Why oh why did I have to try it? I kid you not, I made 6 different batches. First I tried under beating the egg whites, then I beat them a little more, then I under mixed the batter, then I mixed it a little more. I even played around with various oven temperatures. In the end, I was able to produce the best version of macarons made from egg whites from a carton BUT, it's not a version I would like to continue making.
So, the moral of the story is that it is possible to use pasteurized egg whites from a carton to make macarons. But, results may vary. Honestly, even when it comes to making macarons from fresh egg whites, results may still vary. The most important thing to do is to find out how your oven works, where the heating element is, and testing things out. Also, invest in an oven thermometer. You would be surprised what temperature your oven actually is.
Oh, and before I forget, these Oreo macarons were the bomb. I was even able to convert a non-macaron lover into a macaron lover with just one bite. Now that's powerful.
Oreo Macarons
Yield: Approximately 48 macarons
Ingredients:
165 grams almond flour
165 grams confectioners sugar
150 grams granulated sugar
1/2 teaspoon cream of tartar
115 grams aged egg whites
18 Double Stuf Oreos, filling and shells separated, shells finely processed
For the oreo buttercream:
Filling from 18 Double Stuf Oreos
8 tablespoons unsalted butter, room temperature
1 and 1/2 cups powdered sugar
1/4 cup Oreo crumbs
Directions:
Preheat the oven to 325°F. Add almond flour and powdered sugar to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve.
In a stand mixer fitted with the whisk attachment, whip the egg whites with the granulated sugar and cream of tartar on medium-high speed until glossy stiff peaks form (approximately 4-6 minutes depending on mixer speed).
Pour the dry ingredients into the bowl with the egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is smooth and lava-like. Be careful not to overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.
Transfer batter to a piping bag fitted with a round tip. Line two baking sheets with parchment paper or silicone mat. Pipe 1.5 inch rounds onto the parchment paper(or silicione mat). It is helpful to use a guide here, so all your macarons are the same size.
Once all the rounds are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface. Sprinkle half of the macaron shells with Oreo crumbs. Let the piped macarons dry on the countertop for 15-30 minutes. The macarons are properly dried when you touch the top of the mounds and the batter doesn't stick to your finger.
Bake for 15 minutes. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet. Let cool completely on baking sheet before removing.
To prepare the buttercream filling, using an electric hand mixer, beat Oreo filling and butter medium speed until creamy. Gradually beat in powdered sugar until incorporated. Add Oreo crumbs and beat until incorporated.
To assemble the macarons, match macaron shells into pairs of similar sizes as best as you can. Spoon buttercream frosting into a piping bag fitted with a small round decorating tip. Pipe a dollop of buttercream onto the center of the flat side of half the shells. Top with opposite shell. Refrigerate in an airtight container for 24 hours to let the flavors develop. Bring to room temperature before serving.
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