These Oreo macarons are a delicious twist on the classic French treat, combining a crunchy shell with a creamy Oreo filling. Perfect for any occasion, they’re easy to make and irresistible!

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Oreo macarons are a fun twist on the classic French macaron! These treats have light, crispy shells filled with a rich, Oreo-flavored white chocolate ganache, making them a total crowd-pleaser.
Using the French meringue method, these macarons have perfectly crunchy shells infused with crushed Oreo biscuits. The Oreo white chocolate ganache adds a creamy, melt-in-your-mouth touch that makes these macarons irresistible.
With all the flavor of your favorite Oreos, these macarons are ideal for any occasion! Easy to make and sure to impress, they’re a foolproof recipe that guarantees success every time.
Why you'll love this recipe
Craving for more Oreo desserts? Give these a try: Oreo chocolate chip cookies, Oreo Cake pops, Oreo brownies, Oreo cupcakes.
Ingredients You Need
Here are the ingredients you'll need to make these Oreo macarons:
- Oreo Cookies: Oreo crumbs, without the cream for the shells, and whole for the ganache.
- Sugar: Fine granulated sugar and powdered sugar for the shells.
- Almond Flour: Preferably white for beautiful shells.
- Eggs: Only egg whites, at room temperature. You can use either fresh egg whites or aged egg whites.
- White Chocolate: Use high-quality white chocolate with at least 30% fat for a less sweet ganache.
- Heavy Cream: Full-fat cream with at least 30% fat content.
- Vanilla and salt: Optional – add vanilla extract to the ganache and a pinch of salt to the egg whites.
>> Don't throw away your egg yolks: Use them to make lemon curd, French buttercream, or these egg yolk cookies.
How To Make Oreo Macarons
Here are a few quick visual instructions. Don't forget, the full instructions with the exact ingredients are listed in the main recipe card below!
To make the Oreo white chocolate ganache, melt the white chocolate in the microwave or using a double boiler, then mix with the hot cream and crushed Oreo cookie crumbs.
Cover directly with plastic wrap and place in the fridge, or let it firm up at room temperature.
Sift or blend the dry ingredients together, including almond flour, powdered sugar, and Oreo cookie crumbs, until you achieve a fine and smooth powder.
Place the egg whites in the bowl of your stand mixer fitted with the whisk attachment and whisk on low speed until the mixture becomes foamy.
Gradually add the sugar while mixing, then increase the speed to medium high speed until you have a firm French meringue.
Add the dry ingredient mixture all at once and gently fold it in using a spatula until you achieve a smooth batter, with the signature ribbon effect when you lift the spatula.
Place the macaron batter into a large piping bag fitted with a 10mm round tip. Pipe small mounds of batter onto a baking sheet lined with parchment paper or on silicone mats.
Tap the baking sheet on the counter to release any air bubbles, then let the macarons dry for about 45 minutes until they form a skin and can be touched lightly without sticking to your finger.
>> For perfectly round shells: Use a macaron mat or print out a macaron template.
Preheat the oven to 145°C (290°F) for at least 20 minutes, then bake the macarons one tray at a time for about 14-15 minutes until they are fully cooked and slightly detach from the baking sheet.
Place the cooled ganache in a piping bag and pipe it into the center of one macaron shell, then close it with another macaron of the same size.
Tips for French macarons
You will also love
I hope you enjoyed this Oreo White Chocolate Macaron recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!
PrintOreo Macarons
- Total Time: 45 minutes
- Yield: 20 macarons
Description
These Oreo macarons combine crispy shells with a creamy ganache, making for a delicious and easy-to-make dessert! (Makes about 20-25 macarons - about 40 shells)
Ingredients
Oreo Shells:
- 100 g (½ cup) egg whites - room temperature
- 125 g (½ cup) fine granulated sugar
- 110 g (1 cup) almond flour - blanched
- 120 g (1 cup) powdered sugar
- 20 g of Oreo cookies - about 4-5 cookies, without the cream filling
Oreo Ganache:
- 200 g (7 oz) white chocolate
- 95 g (½ cup) heavy cream - full fat
- 66 g of Oreo biscuits - about 10-12 whole cookies
Instructions
Oreo Ganache
- Melt the white chocolate in the microwave, heating in 20-30 second intervals and stirring in between, until smooth and fully melted.
- Heat the heavy cream in a small saucepan over medium heat, until warm but not boiling.
- Pour the warm cream over the melted chocolate and finely ground Oreo cookies (without the cream), and stir until smooth and well combined.
- Let the ganache set at room temperature, or refrigerate for about 1 hour until it thickens and becomes easier to use.
Oreo Macarons
- Blend the almond flour, powdered sugar, and Oreo cookies (without the cream) in a food processor until you get a fine, homogeneous powder.
- In the bowl of your stand mixer, whip the egg whites until foamy. While the mixer is on low-medium speed, add the granulated sugar one tablespoon at a time every 30 seconds. Once all the sugar is incorporated, increase the speed to medium-high and continue whipping until stiff peaks form with a bird's beak.
- Gently fold the dry ingredient mixture into the meringue all at once, using a flexible spatula to avoid deflating the meringue. Mix until you achieve a smooth batter that forms a ribbon when you lift the spatula.
- Using a piping bag, pipe small dollops of batter onto a baking sheet lined with parchment paper.
- Let the macarons rest for 30-45 minutes until they form a crust.
Baking
- Preheat your oven to 150°C (300°F).
- Bake the macarons for about 14-15 minutes, then let them cool completely on a wire rack.
- Once the shells are cooled, pipe the Oreo white chocolate ganache onto them.
- Sandwich the macaron shells together to form the macarons.
Notes
Storage:
Store the macarons in an airtight container in the refrigerator for 3 to 5 days. You can also keep them at room temperature for 1 to 2 days. They also freeze very well for 1 to 2 months.
Tips:
- Let the macaron shells rest before baking for the best results.
- For a softer filling, let the macarons rest in the fridge for 24 hours before eating.
- Be sure to sift the almond flour and powdered sugar to avoid lumps.
- Use a scale for precise measurements and perfect results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
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