These Oreo Macarons are filled with a delicious cookies and cream buttercream and topped off with a chocolate drizzle and bits of crushed Oreo cookies!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
How to Make Oreo Macarons
- Prepare the dry ingredients – weigh and sift the powdered sugar and almond flour together
- Make the meringue – whisk the meringue until you have stiff peaks
- Combine ingredients – fold the dry ingredients into the meringue in three parts
- Pipe the shells – holding the bag at a 45 degree angle, pipe the shells into 3/4 inch circles
- Tap the baking sheet – tap the baking sheet a few times against the counter to remove any air bubbles
- Rest the shells – rest the shells until they are dry to the touch
- Bake the shells – bake the shells at 315F for 14-16 minutes
- Prepare chocolate drizzle – drizzle the shells with chocolate and top with crushed Oreo pieces
- Make buttercream and assemble the macarons – assemble the macarons and refrigerate for 24 hours so that macarons can mature
Meringue for Macarons
A proper meringue is very important because it can affect the consistency of the batter, which can affect the macaron shells. A weak meringue can lead to a weak shell. Below you can see the meringue is only whipped to a very soft peak and is not ready yet. This is the stage where I add the food coloring. Once I add the color, I continue to whisk.
You’ll know your meringue is ready when you lift the whisk and the peak stands straight up like in the picture below. The meringue should also clump up inside the whisk.
Oreo Filling for Macarons
I used whole Oreo cookies, both the cookie and cream, in my filling. Crush your Oreo cookies so that you don’t have very big pieces left. I use this food chopper whenever I want to add cookies to my fillings because its very easy to chop to the exact size I need.
- Use a kitchen scale – Weigh all ingredients in grams for accuracy.
- Sift almond flour and powdered sugar together – Almond flour has a lot of moisture and doesn’t sift well on its own.
- Whisk egg whites until you have stiff peaks – If you lift the whisk from the bowl and the meringue falls to the side, it’s not stiff enough. The peak should stand straight up.
- Rest the macaron shells – The shells should have formed a skin and be dry to the touch before baking so they don’t crack in the oven.
- Use an oven thermometer – Oven displays are not always accurate. The only way to know the exact temperature you’re baking at is to use a thermometer.
More chocolate macarons to try
- Kitchen scale
- Stand mixer
- One 16 inch pastry bag
- Two 8 inch pastry bags
- Round piping tip (Wilton 12)
- Two silicone baking mats
- Two half sheet pans
- Oven thermometer
- Small glass bowl (for melting chocolate wafers)
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 5 drops blue gel food coloring
Cookies and Cream buttercream
- ¼ cup salted butter (½ stick, softened)
- 1 cup powdered sugar
- 3 tbsp crushed Oreo cookies
- 1 tsp heavy whipping cream
- 9 melting chocolate wafers
- 1 tbsp crushed Oreo cookies
Prepare dry ingredients
- Sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside.
- Line sheet pans with silicone mats.
- Insert the piping tip into the 16 inch pastry bag.
Make the meringue
- Whisk the egg whites on medium speed (speed 4) until you start to see small bubbles (this can take as little as 15 seconds sometimes).
- Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time.
- Whisk until you start to see tracks in the meringue.
- Increase speed to 6 and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you’ve added all the sugar.
- Once you have soft peaks, stop the mixer, scrape the sides of the bowl and add the vanilla.
- Whisk for about 2 minutes, or until medium peaks, and add 5 drops of blue gel food coloring.
- Whisk for another 5 minutes or until stiff peaks.
- Add 1/3 of the dry ingredients into the meringue and fold the batter until you can't see any of the dry ingredients.
- When folding the batter, slide the spatula under the batter, lift it in a U motion, go over the top of the batter, and slide it under again. This way you make sure to get the batter at the bottom of the bowl.
- Once fully combined, add in another 1/3 of the dry ingredients and repeat the process of folding.
- Add in the last 1/3 of the dry ingredients and fold until fully combined.
- Once all of the powdered sugar/almond flour mixture has been added, continue folding a few more times to make sure all the ingredients are combined well.
- Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter on the sides of the bowl two or three times, and then folding once or twice.
- Continue this process of smearing some of the batter on the side of the bowl and folding once or twice until the batter starts to run off the spatula in ribbons.
- You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons and sinks into itself within 30 seconds, it's ready.
Pipe the shells
- Transfer the batter to the 16 inch pastry bag.
- Holding the pastry bag at a 90° angle, pipe the macarons into ¾ inch circles about 1 inch apart.
- Tap the tray against the counter about 6 times to release any air bubbles.
- Let the macarons rest until they form a skin and are no longer sticky.
- While the macarons are resting, preheat the oven to 310°F.
- Bake the macarons for 14-16 minutes.
- Macarons are ready when they no longer shift if you touch the tops.
- Allow the macaron shells to cool for at least 15-20 minutes before drizzling with chocolate.
Prepare the chocolate drizzle
- Place 9 chocolate wafers in a small glass bowl and heat in the microwave for 30 seconds.
- Remove from microwave and stir with a spoon until the chocolate has completely melted. If it needs more time, microwave for another 10 seconds, remove from microwave, and stir until melted.
- Immediately transfer the chocolate to an 8 inch pastry bag, cut a small opening at the tip, and drizzle on half of the macaron shells. This needs to be done very quickly as the chocolate will start to set inside the bag if it cools down too much. Drizzle about 3 shells at a time and sprinkle some chopped Oreos on top.
- While the chocolate drizzle is drying, prepare the buttercream.
Cookies and Cream buttercream
- Using the stand mixer, whisk the butter until smooth.
- Add half of the powdered sugar and whisk until fully combined.
- Add the remaining powdered sugar and whisk until you no longer see any sugar.
- Add heavy cream and chopped Oreo cookies and continue to whisk until the buttercream looks smooth and creamy and the cookie pieces have been mixed in completely.
Assemble the macarons
- Fill an 8 inch pastry bag with the buttercream and cut a ¼ inch opening at the bottom of the bag.
- Pipe the buttercream in the middle of half of the macaron shells.
- Place the decorated shells on top of the filled macaron shells and refrigerate for at least 24 hours so that the macarons can mature.