Mint Oreo Brownie
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 stick (4 oz) unsalted butter (room temperature)
- 2 cups powdered sugar
- 4 tablespoon heavy cream
- 4 tablespoon unsweetened cocoa powder
- 3/4 cup hot chocolate mix Swiss Miss
- 2 teaspoon pure vanilla extract
- 1 pinch salt
- 1/2 cup semi sweet chocolate chips coarsely ground
- 1 teaspoon peppermint extract This amount depends on the brand you buy. Start with 1/2 teaspoon and taste it.
- 7 whole Oreos or Oreo type cookies (I like Glutino for a gluten free version) plus more for sprinkling on top (plus extra for topping) ground in a food processor
Topping (Optional)
- 1/2 cup semi sweet chocolate
- 1/2 cup milk chocolate
- 1 tablespoon vegetable oil
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. I like to add a little green food coloring for a nice green shell. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter, powdered sugar, and heavy cream until combined
- Add the cocoa powder, hot chocolate mix, vanilla extract, peppermint extract, and pinch of salt then turn it up to high speed and beat until very fluffy.
- Add the ground chocolate chips and Oreos and beat until incorporated
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Refrigerate until the filling is semi firm
Make the Topping
- Melt the semi-sweet and milk chocolate
- Add the vegetable oil and stir until smooth
Dip the Macarons
- Remove the macarons from the fridge and drizzle the tops with the melted chocolate
- Sprinkle the tops of the macarons with the ground Oreos
- Refrigerate until the chocolate is no longer melted
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes