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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.