Oreo Macarons (plus video)
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.
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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.
If you like making French Macarons, you should check out my other macaron posts, and videos on Youtube. I include lots tips on my posts, and my videos!
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!
Oreo Macarons
Ingredients
Macaron Shells
- 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
Instructions
Macaron Shells
- 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.
To assemble
- 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.
Storage
- These Oreo Macarons will store well in the fridge for up to 5 days, and in the freezer for up to 2 months.
Ficaram fantásticos, muito gostosos!!!!!!
I was looking at a lot of recipes and saw not all of them melt the sugar and egg whites first, what makes you use this method?
Do you need this sugar/egg white mixer to cool before mixing it? My mixture is taking a really long time to get stiff peaks and I’m concerned I’ve been over mixing… because I keep getting hollow shells. Really sad.
I like the swiss method because when I was learning how to make macarons I used to have some trouble with the meringue, and this method makes the meringue very stable, so I had a lot of success with it. The sugar and egg white should not cool down before whipping it. Actually you can’t let this mixture sit at all, you have to immediately start whipping it.
Depending on the mixer and speed you are using it can take quite a bit of time to obtain stiff peaks.
Thank you so much for writing such clear instructions! My daughter (9 yrs old) and I followed along and made awesome Oreo Macarons today- never made them before and they turned out great! Thank you!
Thank you so much Megan!!! Her macarons looks absolutely awesome! Thanks for the pics! She did such an amazing job 👏👏👏👏
Love all your amazing recipes!!!
Do you need to room temp the egg whites before you whisk them over the stove?
No you don’t need the egg whites to be room temperature.
Is there a way you can change your recipes to American measurements please?
I don’t recommend making macarons without a scale. Please use a scale for accuracy.
Hi, do you use a conventional top and bottom heat when baking or with a fan? Your macarons are beautiful!!
conventional oven, bottom heat, I don’t have a fan
and thank you 🙂
I made this recipe for my mom’s wedding and it was awesome!!! (I’m not a baker so I never made macarons before) I was amazed that people talk about how hard is to make macarons and it was so easy for me to make them for the first time and they came out perfect, thank you for making it successful🥰🥰
Wow amazing Alejandra! I am so happy to hear! Thank you!!
Hi, is all purpose flour an option for almond flour?
yes, I have readers who do it all the time, and use the same ratio of all purpose flour to almond flour.
My husband loved these. He said “I hope we will never run out of them” 😂
haha thank you so much!!! I am so happy to hear!!!
These turned out amazing! I’ve been using the French method and it wasn’t working for me. Decided to try the Italian method and they came out perfect! Will definitely make again. My only issue was with the ganache. Mine wouldn’t set, even after being in the fridge for over an hour.
Hello Allison! I use the swiss method here, but the italian is also awesome! about the ganache, did you use real white chocolate?
Thank you so much!
I’m still new to macarons, thank you for correcting me on the method. 🙂 I did use real white chocolate. I may try heating the cream on the stove instead of the microwave so I can keep a better eye on it.
These were delicious! Definitely had an oversight and bought white chocolate chips and the ganache was pretty thick. Any suggestions for next time in case I grab those again on making it work?
I dont recommend using those. Just buy the real white chocolate chips by callebaut for example, or white chocolate baking bars.
Very easy to follow ! It turned out great except I had a tip rather than smooth like top ! But it was still deliscious! What do you think went wrong ? Did I not mix it enough ?
yes that was most likely the issue, just gotta fold a bit longer 🙂
I’m going to try these today using your Swiss method. I’ve been doing the French method and have been getting big hollows with. Erg delicate tops most of the time. Maturing helps somewhat, but I’d like to see if I can avoid the hollows since it makes them so fragile to handle while filling and storing. The biggest consideration I have is that I live at 7000 ft altitude, and I’m wondering if that’s why I’m getting hollows. Will try this recipe and report back but I’d love to hear any tips you have for high altitude macaron bakers! Thanks for sharing the recipes.
I have never baked macarons at high altitude, but this article seems to be helpful! https://www.lespetitsmacarons.com/high-altitude-baking-tips
Thanks so much for the reply and the link! I’ve read from quite a few bakers now that powdered egg whites seems to be the magic ingredient for successful high altitude macarons. Also, a much lower temperature! Anything above 265° for my oven turns into a shell so crispy that I can’t use them. I’ll report back once my powdered egg whites arrive!
Yes I’ve heard that about powdered egg whites, and also about reducing sugar amount. I’ve read a few reddit threads about it too. I almost want to go fly to a high altitude location someday and bake macarons there so I can advise people better! Plus it would be fun lol!
Come visit beautiful New Mexico anytime! My family owns a b&b, and I will likely be renting a commercial kitchen at some point to do my baking. I also have a few friends who own restaurants we could use. Happy to host you whenever you’re ready! 🙂
That’s so fun! I will love to do that later this year!! Thank you!!!
Hi Camila! Can this recipe be cut in half? I’m new to making macarons and want to make smaller batches.
for sure can, but make sure to use a hand mixer instead of a kitchenaid because the kitchenaid whisk attachment won’t be able to reach the bottom of the bowl to whip the meringue properly.
My feet ruffled out on this one with the 325° temp, I questioned myself when I read it but decided to give it a shot. Second tray in and I turned it down to 290° (my oven runs hot), and the feet are much better. I’m not sure if anyone else had this happen, but I do make quite a few of your recipes and that oven temp was just too high for me.
It’s high for most ovens, and even for my current oven. I currently use 310.
My kiddos want to try these and I’m hoping that your tips are the magic I need to make perfect macarons. I did try making some this past weekend and had to bake one tray at a time but from that same batch, I got some with no feet and others where the shell cracked. Tasted great but looked inconsistently crappy. Please keep your fingers crossed that I can follow your recipe to the tee and that it works out. And most importantly, thank you so much for sharing your recipe and techniques!
Hi! Have you tried using GF oreos to keep them GF?
im positive it will work!
Hello! I have a question about the Oreo crumbs you mention in the recipe. I understand you use the 20g of crumbs sifted into the flour mixture that you fold into the egg whites. What do you use the other 10g of crumbs for? Your recipe mentions 2 different items – a 20g line item and a 10g, and I’m confused about the 10g. Thank you!
it gets sprinkled on top of the shells before baking 🙂
Thanks for your another great recipe! I make macs frequently and your site is always my go-to for inspiration 🙂. A note about white chocolate—Ghirardelli white chips have worked consistently well for me in ganache. They are the only grocery store option I’ll use!
awesome to hear that!!!
Hi I was wondering about the 3.7 oz measurement for almond flour and powdered sugar. That is 105 grams not 100 grams.
Wondering which I use.
Thank you so much
Usually in your recipes its 105 grams depending on what kind.
it’s 105, probably just a typo, sorry about that.
Thank You
Have you ever whipped this ganache? Will it be stable enough to be a macaron filling?