Keyword buttercream, cookie, cookies and cream, dessert, halloween, macaron, mummy, vanilla, vanilla bean
Prep Time 1hour30minutes
Cook Time 15minutes
Total Time 1hour45minutes
100grams(1 cup) almond flour
200grams(scant 2 cup) powdered sugar
100grams(about 3 large) egg whitesroom temperature
50grams(1/4 cup) granulated sugar
Seeds from 1/2 vanilla bean
Cookies and Cream Buttercream:
1cupunsalted butterroom temperature
3 1/3cuppowdered sugar
3/4cupcrushed Oreos or other chocolate creme sandwich cookies
2tablespoons heavy cream
4ounces(113 grams) white chocolate
2tablespoonsmini chocolate chips
To make the macarons:
In a food processor or blender, pulse the almond flour and powdered sugar a few times until fine. Do not over pulse. Sift into a bowl with the salt.
In another bowl, beat the egg whites with a hand or stand mixer until frothy. Continue beating while slowly adding the granulated sugar and vanilla until stiff peaks form.
Gently fold the beaten egg whites into the ground almond and powdered sugar mixture until combined, but be careful not to overmix. It should be the consistency of “molten lava” but not runny, about 40-65 folds. Transfer the batter to a piping bag fitted with a 0.4 inch (10 mm) circular tip. On a parchment lined baking sheet, pipe 1 1/2 inch (4 cm) circles at least 2 inches apart. Repeat with remaining baking sheets. If your oven runs hot, place an empty baking sheet under each baking sheet with the macarons to offer some protection against the heat.
Firmly tap the baking sheets against the counter to remove excess bubbles. Allow to rest uncovered 30-60 minutes to form a shell.
Preheat oven to 300˚F (150˚C).
Bake the macarons in preheated oven until the tops become firm, 15-20 minutes. Allow to cool before removing from baking sheet.
To make the cookies and cream buttercream:
In a large bowl, beat the butter until light and smooth.
Slowly beat in the powdered sugar, followed by the crushed Oreos, vanilla extract, and salt. Beat in just enough cream to make a smooth and light buttercream. Refrigerate until needed.
Pair the cooled macaron shells based on the closest matched shapes. On the bottom of one of the shells, pipe a dollop of the cookies and cream buttercream. Gently cover with the bottom of the other macaron shell. Lightly press together until the buttercream reaches the edges. Repeat with remaining pairs.
Melt the white chocolate in microwave in 20 second intervals, stirring in-between, until melted and smooth. Transfer melted white chocolate to piping bag or ziploc bag with small piece of the corner snipped off. Drizzle white chocolate over the tops of the assembled macarons to create a mummy-like appearance. Pipe two dots in the middle upper-third of each macaron and top with two mini chocolate chips to make eyes.
Refrigerate in single layers for 24 hours and up to a week. Bring to room temperature 15-30 minutes before serving.