I finally gave in and got a Kitchenaid stand mixer. So what was one of the deciding factor on getting the mixer? It was so I can make macaron!! I was told that macarons are hard to make, so I watched several youtube videos before I started making them. One of my favorite video was from Honey Suckle Catering. She goes over how your meringue (fluffed egg white with sugar) should look like and how to fold in your meringue into the almond/sugar mixer. My first batch was a success, so I’ve moved on something a bit more complicated, which was the Cookies and Cream Macaron.
Here are the ingredients you will need for the cookie shells:
- 3 Egg whites
- 1/4 Cup white sugar
- Pinch of salt
- 2 Cups powder sugar
- 3/4 Cups Almond flour
- 1/4 Cups Oreo crumbs (about 6 cookies, with the cream wiped off)
Mix the Oreo crumbs into the almond and powder sugar mixture
Take a bit of the egg whites and gently fold into the almond/powder sugar/Oreo crumbs mixture and combine. Repeat with remaining egg whites, continuing to gently fold in and being careful to not over work it. Fold about 50 strokes.
However, after making several macarons, I learned that you can use a template. Just print it out and place it underneath the parchment paper before you pipe. Once you are done, just slip the paper out and you’ll have beautiful round macarons.
After you finish piping, bang it on the counter couple of times to get the bubbles out. Let the macarons sit at room temperature for 20 mins before popping them into the oven. This will help set the hard shells on top of the cookie.
For filling, I used the Top Secret Recipe but I’ve also added couple more Oreo crumbs to the mixture.
Now it’s time to devour your creation. Yummm. Needless to say, they were gone in a day.