This months Mac Attack Challenge is all about chocolate, a theme that is always OK by me and great for Easter.
I decided to make Oreo Macarons, a flavour I have been meaning to try for a while, the shells are a simple dark chocolate Macaron but I used a recipe I hadn't tried yet. For the filling I have taken the yummy middle out of two whole packets of double stuffed Oreos and added a little butter, milk and icing sugar to make a very simple buttercream.
Once my Macs were sandwiched together with filling I used a paintbrush to brush a ring of melted chocolate on the top of each Macaron. I crushed Oreos to ruble and using the chocolate as an adhesive sprinkled the rubble over my Macarons to create a yummy ring of mud. I love that Oreos make such great mud!
I made little fondant carrot tops and affixed these to the centre of each Macaron using more melted chocolate.
If you love Oreos you will love these and although I doubt the French would approve of my creation they really are delicious.
These cute Macarons are great for Easter and children and adults alike will love the novelty of them but as the shells are plain chocolate you could easily make half a batch with Oreo filling and the rest with something slightly more adult and less sweet so that everyone is happy.
Basic Macaron Recipe adapted from Mad About Macarons
150g organic egg whites
100g fine caster sugar
180g ground almonds
260g icing sugar
20g unsweetened cocoa powder
2 x packets double stuffed Oreos
1 tbsp softened butter
4 tsp milk
6 tbsp icing sugar
Preheat oven to 150 C. Sift together the icing sugar, ground almonds and cocoa powder.
Whisk the egg whites until half stiff, sprinkle the sugar over and whisk until very stiff but not dry. Gradually fold in the sifted ingredients.
Pipe small rounds, a couple of cm apart onto your lined baking sheet, using a plain 1 cm nozzle. Rap the baking sheet hard on the counter top to flatten the batter before baking.
Let them sit for 30 minutes to form a skin.
Bake for 12 - 15 minutes: you want them dry on top but, but still chewy underneath. Remove from the oven and let cool on their sheets for a few minutes before removing and placing on a wire rack.
For the filling:
Using a knife remove the filling from your double stuffed Oreos, reserving the cookies to decorate if you wish. In a medium bowl combine the Oreo filling, milk and butter, beating until well combined. Add the icing sugar a tablespoon at a time until you reach piping consistency.
For the decoration you will need:
30g dark chocolate, melted
a handful of Oreo cookie shells, crushed
orange and green fondant.
Simple paint a ring of chocolate onto the top of each sandwiched Macaron using a paint brush, sprinkle with crushed Oreos and affix small fondant carrot tops to the centres.
I'm so glad to get back into the Mac Tweets challenges after a few missed months and can't wait to get stuck into some summery Macaron flavours, I've been meaning to make lemon Macarons for months.