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 Oreo 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.
- Try them with Golden Oreo cookie crumbs instead!
- 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.
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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
Brityn says
Also, does granulated sugar work or does it need to be more fine than that?
Olivia says
Caster sugar is ideal as it dissolves better/faster but granulated should work fine. It’s what we used in pastry school.
Brityn says
I was just wondering how far ahead I could make these? I know it says make 2-3 days ahead…how long can they sit and still be good?
Thanks!
Olivia says
Hi Brityn! They will last for at least a week or so in the fridge or you can freeze them in something airtight for up to 3months.
Christa says
These are the second macarons I have ever made and they turned out great! I made them for my family and they were gone in two days! Will be making these again. Thank you for the recipe.
Olivia says
Hi Christa! I’m so happy you loved them. Thanks for the awesome feedback!
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!