Recipe: Cookies & Cream Macarons (Italian Method) (VIDEO)

Here’s the highly requested MACARON video! I made 684 macarons for our wedding on May 9, 2015! (They freeze well!) Here’s how I did it. I know its a LOT of equipment & steps but this is a notoriously difficult and finicky dessert. I learned within 6 months but it took MANY failed batches, pricey equipment (mixer) & trial and error. I’m no expert, and many other people have their own tweaks/tricks according to their climate/oven. This is just how I make them.

Q&A:
Q: Do I NEED a stand mixer?
A: Yes, for the Italian method, I recommend that you use one. Try out the French method (can use a regular hand mixer)… personally I did not have luck with the French method.

Q: What’s the difference between the Italian method and French method?
A: The Italian method creates a merengue with a sugar syrup, the French method does not.

Q: Why are you not giving measurements in cups?!
A: Accurate amounts are key in macaron making. To get accurate measurements of ingredients, macaron recipes normally have ingredients by weight (grams), not volume. This is why macaron recipes are not given in cups.

❥ Materials →
Shells:
150g almond flour
105g egg whites
40g water
120g granulated sugar
145g powdered sugar
gel food coloring (liquid food coloring will add too much moisture)
5g unsweetened cocoa powder

Filling: (will probably fill 50-60 macarons, actually, so you can cut this in half)
2 cups powdered sugar
½ cup salted butter
1 cup crushed or mini oreo cookies
4-5 tablespoons heavy cream/milk

Equipment I use:
Kitchen Scale (in grams)
Oven (mine is conventional with a stationary heat source)
Candy thermometer
Electric mixer (mine is Kitchenaid KitchenAid® Artisan 5 Qt Stand Mixer- Aqua Sky KSM150)
Small pot
Sifter/sieve
Printed Macaron template (I make 3.5cm/1.33in diameter)
Food processor
Mixing bowl
Spatulas
Baking sheets (I bake with two half sheets at a time)
Oven thermometer
Silpat baking mat (or parchment paper)
Pastry bags with round tip (⅜” diameter, Ateco #804)
Cup to hold pastry bag