Oreo Macarons Recipe

Introduction

Oreo Macarons combine the delicate, airy texture of classic French macarons with the beloved flavor of Oreo cookies. These treats are perfect for impressing guests or enjoying a sophisticated twist on a childhood favorite.

Ingredients

• 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 – about 4-5 cookies, without the cream filling
• 200 g (7 oz) white chocolate
• 95 g (1/2 cup) heavy cream – full fat
• 66 g Oreo biscuits – about 10-12 whole cookies

Instructions

1. Step 1: Melt the white chocolate in the microwave by heating in 20-30 second intervals, stirring in between until smooth and fully melted.
2. Step 2: Heat the heavy cream in a small saucepan over medium heat until warm but not boiling.
3. Step 3: Pour the warm cream over the melted chocolate and finely ground Oreo cookies (without the cream). Stir until smooth and well combined to make the ganache.
4. Step 4: Let the ganache set at room temperature or refrigerate for about 1 hour until it thickens and becomes easier to use.
5. Step 5: Blend the almond flour, powdered sugar, and Oreo cookies (without the cream) in a food processor until you get a fine, homogeneous powder.
6. Step 6: In the bowl of your stand mixer, whip the egg whites until foamy. While mixing on low-medium speed, add the granulated sugar one tablespoon at a time every 30 seconds. Once all sugar is incorporated, increase speed to medium-high and whip until stiff peaks form with a bird’s beak shape.
7. Step 7: Gently fold the dry ingredient mixture into the meringue all at once using a flexible spatula. Mix until you achieve a smooth batter that forms a ribbon when you lift the spatula.
8. Step 8: Using a piping bag, pipe small dollops of batter onto a baking sheet lined with parchment paper.
9. Step 9: Let the macarons rest for 30-45 minutes until they form a crust on top.
10. Step 10: Preheat your oven to 150°C (300°F).
11. Step 11: Bake the macarons for about 14-15 minutes, then let them cool completely on a wire rack.
12. Step 12: Once cooled, pipe the Oreo white chocolate ganache onto the shells.
13. Step 13: Sandwich the macaron shells together to form the finished Oreo macarons.

Tips & Variations

• For best results, allow the piped macarons to dry and form a crust before baking to avoid cracking.
• Use a fine sifter for the dry ingredients to ensure a smooth batter without lumps.
• You can substitute white chocolate with dark or milk chocolate for a richer ganache variation.
• To add extra Oreo flavor, fold very finely crushed Oreo crumbs into the batter gently before piping.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. The macaron shells can be stored separately in an airtight container for up to 1 week. Leftover ganache should be refrigerated and used within 3 days. Reheat ganache gently to soften if needed before piping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried egg whites instead of fresh?

Yes, dried egg whites can be used but they should be reconstituted according to package instructions. Fresh egg whites tend to whip better and produce a more stable meringue.

How do I prevent macarons from cracking?

Make sure to let the piped macarons rest long enough to form a dry crust before baking. Also, avoid opening the oven door while baking and use proper folding techniques to maintain batter consistency.

Oreo Macarons Recipe

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★★★★★

4.6 from 116 reviews

Deliciously rich and crunchy Oreo Macarons featuring delicate almond meringue shells sandwiched with a creamy Oreo white chocolate ganache. This recipe combines the classic French macaron technique with the beloved flavors of Oreo cookies, resulting in a unique and indulgent treat perfect for special occasions or dessert lovers.

• Author: Viktoria
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 20–24 macarons 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (about 4–5 cookies, without the cream filling)

Oreo White Chocolate Ganache

• 200 g (7 oz) white chocolate
• 95 g (1/2 cup) heavy cream, full fat
• 66 g Oreo biscuits (about 10–12 whole cookies)

Instructions

1. Melt White Chocolate: Melt the white chocolate in a microwave-safe bowl by heating in 20-30 second intervals, stirring well between each until smooth and fully melted.
2. Heat Cream: Warm the heavy cream in a small saucepan over medium heat until it is warm but not boiling.
3. Make Ganache: Pour the warm cream over the melted white chocolate along with the finely ground Oreo cookies (without cream filling). Stir until the mixture is smooth and well combined.
4. Set Ganache: Let the ganache sit at room temperature to set or refrigerate for about 1 hour until it thickens and is easier to pipe.
5. Prepare Dry Ingredients: Combine the almond flour, powdered sugar, and Oreo cookies (without cream) in a food processor and blend until a fine and homogeneous powder forms.
6. Whip Egg Whites: Using a stand mixer, whip the egg whites until foamy. Gradually add granulated sugar one tablespoon at a time every 30 seconds while mixing at low-medium speed. 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 with a flexible spatula, mixing until the batter is smooth and flows in a ribbon when the spatula is lifted, without deflating the meringue.
8. Pipe Macaron Shells: Fill a piping bag with the batter and pipe small dollops onto a baking sheet lined with parchment paper, spacing them evenly.
9. Rest Shells: Allow the piped macarons to rest for 30-45 minutes at room temperature until a crust forms on the surface.
10. Preheat Oven: Preheat your oven to 150°C (300°F) to prepare for baking.
11. Bake Macarons: Bake the macarons for 14-15 minutes until firm. Remove from oven and cool completely on a wire rack.
12. Assemble Macarons: Once cooled, pipe the prepared Oreo white chocolate ganache onto one shell and sandwich with another shell to complete each macaron.

Notes

• Ensure egg whites are at room temperature for best meringue volume.
• Be careful not to overmix or undermix the batter during folding; the batter should flow like a thick ribbon.
• Allow macarons to rest before baking to form a skin, which helps create the characteristic smooth tops and feet.
• If ganache is too soft, refrigerate longer for easier piping.
• Use a fine sieve if needed to sift the dry ingredients to avoid lumps.
• Macarons are best enjoyed within 2-3 days and can be stored in an airtight container in the refrigerator.
• Bring refrigerated macarons to room temperature before serving for optimal texture.

Keywords: Oreo macarons, French macaron recipe, Oreo ganache, almond meringue, white chocolate ganache, baked sweets, homemade macarons