I know this is a big statement, but this might be my favorite French macaron flavor combination of all time. Obviously peanut butter and chocolate are amazing together, but add Oreos? Two out of two Lohans can't be wrong.
You will need:
- 115g aged egg whites at room temp
- Pinch of cream of tartar
- 150g superfine sugar
- 165g almond flour
- 165g powdered sugar
- 25g cocoa powder
- Peanut butter
- Oreos (or their gluten-free equivalent, which I used here)
1. Weigh all of your ingredients ahead of time and have them set out and ready to go. Line your baking sheets with parchment paper or silicone baking mats. Prepare a piping bag or Ziploc bag open in a tall drinking glass with scissors nearby. Preheat your oven to 350 degrees F.
2. Sift the almond flour, cocoa powder, and powdered sugar together. Do this twice. Reserve the larger almond pieces that won't pass through the sifter. If you have more than a tablespoon left over, try sifting them through one more time.
3. Using the whisk attachment of your stand mixer, whisk the egg whites until they become foamy. Add the cream of tartar and continue to whisk on medium-low until stiff, shiny peaks form. Slowly add the sugar.
4. Switch to medium-high on your mixer and continue whipping until stiff, dull peaks form. Check your egg whites periodically until you have a stiff meringue.
5. Turn off your mixer and remove the whisk. Add 1/3 of your dry ingredients and fold in with a spatula. Combine the rest of the dry mixture this way, folding until incorporated. Continue folding until the batter falls off the spatula in a ribbon-like drizzle, disappearing back into the rest of the batter within 30 seconds.
6. Transfer the batter into the prepared piping bag. Snip off the end and pipe 1" rounds onto your prepared sheets. Once all of the piping is complete, bang the trays on a table or counter a few times to release any trapped air bubbles. Let the trays sit out until the tops of the cookies feel dry to the gentlest of touches (about 30 minutes for me).
7. Bake the trays one at a time for 10 minutes, rotating once halfway through. Transfer the parchment paper or baking mat to a wire rack and allow them to cool completely.
8. Pipe peanut butter into the center of half of the cookies, and sandwich them together.
9. Crush a few Oreos and roll the edge of each macaron in the crumbs.
Store the macarons in an airtight container in the fridge. They are best after sitting at room temperature for about 10 minutes!
PS - Gemstone French macarons, and what you need to make the best macarons ever!
