I saw a video on YouTube of these delightful little creations and I instantly thought of robin eggs, bird chirping, spring and Easter. Here is a link to Cooking Tree’s YouTube page where I got the recipe from. If you haven’t checked out Cooking Tree you are missing out! She does ASMR cooking videos that are so soothing, and her videos are all beautifully done.
It’s been raining a lot lately in Toronto, and in the brief moments where the rain lights up, I can see and hear lots of little birds on the grass and pecking at the ground. I live in a basement apartment and when I have my door open, my eye-view is right at ground level and it is so cute seeing them scattered all over the backyard. It’s finally spring/summer!
These are Oreo flavoured. I used the crushed cookies to sprinkle on top of the dried shells before they go in to bake, and I also use the cookie cream and the crushed cookies in the filling. They taste just like an Oreo cookie with the cute looks of a french macaron.
If we are being honest, macarons are a bit too fussy for my liking. When I made these, it was raining outside and the humidity fought with me to no end to get these babies perfect. With macarons, you need a dry environment from beginning to end, to let the shells completely dry out before putting them in the oven- if the macarons do not get a chance to dry out before baking, you will not get those ever-so-important “feet” on each cookie (the crinkly part on the bottom of each half).
I followed Cooking Tree and did a duo-colour macaron, so I coloured one batch blue and kept the other batch white. You can colour all of them blue if you wish, keep them all white- or do your own thing! I just loved the contrasting colours, they are such a thing of beauty.
I used a french buttercream to fill the macarons, which is a filling made of cooked egg yolks, sugar, milk and butter. It creates a light and fluffy mixture that is perfect for filling macarons. There are lots of different kinds of butter-creams out there- any of them would work in the centre.
A baking tip: to create evenly sized macarons, you can trace small circles on a piece of parchment paper that fits your baking sheet. Flip it over so that the pencil marks are not facing up and touching the macaron mixture and pipe! This gives you a quick and easy guide to making very similarly sized macarons. You can also buy special Silipat mat with guides on them: here.
I work all day Easter Sunday, serving pastries at a brunch and a dinner function at my work. It should be madness, lots of kids running around, stressed out parents…. The pastry chef and I will try our best to make everyone’s Easter a sweet one with all of the pastries we have made and hopefully the weather cooperates with us as well!
I hope everyone has a happy, healthy Easter.
For the Macarons:
- 50g Almond powder
- 40g Powdered sugar
- 40g Egg white
- 40g Sugar
- Food coloring (Wilton Delphinium Blue)
For the Filling:
- 1 Egg yolk
- 10g Sugar
- 25g Milk
- 60g Unsalted butter
- 1/8ts Vanilla bean paste
- 25g Oreo cookie cream
- 5g Crushed oreo (without cream)
- Sift the almond flour and icing sugar powder 2 times. This ensures a smooth top to our macarons. Set aside.
- Whip the egg whites, when they are foamy, gradually start to add the granulated sugar. Once the mixture reaches soft peaks, add the food colouring. I used Wilton Delphinium Blue. Continue to beat until stiff peaks.
- Add the almond flour mixture, and mix until the mixture is like hot lava, or wet sand.
- Pipe the macaron mixture onto a baking sheet lined with parchment or a silipat mat.
- Once piped, bang the tray on the counter a few times to let out little air bubbles.Leave tray at room temperature to dry for about 40 minutes.
- Once the shells are dry to the touch, lightly sprinkle crushed oreo cookie on top (without the cream)
- Bake in a 160 degree C preheated oven for 5 minutes and in a 130 degree C oven for 10 minutes.
- Let cool on the pan for at least 5 minutes before taking them off the tray
For the Filling:
- Mix egg yolk and sugar in a small saucepan. Add milk and mix. Heat over medium-low heat until it is slightly thickened. Do not stop stirring.
- Place softened butter in a bowl and whip with a hand mixer until it is smooth. Pour the egg yolk mixture into the butter over a sieve to strain out any chunks that we don’t want.
- Whip this until it is fluffy.
- Add the cream from about 10 Oreo cookies, mix until it is combined.
- Fold in some crushed cookies and let sit in fridge until it is time to use.
- Make sure to take the filling out of the fridge with at least a hour to thaw at room temperature before using. You might have to whip it up again with a hand mixer to get it the consistency you want.
- Pipe the filling (I used a French pastry tip) onto one half of a macaron shell and place the other half on top. I like to give a generous amount of filling because I like a little bit of height, but you can of course use less.
- Store in an airtight container for up to a week in the fridge (if they last that long!
xo Grace Eveline