Crème Brûlée Cookies
Crème brûlée cookies with vanilla custard and caramelized sugar. Get the ingredient amounts and follow the complete cookie and custard method.
Desserts · Dessert
Oreo Macarons
Oreo Macarons. Made with almond flour, chocolate and cocoa. Get ingredient amounts and step-by-step instructions.
See timed stages30 servings
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Ingredients at original yield
- 3 eggs whites, room temperature
- ¼ cup sugar
- 1 ¼ cups powdered sugar
- ¾ cup superfine almond flour
- ¼ cup crushed chocolate cookies
- 2 tablespoons dark cocoa powder
- ½ teaspoons black food coloring
- 2 cups powdered sugar
- 1 cup softened butter
- 1 teaspoons vanilla
- 2 tablespoons milk
- ½ cup cookies and cream filling
How to make Oreo Macarons
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat oven to 285ºF/140ºC.
- 02
In a medium bowl, beat the egg whites until frothy.
- 03
Keep beating and slowly add sugar until stiff peaks form.
- 04
Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
- 05
Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
- 06
Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
- 07
Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
- 08
Pipe 1½-inch dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to “glue” down the edges of the parchment paper so it stays put.
- 09
Let the cookies rest at room temperature for 30 Minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
- 10
While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
- 11
When the cookies are dry to the touch, bake for 16 Minutes s until they have risen.
- 12
Let rest for 10 Minutes before filling. To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
- 13
Macarons are best kept refrigerated until serving.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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