Get ready for your fanciest Oreos yet! These cookies and cream macarons are made using a French macaron recipe and filled with an Oreo cream filling. While macarons might seem a bit scary, the macaron guide I have below should help with tips.
Tell me about this recipe!
- These taste just like your favourite Oreo cookie, but fancy! The macaron shells are made using oreo cookies as well as almond flour, while the filling is a vanilla buttercream
- What I love about macarons is the different textures, with a crunchy shell and a super soft filling. The filling is adapted from BraveTart.
- You will need to set aside some time to make these, mainly due to letting the shells form a skin before you bake them.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Almond Flour: not all ground almonds are equal! Some brands will have thicker ground almonds compared to others, which is why I like to sift mine twice. You can also grind it in a food processor but be sure to only do it for a few seconds, otherwise it will release oil.
- Butter: I love using European style butter like Kerry Gold. European style butter has a higher percentage of butterfat, giving you a creamier and richer taste.
- Egg Whites: you want your egg whites to be at room temperature, and you don’t want any yolks at all to be present. This will stop your egg whites from whipping up into a meringue.
How to make this recipe
One: Sift together your Oreo crumbs, confectioners’ sugar and ground almonds twice. Set aside.
Two: Whisk together your egg whites and granulated sugar in a stand mixer bowl. Place it on top of a small saucepan which has an inch of simmering water. Whisk the mixture until the sugar has completely dissolved.
Three: Place your bowl in your stand mixer fitted with the whisk attachment. Whisk on your lowest speed for 30 seconds until it begins to foam. Increase the speed medium-high until it becomes glossy. You can stop mixing once you have a stiff peak which bends just a bit at the tip.
Four: Pour in your ground almonds mixture as well as your vanilla and begin folding.
Five: This step is called the macaronage, and it is how we get a smooth and shiny batter. If we undermix it we’ll get hollow macarons, but if we overmix it we’ll have macarons with no feet – it’s all about balance! With your rubber spatula, smooth the batter on the sides of the bowl. We’re trying to deflate the batter by pressing it up against the bowl over and over again. To test if it’s ready, lift up your spatula and make the form of a figure 8. If you can do that without the batter coming off your spatula breaking, then it’s ready.
Six: Place the batter into a piping bag with a circular tip and pipe out your shells on parchment paper or a silicon mat. Tap each tray firmly on your counter to remove any air bubbles. Once they have formed a skin (usually takes about 30 minutes but can be longer!), bake them at 325 for 15 minutes.
Seven: Melt your butter in a small saucepan, then pour into a mixing bowl. Add your vanilla, salt and confectioners’ sugar.
Eight: Mix on low to get all the ingredients moistened, then increase the speed to medium for 2-3 minutes. Use immediately as the filling firms up fairly quickly!
- I usually provide metric and US customary weights, however with this recipe I have only provided metric measurements. Macarons are already a tricky cookie to bake, and you need everything to be precise.
- You want to make sure you have no yolk at all in your egg whites, otherwise the egg whites won’t whip up into a meringue.
- Make sure your Oreo crumbs are processed until they’re very fine. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin.
Frequently Asked Questions
When I say ‘sift the almonds and icing sugar twice’ I mean it! You want to get rid of any clumps.
Now this is the important part! Once you’ve added the almond mixture, you’ll want to fold it using a silicone spatula, bringing the batter around the sides of the bowl to slightly deflate it. Continue doing this until your batter is like lava! You’ll know it’s ready when you can pick up the spatula and draw a figure-8 without the batter breaking.
Before piping, I used a template for macarons I found online to draw onto parchment paper. Pipe out the macaron shells and bang each pan on your counter twice, not too hard though! This will remove any air bubbles and will flatten the tops. Let them sit out for 20-30 minutes. You’ll know they’re ready when you can touch the shells and there’s a film on top.
During the resting period, make sure there are no drafts or open windows, this could change the change of the macaron and make them more oval.
Bake the macarons one sheet at a time in the oven. I’ve tried doing 2 sheets – don’t do it! You’ll definitely end up with some shells overbaked. I also recommend putting a baking sheet at the top of the oven to stop overbrowning of the shells.
Depending on the weather and humidity, you might have to let them dry for a long time. I have had them form skins after 30 minutes but I’ve also had to wait up to an hour and a half before. Make sure they have formed a skin before you bake them.
Love baking macarons? Try these recipes!
Cookies & Cream Macarons
- 100 grams ground almonds
- 105 grams confectioners' sugar
- 28 grams Oreo cookies crushed
- 100 grams egg whites room temperature
- 100 grams granulated sugar
- ½ teaspoon vanilla extract
- 170 grams unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 240 grams icing sugar
Make macaron shells
- Line 3 baking sheets with parchment paper. If you wish you can use a pencil to trace out the circles
- Sift the almond flour, oreo powder and powdered sugar twice in a medium bowl.
- In the bowl of a stand mixer with the whisk, whip the egg whites on medium until it starts to foam. Raise the mixer speed to high, and slowly stream in the granulated sugar. Continue whipping until you get medium peaks, about 5-7 minutes.
- Gently fold in half of the almond mixture and your vanilla. Once combined, add the remaining almond mixture and continue folding. When folding, you want to be bringing the batter around the sides of the bowl in order to deflate the batter. Continue doing this until your batter looks like lava
- Transfer the batter to a pastry bag and pipe out the cookies onto your sheets. Bang (not too hard) each pan twice on your counter, this will get rid of any air bubbles.
- Let the macarons stand at room temperature for 20-30 minutes, until they form a skin. If you touch them and they are no longer sticky, then they are ready to bake! Depending on the weather, it can take much longer for them to form a skin.
- Preheat the oven to 300°F/150°C. Bake them one sheet at a time in the middle of the oven, for 15-17 minutes
- In a small saucepan, melt the butter over a medium-low heat. We don't want to brown the butter! Let the butter simmer until it stops sputtering. Once the butter is silent, pour into the bowl of a stand mixer that is fitted with a paddle attachment.
- Add the vanilla extract, salt and icing sugar. Mix on low to get all the ingredients moistened. Increase the speed to the medium and beat until soft, about 5 minutes. Fill a piping bag with the filling and use immediately. Pipe 25 cookies with the filling and sandwich them.