Cookies and Cream Macarons

Ingredients

• Milk - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Butter - 1/2 cup, softened
• Oreo cookies - 12, crushed
• Cream of tartar - 1/4 teaspoon
• Granulated sugar - 1/4 cup
• Egg whites - 3 large
• Powdered sugar - 1 cup
• Almond flour - 1 3/4 cups

Instructions

1. Preheat the oven to 300°F and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and half of the crushed Oreos. Process until fine.
3. In a large bowl, beat the egg whites until foamy. Gradually add the granulated sugar and cream of tartar, beating until stiff peaks form.
4. Fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
5. Transfer the batter to a piping bag and pipe onto the prepared baking sheets. Sprinkle the remaining crushed Oreos on top.
6. Bake for 20 minutes, or until the macarons are set. Let cool completely.
7. For the filling, beat the butter until creamy. Add the vanilla extract and milk, beating until smooth.
8. Spread the filling onto half of the macarons, then top with the remaining macarons.
9. Store in an airtight container in the refrigerator for up to 1 week.