Birthday Cake Golden Oreo Macarons

Birthday Cake Golden Oreo Macs | The Blonde Buckeye

So, I made these awhile ago – and almost forgot to post them (gasp!). So here they are, in all their Golden Oreo-glory. You know, I actually meant to use regular Birthday Cake Chocolate Oreos, but they didn’t have them, so I thought ‘Hey why not try Birthday Cake Golden Oreos?’ I have to say I’m pretty glad, these were the perfect vanilla-birthday cake flavor. They didn’t even need chocolate, if you can believe that. But of course either will work.

Birthday Cake Golden Oreo Macs | The Blonde Buckeye

It’s hard to replicate that Oreo filling flavor exactly. Since I used the cookie part in the shells, I also used the filling in my frosting. They were the perfect blend! Just like Oreos, crispy cookie with creamy, sweet filling. But more, sophisticated, if you will. Sooo basically these are just a fancy cookie sandwich. But like a really, really delicious one.

Birthday Cake Golden Oreo Macs | The Blonde Buckeye

Birthday Cake Golden Oreo Macs | The Blonde Buckeye

Birthday Cake Golden Oreo Macarons
 
Makes about 40-50 complete macarons.
Author:
Ingredients
  • FOR THE SHELLS:
  • 20 grams of Birthday Cake Golden Oreo Cookies (no filling)
  • 90 grams Blanched Slivered Almonds (or almond meal)
  • 200 grams Powdered Sugar
  • 100 grams Egg Whites (at room temperature)
  • 50 grams Granulated Sugar
  • ¼ teaspoon Salt
  • Rainbow sprinkles or nonpareils
  • FOR THE FILLING:
  • 4 Tablespoons Unsalted Butter, softened
  • Filling of Oreo Cookies used in shells
  • 2 cups Powdered Sugar (plus more if needed)
  • 1 Tablespoon Whole Milk or Heavy Cream
  • 1 teaspoon clear Vanilla Extract
  • Rainbow sprinkles or nonpareils
Instructions
  1. FOR THE SHELLS:
  2. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
  3. Process Birthday Cake Golden Oreo Cookies, almonds and powdered sugar in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
  4. Combine egg whites, granulated sugar & salt into the bowl of an electric mixer, fitted with the whisk attachment. Whip until stiff peaks. (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2 minutes on speed 8 - they should stay put if you hold the bowl upside-down).
  5. Add the dry mixture into the egg whites - using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
  6. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it's optional). Using circle guides or freehand, pipe about 1¼" circles onto the prepared baking sheets (they will spread to about 1½"), keeping them at least 1-2" apart to allow for spreading. Do this same method for the second baking sheet. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Add any sprinkles you want before they dry out. Let the macs sit out for about 30 minutes before baking to form a dry shell on the tops to prevent cracking.
  7. Preheat the oven to 280 degrees F. Bake each sheet, one at a time, for about 20-25 minutes (depending on size), rotating the pan once halfway through. Once they're ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes. Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
  8. FOR THE FILLING:
  9. Beat the butter on medium-high speed for 2 minutes with an electric mixer, fitted with the paddle attachment, until soft & fluffy. Add the Birthday Cake Golden Oreo Cookie filling until smooth. Add the powdered sugar, ½ cup at a time until combined (carefully incorporate). Add the milk and vanilla. Continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin or a little more milk if too thick). Fold in any sprinkles you want.
  10. Pipe or spread the frosting on the cookie that's facing up. Sandwich the halves together, pushing the filling to the edges.

 

Comments

  1. These are so pretty!! I bet they taste delicious. I’m like 5… I get all excited with birthday cake flavored goodies.

  2. Ooh, I’m suddenly craving birthday cake and macarons! These look so good!

  3. This is so very beautiful….Thank you for letting us be a part of your life.

  4. I’m drooling over those delicious Oreo

Speak Your Mind

*