Last week I made the most perfect batch of Oreo macarons… I’ll add a picture and video of those cause I’m still so proud of them! As delicious as they were, it was the speckles of Oreo crumbs in the shells that really caught my eye. All I could think about was how the speckled effect would be perfect for making robin’s egg macarons. I’ve seen a lot of recipes for this type of macaron that involve splattering the shells with edible paint after baking, but I loved the idea of having the speckles baked right in. Not only does it make for a more natural look, but it’s also one less step to worry about- no decorating required with these babes! The speckles give the macarons a fun and playful look that’s perfect for Easter, while the dark chocolate ganache filling adds a rich and indulgent touch.
As you all know, macarons have always been a bit of a challenge for me. They’re finicky little cookies that require just the right touch to get them to come out perfectly. But after countless batches and plenty of trial and error, I finally feel like I’ve got them down. If you’ve ever struggled with making these tricky treats, don’t give up hope!! As long as you are about half as stubborn as me, you’ll get there. Here’s my first batch that I was really proud of (those oreo ones):
While they are a challenging bake, there are also a lot of myths out there that can make it seem like a way more complicated process than it really is. But honestly, there are a few things that people say you absolutely HAVE to do that I just don’t bother with – and my macarons still turn out totally fine! For example, some people swear by aging their egg whites, but I’ve never done it and my macarons still come out great. And while some recipes call for cream of tartar to stabilize the meringue, I find that if you mix the egg whites properly, you don’t need it. Finally, I know a lot of people say that the Swiss method is the ONLY way to make macarons, but that’s just not true. There are a few different methods you can use, and as long as you understand the basic science behind the shell, you can make beautiful, delicious macarons without stressing over all these supposed “must-do” steps.
Now that I’ve gotten those “myths” out of the way, let me touch on the actual important steps that you need to follow if you want your macarons to turn out perfectly. First and foremost, you need to make sure that there are no traces of egg yolk in your egg whites, or your meringue won’t whip up properly. Additionally, you should avoid using oil-based food colouring, as it will deflate your meringue and turn your egg whites to liquid. Sifting your dry ingredients is also critical, as it ensures that you have a smooth, consistent batter. And of course, measuring everything by weight is essential – macarons are notoriously finicky, and even small variations in the amounts can throw off the whole recipe. Once you start mixing your batter, it’s important to watch the consistency carefully, making sure not to over- or under-mix. When you’re piping your shells, it’s important to tap out any air bubbles to ensure a smooth surface. And once your shells are piped, it’s critical to let the skins fully form before baking, so that they can develop the signature feet and avoid cracking. Last but definitely not least, it’s absolutely essential to let your macarons age for at least 12 hours after filling them, to give the flavours time to meld and the texture to set up properly. With every batch I make, I try one right after filling it, and hate it. The texture sucks and you can’t taste anything. Don’t be like me!
For a lot of these steps, having the right tools is key. You’ll need a digital scale to measure all ingredients by weight accurately. A fine-mesh sifter is necessary to sift the almond flour and icing sugar together. A stand mixer or a hand mixer with a whisk attachment is required for whipping the egg whites to the perfect consistency. Silicone mats are a great investment for consistent baking and work far better than parchment paper. Piping bags with a round tip are necessary for creating the egg-shaped macarons. Nothing crazy specific, and all things that you will use in other projects!
Now, with all that knowledge… let’s get into it!
The first thing I like to do when making macarons is to measure out my egg whites. This allows me to scale the recipe to match the amount of egg whites I have, instead of trying to divide up the whites of an egg to achieve a specific measurement. This is great for reducing waste but also because I am lazy! So, before you begin mixing your batter, I would recommend that you take the time to measure out your egg whites and adjust the rest of the recipe accordingly. The recipe is written for 91 grams, which is what I typically get out of 4 eggs – so I’ll continue on with these numbers.
Next up: sift together 71 grams of almond flour, 143 grams of icing sugar, and 9 grams of Oreo crumbs in a large bowl and discard any large bits that remain. Sifting the dry ingredients together helps to remove any lumps or large pieces, resulting in a smoother macaron shell.
In a separate bowl, start on the meringue by whisking together 91 grams of egg whites and 46 grams of sugar until stiff peaks form. For best results, use room temperature egg whites and a clean, grease-free bowl. Add a few drops of light blue food colouring to the egg whites and whisk until the colour is evenly distributed. Start with a small amount of food colouring and add more as needed to achieve the desired shade. Be careful not to add too much liquid, as this can affect the consistency of the batter.
Then fold the dry ingredients into the egg whites, using a spatula to gently mix until just combined. Be gentle when folding in the dry ingredients to prevent the batter from becoming over-mixed and losing its structure. Aim for a consistent texture throughout the batter. The batter should be thick and glossy, with a consistency similar to lava. Tip: Use the “ribbon test” to check the consistency of the batter. Lift up the spatula and let the batter fall back into the bowl – it should form a ribbon that slowly dissolves back into the rest of the batter.
Transfer the batter to a piping bag fitted with a round tip. Pipe small egg-shaped ovals onto the prepared baking sheet, about 1 inch apart. You can use a template or draw shapes on the parchment paper to ensure even sizing and spacing of the macarons. Tap the baking sheet firmly against the countertop a few times to remove any air bubbles.
Let the macarons sit at room temperature for 20-30 minutes*, until a thin skin forms on the surface. This helps to create the signature “feet” on the macarons during baking and prevents them from cracking on top and exploding. The time required may vary depending on the humidity in your kitchen – aim for a dry, non-sticky surface. The skin forming is a critical step, so you must wait for this. Even if it takes hours.
Bake the macarons for 18-20 minutes, until they are set but not browned. Keep an eye on the macarons towards the end of the baking time to prevent over-browning. The exact baking time may vary depending on your oven and the size of the macarons.
Let the macarons cool completely on the baking sheet before removing them. The macarons will continue to cook slightly as they cool, so it’s important to let them cool completely to prevent them from becoming too brittle and breaking during removal.
For the ganache, the espresso powder and sea salt are totally optional – but I would recommend adding them 10 out of 10 times, as they really help to elevate the flavour of the dark chocolate. The espresso powder adds a subtle depth and richness, while the sea salt enhances the sweetness of the chocolate and balances it out with a slight savoury note. Together, these ingredients create a well-rounded and decadent ganache that perfectly complements the sweetness of the macaron shells.
After you make the ganache, it’s important to let it rest at room temperature until it thickens up for piping. I recommend covering it with plastic wrap to prevent a skin from forming on top.
Tadaaa! I hope this post has inspired you to try making these delightful robin’s egg blue macarons with Oreo speckles and rich dark chocolate ganache filling. Despite their reputation for being a bit finicky, macarons are definitely worth the effort and can be such a fun and rewarding baking project. So without further ado, here is the recipe – have fun and happy baking!
Here’s a short video showcasing the steps:
Speckled Robin’s Egg Macarons
For the Macaron Shells:
- 71 g almond flour
- 143 g icing sugar
- 9 g Oreo crumbs
- 46 g granulated sugar
- 91 g egg whites
- 2 drops light blue food coloring
For the Dark Chocolate Ganache:
- 108 g heavy cream
- 216 g dark chocolate chopped
- 1 teaspoon sea salt
- 1 teaspoon espresso powder
For the macarons:
- Sift together the almond flour, icing sugar, and Oreo crumbs in a bowl. Set aside.
- In a separate bowl, whip the egg whites until they begin to form soft peaks. Gradually add in the granulated sugar and food colouring, and continue to whip until stiff peaks form.
- Gently fold in the almond flour mixture in three additions, being careful not to over-mix. Continue folding until the batter reaches a lava-like consistency.
- Transfer the batter to a piping bag fitted with a round tip. Pipe the batter onto the prepared baking sheet in small, egg-shaped circles. Tap the baking sheet against the counter a few times to release any air bubbles.
- Allow the macarons to rest at room temperature for 30-40 minutes, until a skin forms on the surface. This will help them develop their signature "feet" when baking.
- While the macarons rest, make the ganache. Heat the heavy cream in a saucepan over medium heat until it begins to simmer (or in the microwave). Remove from heat and add the chopped dark chocolate, sea salt, and espresso powder. Stir until the chocolate is melted and the ganache is smooth.
- Set the ganache aside to rest and thicken at room temperature.
- Preheat your oven to 285°F and line a baking sheet with silicone mats.
- Bake the macarons in the preheated oven for 18-20 minutes, until they are set but not browned. Allow them to cool completely on the baking sheet before removing.
- Once the macarons have cooled, pipe or spoon a dollop of ganache onto one half of each macaron. Top with another macaron shell to make a sandwich.
- Store the macarons in the refrigerator for at least 12 hours before serving, to allow the flavours to meld together. Bring to room temperature before serving.
- Enjoy your delicious and beautiful robin’s egg blue macarons with Oreo speckles and dark chocolate ganache filling!