Print

Oreo Macarons: The Ultimate Guide to Making These Dreamy Cookies at Home

Oreo Macarons
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicate, chewy, and filled with a creamy cookies-and-cream filling, these Oreo Macarons are the perfect blend of French elegance and classic cookie nostalgia. Whether you’re an experienced baker or new to macarons, this step-by-step recipe ensures success with rich Oreo flavor in every bite.

Ingredients

Scale

For Macaron Shells

  • 1 cup almond flour (sifted)

  • 1 ¾ cups powdered sugar

  • ⅓ cup crushed Oreo cookies (without cream filling)

  • 3 large egg whites (room temperature)

  • ¼ cup granulated sugar

For Oreo Filling

  • ½ cup unsalted butter (softened)

  • 1 cup powdered sugar

  • 4 Oreo cookies (finely crushed)

  • 2 tablespoons heavy cream

  • 1 teaspoon vanilla extract

Instructions

  • Sift Dry Ingredients: Mix almond flour, powdered sugar, and crushed Oreos. Sift twice to ensure smooth shells.

  • Make French Meringue: Beat egg whites until foamy. Gradually add granulated sugar. Beat to stiff, glossy peaks.

  • Macaronage: Fold dry ingredients into the meringue until the batter flows in thick ribbons.

  • Pipe: Transfer to a piping bag. Pipe even circles on a lined baking sheet. Tap tray to release air bubbles.

  • Rest: Let macarons sit for 30–60 minutes until a skin forms and they are no longer sticky.

  • Bake: Bake at 300°F (150°C) for 14–16 minutes. Let cool completely.

  • Make Filling: Beat butter until fluffy. Add powdered sugar, crushed Oreos, cream, and vanilla. Mix until creamy.

 

  • Assemble: Pipe filling on one macaron shell and sandwich with another. Chill in fridge for 24 hours before serving for best results.

Nutrition

Find it online: https://www.candyblend.com/oreo-macarons/