Black Macarons

These Black Macarons are filled with a delicious cookies and cream buttercream and are a true black color, which is so difficult to achieve.

Prep Time40

Cook Time16

Resting time30

Total Time1 26

Course: Dessert

Cuisine: French

Keyword: black macarons, cookies and cream buttercream, macarons

Servings: macarons

Calories: 130kcal

Author: The Tipsy Macaron

Sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside.
Line sheet pans with silicone mats.
Insert the piping tip into the 16 inch pastry bag.

Add egg whites and powder color to mixing bowl and let sit for 5 minutes so the color develops. Whisk the egg whites on medium speed (speed 4) until you start to see small bubbles (this can take as little as 15 seconds sometimes).
Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time.
Whisk until you start to see tracks in the meringue.
Increase speed to 6 and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you’ve added all the sugar.
Once you have soft peaks, stop the mixer, scrape the sides of the bowl and add the vanilla.
Whisk for about 2 minutes, or until medium peaks, and add gel food coloring.
Whisk for another 5 minutes or until stiff peaks.

Add 1/3 of the dry ingredients into the meringue and fold the batter until you can't see any of the dry ingredients.
When folding the batter, slide the spatula under the batter, lift it in a U motion, go over the top of the batter, and slide it under again. This way you make sure to get the batter at the bottom of the bowl.
Once fully combined, add in another 1/3 of the dry ingredients and repeat the process of folding.
Add in the last 1/3 of the dry ingredients and fold until fully combined.
Once all of the powdered sugar/almond flour mixture has been added, continue folding a few more times to make sure all the ingredients are combined well.
Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter on the sides of the bowl two or three times, and then folding once or twice.
Continue this process of smearing some of the batter on the side of the bowl and folding once or twice until the batter starts to run off the spatula in ribbons.
You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons and sinks into itself within 30 seconds, it's ready.

Transfer the batter to the 16 inch pastry bag.
Holding the pastry bag at a 90° angle, pipe the macarons into ¾ inch circles about 1 inch apart.
Tap the tray against the counter about 3 times to release any air bubbles.
Let the macarons rest until they form a skin and are no longer sticky.
While the macarons are resting, preheat the oven to 310°F.
Bake the macarons for 15-16 minutes.
Macarons are ready when they no longer shift if you touch the tops.

Using the stand mixer, whisk the butter until smooth.
Add half of the powdered sugar and whisk until fully combined.
Add the remaining powdered sugar and whisk until you no longer see any sugar.
Add heavy cream and chopped Oreo cookies and continue to whisk until the buttercream looks smooth and creamy and the cookie pieces have been mixed in completely.

Fill an 8 inch pastry bag with the buttercream and cut a ½ inch opening at the bottom of the bag.
Pipe the buttercream in the middle of half of the macaron shells.
Place the shells on top of the filled macaron shells and refrigerate for at least 24 hours so that the macarons can mature.
Remove the macarons and allow them to come to room temperature (at least 20 to 30 minutes) before eating.

*Calories reflected are for macaron shells only

Mixing bowl should be clean and grease free

Weigh all ingredients in grams for accuracy

Use room temperature egg whites (to bring eggs to room temperature quickly, put them in a bowl filled with hot water for about 5 minutes)

Sift the almond flour and powdered sugar together because almond flour is moist and doesn't sift well alone

Mix the egg white powder and the granulated sugar before adding to the egg whites to fully dissolve the egg white powder

Whisk the meringue until you have stiff peaks

Let macarons dry before baking so they don't crack

Let the macarons mature at least 24 hours in the refrigerator before eating.

Serving: 1macaron | Calories: 130kcal