These Oreo macarons are filled with cookies and cream buttercream frosting and white chocolate ganache! They taste just like classic Oreo cookies but in macaron form!
I'll walk you through how to make homemade French macarons and give you all my tips and tricks for success! You might also like these Oreo cupcakes or these dark chocolate sea salt macarons!
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Ingredient Notes
You only need a few ingredients to make these cookies and cream macarons!
- Egg whites - I've recently started "aging" my egg whites and I've found it helps with my consistency. This is absolutely not necessary, but it's super easy to do so I recommend trying it out. Weigh out 100 grams of egg whites into a small bowl. Cover with plastic wrap and poke a few holes in the top. Place in the fridge for at least 24 hours but up to 3 days. Make sure to remove the egg whites from the fridge at least an hour before baking.
- Almond flour - If you've ever seen macarons that look bumpy, it's usually because the almond flour isn't ground finely enough. I love using Bob's Red Mill for my almond flour because it's super fine. But if you have lumpy almond flour you can also just pulse it in a food processor for a few seconds to break it up further. Sifting your dry ingredients is also super important for ensuring smooth macarons.
- Oreo cookies - You can't have Oreo macarons without Oreo's! There's a small amount of ground up Oreo cookies in the macaron shell, but several whole cookies in the buttercream. I just use regular Oreo's in this recipe (and by regular I mean double stuffed obviously).
- Vanilla bean paste - I love using vanilla bean paste for a more concentrated vanilla flavor. But you can also use regular vanilla extract instead!
- White chocolate - Use white chocolate baking bars as opposed to chocolate chips!! Chips contain emulsifiers that help them keep their shape, which also means they won't melt as smoothly.
The complete list of ingredients and amounts is located in the recipe card below.
Special Equipment
Macarons can be tricky so setting yourself up for success is key!
- Kitchen scale - Macarons are incredibly finicky, so weighing all your ingredients is super important!
- Sturdy baking sheet - You want to use a super sturdy baking sheet that won't warp and conducts heat evenly! These Cuisinart baking sheets are my favorite for macarons!
- Oven thermometer - We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it's 300 degrees, doesn't mean it actually is. For example, I often have to set my oven to 305 in order for the thermometer to read 300.
- Silicone macaron mats - You can pipe your cookies and cream macarons on parchment paper, but I highly recommend silicone mats! I love these macaron mats that have small circles printed on them. The guide is super helpful for making sure all your macarons are the same size!
- French star piping tip (optional for filling)
How to Make White Chocolate Ganache
Take 3 Oreo cookies and scrape out the filling. The cookies will be used for the macaron shell and the filling for the ganache!
I recommend making the ganache a few hours before the macarons so that it has time to set.
Finely chop the white chocolate and the Oreo cream filling and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
Pour over the chopped chocolate and Oreo filling and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
How to Make French Macarons
Sift together almond flour, powdered sugar, and crushed Oreo cookies into a large bowl and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
Line a large baking sheet with a silicone mat or parchment paper.
Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
[The macaron batter will look like photo 5 before banging out the excess air, and photo 6 afterwards.]
Let the Oreo macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
Let the Oreo macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
Match up your shells before filling, and then turn one side over.
Pipe the Oreo buttercream around the edge of the macaron shell. Then add a small scoop of cooled white chocolate ganache in the center (about ½ teaspoon).
Put the assembled Oreo macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]
Recipe FAQ's
Macarons can be tricky, but once you get the hang of it they aren't that hard! It's important to follow the directions carefully but if your first batch doesn't turn out, just keep practicing!
Unless you have experience baking macarons, I don't recommend making any changes to the macaron recipe because even small changes can negatively affect the recipe. But you can make to the Oreo filling if desired!
The majority of macaron issues can be traced to either oven temperature or improper mixing. This is why it's important to use an oven thermometer and only mix the batter until it starts to flow like lava and then stopping.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Oreo Macarons
Special Equipment
Ingredients
Macarons
- 100 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour, sifted
- 190 grams powdered sugar, sifted
- 10 grams crushed Oreo cookies (no filling), sifted
Oreo Buttercream
- 113 grams unsalted butter, room temperature
- 180 grams powdered sugar
- ½ teaspoon vanilla bean paste, optional
- ¼ teaspoon kosher salt
- 2-3 tablespoons heavy cream, as needed
- 4 whole Oreo cookies, crushed
White Chocolate Ganache
- 113 grams white chocolate , chopped
- 60 grams heavy cream
Instructions
- Take 3 Oreo cookies and scrape out the filling. The cookies will be used for the macaron shell and the filling for the ganache!
White Chocolate Ganache
- I recommend making the ganache a few hours before the macarons so that it has time to set.
- Finely chop the white chocolate and the Oreo cream filling and place into a large bowl.
- Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
- Pour over the chopped chocolate and Oreo filling and let sit for about two minutes.
- Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
- Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
- If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Macarons
- Finely crush the Oreo cookies until you have about 10 grams (2 teaspoons). Make sure to fully scrape out the filling first!
- Sift together almond flour, powdered sugar, and crushed Oreo cookies into a large bowl and set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
- Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
- Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
- Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
- Line a large baking sheet with a silicone mat or parchment paper.
- Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
- Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
- Let the Oreo macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
- While the macarons are resting, preheat the oven to 300°F.
- Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
- Let the Oreo macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
- Match up your shells before filling, and then turn one side over.
Oreo Buttercream
- Finely crush 4 whole Oreos (including the filling this time) and set aside.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter powdered sugar until smooth and creamy.
- Mix in the vanilla bean paste, cream, and salt and beat the buttercream on high for 3-4 minutes until super light and fluffy.
- Then gently fold in the crushed Oreos.
- Pipe the Oreo buttercream around the edge of the macaron shell. Then add a small scoop of cooled white chocolate ganache in the center (about ½ teaspoon).
- Put the assembled Oreo macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ki V says
This is the most well written recipe ever. I hadn’t made macarons in YEARS and my first batch came out stunning?! No crash outs?! Mental health intact!?! Seriously so clear and easy to follow and everything is SO balanced and not too sweet. Love this. Brb making every macaron recipe you have.
Isabella says
I need your help! I’m just about to make them but I don’t like ganache so can I just fill them with Oreo buttercream
Kyleigh Sage says
Yes absolutely! You can use your own recipe, or I have an oreo buttercream recipe for these oreo cupcakes you can check out!
Andrea says
Hi!! I’m trying your recipe today and I had a question about the cookies. So, it says to use 3 cookies for the macarons and the ganache, but when I measure out 10g of cookie, it only uses 2 1/2 single cookie halves. Should I use just the 10 g of cookies or the 3 Oreos worth of cookies. Thanks!
Kyleigh Sage says
Just the 10 grams! You can add the leftover cookie bits to the frosting!
Tatiana says
One more thing,
The white chocolate ganache only lists cream and white chocolate, down in the recipe card section. The directions list adding 2 cookie fillings. I'm going with the what the written directions say. What could be wrong with adding more filling?
Kyleigh Sage says
Ah yes, sorry if that's confusing! That's the leftover filling from the oreo's you used to make the macaron shells, so I didn't want to list it twice. But add as much or as little to the ganache as you want! It just adds more of that classic Oreo flavor
Tatiana says
Uh, these are exceptional. I am still a novice macaron maker, but these worked for me. I am still trouble-shooting oven temp issues, but I finally put a thermometer in there. 290-295 is the best spot for me. Anything over, and they blow their little tops and get hollow. I used gluten-free oreos. Do you just use regular ones? Does the flour in the cookie make a difference?
Kyleigh Sage says
I'm so glad!! Figuring out the best oven temp for your specific oven is definitely the trickiest/most annoying part in my opinion!
I use regular oreo's but since there's such a small amount of crushed oreo cookie in the macaron shell, it shouldn't make a difference what kind you use!
Amy says
As usual, whenever I use your macaron recipe, they turn out 100% PERFECT! Anything Cookies and Cream is my favorite and these did not disappoint. They are delicious! Thank you for sharing!