Okay, let me tell you about my latest baking obsession – Oreo macarons! These little beauties combine the delicate crispness of classic French macarons with that irresistible Oreo flavor we all love. I still remember the first time I tried making them – my kitchen was a disaster zone of powdered sugar and Oreo crumbs, but oh my gosh, that first bite of the finished product? Absolute magic.
What makes these Oreo macarons special is how the creamy white chocolate ganache filling (packed with real Oreo crumbs!) perfectly balances the slightly crisp cookie-like shells. They’re fancy enough to impress at parties but still have that nostalgic Oreo taste that takes you right back to childhood. Trust me, once you’ve had one of these, regular macarons just won’t cut it anymore!
Why You’ll Love These Oreo Macarons
Let me count the ways these little cookies will steal your heart:
- The shells have that perfect macaron crispness with a subtle Oreo twist – like biting into a cloud that somehow tastes like cookies and cream
- The white chocolate ganache filling is ridiculously creamy with real Oreo crumbs mixed right in
- They look fancy but taste like childhood nostalgia – the best of both worlds
- They’re surprisingly easy to make once you get the hang of it (I promise!)
- Perfect for gifting – who wouldn’t adore a box of Oreo macarons?
Seriously, these might just ruin regular Oreos for you forever!
Ingredients for Oreo Macarons
Now let’s talk ingredients – because with macarons, every little detail matters! I’ve learned through many (many) batches that using exactly the right stuff makes all the difference between “meh” and “wow!” Here’s what you’ll need:
For the Oreo Macaron Shells
- 1/2 cup egg whites – room temperature is crucial! Cold eggs just don’t whip up right
- 1/2 cup fine granulated sugar – superfine works best for that smooth texture
- 1 cup almond flour – blanched gives you those pretty, pale shells
- 1 cup powdered sugar – sift it unless you want lumpy macarons
- 20g Oreo cookies (about 4-5 cookies) – scrape off the cream filling first!
For the Oreo Ganache Filling
- 7oz white chocolate – good quality makes all the difference here
- 1/2 cup heavy cream – full fat only, no skimping!
- 10-12 whole Oreo biscuits – we’ll crush these into the ganache
Pro tip: Measure everything precisely – macarons are science and art combined. And yes, you do need to scrape that cream filling off the Oreos (but hey, snack break while you bake!).
Equipment You’ll Need for Oreo Macarons
Okay, let’s talk tools! You don’t need fancy equipment, but these basics will make your Oreo macaron adventure way smoother:
- Stand mixer or hand mixer – those egg whites need serious whipping!
- Silicone baking mats or parchment paper – no sticking disasters
- Piping bag with round tip – for perfect little circles
- Food processor – to pulverize those Oreos into fine crumbs
- Fine mesh sieve – lump-free dry ingredients are a must
- Rubber spatula – gentle folding is key
That’s it! No special macaron trays needed – just good old baking sheets and patience.
How to Make Oreo Macarons
Alright, let’s get to the fun part – making these little Oreo wonders! I’ll walk you through each step, just like I learned through all my trial and error. Don’t worry if your first batch isn’t perfect – even my early attempts looked more like Oreo pancakes than macarons!
Preparing the Oreo Ganache
First things first – let’s make that luscious filling. I like to start with the ganache because it needs time to set while we work on the shells. Chop your white chocolate into small pieces (trust me, it melts faster this way!) and microwave it in 20-second bursts, stirring between each one. Once it’s smooth as silk, set it aside.
Now warm your heavy cream just until you see tiny bubbles around the edges – don’t let it boil! Pour that over the melted chocolate and let it sit for a minute before stirring. Add your finely crushed Oreos (I use my food processor but a rolling pin works in a pinch) and stir until you’ve got this velvety, speckled mixture. Pop it in the fridge to thicken up while we make the shells.
Making the Macaron Shells
Here’s where the magic happens! Whizz your almond flour, powdered sugar, and those de-creamed Oreo cookies in the food processor until super fine, then sift it all – yes, even if it seems tedious. Lumpy dry ingredients = lumpy macarons, and nobody wants that.
Now for the egg whites – make sure they’re at room temperature! Whip them until foamy, then gradually add the sugar while beating. You’ll know they’re ready when you can hold the bowl upside down over your head (not that I recommend this test!) and the peaks stay stiff. Gently fold in your dry ingredients – about 40-50 strokes should do it. The batter should flow like lava off your spatula.
Pipe your circles onto lined baking sheets and here’s the crucial part – let them sit for 30-45 minutes until they form a dry “skin.” This gives you those perfect feet! Bake at 300°F for 14-15 minutes – no peeking for at least the first 10 minutes!
Assembling the Oreo Macarons
Once your shells are completely cool (seriously, no rushing this part!), match them up by size. Take your ganache out of the fridge – it should be spreadable but not runny. Pipe or spoon about a teaspoon onto half the shells, then gently press their partners on top.
Here’s my secret: refrigerate them overnight before serving! This lets the flavors meld and the texture becomes absolutely perfect. The shells soften just enough while the ganache stays creamy. Resist the temptation to eat them right away – I promise the wait is worth it!
Tips for Perfect Oreo Macarons
After countless batches (and a few disasters!), I’ve learned these game-changing tricks for flawless Oreo macarons:
- Egg whites must be room temp – cold ones won’t whip properly no matter how long you beat them
- Test your meringue – when you lift the whisk, peaks should stand straight up without drooping
- Don’t skip the resting time – shells need that dry crust before baking to get those perfect “feet”
- Oreo crumbs must be super fine – big chunks will make your shells crack
- Use an oven thermometer – macarons are picky about temperature accuracy
- Rotate pans halfway – helps them bake evenly if your oven has hot spots
Remember – even imperfect macarons still taste amazing! My first batch looked wonky but disappeared just as fast.
Variations for Oreo Macarons
Want to mix things up? Here are my favorite twists on classic Oreo macarons:
- Dark chocolate ganache – swap the white chocolate for dark and get that deep cocoa flavor
- Extra crunchy shells – fold in some finely crushed Oreo pieces for texture
- Minty fresh – add a drop of peppermint extract to the ganache
- Golden Oreo version – use the vanilla cookies instead for a lighter look
The possibilities are endless – that’s the beauty of homemade treats!
Serving and Storing Oreo Macarons
Here’s the deal with these beauties – they actually get better after a day in the fridge! The shells soften slightly while the ganache firms up to that perfect creamy texture. Store them in an airtight container in the fridge for up to 5 days (if they last that long!). When serving, let them sit at room temperature for about 10 minutes – just enough to take the chill off so you get that dreamy melt-in-your-mouth experience. Pro tip: Layer them between parchment paper so they don’t stick together!
Oreo Macarons Nutritional Information
Okay, let’s be real – we’re not eating macarons for their health benefits! But here’s the scoop on what’s in each of these little treats (based on my exact recipe):
- Calories: About 120 per macaron
- Fat: 6g (3g saturated)
- Carbs: 15g (1g fiber, 10g sugar)
- Protein: 2g
Keep in mind these numbers can vary depending on your exact ingredients – especially if you use different chocolate or adjust the Oreo amounts. But hey, everything in moderation, right? And trust me, one bite of these and you won’t be counting anything except how many you’ve eaten!
Frequently Asked Questions About Oreo Macarons
I get asked these questions all the time – here’s everything I’ve learned through my Oreo macaron adventures!
Can I substitute almond flour?
Yes! If you need nut-free, try using the same amount of sunflower seed flour or oat flour. The texture will be slightly different, but still delicious. Just know traditional macaron purists might gasp!
Why did my shells crack?
Usually it’s one of three things: didn’t rest them long enough before baking, overmixed the batter (it should flow slowly like lava), or oven temperature was too high. My first cracked batch taught me patience is key!
Can I use regular chocolate instead of white?
Absolutely! Dark chocolate ganache with Oreo crumbs is heavenly. Just keep the cream-to-chocolate ratio the same for proper consistency.
How do I know when the meringue is ready?
The bowl test never fails me – turn it upside down over your head (carefully!) and if the meringue doesn’t move, you’re golden. Stiff peaks should stand straight up when you lift the whisk.
Why refrigerate before eating?
That 24-hour wait lets the flavors meld and textures perfect themselves. It’s torture, but so worth it – the shells soften just enough while the ganache firms up beautifully.
For more baking inspiration, check out BestAllTop on Pinterest.
Print
Irresistible Oreo Macarons Recipe That Will Steal Your Heart
- Total Time: 1 hour
- Yield: 20-24 macarons 1x
- Diet: Vegetarian
Description
Delicate Oreo macarons with a creamy white chocolate ganache filling, combining the crispness of macaron shells with the rich flavor of Oreo cookies.
Ingredients
- Oreo Shells:
- 1/2 cup egg whites, room temperature
- 1/2 cup fine granulated sugar
- 1 cup almond flour, blanched
- 1 cup powdered sugar
- 20 g Oreo cookies (about 4–5 cookies), without cream filling
- Oreo Ganache:
- 7 oz white chocolate
- 1/2 cup heavy cream, full fat
- Oreo biscuits, about 10-12 whole cookies
Instructions
- Prepare the ganache by melting white chocolate in the microwave in 20-30 second intervals, stirring until smooth.
- Heat the heavy cream until warm but not boiling, then pour over melted chocolate along with finely ground Oreo cookies. Stir until smooth and let it set.
- For the macaron shells, blend almond flour, powdered sugar, and Oreo cookies into a fine powder.
- Whip egg whites until foamy, then gradually add sugar until stiff peaks form.
- Fold the dry mixture into the meringue until smooth, then pipe onto a baking sheet and let rest for 30-45 minutes.
- Bake at 150°C (300°F) for 14-15 minutes, then cool completely.
- Pipe the ganache onto half the shells and sandwich with the remaining shells.
Notes
- Ensure egg whites are at room temperature for best results.
- Let the macaron shells rest until a crust forms before baking.
- Store assembled macarons in the refrigerator to keep the ganache firm.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg