He bought me a kitchenaid mixer! ((: Early anniversary present. <33 Wanted it for hte longest time ever. I think he got sick of me blaming the weather, my mixer and the oven for my failed macarons and decided to buy me the mixer. Well, MY MACARON HAS FOOT NOW ((: So it’s a worthy investment. 300+ bucks for nice macarons ((: A little more pressure to make nicer/better/prettier desserts now, but its all going well ((:
Have been baking a little more, but work has been piling up too. But i’m happy with my mixer! ((: Look at my oreo nutella macaron with FOOT! ((: Some at the sides are cracked/footless, i think its just that the oven doesn’t have the same temperature at the sides. Its a really primitive oven & stove they have here at the “Malaysian” house, so… But heres the oreo nutella macaron recipe!
Oreo Nutella Macaron
I always use the macaron recipe from bravetart and I guess I wanted a kitchenaid mixer because her directions were based on a kitchenaid mixer. The macaron shell recipe is basically bravetart’s recipe + oreo. But I adapted nutella filling recipe from batterbaker ((: They tasted so great the guys finished them in 2 days
makes about 40 macaron shells (20 macarons total)
115g blanched almonds or almond flour, or whatever nut you like
230g powdered/caster/confectionary sugar
144g egg white, temperature and age not important
24g oreo cookie crumb
2 tsp vanilla extract
1/2 tsp (2g) kosher salt
Preheat the oven to 300° and prepare two parchment lined sheet pans ready. If you use almond flour, just sift it with the powdered sugar and set aside. In the bowl of a stand mixer, combine the egg whites, sugar and salt and turn the mixer to medium (4 on a Kitchen Aid). Whip for 3 minutes. They will not seem especially foamy at that point.
Increase the speed to medium-high (7 on a Kitchen Aid) and whip another 3 minutes, then crank the speed to 8 for go another 3 minutes. At that point, turn the mixer off and add in any extracts/flavor/color and whip for a final minute on the highest speed. At the end of this minute, you should have a very stiff, dry meringue. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so.
Now dump in the dry ingredients all at once and fold them in with a rubber spatula. Use both a folding motion (to incorporate the dry ingredients) and a rubbing/smearing motion, to deflate the meringue against the side of the bowl. Just do about 40 folds (REALLY, just count, it’ll work by the end of 40 folds you have a “lava” like batter).
Transfer about half the batter to a piping bag. Pipe the batter on the baking sheet. After piping your macarons, take hold of the sheet pan and hit it hard against your counter. Rotate the pan ninety degrees and rap two more times. This will dislodge any large air bubbles that might cause your macarons to crack. Bake for about 18 minutes, or until you can cleanly peel the parchment paper away from a macaron. If, when you try to pick up a macaron, the top comes off in your hand, it’s not done.
For the nutella fililng, just use the cream from the oreos from the previous step, add in 3tablespoons of nutella, and add in heavy whipping cream (as much as you deem fit). Whisk until you get a stiff peak.
Assemble the macaron and TADAAAAA.