Oreo French Macarons
- Prepare your baking sheets with silpat or parchment paper.
- Fit a large piping bag with a #12 piping tip, twist it closed where the piping bag is (this keeps any batter from oozing out while you're filling your bag), and place into a large cup.
- Weigh out your granulated sugar and pulse a few times in your food processor. This helps the sugar incorporate into the egg whites a bit easier.
- Place the sugar into a small bowl and set aside.
- Weigh your egg whites into the bowl of your stand mixer fitted with the whisk attachment.
- Weigh your powdered sugar, Oreos, and almond flour into your food processor. Pulse to incorporate them all together. Set aside.
- Turn your mixer on medium low until your egg whites become frothy.
- Add your cream of tartar.
- Turn your mixer on to medium high and when your egg whites have reached soft peaks, start slowly adding your ground granulated sugar.
- Once all your sugar has been added, scrape down the sides of your bowl.
- Turn your mixer to high and whip until you reach firm peaks.
- The picture will be glossy white, and when you remove the whisk and turn it over, the tip will only slightly fall over.
- Add your dry ingredients into your egg whites.
- Slowly fold the mixture together. Do not stir it. Fold around and over until everything is combined.
- You want the consistency to be flowy. When you lift some of the batter out of the bowl on the spatula and pour it back in, it should ribbon on top of itself.
- Pour your batter into your prepared piping bag.
- Pipe onto your prepared baking sheets.
- Preheat your oven to 300 degrees F. Let your shells dry for at least 30 minutes.
- You want to be able to touch the top of the center of a shell and have it not stick to your finger. Thats when they're ready to bake!
- Bake for 16-20 minutes or until you lightly touch the side of the shell and it doesn't wiggle.
- Remove from the oven and let cool completely before removing from the parchment or silpat.