Peppermint Oreo with Fudge Swirl
Servings: 45 whole macarons
Ingredients
Peppermint Oreo Buttercream
- 1 stick (4 oz) butter (unsalted) room temperature
- 1.5 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract (pure)
- 1 teaspoon peppermint extract
- 7 whole Oreos or Oreo type cookies (I like Glutino for a gluten free version) plus more for sprinkling on top roughly ground in a food processor
- 3 oz white chocolate chips (about 1/4 cup)
Chocolate Fudge
- 114 grams heavy cream
- 100 grams dark chocolate (preferably Hershey's Special Dark)
- 1 tablespoon unsalted butter (room temperature)
White Chocolate Topping
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Let the macarons cool completely before filling.
Making the Peppermint Oreo Buttercream Filling
- Melt the white chocolate chips. While this is cooling down, make the filling. Stir it occasionally to prevent the edges from getting hard.
- Put the butter, powdered sugar, heavy cream, peppermint, and vanilla in a bowl of a stand mixer, fitted with the paddle attachment, and whip until it's all combined and fluffy.
- By now, the white chocolate should be cooled but not hard. Turn the mixer on medium and slowly add the white chocolate then turn it up to high and whip until combined.
- Add the Oreos and mix until combined
Making the Chocolate Fudge
- Coarsely chop the dark chocolate and put into a bowl with the butter
- Simmer the heavy cream and pour over the chocolate and let sit for 3 minutes
- After 3 minutes, whisk the chocolate mixture until smooth. Cover and refrigerate until thick
- Once thick, put into a piping bag and set aside for now
Making the Topping
- Melt the white chocolate and add the vegetable oil. Stir until smooth.
Assembling the Macarons
- Pipe the peppermint buttercream onto the outer edge of the macaron shells
- Pipe a dollop of the fudge into the center then sandwich another macaron shell on top.
- Drizzle with the white chocolate, and sprinkle with the extra crushed Oreos. Let sit until the white chocolate is set.
- Once you've done this with all the macarons, place the macarons in an airtight container and refrigerate for at least 8 hours, but preferably 24.
- Let the macarons get to room temperature before enjoying.