Less Laduree, More Nabisco
March 24, 2008
I had big plans to make macarons last week. I had visions of elegant spring-colored confections, perfect to tuck into my carry-on bag and share with my family in Minnesota over the Easter weekend. Also it was Spring Break, so I figured I’d have some time on my hands. What better time to take on a task like creating macarons? Somehow, though, I ended up with oreos instead. Figures.
Still sandwich cookies, but the oreos were decidedly less Laduree and more Nabisco. Less French, more American. Less Easter-festive, more after-school snack. But while my macaron plan clearly derailed somewhere along the way, these oreos are substantially better than the Nabisco version (which, in my mind, belongs only in a DQ Blizzard, and—oh—does it shine there) and any kid who dines on these after school should consider himself very lucky. You see, these cookies are Thomas Keller‘s take on oreos.
(Click “more” for the rest of the story, more photos & the recipe.)
And if that’s not enough to convince you that you must make these cookies very soon, I should tell you that the cream that glues these cookies together is not the creepy substance manufactured to withstand weeks (months?) on a supermarket shelf. Oh no, it’s a white chocolate cream, and while it sets up a good bit, it stays just pliable enough to give the cookies a little slip-slide when you bite into them. And the cookies that slip-slide and beg you to twist them apart for individual treatment are crisp and chocolately and salty, mirroring the best parts of the cookies that hail from the blue package.
These cookies were the finale to our comfort food extravaganza on Monday night. Because our glasses were full of wine, of course, (so, no room for milk), we served these with a scoop of vanilla ice cream. All I can say is, move over macarons.