Cookies and Cream Pocky: Kitten French Macarons!

I’m very excited to say I teamed up with Pocky USA!  With their delicious Cookies and Cream Pocky, I created some Cookies and Cream Kitten macarons!

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I have a tutorial on my YouTube channel on how to decorate these cuties and you can also find a video short on my and Pocky USA’s instagram pages.

For the macaron recipe 

*Please note I’m from the USA and use cups.  I specifically tested and converted the cups recipe I use into grams for other audiences.  It worked for me with the same results so hopefully, it works for you too!

  • 3/4 cup almond flour (74 grams)
  • 1 cup of confectioners sugar (121 grams)
  • 2 large egg whites (make sure they are room temperature)
  • 1/4 cup sugar (49 grams)
  • 1/2 tsp vanilla (or whatever flavor you choose) (5 ml)
  • Pinch of cream of tartar
  • about 10 Oreos crushed in a food processor
  1. About 24 hours before making your macarons, separate the egg whites into a bowl and seal with Saran wrap.  Leave it out at room temperature.  If it’s very hot in your home, put it in the fridge and before baking, allow to come to room temperature.  I find that leaving them out a full 24 hours on my kitchen counter and wrapped airtight, creates the best results!
  2. Place confectioners sugar and almond flour in a food processor (best results) or just sift it really well so it’s extremely fine.
  3. Meanwhile, place egg whites in a bowl and mix with your whisk attachment on low speed, adding a pinch of cream of tartar at this time. The mixture should look foamy.
  4. Then add regular sugar, slowly pouring the sugar into the mixture. Wait until it forms soft stuff peaks (may take 5 -8 minutes) and add in your vanilla extract when it is nearly stiff.  To test it, take your whisk attachment off and see if the stiff peak stays on it; nothing should move off your whisk at this point.
  5. If you are adding coloring (I added Wilton color “Aster Mauve), do it at this time.  IMPORTANT: make sure it is Gel food coloring and not liquid as liquid will make your meringue runny.
  6. Fold almond mixture into meringue mixture until it forms a consistency that is shiny, thick and lava like but also falls off spoon slowly but not running down it.  Sometimes after you add the almond flour mixture, your color will be lighter, so if you want to add more food coloring, do so now as you are folding.
  7. I usually count my folding until it forms that “molten lava” consistency and it takes about 60-70 folds for me.
  8. Pour the batter into a pastry bag with a round tip (I used a Wilton 2A nozzle) and pipe small circles onto baking sheets lined with parchment paper or a silicon mat.  If you want to try the character macs as shown in my video, just pipe the small circles and then even smaller circles above them to represent the ears.
  9. Sprinkle the Oreo crumbs over your macs at this time
  10. Tap the sheets about 3x onto a hard surface to remove air bubbles. This is extremely important!  Let it stand for 30 minutes at least (this will form the top shell surface and ensure the shells do not break or crack as they bake.  It will also help with achieving the “feet”).
  11. Then place in the oven at 315 F (use an over thermometer if you can because this is the part that caused my macs to fail a lot. Some say 325F but mine must be at 315 or sometimes even 300F after much trial and error. You will find what works best for you.  You may have to test this too because ovens can be calibrated differently).
  12. Bake for about twelve minutes-fifteen minutes on the middle rack.  Only bake one tray at a time.  Remove the tray and take the macs off the cookie tray (but keep them on the parchment paper for a few minutes so they don’t fall apart and place onto a wire rack) Cool and add filling!
Piped macs – sitting for 30 minutes
Out of the oven!

For the Oreo buttercream filling:

  • 1 cup of confectioners sugar  (250 ml)
  • 4 tbs of butter (1/4 cup) (59 grams I believe or whatever half a stick is for you)
  • 1 tsp of vanilla flavoring (5 ml)
  • 1 tbs of milk (15 ml)
  • Mix the butter and confectioners sugar on low speed with your paddle attachment.  Add the milk, flavoring, and some leftover Oreo crumbs at this time.  Increase to high speed until fully incorporated.

For decorating the macs as kittens, I used:

  • Cookies and Cream Pocky (kitty whiskers)
  • Almonds (ears)
  • Edible Art by SweetSticks AU in pastel pink (to paint the almonds)
  • “CK” brand edible petal dust in “Rosewater” (for the cheeks) (available on Amazon or craft/baking supply stores.  It can be any brand or color pink)
  • Edible food writer pen in black (for the eyes and nose) (available on Amazon or craft/baking supply stores)