Go Back

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
Cook Time 17 minutes
Total Time 1 hour 2 minutes
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.