Oreo macarons recipe

Looking for a special dessert idea? These delicate French Oreo macarons are going to be your new favorite way to enjoy an Oreo cookie!

Oreo macarons

Oreo cookies are a classic snack that tastes amazing all on its own. But what if you could take that classic cookie flavor and elevate it? With this simple recipe for Oreo macarons, you can transform those plain sandwich cookies into a beautiful chocolate treat!

Other cookies you will love:

• Nutella puff pastry flowers
• Mini meringue cookies
• No bake Italian chocolate salami
• Smores cookie bars
• Vegan meringue cookies
• Almond macaroons

What is the difference between French and Italian Macarons?

If you’ve tasted both French and Italian macarons, you’re probably wondering what the difference between the two cookie varieties really is. Both sandwich cookies feature the same delicate cookie with a filling inside, so what makes them different?
While the style of each cookie variety is similar, the preparation style is very different. French macaroons are made by whipping the egg whites with sugar to make the meringue for the cookies. And the Italian version calls for boiling sugar to be poured into and whisked with the egg whites to form the meringue for the cookies.

Are oreo macarons really that hard to make?

Although macarons are fairly simple and quick to prepare, the process of making the perfect macaron can be a bit complicated. That’s because there are a few techniques you need to master before you can start preparing perfect macarons.

• Macaronage folding technique. One of the most important techniques you need to master to create macarons is the macaronage folding technique. To properly fold your dry ingredients into your meringue, you should delicately mix your batter by using a spatula to take the meringue from the bottom of the bowl to the top in a smooth motion. Continue this sweeping motion until the ingredients are incorporated.
• When to stop mixing. The next technique you’ll need to figure out is when to stop mixing. If you over mix or undermix your batter, you’ll end up with problems as you bake. To know when to stop mixing, you can check for two things: shiny batter and the ability to draw height with your spatula.
• Proper drying and baking conditions. Once you perfect your own technique, you’ll need to take a look at the environment in which you’re baking your macarons. The key to getting great cookies is to have the proper air quality in your kitchen. If your home is too humid, your macarons will not properly dry out.

Tips for Making the Best Macarons

On top of mastering baking techniques needed to perfect the macaron, there are also a few other measures you can take to make delicious Oreo macarons. Follow these simple tips and tricks for creating amazing French cookies from scratch:

• Properly measure your ingredients. While some baking recipes allow you to measure your ingredients using cups and tablespoons, to make the best macarons, it’s essential that you weigh your ingredients. Using a scale to measure each of the ingredients in your macaron recipe will help you get the proper measurements every time you bake.
• Sift your ingredients. The key to getting the correct texture in your cookies is ensuring all your ingredients are folded smoothly together. And that can’t happen if there are clumps of almond flour or powdered sugar in your batter. Take the time to sift your dry ingredients at least twice to ensure all the clumps are removed before mixing them into your meringue.
• Don’t rush your meringue. Making the best meringue takes time. That’s why it’s important not to rush your egg whites as you mix. Beat your meringue on a low and consistent speed to create a stable meringue.
• Use a guide for perfect sizing. Use a cookie cutter to draw circles on a piece of parchment paper before you start piping your cookies. This will help you create uniform cookies without having to guess at the size your circles need to be. Just place a round cookie cutter on a piece of parchment paper and trace around it with a pencil. Place the paper under your silpat mat you plan on using to bake your macarons to give you an idea of how big your cookies need to be.
• Use an oven thermometer. Oven temperatures can vary greatly, which means the thermometer inside your oven may not be accurate. When baking macarons, you need to ensure that your cookies are cooked at the proper temperature. Before you place your cookies in the oven, put an oven thermometer inside and read the temperature. Adjust the settings on your oven until your oven is warm enough, then put the cookies in to bake for best results.

Cookies and cream macarons

What ingredients do you need for these cookies n cream macarons?

• Oreos, fillings and cookies separated
• Egg whites
• Granulated sugar
• Powdered sugar, sifted
• Almond flour, sifted
• Butter, room temperature
• Vanilla extract

How to make Oreo macaron recipe?

Make the shell

1. Turn the Oreo shells into a fine crumb.
2. Place a small saucepan of water over medium-high heat and bring it to a gentle simmer. Add the egg whites and granulated sugar to a small heatproof bowl and set the bowl over the simmering water. Whisk the egg whites and sugar together until the sugar is fully dissolved.
3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium high speed until they form stiff peaks.
4. Use a fine mesh sieve to sift the powdered sugar and almond flour into the egg whites. Gently fold the dry ingredients into the egg whites, making sure not to deflate the egg whites yet.
5. Once all of the dry ingredients have been incorporated (make sure to scrape all the way down to the bottom of the bowl), smush the batter against the sides of the bowl and fold it back together. Repeat the smush-and-fold process 4-5 times before testing the macarons for the lava stage. The meringue is ready to pipe when it flows smoothly off the spatula. Transfer it to a piping bag fitted with a round tip (I like a Wilton #10).
6. Pipe small (1.5”) macarons onto the sheet pans making sure to pipe them about 2” apart. Once you’ve finished piping the first tray, hold it about 6” off the counter and drop it straight down to release any air bubbles. Drop the tray 4-5 more times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
7. Sprinkle about ¼ cup of Oreo powder over the macarons and set them aside to rest for 25-30 minutes. The macarons are ready to bake when they have developed a skin– you should be able to touch them gently without the meringue sticking to your finger.
8. While the macarons rest, preheat your oven to 325F. Bake the macarons, one tray at a time, for 14 minutes, turning the tray halfway through baking. Allow the macarons to cool fully on the tray. Trying to remove the macarons while they are warm may result in sticking.

Make the filling

1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 1 minute. Next, add the Oreo fillings and vanilla extract and beat on medium-high speed until the mixture is combined and smooth. Make sure to scrape down the sides a few times so you don’t end up with clumps of butter.
2. With the mixer on low speed, slowly add the powdered sugar. If the mixture seems too dry, add 1-2 tablespoons of heavy cream (this isn’t always needed). Turn the mixer to high speed and whip the filling until the buttercream becomes light and fluffy– about 2 minutes.
3. Next, fold in the remaining Oreo crumbs and transfer the mixture to a piping bag fitted with your choice of tip.
4. Assemble and Age: Place the macarons in similar sized pairs and pipe a small dollop of filling onto one of the macarons. Add another macaron on top and press gently– just until the filling reaches the edges. Repeat with the remaining macarons. Transfer the macarons to an airtight container and store in the fridge to age overnight. Bring the macarons to room temperature before storing.

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Oreo macarons

petro

Looking for a special dessert idea? These delicate French Oreo macarons are going to be your new favorite way to enjoy an Oreo cookie!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American, French

Servings 24 cookies

Calories 108 kcal

Equipment

• mixing bowl
• stand mixer
• spatula
• piping bag fitted with a round tip
• cookie sheet
• parchment paper

Ingredients

  

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For the shell

• 15 oreos fillings and cookies separated
• 4 large egg whites
• 6 tbsp granulated sugar
• 6 1/2 tbsp powdered sugar
• 6 1/2 tbsp almond flour

For the filling

• 1 stick butter softened
• ½ tsp pure vanilla extract
• 2 cups powdered sugar

Instructions

 

For the shell

• Place the oreo shells in the bowl of a food processor and pulse on high speed until they are a fine crumb. Set aside until ready to use.
• Line two large sheet pans with parchment paper.
• Place a small saucepan of water over medium-high heat and bring it to a gentle simmer. Add the egg whites and granulated sugar to a small heatproof bowl and set the bowl of the simmering water.
• Whisk the egg whites and sugar together until the sugar has fully dissolved-- about 3-4 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium high speed for 3-4 minutes, or until they form stiff peaks.
• Use a fine mesh sieve to sift the powdered sugar and almond flour into the egg whites. Gently fold the dry ingredients into the egg whites, making sure not to deflate the egg whites yet.
• Once all of the dry ingredients have been incorporated (make sure to scrape all the way down to the bottom of the bowl), smush the batter against the sides of the bowl and fold it back together. Repeat the smush-and-fold process 4-5 times before testing the macarons for the lava stage.
• The meringue is ready to pipe when it flows smoothly off the spatula. If it falls off in clumps, do a few more smush-and-folds before retesting. When the meringue flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10).
• Pipe small (1.5”) macarons onto the sheet pans making sure to pipe them about 2” apart. Once you’ve finished piping the first tray, hold it about 6” off the counter and drop it straight down to release any air bubbles. Drop the tray 4-5 more times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
• Sprinkle about ¼ cup of oreo powder over the macarons and set them aside to rest for 25-30 minutes.
• The macarons are ready to bake when they have developed a skin-- you should be able to touch them gently without the meringue sticking to your finger.
• While the macarons rest, preheat your oven to 325F.
• Bake the macarons, one tray at a time, for 14 minutes, turning the tray halfway through baking.
• Allow the macarons to cool fully on the tray. Trying to remove the macarons while they are warm may result in sticking.

For the filling

• Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 1 minute. Next, add the oreo fillings and vanilla extract and beat on medium-high speed until the mixture is combined and smooth. Make sure to scrape down the sides a few times so you don’t end up with clumps of butter.
• With the mixer on low speed, slowly add the powdered sugar. If the mixture seems too dry, add 1-2 tablespoons of heavy cream (this isn’t always needed). Turn the mixer to high speed and whip the filling until the buttercream becomes light and fluffy-- about 2 minutes.
• Next, fold in the remaining oreo crumbs and transfer the mixture to a piping bag fitted with your choice of tip.

Assemble and age

• Place the macarons in similar sized pairs and pipe a small dollop of filling onto one of the macarons. Add another macaron on top and press gently-- just until the filling reaches the edges. Repeat with the remaining macarons.
• Transfer the macarons to an airtight container and store in the fridge to age overnight. Bring the macarons to room temperature before storing.

Nutrition

Serving: 1cookieCalories: 108kcalCarbohydrates: 21gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 44mgPotassium: 26mgFiber: 1gSugar: 18gVitamin A: 1IUCalcium: 6mgIron: 1mg

Keyword cookies and cream macarons, french oreo macarons, oreo macarons

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