Ingredients:
- 200g almond flour
- 200g powdered sugar
- 150g granulated sugar
- 150g egg whites
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/4 cup crushed chocolate sandwich cookies
- 1/2 cup crushed cream-filled sandwich cookies
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
Pulse the powdered sugar and almond flour together in a food processor until they are well mixed
Cream the sugar and 75 grams of egg whites together in a different bowl until stiff peaks form
Mix the egg whites that have been whipped into the almond flour mixture until it is smooth
Add the cream of tartar and vanilla extract to the mixture and keep folding it until it turns shiny and has the consistency of a ribbon
Put the batter in a bag with a round tip for piping
Place small rounds of batter, about 1 inch across, on a baking sheet lined with parchment paper
If there are any air bubbles, tap the baking sheet on the counter to get rid of them
Leave the macarons out at room temperature for half an hour or until a skin forms on top
Prepare the oven by heating it up to 300F 150C
The macarons should be baked for 15 to 18 minutes, or until they are set and can be easily taken off the baking sheet
Before you fill them, let the macarons cool all the way down
Add the powdered sugar, vanilla extract, and heavy cream to a bowl and whip them together until stiff peaks form
Slowly mix in the broken up chocolate and cream-filled sandwich cookies
Filling should be put into a piping bag
Sort the cooled macarons by size and put a dollop of the filling on one half of each pair
Put the macarons on top of each other and gently press to spread the filling to the edges
Before serving, put the macarons in the fridge for at least 24 hours in a container that won't let air in
This will give the flavors time to blend
Have fun with your Double Stuf Cookies and Cream Macarons!
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