Oreo Macarons (French Macarons)
Oreo Macarons! Turn your favorite store-bought classics into something even more decadent with these delicate Oreo macarons.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 25 servings
- Difficulty
- HARD
Ingredients
- 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)
- 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
- 1
Line baking sheet with a silocone mat or parchment.*
- 2
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.
- 3
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.
- 4
Fold the dry mixture into the meringue until it reaches a thick lava-like consistency.**
- 5
Pour the batter into a piping bag fitted with a 1A piping tip.
- 6
Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.
- 7
When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- 8
Let the macarons dry at room temperature until dry to the touch. About 1 hour. DO NOT skip this step.
- 9
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.
- 10
Let cookies cool completely before removing from pans.
- 11
Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.
- 12
Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together.
- 13
Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.