Filling:

• Place the chocolate and heavy cream in a microwave safe dish and microwave for 30 second intervals until completely melted. Add in crushed oreos and mix until combined.
• Let set to harden. If you would like to speed up this process place the bowl in the fridge.
• Shells
• First you want to weigh out all of your ingredients. This is a really important step! So make sure everything is weighed out properly
• Sift together your almond meal and powdered
  sugar.
• Make a well in the middle of your sifted ingredients and add in your first patch (55 grams) of egg whites. Fold until a paste forms.
• Place the remaining egg whites (55 grams) into the bowl of a stand mixer with a whisk attachment
• Place the granulated sugar and water into a saucepan, and stir just enough to combine.
• Insert your thermometer and heat the mixture on med/high heat until it reaches 115 degrees Celsius. When the mixture reaches this stage, turn your stand mixer with the egg whites on high.
• When the mixture reaches 118 degrees, remove from heat.
• Turn the speed of the mixture down to medium, and SLOWLY add in the syrup.
• Return to high speed and mix for a full 4
  minutes.
• After you have a soft peak, add half of the meringue mixture into the almond mixture and fold until incorporated and smooth.
• Add in the remaining meringue and fold until you get a lava-like consistency. Be sure to check often and DO NOT over mix.
• Place a large round tip on the end of a piping bag, and fill with the macaron batter.
• Pipe out roughly 2-3 inch circle on parchment paper or a silicon mat. Be sure to place them at least an inch apart, they will spread. }
• After piping, beat the tray on the counter about 20 times to let the air bubbles escape. Pop them with a toothpick. Add crushed oreo cookies to the top.
• Preheat your oven to 350 degrees
• Let your macarons set for about 30 minutes or until you can touch them and they are not sticky and form a “shell”
• Bake for 10-12 minutes. You can test to see if there are done by touching the tops. If the top moves around on the bottom or “feet”, they are not finished. Put back into the oven and cook at one minute intervals.
• Remove from the oven and let cool completely before removing from the pan
• After the shells have cooled. Flip over half of the shells and fill with the chocolate ganache. Place the other half of the shells on top and place them in an airtight container in the fridge for at least 24 hours to “mature”. Enjoy!!