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Oreo Macarons (French Macarons)

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:

  • French Method: Egg whites whipped with granulated sugar. It’s quick and beginner-friendly but can be fragile.

  • 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

  • Blend almond flour, powdered sugar, and Oreo crumbs (filling removed) in a food processor.

  • Sift. Discard any stubborn bits.

🌀 Whip the Meringue

  • Whip room temp egg whites until foamy.

  • Add a pinch of cream of tartar, then slowly stream in caster sugar.

  • Whip to stiff peaks—not dry or clumpy. Stop as soon as it holds.

🎨 Macaronage Time

  • Fold dry ingredients into the meringue gently. This part’s called macaronage.

  • Stop when the batter flows like lava—you should be able to draw a figure “8” as it ribbons off your spatula.

🔘 Pipe & Rest

  • Pipe onto a silicone mat (or parchment with a template).

  • Tap the trays hard on the counter to release air bubbles.

  • Let them sit out for at least 1 hour, until they’re dry to the touch.

Drying is NOT optional. No shortcuts here.

🔥 Bake

  • 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.

  • Cool completely before moving.




🧁 Oreo Buttercream Filling

The real showstopper here might just be the filling.

What You’ll Need:

  • The creamy centers from 12 Double Stuf Oreos

  • Unsalted butter

  • Powdered sugar

  • A little more Oreo dust (no filling)

Make It:

  • Beat Oreo filling + butter until smooth and fluffy.

  • Add powdered sugar and crushed cookies. Beat again.

🧷 Assembly & Maturation

  • Match your macaron shells by size.

  • Pipe a swirl of that heavenly buttercream.

  • 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:

  • I used to whip meringue by hand. Painful? Yes. But it forced me to stop at just the right moment.

  • When I switched to my stand mixer, I overwhipped. Easy to do.

  • 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

  • 100g almond flour

  • 30g Oreo crumbs (filling removed)

  • 130g powdered sugar

  • 100g egg whites (room temp)

  • ⅛ tsp cream of tartar

  • 90g caster sugar

Oreo Buttercream

  • Filling from 12 Double Stuf Oreos

  • 4 Tbsp unsalted butter (room temp)

  • ¼ cup powdered sugar

  • 2 Tbsp crushed Oreos (no filling)

🧑‍🍳 Instructions

Macaron Shells

  1. Line baking sheets with silicone mats.

  2. Process and sift almond flour, powdered sugar, and Oreo crumbs.

  3. Whip egg whites to foam, add cream of tartar. Slowly add sugar. Whip to stiff peaks.

  4. Fold dry mix into meringue until lava-like.

  5. Pipe circles on the baking sheet using a template.

  6. Tap tray firmly to remove bubbles.

  7. Let dry at least 1 hour until shells are dry to the touch.

  8. Bake at 300°F for 10–20 minutes. Cool completely.

Buttercream

  1. Beat Oreo filling and butter until fluffy.

  2. Mix in powdered sugar and crushed Oreos.

Assemble

  1. Match up shells.

  2. Pipe buttercream onto one, sandwich with another.

  3. 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.


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