Oreo Macarons

5 from 12 ratings

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

Prep Time10

Cook Time17

Additional Time30

Total Time57

Course: Macarons

Cuisine: French

Servings: 18 macarons

Calories: 138kcal

Author: Chelsey White

Ingredients

Oreo Macarons

63 g superfine almond flour - blanched 1/2 cup + 1 Tbsp
63 g powdered sugar 1/2 cup
7 g crushed oreos 1 Tbsp
55 g aged egg whites, room temperature - about 2 large eggs
pinch cream of tartar - optional
55 g granulated sugar 1/4 cup + 1 tsp

Oreo Buttercream Frosting

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

Equipment

Instructions

Oreo Macarons

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.
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.
Sift 63g superfine almond flour, 63g powdered sugar and 7g crushed Oreos into the meringue.
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.
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.
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.
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.
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.
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

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.
Mix in 14g crushed Oreos, 4g vanilla extract and 1g salt on a low speed.
Slowly mix in 125g of powdered sugar and 10g heavy cream on a low speed.
Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
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).
Place in a piping bag with a small round tip and set aside.

Assembling These Oreo Macarons

Pair up the macaron shells, then pipe a thick dollop of Oreo buttercream or filling of your choice on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.
If desired, drizzle dark and white chocolate over each macaron and top with a sprinkle of crushed oreo crumbs.
Place the finished macarons in an airtight container and chill in the fridge overnight, then let them sit at room temperature for about 15 minutes before you enjoy them!

Video

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