- Why did the top crack?
- You didn't let it rest enough before baking (it didn't form a skin), or the oven was too hot. Moisture must escape before the heat causes the dough to rise.
- Why is the foot (skirt) missing?
- You overwhipped the egg whites, or overmixed the batter (macronage), making it too runny. Or the oven wasn't hot enough from below.
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Garlic Infused Sweet Potatoes
Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
Elk meat doughnuts (venison)
Greek spinach rice
Spiced cauliflower and pea samosas
Zesty honey and ginger lemonade
Khao soi (Northern Thai curry noodle soup)
Japanese natto with karashi mustard & spring onion
Malai Sondesh
Bicol Express with Coconut Milk
Galaktoboureko with lemon syrup
Broken wheat payasam
Lomo Saltado with Roasted Vegetables
Russian smoked meat pelmeni
All-butter puff scones
Spicy cream of tomato soup
Deconstructed taco bowl
Oreo Macarons
The macaron is one of confectionery's most technical challenges. Achieving the perfect 'skirt' (the foot of the macaron) and a smooth, shiny top requires precision. This version translates the black-and-white aesthetic and flavour profile of the Oreo biscuit into this noble form. The fineness of almond flour and the rusticity of cocoa biscuit crumbs result in an exciting play of textures.
Ingredients
150
g
Almond flour (ground almonds)
150
g
Icing sugar
100
g
Egg whites (aged)
50
g
Caster sugar
10
pc
Oreo biscuits (without cream)
100
ml
Double cream
100
g
White chocolate
2
tbsp
Oreo biscuit crumbs (for the shell, finely ground)
Shopping List (0)
Equipment Needed
- Digital scales (essential)
- Sieve
- Stand mixer
- Piping bag with plain nozzle
- Silicone mat or baking parchment
Allergen Information
Cereals containing gluten
Milk
Eggs
Nuts (Almonds)
Soya
Instructions
1
✓
Grind the almond flour, icing sugar, and 2 tablespoons of finely ground Oreo crumbs together in a food processor, then sift twice.
Tip: Grinding and sifting is the secret to a smooth macaron surface. Larger particles make the surface bumpy.
2
✓
Whip the egg whites on medium speed until frothy. Then add one-third of the caster sugar. Continue whipping, gradually adding the remaining sugar, until you get a glossy, stiff meringue (stiff peaks).
Tip: Sugar stabilises the egg white foam. If added too quickly, the foam can collapse. 'Aged' whites (a few days old) contain less water and hold better (Protein denaturation).
3
✓
Fold the almond mixture into the egg whites. Use a spatula and make firm, smoothing strokes (macronage).
Tip: The goal is to press some of the air out of the foam. The batter is ready when it flows like lava from the spatula and forms a 'ribbon' without breaking.
4
✓
Fill a piping bag with the mixture and pipe 3 cm discs onto the baking parchment. Tap the tray against the table a few times to release air bubbles.
Tip: Tapping is essential for a smooth surface. If bubbles remain, pop them with a cocktail stick.
5
✓
Leave to stand at room temperature for 30-60 minutes until a skin forms on top and it doesn't stick to your finger.
Tip: This 'skin' forces the dough to rise upwards during baking, forming the foot.
6
✓
Bake in an oven at 150°C for 12-15 minutes. Leave to cool completely on the tray before removing.
Tip: If you try to remove them while warm, the bottom will stay on the paper. The sugar needs to set.
7
✓
For the filling: boil the cream, pour over the white chocolate and crushed Oreo biscuits. Stir until smooth, chill, then whip until fluffy.
Tip: The ganache needs to cool to be a spreadable consistency (Crystallisation).
8
✓
Fill the macarons with the cream, sandwich the pairs together. Refrigerate for 24 hours before eating.
Tip: Macarons are hard and dry when fresh. During chilling, the shell absorbs moisture from the cream and softens (Maturation process).
Recipe FAQ
Ingredients
- 150 g Almond flour (ground almonds)
- 150 g Icing sugar
- 100 g Egg whites (aged)
- 50 g Caster sugar
- 10 pc Oreo biscuits (without cream)
- 100 ml Double cream
- 100 g White chocolate
- 2 tbsp Oreo biscuit crumbs (for the shell, finely ground)