You know the app right? It’s called TimeHop (obvi) and it basically brings up old dirt you would hope would be buried and long-dead forever via pictures, old Facebook statuses, tweets, and Instagram posts… and whatever other social media account you’d like to torture yourself with.
I got TimeHop because I kept seeing my friends post fun #tbt pictures and I figured I wanted to also remember the things I said and did in the past. Everyone else’s TimeHops are so cute and fun and such a great way to reminisce. However, my TimeHop? Totally different and disturbing story.
So TimeHop doesn’t just unearth things from a year ago. Oh no. TimeHop is pure, unadulterated evil and digs up junk from five years ago. Meaning the stuff I was saying when I was just 19 years old is allllllllll up in my face again. And no one should ever be confronted with their 19-year old sayings. EVER.
Things like saying the most mind-numbingly stupid things, like “text it, peeps!” and recounting every single thought I had that day as a Facebook update (I’m sorry). Pictures of me trying to look hip and fun and cool that just look sad and pathetic and hopelessly dumb. I really, really can’t even.
So far I’ve found maybe three photos I’ve thought about re-sharing, and they all involved an animal of some sort. Otherwise, I hastily scroll through TimeHop finding a mountain of incriminating evidence that I was once a super-dumbass.
Once? Maybe still am. But I certainly don’t update Facebook with my every waking thought or use the term ‘peeps’ literally.
ANYWHO. Let’s talk about something that never gets old or embarrassing. These Oreo Macarons are the perfect springtime treat and taste just like Oreo cookies, but in a fun and pretty macaron. These are light, delicate and outrageously chocolaty with the perfect Oreo cream filling in the middle that makes these cookies & cream wonders extra sweet.
*adapted from my Nutter Butter Macarons – view a full, step-by-step photo tutorial on how to make macarons HERE
- 2⅓ cups powdered sugar
- 3.5 oz almond meal like by Bob's Red Mill
- 3.5 oz Oreo Cookies filling scraped out and reserved and cookie pieces pulverized into a fine crumb (about 12-15 Oreo Cookies)
- 4 egg whites
- 1/3 cup white sugar
- FOR FILLING:
- Reserved Oreo Cookie filling from about 12-15 Oreo Cookies
- 1 stick butter softened
- 2 tsp vanilla extract
- About 1.5 cups powdered sugar
- First, measure your ingredients out properly. On a kitchen food scale, measure out 3.5 oz of almond meal and 3.5 oz of pulverized Oreo shells. Pour both into a bowl with the powdered sugar. Place a large handheld sifter over a separate bowl and begin sifting the dry ingredients together until blended and sifted.
- If you have harder "pebbles" leftover, either push them through the sifter with your spatula, or remove them to re-pulse through your food processor, then try resifting them. If there's a teaspoon or less of the harder "pebbles", you may discard. Set sifted ingredients aside.
- Bring a large pot filled with 1-2" of water to a simmer. Place your stand mixer bowl over the pot of water and immediately add in the egg whites and white sugar. Whisk quickly for about 30 seconds or until the mixture is frothy and bubbly. Do NOT overmix. Immediately remove from the heat, wipe off the bottom of the bowl, and attach to your stand mixer base. Using the whisk attachment, begin whipping the egg white mixture on HIGH for about 5-7 minutes or until stiff, glossy peaks form.
- Remove the whisk attachment and gently stir in HALF of the sifted mixture. Do not fully stir this mixture in; just fold it in maybe 4 or so times and then add the rest. Turn your wrist clockwise around the bowl, folding the mixture around and in on itself to incorporate the dry, sifted ingredients. The mixture should look like a little thick and chunky when it's done. If you draw an invisible line through the mixture with your spatula, the line should disappear within the mixture in a couple of seconds.
- Line two baking sheets with parchment paper, making the parchment the same dimensions as your baking sheets. Conversely, you may use silicone macaron mats if you have them. Do not grease the mats, the parchment, or the sheets.
- Scoop the macaron mixture into a large disposable piping bag affixed with a large open-circle tip (I used Atecco 807). Hold the bag straight down and gently squeeze to release the batter, counting to four. Flick your wrist to stop the flow. This should translate to a macaron roughly the size of an American quarter. Repeat with remaining macarons. Macarons may have slight lumps on top; either use a lightly wet finger to gently pat it down, or follow the recipe accordingly. Once macarons are all piped on, gently tap each sheet a couple of times on the counter to release air bubbles and help those lumps fall. Allow the macarons to sit on the counter for 20 minutes prior to baking. During this time, preheat your oven 275* degrees F.
- Bake the macarons for approx. 12-14 minutes, rotating pans halfway through baking time to ensure even baking. Mine bake at EXACTLY 13 minutes. Remove the macarons gently and allow them to cool on the baking sheets. Macarons should come right up or peel off with little resistance.
- To make the filling, in the clean stand mixer bowl, beat together the butter, vanilla and Oreo Cookie filling with the paddle attachment for about 1 minute or until creamy. Beat in the powdered sugar until a soft yet thick and spreadable mixture has formed. Place the mixture in a piping bag attached with a smaller open circle tip and pipe onto the flat surface of a cooled macaron; sandwich with a remaining macaron top.
- Serve immediately. Macarons are best the same day or the next day. To store macarons, gently place them in a large airtight container and place them in on the counter. You may also cover them airtight and place them in the fridge, but allow them to come to room temperature completely before eating.
These are SO FABULOUS! I could not stop snacking on them after I made them – they are so petite, sweet and perfect, and the Oreo flavor is spot-on, thanks to the chocolaty-cookie crumble macaron shells and that sinfully sweet Oreo creme filling. You’ll love these macarons!
Nutter Butter Macarons – complete with the photo step-by-step tutorial
Have a super sweet day!