Keyword beginner french macaron recipe, easy french macaron fillings, french macaron filling recipe
Prep Time 45 minutesminutes
Cook Time 18 minutesminutes
Resting Time (Approximately) 1 hourhour
Total Time 2 hourshours3 minutesminutes
Servings 45macarons
Ingredients
Macaron Shells
250gramsfinely ground almond flour (blanched)
25gramsOreos or similar cookies (cookies only, remove the cream filling and pulse in food processor until fine)Plus more for topping
250gramspowdered sugar
210gramsegg whites (from about 6-8 egg)
210gramsgranulated sugar
pinch of cream of tartar
Macaron Filling
1/2stickunsalted butter (room temperature)
4ouncescream cheese
69gramschocolate pudding mix (instant)
1/2cuppowdered sugar
3tablespoonsheavy cream
4whole Oreos (or similar cookie)
Macaron Topping
5Oreos or similar cookies (cookies only, remove the cream filling and pulse in food processor until fine)Approximately
Instructions
Making the Macaron Shells
Prepare baking sheets with silicon baking mats or line with parchment paper
Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Do this with the rest of the dry ingredients. Add the 25 grams of ground Oreo cookies. Fold until the mixture is combined and ribbons down from the spatula
Put the batter in a pastry bag with a ½ inch plain round tip
Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Sprinkle with ground Oreo cookies. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
Bake 1 sheet at a time for 18 minutes, rotating halfway through
While macaron shells are cooling, make the filling
Making the Filling
Beat the butter and cream cheese together until light and fluffy.
Add the chocolate pudding mix and powdered sugar and pulse until combined. Turn up to high and beat until it's pretty fluffy.
Add the heavy cream and whip the mixture until it is fluffy.
Add the crushed Oreos and beat until combined.
Put into a piping bag and pipe onto the cooled macaron shells.
Adding the Topping
Roll the filled macarons in the ground Oreo cookies until the edges are coated.
Best Storage
For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
The macaron shells are made using an adapted recipe from Laduree: Sucre