Oreo Macarons: A Decadent Twist on a French Classic
Meet the French macaron’s rebellious cousin—delicate, crisp-edged, chewy-centered, and dressed up with cookies and cream nostalgia. These Oreo Macarons take everything you love about the store-bought favorite and turn it into a fancy (but fun) patisserie-style treat.
But let’s be real: macarons are drama queens in the baking world. They’re fussy, temperamental, and known to shatter egos in a single batch. I’ve been there—more than once. In fact, I took an unintentional 11-month hiatus from making them after a streak of flops.
But I’m back. And with these Oreo macarons? I cracked the code.
🥚 French vs. Italian Macarons—What’s the Difference?
Let’s get nerdy for a second. There are two ways to make macaron meringue:
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French Method: Egg whites whipped with granulated sugar. It’s quick and beginner-friendly but can be fragile.
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Italian Method: Boiled sugar syrup is poured into egg whites. This creates a more stable meringue but takes more effort.
I almost always lean French. Less gear, less drama. And with the right technique, it totally works.
🍪 How to Make Oreo Macarons—Step by Step
Despite their reputation, macarons don’t take much active time. It’s all about precision and patience. Here’s your roadmap:
⚙️ Prep Your Dry Mix
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Blend almond flour, powdered sugar, and Oreo crumbs (filling removed) in a food processor.
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Sift. Discard any stubborn bits.
🌀 Whip the Meringue
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Whip room temp egg whites until foamy.
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Add a pinch of cream of tartar, then slowly stream in caster sugar.
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Whip to stiff peaks—not dry or clumpy. Stop as soon as it holds.
🎨 Macaronage Time
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Fold dry ingredients into the meringue gently. This part’s called macaronage.
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Stop when the batter flows like lava—you should be able to draw a figure “8” as it ribbons off your spatula.
🔘 Pipe & Rest
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Pipe onto a silicone mat (or parchment with a template).
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Tap the trays hard on the counter to release air bubbles.
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Let them sit out for at least 1 hour, until they’re dry to the touch.
Drying is NOT optional. No shortcuts here.
🔥 Bake
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Bake at 300°F (150°C) for 10–20 minutes. You’ll know they’re done when they lift off the mat with just a slight stick.
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Cool completely before moving.
🧁 Oreo Buttercream Filling
The real showstopper here might just be the filling.
What You’ll Need:
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The creamy centers from 12 Double Stuf Oreos
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Unsalted butter
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Powdered sugar
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A little more Oreo dust (no filling)
Make It:
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Beat Oreo filling + butter until smooth and fluffy.
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Add powdered sugar and crushed cookies. Beat again.
🧷 Assembly & Maturation
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Match your macaron shells by size.
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Pipe a swirl of that heavenly buttercream.
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Sandwich, twist, and resist eating them all right away.
👉 Important: Let them mature in the fridge for 24–48 hours. The texture improves dramatically. They’ll be soft, chewy, and completely worth the wait.
❗Troubleshooting: Why Are My Macarons Hollow?
Ah, the hollow macaron. The silent saboteur. I’ve been plagued by this before—perfect feet, gorgeous tops, but a void inside.
Here’s what I learned:
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I used to whip meringue by hand. Painful? Yes. But it forced me to stop at just the right moment.
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When I switched to my stand mixer, I overwhipped. Easy to do.
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Next time, I’m trying a hand mixer—more control, fewer gym-level arm cramps.
Moral of the story: Overwhipping = hollow shells. Get to stiff peaks and no further.
💡 Pro Tips for Macaron Success
✔️ Use a scale. Measurements must be precise.
✔️ Sift everything. No lumps allowed.
✔️ Fold patiently. Think lava, not pancake batter.
✔️ Dry completely before baking.
✔️ Don’t freak out if they’re imperfect. Still delicious!
✏️ Full Recipe: Oreo Macarons
🥄 Ingredients
Macaron Shells
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100g almond flour
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30g Oreo crumbs (filling removed)
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130g powdered sugar
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100g egg whites (room temp)
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⅛ tsp cream of tartar
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90g caster sugar
Oreo Buttercream
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Filling from 12 Double Stuf Oreos
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4 Tbsp unsalted butter (room temp)
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¼ cup powdered sugar
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2 Tbsp crushed Oreos (no filling)
🧑🍳 Instructions
Macaron Shells
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Line baking sheets with silicone mats.
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Process and sift almond flour, powdered sugar, and Oreo crumbs.
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Whip egg whites to foam, add cream of tartar. Slowly add sugar. Whip to stiff peaks.
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Fold dry mix into meringue until lava-like.
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Pipe circles on the baking sheet using a template.
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Tap tray firmly to remove bubbles.
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Let dry at least 1 hour until shells are dry to the touch.
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Bake at 300°F for 10–20 minutes. Cool completely.
Buttercream
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Beat Oreo filling and butter until fluffy.
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Mix in powdered sugar and crushed Oreos.
Assemble
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Match up shells.
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Pipe buttercream onto one, sandwich with another.
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Chill for 24–48 hours before eating.
🌟 Final Thoughts
These Oreo macarons may not be perfect every time—but they’re rich, playful, and undeniably addictive. Whether you're trying them for the first time or bouncing back after a failed batch, don’t give up. Because the truth is:
Even imperfect macarons are better than no macarons.