Oreo Macarons Recipe

Introduction

Oreo macarons combine the delicate, airy texture of classic French macarons with the rich, chocolaty flavor of beloved Oreo cookies. These treats are perfect for special occasions or anytime you crave a sophisticated twist on a childhood favorite.

Ingredients

• 100 g (1/2 cup) egg whites – room temperature
• 125 g (1/2 cup) fine granulated sugar
• 110 g (1 cup) almond flour – blanched
• 120 g (1 cup) powdered sugar
• 20 g Oreo cookies (about 4-5 cookies), without the cream filling
• 200 g (7 oz) white chocolate
• 95 g (1/2 cup) heavy cream – full fat
• 66 g Oreo biscuits (about 10-12 whole cookies)

Instructions

1. Step 1: Melt the white chocolate in the microwave by heating in 20-30 second intervals, stirring between each until smooth and fully melted.
2. Step 2: Heat the heavy cream in a small saucepan over medium heat until warm but not boiling.
3. Step 3: Pour the warm cream over the melted chocolate and finely ground Oreo cookies (without the cream), stirring until smooth and well combined to make the ganache.
4. Step 4: Let the ganache set at room temperature, or refrigerate for about 1 hour until it thickens and becomes easier to use.
5. Step 5: In a food processor, blend almond flour, powdered sugar, and Oreo cookies (without the cream) until you get a fine, homogeneous powder.
6. Step 6: Whip the egg whites in a stand mixer bowl until foamy. Gradually add granulated sugar, one tablespoon every 30 seconds on low-medium speed. Increase speed to medium-high and whip until stiff peaks form with a bird’s beak.
7. Step 7: Gently fold the dry ingredient mixture into the meringue all at once using a flexible spatula. Mix carefully to achieve a smooth batter that forms a ribbon when lifted.
8. Step 8: Pipe small dollops of batter onto a baking sheet lined with parchment paper using a piping bag.
9. Step 9: Let the piped macarons rest for 30-45 minutes until they form a crust.
10. Step 10: Preheat your oven to 150°C (300°F).
11. Step 11: Bake the macarons for 14-15 minutes, then let them cool completely on a wire rack.
12. Step 12: Pipe the prepared Oreo white chocolate ganache onto one macaron shell.
13. Step 13: Sandwich the macaron shells together by pressing gently to spread the ganache evenly.

Tips & Variations

• For best results, ensure your egg whites are at room temperature for easier whipping and better volume.
• Use a silicone baking mat as an alternative to parchment paper for piping the macarons to prevent sticking.
• Try adding a pinch of cocoa powder to the dry mix for an extra chocolatey flavor.
• If you prefer a stronger Oreo taste, fold crushed Oreo crumbs into the ganache before it sets.

Storage

Store assembled Oreo macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving to enjoy the perfect texture. Macaron shells without filling can be stored in an airtight container at room temperature for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreo cookies with cream for the recipe?

It’s best to remove the cream filling from the Oreos when making both the dry ingredient mix and the ganache to avoid adding excess moisture, which can affect the macarons’ texture.

How do I know when the meringue has reached stiff peaks?

When you lift the whisk from the meringue, the peaks should stand straight up without folding over and should have a firm, glossy appearance like a bird’s beak.

Oreo Macarons Recipe

Print Recipe

★★★★★

4.4 from 87 reviews

These Oreo Macarons are delicate French almond meringue cookies filled with a creamy white chocolate and Oreo ganache. Featuring a perfect balance of crisp shells and a smooth, rich filling, these macarons incorporate finely ground Oreo cookies both in the shells and the filling for a unique twist on a classic treat.

• Author: Bella
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: About 20–24 macarons (10–12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 100 g (1/2 cup) egg whites, room temperature
• 125 g (1/2 cup) fine granulated sugar
• 110 g (1 cup) almond flour, blanched
• 120 g (1 cup) powdered sugar
• 20 g Oreo cookies (4–5 cookies), finely ground, without cream filling

Oreo White Chocolate Ganache

• 200 g (7 oz) white chocolate
• 95 g (1/2 cup) heavy cream, full fat
• 20 g Oreo cookies, finely ground, without cream filling

Assembly

• 66 g Oreo biscuits (10–12 whole cookies) for sandwiching

Instructions

1. Melt the white chocolate: Heat the white chocolate in the microwave in 20-30 second intervals, stirring between each interval until completely smooth and melted.
2. Warm the cream: Heat the heavy cream in a small saucepan over medium heat until it is warm but not boiling.
3. Make the ganache: Pour the warm cream over the melted white chocolate and the finely ground Oreo cookies (without cream). Stir continuously until the mixture is smooth and fully combined.
4. Set the ganache: Let the ganache cool at room temperature or refrigerate for about 1 hour until it thickens and is easier to pipe.
5. Prepare dry ingredients: In a food processor, blend the almond flour, powdered sugar, and Oreo cookie crumbs (without cream) until you achieve a fine, homogeneous powder.
6. Whip the egg whites: In a stand mixer bowl, whip the egg whites until foamy. Gradually add granulated sugar one tablespoon at a time every 30 seconds on low-medium speed, then increase mixer speed to medium-high and whip until stiff peaks form with a bird’s beak shape.
7. Fold dry ingredients into meringue: Gently fold the dry mixture into the meringue all at once using a flexible spatula, mixing until the batter is smooth and forms a ribbon when spatula is lifted.
8. Pipe macaron shells: Using a piping bag, pipe small dollops of batter onto parchment-lined baking sheets, spacing evenly.
9. Rest shells: Let the piped macarons rest for 30-45 minutes at room temperature until a skin forms on top, preventing sticking when baking.
10. Preheat oven: Preheat your oven to 150°C (300°F).
11. Bake shells: Bake the macarons in the preheated oven for 14-15 minutes, then remove and allow them to cool completely on a wire rack.
12. Fill macarons: Once cool, pipe the Oreo white chocolate ganache onto half of the macaron shells.
13. Assemble sandwiches: Gently sandwich two macaron shells together with the ganache filling to form completed Oreo macarons.

Notes

• Ensure egg whites are at room temperature for better meringue stability.
• Be careful not to overmix the batter; stop folding once the batter flows like a thick ribbon.
• The resting time is crucial to achieve the macaron’s signature smooth top and prevent cracks during baking.
• If ganache is too runny, refrigerate longer until thicker for easier piping.
• Store macarons in an airtight container in the refrigerator for up to 3 days.
• Allow refrigerated macarons to come to room temperature before serving for best flavor and texture.

Keywords: Oreo macarons, French macarons, white chocolate ganache, almond meringue cookies, Oreo cookie filling, dessert recipe