Skip to Content

Oreo Macarons

These Oreo macarons are the perfect combination of a classic American flavor with a French delicacy.

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

Making These Oreo Macarons with the French Method

There are a few different ways macarons are made. French macarons are considered easier to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and used the French method for this recipe.

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

Equipment You’ll Need to Make These Oreo Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools 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 of the process to help guide you through this recipe.

Step #1: Prep the 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.

image of an egg white being separated into a container to make french macarons

Step #2: Make the French Meringue

Next, it’s time to make the French meringue!

Whisk the room temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

image of egg whites that have been whipped to make small bubbles on the top before adding in the sugar to make french meringue

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed.

Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.

image of meringue that's shiny and has reached stiff peak stage for making macarons

Step #3: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour, powdered sugar, and crushed Oreo cookies into the meringue, then fold the ingredients together with a rubber spatula.

image of dry ingredients being sifted into meringue to make macaron batter

Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.

Fold until a thick ribbon of batter runs off the spatula when it is lifted.

You should be able to draw a few figure 8’s with the batter running off your spatula in a continuous stream once it is the right consistency.

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 the 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 These Oreo Macarons

The final step is to pair up the macaron shells then pipe a small dab of Oreo buttercream on one macaron shell. Gently 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

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

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

Choosing the Right Filling for These Oreo Macarons

Almost all 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 a 1/4 batch of my hybrid buttercream or Swiss meringue frosting as your frosting base.

You can also add crushed Oreos to my white chocolate ganache macaron filling.

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.
  • 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 filled macarons at room temperature for up to 2 days in an airtight container.
  • Refrigerate filled 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 you think! Please leave a rating and comment below.

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 17 minutes
Additional Time 30 minutes
Total Time 57 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. 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 it reaches the soft peak stage.
  2. 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.
  3. Sift 63g superfine almond flour, 63g powdered sugar and 7g crushed Oreos into the meringue.
  4. Fold the dry ingredients into the meringue using a circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to this, you may need to stir it a bit more.
  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, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
  8. Bake one tray of macarons at a time on the middle rack of your oven for 15-18 minutes and rotate your pan halfway through.
  9. 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. Pair up the macaron shells then pipe a thick dollop of Oreo buttercream or frosting of your choice on 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 sit at room temperature for about 15 minutes before you enjoy them!

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 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.
  • 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 filled macarons at room temperature for up to 2 days in an airtight container.
  • Refrigerate filled 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

Taylor

Friday 6th of October 2023

I loved how you broke down the recipe into measurements and not just the weight of all the ingredients. I have made macarons a few times and have had great success at the. But when I made this recipe the temp for the cooking was a bit off. They got dark and over cooked. So I cut the temp down to 285 when I made them again. And for some reason my buttercream was off and had a weird texture to it. I followed your directions to a t. I'm not sure what happened. I made it after I made the macarons and set it to the side in the fridge. It was like it had water in the mixture as it sat. But other than that they tasted really good!

Chelsweets

Monday 9th of October 2023

Hi Taylor,

Thank you!! Every oven bakes a bit different, so it's a great idea to experiment with the temperature and find what works best for yours :) My old oven used to run hot (it was a gas oven) and I had to adjust temperature down to account for that!

I'm not quite sure why the buttercream would have separated after you made it, I haven't had that happen before! Is there any chance the butter wasn't fully at room temperature when you made it? That'd be my best guess, hopefully we'll be able to figure it out together!

Pumpkin Macarons with Spiced Buttercream - Chelsweets

Sunday 24th of April 2022

[…] Oreo Macarons French Macarons […]

Blackberry Lemon Bread: Easy, From Scratch Recipe

Tuesday 19th of April 2022

[…] Banana Bread Oreo Banana Bread S’mores Banana Bread Oreo Macarons {"@context":"http://schema.org","@type":"Recipe","name":"Blackberry Lemon […]

Oreo Banana Bread - Easy Recipe w/ Cookies & Cream Glaze

Tuesday 19th of April 2022

[…] Banana Bread Oreo Cinnamon Rolls Oreo Macarons S’mores Banana Bread Yield: […]

Courtney

Monday 7th of March 2022

Great recipe! This was my first time making macarons and I loved all your tips. The cookies turned out fantastic and delicious. I can't wait to try your other recipes. Thank you!

Skip to Recipe