Oreo Macarons

image of oreo macarons stacked on top of each other and drizzled with dark and white chocolate

I’ve made a lot of different flavors of macaron but this batch is inspired by one of my favorite cookies. These Oreo macarons are such a fun combination of a classic American flavor and a French delicacy.

image of oreo macarons stacked on top of each other and drizzled with dark and white chocolate

The French Method vs. the Italian Method

The French method of making macarons involves whisking egg whites together with a bit of sugar to create a French meringue with stiff peaks.

The meringue is then gently folded to incorporated a mixture of finely ground almonds and powdered sugar. The process of folding the dry ingredients into the meringue is called macaronage.

This method is quite a bit easier and quicker than the Italian method, which involves a candy thermometer and temperature sensitive sugar syrup.

With that in mind, this recipe uses the French method to make French Oreo macarons.

image of oreo macarons decorated with a chocolate drizzle and oreo crumble

Equipment You’ll Need to Make These Oreo Macarons

Like I mentioned above, these Oreo macarons don’t require a ton of equipment!

However, I find they turn out best when the ingredients are weighed and the macarons are baked on a silpat mat. As macarons bake, they usually spread less on silpat mats than parchment paper.

Below is a list of ingredients I like to use when I make these macarons:

image of ingredients laid out to make oreo cookies and cream macarons

Making Oreo Macarons – Step by Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos and a video tutorial of the process to help guide you through this recipe for French Oreo macarons.

Step #1: Prep Your Ingredients and Equipment

After weighing your ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice to remove any residual grease. This helps the meringue whip up better.

Step #2: Sift Your Dry Ingredients

Sifting your superfine almond flour, powdered sugar and crushed oreo cookies will help your macaron shells turn out nice and smooth. This step makes sure that no chunks get mixed into your macaron batter.

image of dry ingredients being sifted into bowl to make french macarons

Step #3: Make French Meringue

Next it’s time to make the French meringue! Whisk the egg whites on a medium speed until soft peaks form, then add in the granulated sugar.

Increase the speed to medium high and mix until stiff peaks form. Keep a close eye on your mixer to avoid over-mixing your meringue.

image of french macaron on a whisk

Step #3: Mix the Dry Ingredients Into The Meringue

Fold the dry ingredients into the meringue in two additions.

The batter should form a thick ribbon that flows off your spatula when it’s lifted.

image of oreo macaron batter that's been mixed perfectly to have a thick lava or ribbon like consistency

Step #4: Pipe the Macaron Shells

Fill a large piping bag with the macaron batter and pipe 1 1/4 inch rounds onto the prepared baking sheets, spacing them about 1 inch apart.

Firmly bang or drop your pans on the counter a few times to bring any trapped air bubbles to the surface and pop them with a toothpick or scribe. This can help prevent hollow or cracked shells.

image of french cookies and cream macarons being piped onto a silpat mat

Step #5: Rest Your Piped Macarons

Next let the macarons rest for 30 minutes until they form a skin. They should be mostly dry to the touch and look matte once they’re ready to be baked! While the shells rest preheat your oven.

image of macaron shells piped onto a silpat mat and rested to form a skin before being baked

Step #6: Bake Your Macarons

Bake one tray of macarons at a time and place the tray on the middle rack of your oven. Let the macarons cool fully on the pan then gently remove them from the silpat mat.

image of cookies and cream shells baked on a silpat mat

Step #7: Assembling Your Oreo Macarons

The final step is to pipe a small dab of Oreo buttercream on one macaron shell and top it with a second shell. Drizzle with melted chocolate and top with a sprinkle of crushed Oreo cookies.

Then place the finished macarons in the fridge to mature for a few hours or overnight. When you’re ready to eat them, let them come to room temperature then enjoy!

image of cookies and cream macarons

Troubleshooting These Oreo Macarons

I’d love to think everyone’s first batch of macarons will turn out perfectly but my own experience has taught me that’s not how things usually go.

Macarons can be incredibly temperamental and it might take a few tries to get them just right.

If you run into any issues please check out my detailed French macaron troubleshooting guide.

Choosing The Right Filling for Your Oreo Macarons

Almost all of the flavor in a macaron comes from its filling. While these macaron shells do have a bit of crushed oreos in them, their filling is what really packs them with that delicious cookies and cream flavor.

image oreo buttercream frosting placed in a piping bag to fill cookies and cream macarons

I have a big sweet tooth, so I like to add crushed oreos to my american buttercream.

If you don’t want your macarons to be super sweet, I recommend using Italian buttercream or Swiss meringue frosting as your frosting base. You can also add crushed oreos to a white chocolate ganache.

Recipe Yield

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time will also vary based on the size of macarons you pipe. I pipe my shells with a diameter of about 1 1/4 inches.

image of oreo macarons stacked on top of each other

Tips for Making the Best Oreo Macarons

  • Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making your meringue. It will help your egg whites whip up better!
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe and your macarons will turn out best if the ingredients are weighed.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang/drop your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 30 minutes before they’re baked to allow them to develop a skin.
  • Pipe a small number of macarons on a few sheets to test your oven for hot spots and to see if it bakes accurately. This way you won’t waste a whole tray of macs if your oven runs hot or cold.
  • Let your macarons mature! Letting them rest for a few hours or overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If your first batch of macarons doesn’t turn out, please check out my macaron troubleshooting guide.
image of oreo macarons that are stacked with one bitten into to show its chewy center

Making These Oreo Macarons in Advance & Storage Tips

  • You need to let French macarons mature for a few hours or overnight in the fridge before eating them. This gives them their best texture and taste.
  • Store macarons at room temperature for up to 2 days in an airtight container.
  • Refrigerate macarons for up to 5 days in an airtight container.
  • Freeze filled macarons for up to a month in an airtight container.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Make your filling ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Let Me Know What You Think!

If you try this recipe for Oreo macarons, I’d love to hear what think of it! Please leave a rating and let me know your thoughts by sharing a comment.

Tag me @chelsweets and use the #chelsweets on social media so I can see your amazing creations!

Other Recipes You Might Like:

Yield: 18 macarons

Oreo Macarons

image of oreo macarons drizzled with chocolate and topped with crushed oreos

Learn how to make these delicious Oreo macarons! They're filled with Oreo buttercream frosting and are absolutely delicious!!

Prep Time 10 minutes
Cook Time 16 minutes
Additional Time 30 minutes
Total Time 56 minutes

Ingredients

Oreo Macarons

Oreo Buttercream Frosting

  • 56g unsalted butter, room temperature (1/4 cup)
  • 14g crushed oreo cookies (2 Tbsp)
  • 4g vanilla extract or vanilla bean paste (1 tsp)
  • 1g salt (1/8 tsp)
  • 125g powdered sugar (1 cup)
  • 15g heavy cream (1 Tbsp)

Equipment

Instructions

Oreo Macarons

  1. Sift 63g superfine almond flour, 63g powdered sugar and 7g crushed oreos into a large bowl and set aside.
  2. Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
  3. Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
  4. Fold the dry ingredients into the meringue in two additions using circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!
  5. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
  6. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  7. Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.
  8. As the macarons rest, preheat your oven to 300 F.
  9. Bake one tray of macarons at a time on the middle rack of your oven for 16-17 minutes and rotate your pan halfway through.
  10. Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Oreo Buttercream Frosting

  1. Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
  2. Mix in 14g crushed Oreos, 4g vanilla extract and 1g salt on a low speed.
  3. Slowly mix in 125g of powdered sugar and 10g heavy cream on a low speed.
  4. Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
  6. Place in a piping bag with a small round tip and set aside.

Assembling These Oreo Macarons

  1. Pipe a thick dollop of Oreo buttercream or frosting of your choice around one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.
  2. If desired, drizzle dark and white chocolate over each macaron and top with a sprinkle of crushed oreo crumbs.
  3. Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of about 1 and 1/4 inches, so they're a tiny bit smaller than a standard macaron.

Tips for Making the Best Oreo Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
  • Let your macarons mature in the fridge overnight! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If your first batch of macarons doesn't turn out, please check out my macaron troubleshooting guide for help!

Making These Oreo Macarons in Advance & Storage Tips

  • You need to let French macarons mature for a few hours or overnight in the fridge before eating them. This gives them their best texture and taste.
  • Store macarons at room temperature for up to 2 days in an airtight container.
  • Refrigerate macarons for up to 5 days in an airtight container.
  • Freeze filled macarons for up to a month in an airtight container.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Make your filling ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 138Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 28mgSodium 43mgCarbohydrates 18gFiber 1gSugar 17gProtein 3g

Leave a Reply

Your email address will not be published. Required fields are marked *