Recipe: Oreo macaron cake

For these Oreo macaron cakes, you can easily make the macarons yourself. We know, a mix from a packet may not be something the French would be happy about, but hey, sometimes you’re perfectly allowed to make things a little easier for yourself. We’ll make the buttercream ourselves, though, and it contains plenty of ground Oreo cookies!

How to make the macarons

• Place 2 sheets of baking paper on the baking trays. Take the ring mould and trace around it with a pencil. Make sure you have 4 equal-sized circles on the baking paper.
• Put the macaron mix and water in a bowl. Mix together at the highest speed for 5 minutes.
  Take the roll of Oreo cookies and remove 2. Divide the remaining Oreo cookies into 2 portions. Take the first portion of cookies and remove the cream layer in between. Set the second portion aside until you make the buttercream.
• Place the cookies on a chopping board and roll over them with the rolling pin.
• Fold the cookies without cream thoroughly into the macaron mixture.
• Place the piping nozzle in the piping bag. Put the mixture in the piping bag. Position the piping nozzle in the centre of the circle on the baking paper. Apply pressure until the circle is filled. Do this for all 4 circles and make sure they are all approximately the same size. Flatten the peaks left when you remove the piping bag with a wet brush. Pipe small macarons with the remaining batter.
• Tip! Use these macarons to decorate the Oreo macaron cake.
  Tap the baking tray on the counter so the air escapes from the batter. Let the macarons rest for no more than 1 hour.
• Preheat the oven to 140 degrees. Then bake the macarons for 25 minutes until done. After baking, remove the baking paper with the macarons from the baking tray. This allows the macarons to cool. Carefully remove the macarons from the baking paper once they have cooled completely.

How to make the buttercream

• Put the softened butter in a bowl and beat together with the icing sugar until smooth and creamy. Whipping it until light and airy takes a little while. Once the texture has changed and the cream is lighter in colour, it’s ready.
• Then take the second portion of cookies and leave the cream between these cookies.
• Place the cookies on a chopping board and crush them with the rolling pin.
• Fold the crushed cookies into the buttercream mixture.

Finishing the cakes

• Place a piping nozzle in the piping bag. Fill the piping bag with the Oreo buttercream.  Take a macaron and pipe a layer of buttercream onto it. Place another macaron on top. Pipe another layer of buttercream onto that one as well. Repeat until you reach the final macaron.
• Pipe a small swirl of buttercream onto the top layer. Decorate this layer with a leftover Oreo cookie. Crush the 2nd cookie and sprinkle it over the cake. Fill the small macarons with a layer of cream as well.

Image and recipe: Bouwhuis

Also read:

• Recipe: Pink champagne macarons
• Tested: these are the tastiest (and grossest!) macarons from the supermarket
• You have to see this: next-level macarons