Turn your favourite store-bought classics into something even more decadent with these delicate Oreo macarons.
It’s been a loooooong time since I’ve made macarons.
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.
French vs Italian Macarons
The only difference between these two macaron methods is in how the meringue is made.
The French method calls for whipping the egg whites with granulated sugar to make the meringue. The Italian method call for boiling sugar to be poured into and whisked with the egg whites – similar to what you’d do with an Italian meringue buttercream or my homemade marshmallow fluff.
The Italian method is more involved but does produce a more stable meringue that is easier to work with during the macaronage step. You’re less likely to over mix it.
The French method is simple and less time consuming, so it’s generally my preference.
How to make French Macarons
Macarons actually take very little (active) time to make, but they are SO tricky to get perfect, and it’s not just about the folding technique or drying time (which are both crucial).
Here are the basic steps to making macarons:
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Process the almond flour, powdered sugar until just beginning to clump.
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Sift and discard any bits that won’t pass through the sifter.
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Whip the egg whites and caster sugar to a stiff meringue.
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Fold the dry mixture into the meringue using the macaronage technique.
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Pipe the macarons onto your baking sheet.
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Whack the baking sheet on the counter to get rid of any air bubbles.
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Let the macarons dry at room temperature until dry to the touch. About 1 hour. DO NOT skip this step.
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Bake macarons until they stick just slightly to the pans.
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Cool completely, match up by size, and fill to make cookie sandwiches.
Tips for making French Macarons
- I create a parchment template using a 1 1/2″ cookie cutter to create circles and place it under my mat. I prefer to use silicone mats vs parchment as I find the parchment ripples under the macarons as they set.
- Make sure your powdered sugar and almond mixture is smooth, be sure to sift it! We want smooth tops here.
- Whip the whites until stiff peaks. Do not overwhip (see below).
- Fold the mixture together until it’s smooth and pours off your spatula, just barely, and leaves traces in the batter. It should be thick and lava-like. In pastry school, we learned to try and do a figure 8 with the batter as it’s pouring off the spatula. It shouldn’t break off the spatula or immediately sink into the batter. If the latter you’ve overdone it.
- Let the macarons dry! They must be dry to the touch or they’ll crack and/or have no feet. If you live in a humid climate or it’s a humid day, you might have trouble with them drying properly.
- Don’t give up! If they don’t work out perfectly the first time, it’s ok. It takes a lot of practice to get them perfect. But they are still delicious regardless.
Why Are My Macarons Hollow?
So, here I am, making macarons for the first time in months. 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!
Other Macaron Recipes You May Like:
- Chocolate Macarons
- S’mores Macarons
- Valentine’s Heart Macarons
- Eggnog Macarons
- Coffee & Baileys Macarons
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 the batter 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 (French Macarons)
Ingredients
Macaron Shells:
- 100 g almond flour
- 30 g Oreo cookie crumbs about 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, about 2 cookies with filling removed
Instructions
Macaron Shells:
- Line baking sheet with a silocone 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. Stop as soon as the meringue is stiff, no not overwhip.
- Fold the dry mixture into the meringue until it reaches a thick lava-like consistency.**
- Pour the batter into a piping bag fitted with a 1A piping 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. About 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.
Recipes You May Like
Notes
**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 slowly pour in a steady stream and settle into the remaining batter. You should be able to make a figure 8 in the batter. DO NOT overmix.
*** Do not be shy with the whacking! Recipe adapted from Indulge with Mimi.
Originally published on January 24, 2016
Lisset says
For how long can I keep the buttercream in the fridge before assembly macarons?
Olivia says
Hi Lisset! The buttercream will last for a week or so in the fridge. You should bring it to room temperature and rewhip before using in the macarons.
Morgan says
I made these tonight and they turned out fantastic! I live in an apartment so my oven is pretty standard, has some issues with lower temp but I baked my cookies for about 11-12 minutes. Best ones I’ve made yet and my fiancé agrees 🙂
Olivia says
Hi Morgan! So happy these turned out well for you!
Morgan says
I’m curious how long I could keep left overs of the buttercream in the fridge?
Olivia says
It should be fine in the fridge for up to a week or so. Otherwise, you can freeze it for up to three months.
Kalista says
Why do you rhink the feet of my macarons are spreading, I dont know what i am doing wrong.
Olivia says
Hi Kalista! Take a look through this macaron troubleshooting guide that my friend Mimi has: https://www.indulgewithmimi.com/macaron-troubleshooting-guide/
Amy F. says
These were insanely delicious! A huge hit in my family. You make some incredible macaron recipes!! I’m definitely going to be making these again and again. Thank you!! 🙂
Olivia says
Thanks so much Amy! So happy you loved them 🙂
Emilee says
AMAZING. I’ve had such a difficult time making macarons- this recipe produced the most perfect, delicious macarons I’ve made so far.
Olivia says
Hi Emilee! Yay! I’m so glad this recipe worked well for you 🙂
Irene says
My second time making macarons (first time was a disaster). These came out perfect! Thank you for the instructions and tips. I will save this recipe forever! It was easier than I thought.
Olivia says
Hi Irene! So happy you loved this recipe. Thanks for the feedback!
Hannah says
this was my first time making macarons and they came out perfect and heavenly! Thank you so much for your clear and detailed instructions. also followed your tips!!
Olivia says
That is awesome Hannah! I’m so happy to hear that 🙂
Amanda Cantrell says
My first time and they’re perfect! Thank you for such a well written recipe. Definitely glad to have that food scale on hand to measure in grams!
Olivia says
Hi Amanda! I’m so happy to hear they turned out for you on your first try! Glad you loved them 🙂
Sreekala says
Baked these over the weekend, they came out amazing! Thank you!
If I want to reduce the sweetness, which part should I reduce without affecting the outcome?
Olivia says
Yay! So happy you loved them, Sreekala. The best way to reduce the sugar would be in the filling. Or do you want the cookies themselves to be less sweet overall? I worry that reducing the sugar in the meringue will affect the structure of it and then affect the baked cookies.
Riya says
Those oreo macarons are looking delicious
Olivia says
Thank you! I hope you try them 🙂
Diana says
I just pinned this. I recently got into making macarons and I am obsessed with them but also have a love and hate relationship with them. LOL. This looks so good!! Can’t wait to try!
Olivia says
Hi Diana! I can’t wait to hear how you like them 🙂
Grace says
These came out perfect! Would these proportions still work if I decided not to put the Oreo crumbles in the cookie itself?
Olivia says
Hi Grace! So glad you loved these! To modify, you’d want to replace the Oreo crumbs with more almond flour so that it totals 130g.
Jennifer Legere says
I made Macarons for the 1st time following your directions to a “T” and they turned out perfect. Thanks for sharing 💕
Olivia says
That is amazing Jennifer! I’m so happy to hear that. Thanks for your feedback 🙂
Lena Sultan says
Hello, do i have to use cream of tartar ? I’ve never used it when making macarons because it was never asked in the recipes i used and they turned out well. Would it change anything if i don’t use it for your recipe ?
Olivia says
Hi Lena! You can just leave it out. It can help with the stability of the meringue, but it’s not critical.
Amanda says
I made these last night and even though they were delicious, they were hollow and the shell was very hard. Do you have any idea why that would be? I cooked at 300 for just under 20 minutes and weighed all my ingredients.
Olivia says
Hi Amanda! I’m not an expert on macarons, but check out my friend Mimi’s troubleshooting guide! https://www.indulgewithmimi.com/macaron-troubleshooting-guide/
Cynthia W. says
Hello! I’ve been browsing macaron recipes for a while and I have a quick question!! I have a severe tree nut and peanut allergy… I know it won’t be a proper macaron but is there any way I can substitute for another flour?
Olivia says
Hi Cynthia! I haven’t tried nut-free myself, but I believe some people have had success using coconut flour. Maybe look for a recipe that uses that?
Bobert123 says
Absolutely delicious !!!!
Olivia says
Thanks so much Bobert!
Vofy says
This recipe was awesome! First time baking macarons and although they don’t look ‘perfect’ they are delicious! It was so much easier than I expected they would be!
Have you had any luck (or lack there of) in doubling the recipe? I’m interested in making a larger batch but was wondering if there is anything I need to take into consideration when doing so.
Thanks for the recipe!
Olivia says
Hi there! So happy to hear that they turned out for you and that you like them! Doubling the recipe should be no problem, just adjust the Servings to the desired amount.
Taisha says
I tried the Oreo Macaron for the first time and I am pretty pleased with myself on how they turned out. I wish the ingredients were in cups and teaspoons instead of grams. I used powdered sugar instead of caster sugar since it is hard to find in a grocery store. I didn’t end up weighing the ingredients instead I just had to convert grams to cups and teaspoons and mostly eyeballed my measurements closely. I think the ingredients for the buttercream filling should be increased due to running out when making the sandwiches. I ended up resting my Macarons for 45 mins before putting them in the oven for exactly 20mins. My Macarons turned out great and they even had the smooth top and raised up to have feet. I was very ecstatic with myself on how well they turned out. Thank you for a wonderful recipe! 🙂
Olivia says
Hi Taisha! Macarons are very finicky and precise measurements are important which is why everything is in grams. So happy to hear they worked out for you!! Thanks for your feedback 🙂
Holly says
These are so good! I used a different Oreo buttercream recipe though. A hint: you can print a 1-1/2 inch macaron template and put it under the parchment paper, then just remove it before baking. So much easier and faster than tracing circles! Thanks again for the recipe. It’s a keeper! This is the template that I use.
https://www.southernfatty.com/macarons-101/
Olivia says
Hi Holly! So glad you liked these, thanks for the link!
Sharon says
Hi! Can I use more oreos for the dry mixture? I would like to get a darker colour for the macaron shells!
Olivia says
Hi Sharon! I would instead add color gel to the meringue rather than adding more Oreo crumbs as it could affect the structure.
Jodi says
I just made these. I had numerous people tell me it was the best tasting macarons they had ever tasted!
Olivia says
So happy to hear that Jodi!
Lynda Kelly says
These turned out great. Could I ask what your recipe is for a plain macaron? I have not had consistent results with the recipe I have been using, and yet the Oreo ones were technically very good
Olivia says
Hi Lynda! For a plain macaron just swap the 30g of oreo crumbs for 30g more almond flour bringing the almond flour up to 130g.
Rachelle Whitt says
How much are grams in cups. 100g of egg whites how many eggs do I use. I don’t know grams and the internet isn’t much help
Olivia says
Hi Rachelle! 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!
Crystal says
Hi! I love this recipe. I’ve even subbed the oreos for fruity pebbles. I trust this recipe more than any others. I do have a question though. If I wanted to make a basic cookie (without the oreo inside), how much powdered sugar and almond flour would the recipe call for? Or would I keep it the same just without the oreo?
Olivia says
Hi Crystal! Love the fruity pebbles swap!! For a regular cookie, replace the Oreo with more almond flour — so 130g total of AF.
Miriam Howell says
Quick question. Can I bake more than one cookie sheet at a time or?
Thx!
Olivia says
Hi Miriam! It’s *ideal* to bake one at a time, but if you’re pressed for time (or lazy like me), you can do two. You may need to rotate them though, depending on your oven.
Olivia Claire says
I’m very proud I was able to pull this off (somehow) the first go at it! I followed this recipe to the dot and sat staring at the oven hoping to watch them not keep rising and rising haha. I made these for my Oreo and macaron obsessed fiancé for our anniversary! Hopefully they’re a hit! From one Olivia to another, thank you for the thorough and helpful recipe! It was also fun to read and go along the journey with you!
Olivia says
Yay! Kudos to you for knocking them out of the park on your first try! Thank you so much for the wonderful feedback and happy anniversary!!
chrismathe mayland says
Hello, this is chrismathe mayland, and i wanted to make these delicious macarons, but it is kinda hard to follow along cause of the grams. So i was just wondering if you had a youtube video for the macarons?
Olivia says
Hi Chrismathe! Macarons are incredibly finicky and precise which is why it’s important to use grams to weigh your ingredients.
Regina says
These look awesome and I can’t wait to try them! I read your story of your hollow macarons and I’ve been having the same issue! Most times they’ll come out looking perfect but one bite and the whole shell crumbles! I’m going to try your idea for whipping less, and I’ll also try your recipe because these are beautiful!
Olivia says
Hi Regina! Please let me know how they turn out!
Jennifer King says
Hey there ! Just tried those amazing macarons! They were almost perfect !
I didn’t have superfine sugar, so I put regular sugar in the blender… it did the trick.
When I put them in the oven, I put the first batch at 300degree, but I got then out after 7 minutes because they were starting to turn brown. I ended up putting the second batch 10 min but at 250. They were much nicer!
I prefer folding by hand. I don’t trust the AutomaticMixer yet… I’m so scared to try folding with it haha.
I did the recipe a second time, because I liked the result and my eggs just didn’t want to work with me. I had to trow them out. I did perfect chocolate macarons the first time and my oreo’s are very nice, but I just can’t handle the matcha one’s 🙁 Just saying that… sometimes, it just doesn’t work the way we want. We need to be super super precise with those damn macarons, so follow the recipe step by step and try again if it doesn’t work.
Thanks for the recipe 🙂 And good luck to all! ❤❤❤
Olivia says
Hi Jennifer! So glad these worked out well for you. Have you tried testing the temp of your oven? I wonder if it runs a bit hot. No matter, you seem to have found a workaround for these macarons anyhow 🙂
Lisa says
It was my first time attempting to make macarons and they came out surprisingly perfect! It was a big hit at the party I brought them too! Looking forward to trying out more!!
Olivia says
Hi Lisa! So happy to hear that! You should be proud, making macarons is no joke!
Jayden R says
I don’t know what i did wrong, but my batter was too soupy to use a piping bag, it dripped right out the bottom😭
Olivia says
Hi Jayden! Is it possible that you overmixed it?
Mamma B says
Wow!! What a great recipe! This was my second time making macarons and 12 year old’s first. They cam out looking and tasting fantastic! Thank you!,
Olivia says
So happy to hear that!!
Megan says
Hello! Did you consider the Oreo crumbs as part of the almond flour or powdered sugar weight? Meaning did you subtract the grams added in Oreo crumbs from the almond flour or powdered sugar? I have had great success with this recipe, and I want to try and use this ratio for a basic shell. Thank you so much for sharing. These are always such a big hit!
Olivia says
Hi Megan! It’s been a while since I made these, but I believe that I considered them part of the almond flour weight. Thanks for the great feedback 🙂
Dana says
Hi, did you start with 100g fresh egg whites or 100g and then aged?
Olivia says
Hi Dana! I’m too lazy to age mine so I just use fresh.
Jesse Riche says
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!
Olivia says
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?
Lily says
Hi how do you get your cookies to be such a white colour? I made mine and they were a dark brown colour, i saw in one of your comments that it depends on if you made your own cookie crumbs or used store bought. I made my own and so was wondering if you used store bought?
Olivia says
Hi Lily! Was the batter itself brown? I used store-bought cookie crumbs. If they browned after baking that means the oven was too hot or they were baked too long. Every oven bakes differently and some run hot/cool. I recommend getting an oven thermometer to see if yours runs hot.
lily says
Hi, thanks for the response! The batter was brown before baking so it wasnt an issue with oven temperature! I assume that you used the branded oreo crumbs? Im not able to find these anywhere, so do you think that crushing the oreo biscuits less and having them as bigger crumbs would work to make the batter lighter?
Olivia says
Hmmm no, I don’t recommend larger chunks, it really should quite fine. I don’t suppose you used more than the recipe called for? I did use the Oreo branded ones, yes. Using the cookies and pulverizing those should work fine though as long as you scrape off all that filling.
Brianna says
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.
Olivia says
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/
Jillian says
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.
Katie says
I tried to make these, but my batter went completely dry and I had to add half a cup of water. Any ideas why?
Olivia says
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.
Fernanda says
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.
Olivia says
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!
Lana says
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
Olivia says
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.
Lana says
Thank you for your quick respond. Ok, I will use the scale and give this recipe a try =]
Olivia says
Let me know how it turns out!
Lissi says
forvarmet 300 ° F ovn hvor meget er det i dansk grader ,er det med luftovn eller almindelig ovn? Kh Lissi
Olivia says
Hi Lissi! 300F is 150C.
Tricia says
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!
Olivia says
Hi Tricia! Awesome about your first attempt!! That is no small feat 🙂 I love the lightened up filling too, will have to try that!
Sarah says
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!
Olivia says
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!
Ann says
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!
Olivia says
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!
Cindy Rodriguez says
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!
Olivia says
Thanks so much Cindy! I hope you like it 🙂 Macarons are tricky to master, but thankfully even the imperfect versions taste delicious 🙂
Orie says
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
Olivia says
Hi Orie! So glad to hear they worked out! 🙂
Kristine @ Baker at Law says
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.
Olivia says
Good luck! Macarons take time and patience for sure. At least the failed batches taste just as delicious 😉
Holly says
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.
Olivia says
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.
Holly says
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 🙂
Olivia says
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! 🙂
Holly says
Thanks. I made them yesterday and I cracked 3 eggs into a separate bowl then used a spoon to measure on the scale.
Olivia says
Awesome! 😀
Bella Milena says
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?
Olivia says
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 🙁
Olivia says
Oh also, you can make your own nut flours by grinding up unroasted, unsalted nuts.
michal says
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
Olivia says
Yay!! So glad to hear they worked out for you. On your first time too! Way to go 😀
Chanel says
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!
Olivia says
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!
Jennifer says
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!
Olivia says
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!
Megan says
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!!
Olivia says
Yay!! I’m so glad these worked out for you. Making macarons is no small feat, so you should be very proud! 🙂
Pauline Ruperto says
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
Olivia says
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!
Amy says
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?
Olivia says
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.
VALERIE says
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!
Olivia says
Hi Valerie! The recipe makes about 25 sandwiched cookies. Let me know how they turn out!
Valerie says
thank you so much Olivia, you literally saved my butt! HAHA
Olivia says
Glad to help! 😀
Melissa says
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?
Olivia says
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.
Heii says
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!
Olivia says
Hi! Yes, almond meal and normal oreos will work fine. You may need to use more oreos to get the same amount of filling.
Megan says
Hi, are there substitutes for the cream of tartar? Or can I just not place it at all?
Olivia says
Hi Megan, you can leave it out if you don’t have any :).
Ally says
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.
Olivia says
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 ;).
Ally says
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.
Olivia says
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!
Elizabeth says
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!
Olivia says
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 🙂
Virginia Alvarez says
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! 🙂
Olivia says
Hi Virginia! I hope you like them! Please let me know how they turn out :).
Naosha says
Can you convert the measurement into cups please? For us Americans lol
Olivia says
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!
Leonie says
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!
Olivia says
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 :).
Leonie says
Thanks for the quick reply! Awesome, going to try them this weekend. 🙂
https://www.pinterest.com/pin/54606214211154256/
Hopefully you can see my link! 😉
Olivia says
Ohhh those look awesome!! Great job! 🙂
dea kepic says
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!
Olivia says
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!
Emily says
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?
Emily says
Also, would I just double the amount of filling if I were to use regular Oreos? Thanks in advance!
Olivia says
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 :).
Olivia says
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.
Rebecca says
So that’s why my damn buttercream tasted salty….mom you lied to ME!!
Emma says
Hi! What would this recipe be in cups?
Olivia says
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!
Anett says
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. 🙂
Olivia says
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 :).
Dani says
This are pure heaven!!
Thank you! They turned out perfect 👌🏻
Olivia says
Yay! Thank you Dani! 🙂
jacquee | i sugar coat it! says
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.
Olivia says
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 ;).
Kaitie says
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!
Olivia says
Hi Katie! Please let me know how they turn out for you! 🙂
Helmi says
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!!!
Olivia says
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! 🙂
Jess @ What Jessica Baked Next says
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 🙂
Olivia says
Thanks Jess! I feel your pain with the fails. I hope you do try these! 🙂
Charlotte @ whatcharlottebaked says
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…
Olivia says
Thanks so much Charlotte!! 😀
Caroline @ Pinch Me, I'm Eating! says
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.
Olivia says
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 🙂
Fatima says
Hi, these look really good and I’m planning on making them soon. Just had a question. Is your default recipe enough for 25 shells or sandwiches? Just double checking because the quantities seem low compared to other recipes.
Thanks for the recipe!
Olivia says
Hi Fatima! It makes 50 cookies or 25 sandwiched cookies.
Amanda | The Cinnamon Scrolls says
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!
Olivia says
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!
PaisleyPastel says
What should I do if I don’t have a food processor?Will a blender or kitchen aid work?
Olivia says
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!
mimi says
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
Olivia says
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
heidi says
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!
Olivia says
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!
Melissa says
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?
Olivia says
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.
Sara says
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!
Olivia says
Ahh thank you!! You should make them, don’t worry about my ranting. I can walk you though it. We can Skype! hahaha
Te-Ne says
Is almond flour and ground almonds the same thing? I use ground almonds and my macrons just don’t work
Olivia says
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.
Kenadi says
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
Olivia says
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!
Colleen says
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.
Ayase yuno says
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!
Olivia says
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.