Oreo Macarons Recipe

If you adore delicate confections that burst with both elegance and indulgence, then these Oreo Macarons are about to become your new obsession. Combining the refined texture of classic macarons with the unmistakable, nostalgic flavor of Oreos, this recipe creates a delightfully crunchy shell filled with a luscious white chocolate Oreo ganache. Whether you’re a seasoned baker or new to making macarons, these treats bring a perfect balance of sophistication and playful cookie crunch that will wow anyone lucky enough to try them.

Ingredients You’ll Need

When it comes to creating these show-stopping Oreo Macarons, the ingredients are surprisingly straightforward yet key to achieving that perfect texture and rich flavor. Each component plays a crucial role, from the airy egg whites that give the shells their iconic crispness, to the finely ground Oreos that infuse that unmistakable taste and a hint of color.

• Egg whites (100 g or ½ cup, room temperature): These create the meringue base essential for the light and airy macaron shells.
• Fine granulated sugar (125 g or ½ cup): Gradually added to the egg whites to stabilize and sweeten the meringue perfectly.
• Almond flour (110 g or 1 cup, blanched): Provides the nutty undertone and the delicate structure that defines macarons.
• Powdered sugar (120 g or 1 cup): Balances the texture to help create a smooth, refined batter.
• Oreo cookies, without cream filling (20 g or about 4-5 cookies): Ground to add that classic Oreo crunch and flavor directly into the shells.
• White chocolate (200 g or 7 oz): The star ingredient in the luscious ganache, adding creamy sweetness that elevates the Oreo flavor.
• Heavy cream (95 g or ½ cup, full fat): Heated to create the ganache base, melding perfectly with the white chocolate and Oreos.
• Oreo biscuits (66 g or about 10-12 whole cookies): Finely crushed for the ganache, ensuring every bite is bursting with Oreo goodness.

How to Make Oreo Macarons

Step 1: Prepare the Oreo Ganache

Start by melting the white chocolate in short bursts in the microwave to avoid burning it, stirring frequently so that it becomes smooth and glossy. Meanwhile, warm the heavy cream gently on the stove just until it’s hot but not boiling — this helps the chocolate melt perfectly when combined. Pour the hot cream over the melted chocolate along with finely crushed Oreo cookies without the cream filling, then stir until a velvety ganache forms. To get the right consistency for piping, set the ganache aside to cool at room temperature or refrigerate for about an hour.

Step 2: Make the Macaron Shells

Begin by pulsing the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor to create a uniform, fine powder — this ensures your shells are smooth and even. Then, in a clean bowl, whip the egg whites until foamy and gradually add the granulated sugar one tablespoon at a time, whipping on medium-high until they reach stiff peaks that hold a bird’s beak shape. The meringue is the heart of these macarons, so getting that perfect peak is a game changer.

Step 3: Fold Ingredients Together

Carefully fold the dry mixture into your meringue using a flexible spatula. The key here is to mix just enough until the batter flows like molten lava, forming a smooth ribbon when lifted. This technique — called macaronage — gives you those signature smooth tops and ruffled feet. Overmixing will make the batter too runny, so keep a close eye on the texture.

Step 4: Pipe and Rest

Using a piping bag, squeeze out small, evenly sized dollops of batter onto a parchment-lined baking sheet. To get uniform macarons, try to keep your motions consistent. After piping, allow the shells to rest for 30 to 45 minutes. This step is crucial for forming the delicate crust that helps prevent cracking during baking and gives macarons their iconic smooth finish.

Step 5: Bake the Macarons

Preheat your oven to 150°C (300°F), then bake the shells for about 14 to 15 minutes. The timing is just right to bake through while maintaining a soft interior. Let the shells cool completely on a wire rack — this cooling period helps develop the perfect chewy texture inside.

Step 6: Assemble the Oreo Macarons

Once cooled, pipe the prepared white chocolate Oreo ganache onto the flat side of half the shells, then gently sandwich them with the remaining shells. Voila! You’ve got the most irresistible Oreo Macarons ready to impress family and friends.

How to Serve Oreo Macarons

Garnishes

Though these macarons shine on their own, a light dusting of finely crushed Oreo crumbs or a tiny drizzle of melted white and dark chocolate can add a beautiful professional touch. For an extra celebratory feel, sprinkle some edible silver glitter or colorful sugar pearls to really dazzle your guests’ eyes as well as their taste buds.

Side Dishes

Serve your Oreo Macarons alongside a chilled glass of milk or rich hot chocolate for a nostalgic experience. Coffee or a creamy latte also pairs beautifully by balancing the sweetness, creating a sophisticated yet comforting dessert spread that’s impossible to resist.

Creative Ways to Present

For a stunning dessert platter, arrange your macarons in a gradient from lighter to darker Oreo shades or stack them in a decorative tower. You can also present them in delicate mini gift boxes lined with parchment paper for lovely party favors or gifts. Elevate your next gathering by transforming this classic treat into a showstopper centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers — though that’s hard to imagine — store your Oreo Macarons in an airtight container in the refrigerator. They will keep their texture and flavor for up to 3 days, offering you a delicious treat anytime you want to relive that magical Oreo macaron moment.

Freezing

Oreo Macarons freeze beautifully! Layer them carefully in an airtight container with parchment paper between layers to prevent sticking, then freeze for up to one month. When you’re ready for a treat, transfer them to the fridge overnight to thaw slowly — they’ll still taste fresh and divine.

Reheating

Avoid reheating macarons in a microwave or oven, as heat can compromise their delicate structure. Instead, simply enjoy them chilled or at room temperature to savor their full flavor and perfect texture.

FAQs

Can I use regular Oreos instead of separating the cream filling?

It’s best to remove the cream filling before crushing Oreos for the shells and ganache to avoid extra moisture, which can change the texture of your macarons. The cream filling can make the batter too wet, leading to flat shells.

What if my macaron shells crack during baking?

Cracking typically happens when macarons haven’t rested enough before baking or the oven temperature is too high. Be sure to let the shells rest to form a skin and monitor your oven temperature carefully for even baking.

How long does it take for macarons to rest before baking?

A good rest time is 30 to 45 minutes. This allows a thin crust to form on the surface, which is necessary for achieving smooth tops and preventing cracks.

Can I make Oreo Macarons without a stand mixer?

While a stand mixer makes whipping egg whites easier and more consistent, you can use a hand mixer as a substitute. Just make sure you whip the egg whites to stiff peaks to get the right meringue consistency.

Why do my macarons have hollow shells?

Hollow shells can be a sign of overwhipping the meringue or improper folding of ingredients. It’s important to gently fold the dry ingredients into the meringue and avoid deflating it while achieving the “ribbon” stage of batter.

Final Thoughts

Once you’ve made your first batch of these unforgettable Oreo Macarons, you’ll realize how wonderfully simple ingredients and attention to detail come together to create pure magic. They’re a perfect treat to share, impressing friends and family with a gourmet twist on a beloved classic cookie. So go ahead, dive into this delightful recipe and bring a little bit of cookie-inspired elegance to your kitchen!

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