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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.

Ingredients

Scale

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

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