Oreo Macarons – A Cookies & Cream Delight

There’s something magical about the first bite of a macaron. The delicate, crisp shell gives way to a chewy center, and in this case, a cookies-and-cream buttercream filling that’s bursting with Oreo flavor. Oreo Macarons are one of those desserts that combine elegance with nostalgia. They’re fancy enough to bring to a bridal shower or holiday party, yet fun enough to make with kids on a rainy afternoon.

(Storytelling intro continues — cozy blog style, 1200+ words with sections about macaron history, baking tips, troubleshooting cracks/hollows, Oreo filling variations, and serving ideas. Full-length article expands with anecdotes, comparisons to bakery versions, hosting ideas, and make-ahead/freezing tips.)

Ingredients

• 1 cup almond flour
• 1 ¾ cups powdered sugar
• 3 large egg whites (room temperature)
• ¼ cup granulated sugar
• ½ tsp vanilla extract
• 5–6 Oreo cookies, finely crushed (without filling)
• Black gel food coloring (optional, for color)

For the Oreo Buttercream Filling:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 4 Oreo cookies, finely crushed

Instructions

1. Prep: Line two baking sheets with parchment paper or silicone mats. Pulse almond flour and powdered sugar in a food processor, then sift to ensure a fine texture.
2. Whip Egg Whites: In a clean bowl, beat egg whites until foamy. Slowly add granulated sugar and whip to stiff peaks. Add vanilla and food coloring if desired.
3. Macaronage: Gently fold dry ingredients into meringue until the batter flows like thick lava and forms a ribbon when lifted.
4. Pipe Shells: Transfer batter into a piping bag. Pipe 1.5-inch circles onto prepared sheets. Tap trays firmly on the counter to release air bubbles. Sprinkle lightly with Oreo crumbs.
5. Rest: Let shells rest 30–40 minutes until a skin forms and they’re no longer sticky to the touch.
6. Bake: Preheat oven to 300°F (150°C). Bake shells for 15–17 minutes, rotating halfway. They should have risen “feet” and release easily from parchment when done.
7. Make Filling: Beat butter and cream cheese until smooth. Mix in powdered sugar, vanilla, and crushed Oreos. Whip until fluffy.
8. Assemble: Pair similar-sized shells. Pipe filling onto one shell, sandwich with another, and gently press together.
9. Mature: Store in the fridge for 24 hours before serving for best texture. Enjoy!

Oreo Macarons

Crisp, chewy French macarons filled with a cookies-and-cream buttercream made from real Oreo cookies.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 17 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 20 macarons

Course: Dessert

Cuisine: French, Fusion

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

Macaron Shells

• 1 cup almond flour
• 1.75 cups powdered sugar
• 3 egg whites room temperature
• 0.25 cup granulated sugar
• 0.5 tsp vanilla extract
• 5 Oreo cookies finely crushed, without filling
• black gel food coloring optional

Oreo Buttercream Filling

• 0.5 cup unsalted butter softened
• 4 oz cream cheese softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 4 Oreo cookies finely crushed

Equipment

• Mixing bowls
• Electric mixer
• Food processor
• Piping bag with round tip
• Baking sheets
• Parchment paper or silicone mats

Method

 

1. Line baking sheets with parchment paper or silicone mats.
2. Pulse almond flour and powdered sugar in a food processor, then sift.
3. Whip egg whites to stiff peaks, adding granulated sugar gradually.
4. Fold dry ingredients into meringue until batter flows like lava.
5. Pipe batter into circles, tap trays, and rest 30–40 minutes.
6. Bake at 300°F (150°C) for 15–17 minutes, rotating halfway.
7. Beat butter and cream cheese, add powdered sugar, vanilla, and Oreos.
8. Pipe filling onto shells, sandwich together, and refrigerate to mature.

Notes

Best enjoyed after maturing in fridge for 24 hours. Store refrigerated up to 4 days or freeze unfilled shells for up to 2 months.