oreo Filling
• 1 stick butter
• 1 block of cream cheese
• 2 tsp vanilla extract
• pinch of salt
• 1 c powdered sugar
• 6 oreo cookies, crushed

Instructions

Macaron Shells

1

In a mixing bowl sift the almond flour and powdered sugar. Discard leftover almond flour. If you have more than about 5 g left, you may want to put it in a food processor and resift it. Set aside.

2

In a small bowl add caster sugar and cream of tartar. Give this a good mix until the cream of tartar is mixed in well with sugar. Set aside

3

Separate the egg whites from the egg yolks. Careful not to get any yolk into the egg whites. Discard egg yolks or save them for something else.

4

Take the egg whites and on low speed start whipping them (handheld or stand mixer suggested). When the egg whites have become bubbly and have small bubbles, slowly add in the caster sugar mixture.

5

Mix on low speed for 5 minutes.

6

Increase speed on your mixer and whip for another 5-10 minutes.

7

(Depending on your mixer, you may need to whip less or more).

8

When your meringue has clumped to your whisk and has reached stiff peaks, then you can stop.

Macronage Process

9

Add 1/3 of your almond flour mixture to the meringue. Do not mix, but gently fold the dry and wet ingredients together. Be mindful of the bottom and be sure to scrape the bottom as well.

10

Fold until you cannot see any more of the dry mixture.

11

Add the remaining almond flour and continue to fold until all of the dry mixtures have been folded into the meringue.

12

Now you will have a thick batter, start pushing the air out of the batter by squishing the batter against the bowl. Do this repeatedly and test your batter often for a good flow off of your spatula.

13

Be ever so careful not to over macronage. When the batter continuously flows off your spatula, look at the batter in the bowl. If the batter in the bowl is starting to fold into itself within 30 seconds, it is ready. You do not want the batter to fold into itself in less than 10 seconds. If so, you have over macronaged.

Piping

14

Put the batter into a piping bag with a large circle piping tip. Carefully squeeze the piping bag until you've made a 1-1/2 inch circle with the batter. Continue until you run out of the batter.

Drying

15

Preheat your oven to 315 degrees. (This is based on my oven! Every oven is different, but you can try this temperature to see if it works for you)

16

Now that you have your batter piped out, your macarons need to dry. This process can take up to 30 minutes depending on the humidity.

17

You want your macarons to form a skin so that the batter doesn't explode or crack, and so that your macarons form feet.

Baking

18

When you are able to touch your macarons without the batter sticking to your finger, place your macarons into the oven, bake for 16-18 minutes.

19

You can tell if you'll have nice looking macarons within the first 6 minutes of baking. If no macarons have cracked or exploded, you can breathe!

20

When the timer goes off, check your macarons to see if they are done. Gently push your macaron, if it wiggles or moves at all it is not done. Bake for another 2 minutes.

21

Let your macarons cool completely.

Filling

22

Beat butter and cream cheese together.

23

Add the vanilla extract, and continue to beat.

24

Add the powdered sugar along with salt and continue to mix.

25

Add the oreo cookie crumbs and mix until combined.

26

Put the filling in a piping bag and pipe onto a macaron cookie.

Notes

For best results place filled macarons in an airtight container and place them in the fridge for 24 hours and then enjoy.