Go Back
+ servings
Turn your favourite store-bought classics into something more decadent with these delicate Oreo macarons. | livforcake.com
Print Pin
4.91 from 31 votes

Oreo Macarons (French Macarons)

Oreo Macarons! Turn your favourite store-bought classics into something even more decadent with these delicate Oreo macarons. 
Course Dessert
Cuisine Cookie
Prep Time 45 minutes
Cook Time 15 minutes
Drying Time 1 hour
Total Time 2 hours
Servings 25 sandwiched cookies
Calories 90kcal
Author Olivia


Macaron Shells:

Oreo Buttercream:


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.


  • 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.


*I create a parchment template using a 1 1/2" cookie cutter to create circles and place it under my silpat mat.
**You will need to do a LOT of folds to get the batter to the proper consistency. You're looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should 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.


Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 11mg | Sugar: 10g | Vitamin A: 55IU | Calcium: 9mg | Iron: 0.3mg