Hello dear friends! Let’s make these fantastic Oreo Macarons today! They are filled with an Oreo White Chocolate Ganache. So creamy and delicious!
Also make sure to watch the video included here on this page or on my Youtube channel, showing you exactly how to make these Oreo Macarons!
To make these Oreo Macarons, we use crumbled Oreos in the macaron shells, and in the ganache to fill the macarons.
Oh and we also sprinkle some Oreo crumbs on top of the macarons before baking them.
As indicated this in the recipe below, to make the crumbs for the macaron batter, make sure to scrape the filling off before processing the cookies in the food processor.
It’s important that you do that, because the filling contains fat, and fat doesn’t always react well with the meringue, it may break it and ruin the shells. So I recommend scraping off the filling very well before using the cookies.
To make the Oreo White Chocolate Ganache, feel free to crumble Oreos that do contain the filling, because it won’t make a difference.
Cookies and cream is one of my favorite flavor profiles. I love cookies and cream ice cream, cookies and cream frosting, so only fair I’d love these cookies and cream macarons!
If you do too, these will be your new favorite!
Tips on how to make these Oreo Macarons
- Make sure to scrape off the filling before crumbling the Oreos for the shell batter.
- If you are going to sprinkle the Oreo crumbles on top of the macarons, make sure to do it before they dry, so you must sprinkle the crumbs as soon as you are done piping the shells.
- When making the White Chocolate Ganache, make sure not to overheat the chocolate, or it will separate. If the chocolate isn’t melting after adding the hot cream, insert the bowl in the microwave for just a couple of seconds at a time, stirring in between until the chocolate melts. But never ever overheat the chocolate.
- Always make sure to give the macarons a day or two to mature in the fridge before serving, this will help their consistency so much, and may even help you get rid of any hollowness in the shells.
And I have almost 70 macaron recipes on the blog (could be even more by the time you read this!) so many different flavors and ideas!
If you love these Oreo Macarons, here are some suggestions of macaron flavors if you may also enjoy:
- White Chocolate Macadamia Macarons
- Brownie Macarons
- Cookie Dough Macarons
- Samoa Cookie Macarons
- Caramelized White Chocolate Macarons
- Nutella Macarons
- German Chocolate Macarons
- Earl Grey Macarons
- Raspberry White Chocolate Macarons
- Chocolate Macarons
If you are learning how to make macarons and have any questions or troubleshooting issues, I can try to help. Send me a dm on instagram or an email, and I always try to get to them and answer the questions!
Thank you so much for reading my blog! I appreciate all the support and love! If you make my macarons make sure to tag me on instagram so I can see your beautiful creations!
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 100 grams almond flour 3.7 oz
- 100 grams powdered sugar 3.7 oz
- 20 grams oreo crumbs 0.7 oz*
- 10 grams oreo crumbs 0.35 oz
Oreo White Chocolate Ganache
- 3 tbsp oreo crumbs** 15 grams
- 225 grams good quality white chocolate 8 oz
- 1/3 cup heavy cream 78 ml
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicone mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Process 20 grams, about 1/4 cup of Oreo cookies without filling in the food processor until you obtain very fine crumbs.
- Sift powdered sugar, almond flour, and Oreo powder together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour sifted powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
- How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, transfer it to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Place the piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Sprinkle some more Oreo cookie powder on top of the cookies before they start to dry out and form a skin, because then the crumbs won’t stick to the surface of the macarons.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 300°F.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- I bake each tray for about 18 minutes minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Oreo White Chocolate Ganache
- Start by processing 15 grams of Oreo cookies in a small food processor until very fine crumbs are formed.
- Chop the chocolate very finely. Place it in a bowl. Make sure to use very good quality white chocolate. White Chocolate chips or melts won’t work.
- Heat the heavy cream in a small pan over medium heat, or in the microwave. No matter what method you choose, be very careful not to boil the heavy cream.
- Pour the hot cream over the chopped chocolate. Let it stand for a minute.
- Start stirring with a spatula until completely melted.
- Once the chocolate has melted entirely, add the Oreo crumbs. Mix until combined.
- Set the ganache aside and let it come to room temperature. You can also refrigerate it for about 30 minutes before using, until it has piping consistency.
- To achieve the piping consistency, it will be up to the temperature of the ganache.
- If it has been in the fridge for a while, and it’s too thick and hard to pipe, insert it in the microwave for a few quick seconds, and stir it again. Test for consistency and keep going until you achieve the desired consistency.
- Always be careful not to overheat white chocolate, or it will separate.
- To be pipeable, the ganache should be thick, but easy to spread, like a buttercream.
- If it happens that the ganache is too thin, you might want to put it in the fridge for a few minutes so it will harden up.
- Place the Oreo White Chocolate Ganache in a piping bag fitted with a round tip. Pipe some filling on top of half of the shells. Top with another shell.
- These Oreo Macarons will store well in the fridge for up to 5 days, and in the freezer for up to 2 months.