•   Macarons
  • 8-1/2 oz. powdered sugar
  • 5-1/4 oz. almond meal
  • 3/4 oz. black cocoa powder
  • 5-1/4 oz. egg whites
  • 4 oz. superfine granulated sugar
  • 1/2 tsp. vanilla extract
  •   Chocolate Filling
  • 16-3/4 oz. heavy cream
  • 31/2 oz. 65% cacao chocolate, chopped
  • 3-1/4 oz. OREO Small Cookie Pieces


Nutritional facts are based on a single serving
Calories 440
Total fat 30g
Saturated fat 15g
Trans fat 0g
Cholesterol 35mg
Sodium 85mg
Carbohydrate 45g
Dietary fiber 4g
Sugars 35g
Protein 7g
Calcium 4%DV
Iron 15%DV


  1. Heat  standard oven to 325°F. Sift powdered sugar, almond meal and cocoa powder into large bowl. Beat egg whites with electric mixer fitted with whisk attachment on medium speed until foamy. Gradually add superfine sugar, beating on high speed until stiff peaks form. Stir in vanilla. Fold in almond mixture by hand until egg white mixture is shiny. (Mixture will lose some volume.)
  2. Spoon  mixture into pastry bag fitted with #7 plain tip. Pipe onto parchment paper-lined sheet pans into 1-1/4-inch circles, from inside to outside. Let stand at room temperature 30 to 60 min. or until tops of cookies crust over.
  3. Bake  15 to 18 min. or until cookies are set. Cool pan completely on wire rack before removing cookies.
  4. Chocolate Filling:
  5. Bring  cream to boil in heavy saucepan. Remove from heat; stir in chocolate until melted. Stir in OREO Pieces. Pour mixture into blender or food processor. Blend until smooth. Let stand at room temperature until cool. When ready to use, spoon into pastry bag fitted with #5 round tip.
  6. Pipe  1/2 oz. Chocolate Filling onto 1 cookie. Cover with second cookie, pressing slightly to hold together. Repeat with remaining cookies. Store filled cookies at room temperature.
  7. TIP:

    Refrigerate remaining Chocolate Filling for another use.

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