As you are reading this blog post, Anthony and I are jet-lagged (but enjoying every minute of our first day) in Paris. We are here celebrating our one-year anniversary, fulfilling goals of travelling as often as we can afford our first few years of marriage.
I’ve probably eaten half a dozen French macarons by now, so I thought I’d share a recipe with you so you can get your own taste of Paris.
Cookies and Cream Macaroons
- 3/4 cup almond meal
- 1/4 cup crushed Oreo Cookies, cream removed
- 1 cup powdered sugar
- 2 egg whites
- 1/4 cup sugar
- Filling of your choice (I filled some with buttercream and some with nutella)
Finely crush the Oreos using a food processor or a rolling pin. Sift together the almond flour, powdered sugar, and Oreo cookies. Set aside.
Line a baking sheet with parchment paper.
Whip the egg whites with an electric mixer until they form soft peaks. Slowly, while the mixer is still spinning, add the sugar. Mix until stiff peaks are formed, about 3 minutes. Fold in almond flour mixture, 1/3 at a time.
Pour the mixture into a piping bag with a large tip. If you do not have an icing bag, you can use a ziploc bag with the corner cut off. Pipe onto your parchment lined cookie sheets. Let sit for 30 minutes to form a crust.
Preheat oven to 300 degrees F. Bake your macarons, one pan at a time for 15 minutes. Let cool on pan for 10 minutes, then transfer to wire cooling rack.
Pipe filling between two cookies, and enjoy.
To store, put in an airtight container in the fridge for up to 2 days.
If you can’t get enough macarons, I have another recipe for Potato Chip Macarons with Pop Rock Ganache.
Thanks for reading,