Turn your favorite 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.
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
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.