Turn your favourite store-bought classics into something more decadent with these delicate Oreo macarons.
It’s been a loooooong time since I’ve made macarons, and for good reason – these suckers are my nemesis. They used to work out so well for me, and then all of a sudden they didn’t. It was incredibly frustrating. Three failed batches in a row and I decided I needed a break. Apparently it was an 11 month break (I had no idea it was that long). At any rate, I think I just figured out why they started to fail on me.
I decided to try a different recipe for these Oreo Macarons, thinking maybe that was the issue, and adapted this recipe from the one my macaron maven friend Mimi uses. Her macarons are flawless. Perfect every time! Seriously, just go check out her website or be dazzled by her instagram feed.
So there I was, psyching myself up for another go at macarons. I needed some psyching up, trust me. Macarons actually take very little time to make, but they are SO tricky to get perfect, and it’s not just about the folding technique (which is crucial). Everything was going so well. Whites whipped up, batter the right consistency, piped out perfectly, and even dried out properly before baking. These were going to be perfect. Hah.
I was watching that little oven window like a hawk. Oh! I can see feet! No cracks, woohoo! But then they kept rising and the feet got too tall, and I knew the damn things would be hollow. Sure enough, they were. Many expletives were thrown around.
WHY all of a sudden were my macarons coming out hollow?? What had changed? And then I remembered. When I first started to make macarons, I whipped the egg whites by hand like we did in school. Whipping them by hand is honestly the worst thing ever. It takes SO long and it sucks SO bad. So I started to use my KitchenAid like I’d seen so many other people do. Well, this is where it all went south.
I think I’m over-whipping the meringue, which is causing them to rise too much in the oven. When whipping by hand, honestly you stop RIGHT when you reach stiff peaks because you’re so damn sick of whipping and you’re sweating and your arm hurts. You’re so glad to be done. With the KitchenAid it’s harder to monitor that. I’m convinced this is the issue, but have not yet tried another batch (I think I need another break). I am NOT going back to hand whipping them, but I will try my hand mixer next time instead of the heavy duty KitchenAid. That way I can more easily monitor the done-ness of the meringue.
So, these little Oreo Macarons you see here? Far from perfect, but you’d never really know it. And, most importantly, they taste delicious. That Oreo buttercream filling could be one of the best things I’ve ever made!
Notes & tips for these Oreo Macarons:
- The measurements listed are by weight. I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
- You will need to do a LOT of folds to get them to the proper consistency.
- Do not skip on the drying time. This is a MUST DO. They must be completely dry to the touch before you bake them or they will crack.
- If they don’t come out perfect the first time (they rarely do), know that they will still taste delicious! Looks aren’t everything! 🙂
Oreo Macarons
INGREDIENTS
Macaron Shells:
- 100 g almond flour
- 30 g Oreo cookie crumbs approx. 4 cookies with filling removed
- 130 g powdered sugar
- 100 g egg whites room temperature
- 1/8 tsp cream of tartar
- 90 g caster sugar or other superfine sugar
Oreo Buttercream:
- Filling from 12 Double Stuffed Oreos
- 4 Tbsp unsalted butter room temperature
- 1/4 cup powdered sugar
- 2 Tbsp Oreos crushed, approx. 2 cookies with filling removed
INSTRUCTIONS
Macaron Shells:
- Line baking sheet with a silpat mat or parchment.*
- Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won't pass through the sifter. Set aside.
- Whip the egg whites until they're the consistency of a loose foam, add in cream of tartar. Continue whipping while slowly adding caster sugar. Whip to a stiff meringue.
- Fold the dry mixture into the meringue.**
- Pour the batter into a piping bag fitted with the 1A tip.
- Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
- Once dry, bake macarons in a preheated 300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- Let cookies cool completely before removing from pans.
Oreo Buttercream:
- Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.
Assembly:
- Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together.
- Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.
NOTES
*I create a parchment template using a 11/2" cookie cutter to create circles and place it under my silpat mat. **You will need to do a LOT of folds to get the batter to the proper consistency. You're looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix. *** Do not be shy with the whacking! Recipe adapted from Indulge with Mimi.
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
Hi, did you start with 100g fresh egg whites or 100g and then aged?
Hi Dana! I’m too lazy to age mine so I just use fresh.
Great recipe! I just tried this for the first time with great success. I’ve never eaten or baked a macaron before so I was quite nervous, but wanted the challenge.
Only question I have is, how did you achieve that beautiful white color on the cookies in the picture? Mine aren’t over cooked or brown, they just have the darkness from the actual Oreo cookies. They taste great, and that buttercream is stunning. Thanks for the recipe!
Hi Jesse! So glad these worked out for you!! Greta job on your first try 🙂 Interesting about the color difference. Did you use store bought cookie crumbs or make your own?
So my mom and I tried to make this recipe. We couldn’t even get past the meringue part. We tried once and it was doing nothing. We restarted and ended up mixing for a very long time. Over an hour, and the peaks weren’t even stiff. We thought we would go for it. Well the flour mixture wouldn’t even mix with the meringue. It looked more like sand instead of “lava.” It was soo dry. We live at high altitude, if that’s a factor. Any ideas on what went wrong? We used a scale, so all of our measurements were spot on.
Hi Brianna! Sorry to hear you had trouble with this. For the meringue, even a speck of grease will cause it not to whip properly. Did you wipe down all of your equipment before use? Did you use eggs or carton whites? I have not had success with the latter. If you used whole eggs then make sure there is no yolk in your whites or that would cause it not to whip up as well. It should take about 5mins or so to get to a stiff peak. I’m not sure that high altitude was a cause of the meringue not whipping, but you may need to make adjustments to the recipe for other reasons: https://www.lespetitsmacarons.com/high-altitude-baking-tips/
Even one drop of yolk will ruin a meringue and it will never whip up. It’s also best to use a glass or metal mixing bowl because a plastic one will absorb materials that can also ruin a meringue. Humidity can be a problem but it wouldn’t describe this problem. I would guess you either got a bit of yolk or the bowl was dirty or wet or oily.
I tried to make these, but my batter went completely dry and I had to add half a cup of water. Any ideas why?
Hi Katie! At what point was your batter dry? It sounds like something might have been off in the measurements? You shouldn’t add water to it.
Hello!!! Thank you very much for your recipe. I plan to make them tomorrow with my son. I am from mexico. I have two doubts. 1 recommend me to beat by hand or with the kitchenaid. 2 the caster sugar and powdered sugar I understand that they are the same type of ultra fine sugar. you do not use refined sugar, right? thank you very much.
Hi Fernanda! I would use a Kitchenaid to whip the meringue. For the sugar, caster sugar is less fine than powdered. You could use granulated sugar in place of caster sugar. Let me know how they turn out!
Hi,
Is it possible for you to provide me with the amt neeed
For ingredients in cups/tsp/tbsp rather than in grams for this Oreo macarons recipe
Hi Lana! Macarons are incredibly finicky and temperamental, so the ingredients have to be precise, hence using a scale. If you want to try, or get someone to help you convert the recipe, you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html
I cannot guarantee the results since I’ve only ever used a scale for macarons.
Thank you for your quick respond. Ok, I will use the scale and give this recipe a try =]
Let me know how it turns out!
forvarmet 300 ° F ovn hvor meget er det i dansk grader ,er det med luftovn eller almindelig ovn? Kh Lissi
Hi Lissi! 300F is 150C.
First attempt at macarons and they were a success! I altered the filling recipe by folding in a cup of cool whip (I didn’t have enough oreo filling… poor planning on my part)! When I mixed the filling up pre-cool whip, it looked too heavy and like not quite enough. The cool whip added something special!! I got such rave reviews from friends, and can’t wait to try more flavors!
Hi Tricia! Awesome about your first attempt!! That is no small feat 🙂 I love the lightened up filling too, will have to try that!
Thank you for the recipe! My very first attempt at making Macarons, and they were a success! Feet and all! I did this one a few days ago, and they were a HUGE hit at the office! Today I am making your Baileys and Coffee ones 🙂 They’ve been drying for an hour, but still don’t have a shell, while the Oreo ones were ready in just 25 minutes.. Patience is a virtue, so Ill just sip some Baileys while I wait! Thanks again!
Wooohooo! That is amazing for a first attempt! I’m so glad you liked them and that they worked out for you :). The drying thing — I’ve had that problem before too. On rainy days they take forEVER to dry. Like hours and hours sometimes. It’s frustrating. I hope they eventually dried for you!
Hi! Inspired to try your recipe for the first time! And as a first time baker. Question: could I use regular granulated sugar vs caster sugar? Or could I also use sugar cane? Please let me know. Thanks so much!
Hi Ann! I’m so excited that you’re going to try these 🙂 I often use regular granulated sugar in macarons, so that should be fine. I’ve never tried using sugar cane though so can’t advise in that regard. Let me know how they turn out!
Ugh, I totally feel your pain on making macarons. This recipe look so delicious and sure to make my boys very happy. Or at least attempt it!
Thanks so much Cindy! I hope you like it 🙂 Macarons are tricky to master, but thankfully even the imperfect versions taste delicious 🙂
Great recipe, made them for a bridal shower, they were a hit. Made at least 4 batches. Only one thing I had to change, the cookie crumbs. The home ground were not working the cookies came greyish colour, ran out and bought Oreo crumbs, turned out great. Thank you
Hi Orie! So glad to hear they worked out! 🙂
These look fabulous! I would never have thought to use Oreos in macarons, maybe because I’m still pretty new to making them and have had more failures than successes. I can’t wait to try these out, though! I like your description of when the batter is ready. I never *quite* know what’s right and what’s wrong when I’m making them.
Good luck! Macarons take time and patience for sure. At least the failed batches taste just as delicious 😉
I made these yesterday and they are really good! I was able to make 100, 50 when put together. I ran out of frosting though so I have to make some more (I may have eaten some…). Some of them cracked while baking but I’m not sure why only some did. Thanks for the recipe. I think I’ll put in a little more Oreo next time but they were great.
Hi Holly! So glad you liked them 🙂 I’ve had macarons crack before, it’s so frustrating. I think it might be due to them not being completely dried out before baking.
Hi! I am baking 3 different kinds/flavors to send to a friend and this is one of them. I’m making them today. I checked and I couldn’t find a comment where anyone asked this so sorry if I missed it, how do you measure eggs in grams? Isn’t it very difficult to take away egg whites? I really hope that made sense. Also, how did you get yours so white? You did a great job, thank you for everything. This is the first time I’ve been on your blog and I will be back 🙂
Hi Holly! Sorry that’s not clear, I use a kitchen scale to measure them out and each white is about 30g, so you’re looking at just over 3 egg whites. To get it perfect, I get close to the amount I need and the scoop amounts from another white with a spoon until I get it to 100g. If that make sense! As for the color, be sure that your oven doesn’t run too hot or it can cause the cookies to brown. Mine did a bit, so I’m glad you can’t tell. I hope that answers your questions! 🙂
Thanks. I made them yesterday and I cracked 3 eggs into a separate bowl then used a spoon to measure on the scale.
Awesome! 😀
Hi Olivia! thanks for your lovely recipe. can I ask you something? i’d like to make macaroons based on your recipe but i’m out of almond flour and difficult to find it here. can I substitube almond flour with another flour like all purpose flour, maybe? and does it give different end result of the macaroons?
Hi Bella! You can use any other nut flour (hazelnut, pistachio, etc) but not all-purpose flour unfortunately. It will not give the same results 🙁
Oh also, you can make your own nut flours by grinding up unroasted, unsalted nuts.
Hi, I made these last night and they are perfect! this is my first time macaroning and I am so excited!
thank you for a superb recipe <3
Yay!! So glad to hear they worked out for you. On your first time too! Way to go 😀
This recipe is absolutely perfect! I love how versatile it is. I’ve replaced crushed oreos with crushed biscoff cookies in the macaron batter to make biscoff macarons as well. I really appreciate you sharing this recipe…Thank you so much!
Hi Chanel! I’m so happy you like this recipe and that it worked well for you! Good to know about the biscoff, I may have to try that!
I completely understand your macaron frustration! I was baking for an event last year and they weren’t coming out smooth or the top wasn’t hard. It took me 5 batches to figure out that I had mixed up the amounts of almond flour and powdered sugar… I ended up having to make another 3 batches, that finally turned out correctly! After 8 batches, I have definitely taken a break from them.
These Oreo macarons look so good, I may have to break my hiatus for them!
Ugh I know how you feel! My break has lasted almost a year!! Maybe I should give them a go again, haha. I hope you like these!
I’ve never been much of a baker but I wanted to do something different for this year’s holiday’s cookies. I knew I wanted to try a macaron but not a plain one. This went so much better than I could have hoped! Between your and Mimi’s blog, I made macarons with feet and everything on the first try! I could not be more excited, especially because of all of the trouble I know they can be. Thank you so much for this recipe!!
Yay!! I’m so glad these worked out for you. Making macarons is no small feat, so you should be very proud! 🙂
Love! Now I’m going to try this recipe. Currently experimenting with ways to do them. Can you please convert the measurements to cups and tablespoons/teaspoons? It would be much appreciated! Thank you
Hi Pauline! I don’t have the measurements in cups, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html
That being said, I would strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
Good luck and let me know how they turn out!
The Macaron recipe is beautiful. The recipes said to use a food processor, but I cannot find mine. Can I just use an electric hand mixer?
Hi Amy! You need the food processor to get the almond flour as fine as possible as well as combine it with the powdered sugar. I don’t think a hand mixer would be able to do that.
hi Olivia, i was just wondering, how many macarons does this recipe make? Because when I buy the ingredients I want to have the right amount, I need to make 40 in total. Please write back soon. Thank You!
Hi Valerie! The recipe makes about 25 sandwiched cookies. Let me know how they turn out!
thank you so much Olivia, you literally saved my butt! HAHA
Glad to help! 😀
I want to try this recipe for my family because it looks and sounds amazing. The major problem is that I don’t have a scale at home to measure out grams! Where are the standard cooking measurements!? How many eggs do I need for it to be 100 grams of egg whites!? I have a learning disability and any converting formula you provide me will get jumbled and cause me to black out due to stress (it’s happened in the past). I ask that you provide standard cooking measurements (cups, teaspoons, Tablespoons, etc.) in the future to garuntee 100% accuracy.
Also, if almond flour isn’t available, would putting almonds in a blender work just as well? If I can’t find caster sugar, then would cane sugar be a good substitute?
Macarons are incredibly finicky and temperamental, so the ingredients have to be precise, hence using a scale. One egg white is 30g. If you want to try, or get someone to help you convert the recipe, you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html
I cannot guarantee the results since I’ve only ever used a scale for macarons.
Per my other comment, you can grind your own almonds and use granulated sugar instead of caster sugar.
I hope that helps.
will almond meal and normal oreos work? If so please reply ASAP.
Lots of love from australia!!
Thank you for this wonderful recipe Oliva! I am going to make it for my class for my birthday!
Hi! Yes, almond meal and normal oreos will work fine. You may need to use more oreos to get the same amount of filling.
Hi, are there substitutes for the cream of tartar? Or can I just not place it at all?
Hi Megan, you can leave it out if you don’t have any :).
I’ve tried a couple of recipes and no success. Hollow shells and smooth tops. I definitely need to try this recipe though. I wish I had a convection oven. I’ve heard it makes a difference .
I honestly need someone to watch me and let me know if I am doing everythting correctly. I can’t wait until I have perfect macarons.
Hi Ally! I totally feel your pain and am sending you a virtual hug through the internet! It just takes patience and time. I’m still not there yet and take lengthy breaks between macaron making. I’ve tried the convection setting on my oven, but that didn’t work out for me. Keep in mind, my oven sucks in general and I hate it :p. You will get there! And take comfort in the fact that they taste amazing no matter what they look like ;).
Hi Olivia!
So I officially have a convection oven and my macarons are not getting any better. I’ve noticed that the temperature inside is not accurate and fluctuates based on the thermometer. Recently, my shells are turning out lopsided. 😕 Yesterday, I was curious to try Italian method. Shells were a bit fuller, but lopsided. I don’t know what else to do. Do you skype? Help, please.
Hi Ally! I’m certainly no expert in macarons — they rarely work out perfectly for me :(. I’ve had lopsided macarons once, when I baked them and they were still a bit sticky to the touch (they would NOT dry out). The only other thing I can think of is maybe the air circulation from the convection caused the lopsidedness? Not sure how strong the fan is. The temperature fluctuation could for sure be an issue as well :(. Send me an email if you want to chat in more detail!
I have had the same issues lately with feet rising too high then expanding out sideways leaving the inside hollow. I’ve been practicing different recipes for the last few weeks. These little suckers will be the death of me lol. I just tried this recipe though (literally just took the last tray out to cool about 10 min ago) and had much better luck finally! They still got too tall so the feet aren’t looking perfect but they aren’t as hollow so I am definitely pleased! I think my oven may be part of the problem, as I read that the oven is too hot if they rise too quickly then expand outward. Am still trying different temperatures to see what works for my oven. Thanks for the great recipe, I plan on giving it another try in a few days!
Hi Elizabeth! Honestly, I think my oven is a huge part of the problem :(. The temperature fluctuates too much and it’s very inconsistent. Macarons and I have a love/hate relationship — I haven’t made them again since this batch! I’m glad you had better luck with this recipe and good luck! Would love to hear how you make out with future trials 🙂
Thankks for this recipe! Definitely i´m going to make them tomorrow.. Ihave been making macarons with a lot of different flavors and Oreo Macarons are next, so definitely going to make them! 🙂
Hi Virginia! I hope you like them! Please let me know how they turn out :).
Can you convert the measurement into cups please? For us Americans lol
Hi Naosha!
I don’t have the measurements in cups, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html
That being said, I would strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
Good luck and let me know how they turn out!
Made mine yesterday, they don’t look as white as yours, but, they are so delish and the first batch in a long while that have worked for me. I have a problem with hollow shells. Any chance I can use this recipe for regular macarons and just change the 30g of oreo cookie crumbs to ground almond and add a vanilla bean? Too bad I can’t add a picture on here or I’d show you how I did. 🙂 Thanks for a great recipe!
Hi Leonie, I’m so glad you liked this recipe! You can for sure switch up the recipe and replace the oreo with ground almond :).
Thanks for the quick reply! Awesome, going to try them this weekend. 🙂
https://www.pinterest.com/pin/54606214211154256/
Hopefully you can see my link! 😉
Ohhh those look awesome!! Great job! 🙂
Oh. Macarons are definitely my nemesis too except I never succeeded in making them not cracked and with a foot.. But I love them so freaking much!! I’ve tried like 6 times now ? And I read all the possible mistakes and everything but no change I made made a difference. But for a while now I suspected over-beating meringue is my problem and now seeing your amazing photos I will try your recipe and try to beat the meringue less..
I just found your blog and I think it’s very lovely!
Thanks Dea! I love them too, which is why I keep coming back to them! After a longer break usually ;). No matter how they turn out though, they taste delicious!
Hello!! I absolutely love this post, and your macarons are gorgeous! I have a quick question, does the butter have to be unsalted? Is it possible to use salted butter?
Also, would I just double the amount of filling if I were to use regular Oreos? Thanks in advance!
Technically, yes 🙂 Assuming the “double-stuffed” ones are actually 2x the stuffing. Really though, if you’re off by a bit on that it will still taste delicious :).
Hi Emily! Thanks so much 🙂 You could totally use salted butter, but it would give the buttercream a different flavour. It wouldn’t be as sweet for sure and you may be able to taste the salt.
So that’s why my damn buttercream tasted salty….mom you lied to ME!!
Hi! What would this recipe be in cups?
Hi Emma! I don’t have the measurements in cups, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html
That being said, I would strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
Good luck and let me know how they turn out!
Hi Olivia!
I feel your pain!
Since yesterday I have made three batches of macarons and the macaron god or goddess isn’t in my favour. Two batches turned out with super tiny(almost non existent) feet but weren’t hollow, the last batch had pretty feet but was hollow.
I now wonder if different icing sugars are the problem here as I used icing sugar that contains maize starch for two batches and for the last batch icing sugar with anti caking agent.
I’ve also read that macarons can get hollow if they aren’t baked through and maybe need a few more minutes in the oven?! I need to try that!
So tomorrow will be another day full of macaron testing. 🙂
Hi Anett! You have way more patience than I do with these guys! One bad batch and I am turned off, for months. I think part of the problem is my oven. It’s convection and I hate it. Super uneven heating all around and inconsistent temperatures. I’m sure that contributes to it. Interesting about the icing sugars. I wonder if that makes a difference… probably, like every other little thing does :).
This are pure heaven!!
Thank you! They turned out perfect 👌🏻
Yay! Thank you Dani! 🙂
I am totally mad for macarons and these look absolutely PERFECT! Italian is my go-to method – way more reliable, but I go the French route when I am feeling lazy.
Thank you!! I have heard the Italian method is more stable, and really need to try it, but I AM lazy, so there’s that ;).
I would also suggest the Italian method, I’ve never had a bad batch. As I’m a big fan of swiss meringue buttercream, it wasn’t harder than any other thing I make. Excited to try this recipe for my Halloween party!
Hi Katie! Please let me know how they turn out for you! 🙂
They’re amazing! Oreos and macarons, what could be more amazing, it’s a perfect combo!
But I’d like to ask something. When I find som new recipes of macarons, it’s always said in them, that I must use a thermometer, because nothing is going to work without it, so here my question is: you didn’t use it, is it magic?! How do you think, will it work for me or the person, who’s making them must be really talented?
P.S. thank you for the inspiration!!!
Hi Helmi! The Italian method of making macarons requires a thermometer — you’re essentially cooking the sugar first before adding to the egg whites. The method I use is the French method. I have never tried the Italian method, so can’t speak to the difference, but the French method does work. Macarons are tricky no matter which method you use, but I encourage you to give them a try regardless. Even if they don’t turn out perfect, they will still taste delicious! 🙂
These macarons are absolutely perfect, Olivia! I’ve only ever made macarons once, but they were a complete fail. Definitely will give your recipe a try! Love the cookies and cream flavour! Yum 🙂
Thanks Jess! I feel your pain with the fails. I hope you do try these! 🙂
I know how hard French macarons are too make, so any macarons as gorgeous as these deserve serious praise. Nice work 🙂 You’ve almost convinced me to get in the kitchen and make some…
Thanks so much Charlotte!! 😀
I adore macarons and these look lovely! I made them one time and they just took soooo long to dry out enough, and I didn’t have a sifter so I had to press all the almond flour through a teeny sieve and it took a hundred years! But they were totally delicious. My macaron-making hiatus has sadly been probably 3 years. That may have to change soon! (And I have a real sifter now) Beautiful photos and Oreo buttercream sounds amazing.
Thanks Caroline!! The drying thing was a huge problem for me last year when I had many failed batches. I had them sitting out for HOURS and nothing. I think it may have been due to the humidity or rain. Who knows, they are so damn finicky! I love macarons too, and I hope you try them again soon 🙂
Oreos are totally one of my guilty pleasures. I cannot have a box of them in the house, otherwise I gobble them all down in like two days. These look absolutely perfect, Olivia! If I ever feel the desire to make macarons, these will be the first ones I try! Lovely photos as well!
Thanks so much Amanda! Oreos are my fave too — though I actually prefer the Vanilla ones which is apparently “weird” :p. I hope you do try them one day!
What should I do if I don’t have a food processor?Will a blender or kitchen aid work?
I don’t think so… possibly the blender, but you really want to make sure the almond flour and Oreo crumbs are superfine. If you don’t have a food processor, I would recommend sifting everything before weighing it so that you get the correct amounts and then sifting all of the ingredients together a few times. Let me know how it turns out!
You did an amazing job with these Olivia! Thanks for the mention! I love to read about all things macaron and its very interesting to that hand whipping might actually be better! I almost want to do a batch by hand again! Although, I would like to think that any over whipped meringue can be “deflated” by folding enough. I guess with macarons, it all depends on the unique technique that each baker develops over time 🙂 I will have to make these oreas oneday, they will be great for bears!!
XOXO, Mimi
Thanks so much for the awesome recipe Mimi! Honestly, the whipping is the ONLY thing I can think of that’s changed from when they worked to when they didn’t. I know it deflated with the folding, but maybe it changes the structure somehow… who knows. I will try it next time and see if it works :). xoxo <3
in australia, i couldnt find double stuffed oreos, and almond flour, but then i brought almond meal. Will that work? If possible could you convert thge grams into cups or tbspoons? im making this for my birthday, for my class tomorrow! PLEASE REPLY ASAP!!! AND thank you for this wonderful recipe :). I will do it as soon as you reply!
Hi! Almond meal is the same thing so it will work fine.
I don’t have the measurements in cups, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html
That being said, I would strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
Good luck and let me know how they turn out!
If I can’t find almond flour anywhere in my grocery stores, then would putting almonds in a blender work just as well? Also, I’m not familiar with Caster sugar. Would simple Cane sugar be a good substitute?
Hi Melissa! Yes, you can totally grind up your own almonds for this! Also, check for almond powder, sometimes it’s called that. Caster sugar is just a superfine sugar (finer than granulated, but not as fine as powdered). If you can’t find it, you can use regular granulated sugar and it will work just fine.
If I wasn’t so intimidated I’d make them too! Beautiful pics, if I ever get up the nerve this is the macaron recipe I’m starting with!
Ahh thank you!! You should make them, don’t worry about my ranting. I can walk you though it. We can Skype! hahaha
Is almond flour and ground almonds the same thing? I use ground almonds and my macrons just don’t work
Hi Te-Ne! Yes, it’s the same. You just have to make sure the ground almonds are very finely ground and that you sift them.
I don’t have a kitchen scale can you please tell me how much of each ingredient to use without weighing it. Thank you sommuch
Hi Kenadi,
I don’t have the measurements in cups, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html
That being said, I would strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise. Good luck and let me know how they turn out!
It’s the same thing just remember to sift the almonds 3 times or put them in the food processor. There might also be another reason that they didn’t work out for you.
OH no! As I was doing the dry ingredients, i accident,y sifted 90g of caster sugar! And it’s all blended up with the Oreos! :/, Do you think it’ll still work? Please tell me what to do!
Hi Ayase! You’ll have to start over :(. The caster sugar must go with the egg whites. Macarons are very finicky, so any changes to the method could cause issues with the final product.