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.
Take your favourite cookie and put the flavours into a macaron. A chewy macaron shell made with Oreo crumbs and a vanilla filling. These macarons are surprisingly easy to make and of course, delicious!
Tell me about these macarons!
- Flavour: 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
- Texture: what I love about macarons is the different textures, with a crunchy shell and a super soft filling. The filling is adapted from BraveTart.
- How easy are these? macarons aren’t the easiest cookie in the world, but with my tips you can definitely do it. I find French macarons (which is what I use here) easier to make than Italian macarons
- Time: you will need to set aside some time to make these, mainly due to letting the shells form a skin before you bake them.
How do I make macarons?
I’ve got some handy tips and FAQs below, but let’s start off with how to even make macarons in the first place.
Prep your ingredients
It is so important to get all of your ingredients ready beforehand. You need to make sure your egg white are at room temperature before using them, and you also need to sift your almond flour, powdered sugar and crushed oreos twice into a medium bowl. For the egg whites you don’t want any yolk at all in the bowl, or the recipe won’t work.
Whip your egg whites
Start by beating your egg whites in a mixer until they begin to foam. Slowly stream in the granulated sugar while the mixer is going, and then beat until you get medium peaks. Add in your vanilla.
Add your almond mixture
Pour half of your almond mixture into the egg whites and fold. Then repeat with the rest of the almond mixture.
This step 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.
I find it easiest to draw out the macarons on my parchment paper before piping. You can also buy silicone baking mats with those on them! When piping, don’t worry if there’s a little tip at the top of each macaron. Once you’ve banged them on the table those will settle down and flatten.
Expert Tips & FAQs
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.
Cookies & Cream Macarons
- Piping Bag
- 140 grams ground almonds
- 196 grams icing sugar
- 28 grams Oreo cookies, crushed
- 119 grams egg whites, room temperature
- 64 grams granulated sugar
- ½ tsp vanilla extract
- 170 grams unsalted butter, room temperature
- 1 tsp vanilla extract
- ¼ tsp 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. Add your vanilla.
- Gently fold in half of the almond mixture. 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!
- Preheat the oven to 300°F/150°C. Bake them one sheet at a time in the middle of the oven, for 18-20 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.