Decadent Cookies and Cream Macarons

Ingredients

• Milk (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Unsalted butter, softened (1/2 cup)
• Oreo cookies, crushed (1/2 cup)
• Cream of tartar (1/4 teaspoon)
• Granulated sugar (1/4 cup)
• Egg whites (2)
• Powdered sugar (1 cup)
• Almond flour (1 cup)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Blend the almond flour, powdered sugar, and half of the crushed Oreos in a food processor until you achieve a fine texture. This will form the base of your macaron shells.
3. Whisk the egg whites in a large, clean bowl until they become foamy. Gradually add the granulated sugar and cream of tartar, continuing to whisk until you get stiff, glossy peaks. This is your meringue base.
4. Fold the almond flour mixture into the meringue gently with a spatula. Be mindful not to overmix as this can cause your macarons to lose their characteristic 'feet'. The batter should have a lava-like consistency.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto your prepared baking sheets. Sprinkle the remaining crushed Oreos on top.
6. Bake the macarons for 20 minutes. They should rise slightly and develop a smooth shell. Allow them to cool completely on the baking sheets to prevent them from cracking.
7. While the macarons are cooling, prepare the filling. Beat the softened butter until it's creamy. Gradually add the vanilla extract and milk, continuing to beat until the mixture is smooth and spreadable.
8. Spread the filling onto the flat side of half of the macarons, then sandwich them with the remaining macarons. Handle them carefully as macarons can be quite fragile.
9. Store your Cookies and Cream Macarons in an airtight container in the refrigerator. For the best flavor and texture, allow them to mature for 24 hours before enjoying.