Oreo MacaronsPacing and patience. You can make your own macarons -- just remain calm and take it slow. I’ve been here before. Two years ago I took my maiden voyage and loved every minute of it. Now, I’ve done it again, and I’ve made candy-sweet, tempting, alluring, winning cookies.

The “Oreo Macarons,” from Liv For Cake, convinced me to do this again. The playfulness of incorporating Oreo-cookie crumbs took the “perfection pressure” off. Macarons can be so intimidating, but these were not.

Convert the metric ingredients:
3.5 oz. almond flour
1 oz. Oreo cookie crumbs
4.63 oz. egg whites (less than 3 egg whites)
1/8 tsp. cream of tartar
3.13 oz. superfine sugar

Yes, you’ll need to weigh your ingredients. I’m still using my Ozeri Pro Digital kitchen scale (cheap) with pleasure.

After processing my flour, sugar and cookie crumbs, my crumbs were fine enough without sifting. Here’s where my savage tendencies kicked in. I was sloppy with the piping, so some of my cookies had pointy peaks. I don’t work in a bakery, remember. I piped 56 cookies, so I ended up with 28 sandwiched macarons. I used the ziploc piping method and my Lekue Macaron Mat. I also created a “parchment template” as the recipe suggests, for my other sheets of cookies.

The recipe is right on and the pace needs to be respected. Whack the baking sheet, dry the cookies for an hour, bake for 15 minutes, cool completely, mature in the refrigerator.

And how about the “Oreo Buttercream”? I was excited to use the Oreo filling in the mix. I used the filling from 24 single-stuffed Oreos (since I wasn’t using the “double-stuffed” variety).

Finally, bite into a macaron. The texture will remind you of a marshmallow, or a meringue. A blissful, high achievement, indeed.

PRICES:
Original Newman-O’s = $4.11

PREP TIME: room-temperature eggs for batter, 2 hours or more for assembly and drying out, 15 minutes to bake, room-temperature butter for frosting, assemble macarons, mature cookies in fridge for a day
TASTE: candy-sweet, like a marshmallow

Next time, I want to cook the “Sesame-Crusted Salmon with Wasabi Dipping Sauce,” from the July/August 2016 Cuisine at Home (recipe below), along with the “Summer Bean Salad with Roasted Garlic Vinaigrette,” from the July 2016 Food & Wine. Summer’s not over yet! Come back to my site next week, to see what happens with these.

Sesame-Crusted Salmon with Wasabi Dipping Sauce
Cuisine at Home, July/August 2016
Makes 4 servings

FOR THE SAUCE, WHISK:
1/4 cup low-sodium soy sauce
1 Tbsp. rice vinegar
2 tsp. wasabi paste (such as S&B)
1 tsp. honey
1 Tbsp. minced red onion

FOR THE SALMON, COMBINE:
1 Tbsp. each black and toasted white sesame seeds
4 salmon fillets (5 oz. each), skin removed
1 Tbsp. canola oil

Preheat oven to 450° with rack in top third.

For the sauce, whisk together soy sauce, vinegar, wasabi paste, and honey; stir in scallions.

For the salmon, combine black and white sesame seeds. Coat salmon with nonstick spray and top with sesame seeds.

Heat oil in an ovenproof nonstick skillet over medium-high. Add salmon, seed sides up; cook until bottom is crisp, 5 minutes. Transfer skillet to top rack of oven and roast salmon to desired doneness, or until an instant-read thermometer inserted into salmon registers 140° for medium-well, 3–4 minutes more. Serve salmon with sauce.