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Dirt Pudding Macaron Recipe

Macaron filling recipe for Dirt Pudding Macarons
Course Dessert
Cuisine American, French
Keyword beginner french macaron recipe, easy french macaron fillings, french macaron filling recipe
Prep Time 45 minutes
Cook Time 18 minutes
Resting Time (Approximately) 1 hour
Total Time 2 hours 3 minutes
Servings 45 macarons

Ingredients

Macaron Shells

  • 250 grams finely ground almond flour (blanched)
  • 25 grams Oreos or similar cookies (cookies only, remove the cream filling and pulse in food processor until fine) Plus more for topping
  • 250 grams powdered sugar
  • 210 grams egg whites (from about 6-8 egg)
  • 210 grams granulated sugar
  • pinch of cream of tartar

Macaron Filling

  • 1/2 stick unsalted butter (room temperature)
  • 4 ounces cream cheese
  • 69 grams chocolate pudding mix (instant)
  • 1/2 cup powdered sugar
  • 3 tablespoons heavy cream
  • 4 whole Oreos (or similar cookie)

Macaron Topping

  • 5 Oreos 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