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Oreo Macarons Recipe

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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/oreo-macarons-recipe/