Oreo macarons are crisp French macarons filled with a creamy Oreo white chocolate ganache for the perfect cookies and cream dessert.
These homemade French macarons are filled with a smooth cookies and cream ganache made with white chocolate and crushed Oreo cookies.
Made with the French meringue method, these homemade macarons are perfect for birthdays, holidays, or anyone who loves classic Oreo desserts.
Why you'll love this recipe
- Classic French macarons – Crisp shells with chewy centers made using the French meringue method.
- Cookies and cream flavor – Oreo cookies in both the shells and creamy white chocolate filling.
- Perfect for gifting – Elegant homemade macarons for parties, birthdays, or holidays.
Ingredients You Need
Here are the ingredients you'll need to make these homemade Oreo macarons.
- Oreo cookies – Finely crushed Oreo cookies for the macaron shells and the creamy Oreo ganache.
- Granulated sugar and powdered sugar – For smooth French macaron shells.
- Almond flour – Use finely ground blanched almond flour for the best texture.
- Egg whites – Room temperature, fresh or aged.
- White chocolate – Use high-quality white chocolate for a smooth Oreo ganache.
- Heavy cream – Full-fat heavy cream with at least 30% fat.
- Vanilla extract and salt – Optional, for extra flavor.
Tips for this recipe
- Sift the dry ingredients – For smooth Oreo macaron shells.
- Whip stiff peaks – Stop mixing as soon as the meringue forms stiff peaks.
- Don't overmix – The batter should flow slowly like a ribbon.
- Let the shells dry – Bake only once a skin has formed.
- Mature overnight – Refrigerate for 24 hours for the best cookies and cream texture.
How to Make Oreo Macarons
I use the French macaron method here for crisp almond shells.
Melt the white chocolate, then stir in the hot cream and finely crushed Oreo crumbs until smooth.
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 (whisk attachment) or use a hand mixer, then whisk on medium speed until they turn foamy.
Gradually add the sugar while mixing, then increase the speed to medium-high speed until you have a firm French meringue.
Add the almond mixture in one go, then fold gently with a spatula, scraping the bottom of the bowl, until the batter is smooth and flows in a ribbon.
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.
>> For perfectly round shells: Use a macaron mat or print out a macaron template.
Tap the baking sheet with the silicone mat 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.
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.
Pipe the cooled Oreo ganache onto one shell, then sandwich with another macaron..
Storage
- Room temperature – Store in an airtight container for 1 day.
- Refrigerator – Keep filled Oreo macarons for up to 5 days.
- Freeze – Freeze for up to 1 month and thaw overnight in the refrigerator.
Recipe Variations
- Double Stuff Macarons - Add extra crushed Oreo crumbs to the macaron shells for a stronger cookie-and-cream flavor.
- Chocolate Shells - Replace part of the almond flour with cocoa powder.
- Dark Chocolate Ganache - Use dark chocolate instead of white chocolate for a richer, less sweet Oreo macaron filling.
- Golden Oreo Macarons – Made with Golden Oreos for a vanilla cookies and cream flavor.
More Oreo Recipes
Recipe Questions
How do I keep Oreo macarons from getting hollow?
Avoid over-whipping the meringue and don’t over-macaronage the batter to keep the centers full.
Can I use regular Oreos in the shells?
Yes, finely crushed Oreos work great, but sift well to avoid lumps in the macaron batter.
How long should Oreo macarons mature?
Let them rest 24 hours in the fridge for the best soft-chewy texture and deeper Oreo flavor.
Can I freeze Oreo macarons?
Yes, freeze them filled or unfilled for up to 1 month in an airtight container.
Why did my Oreo macarons crack?
Cracked shells are usually caused by under-dried macarons or an oven that is too hot.
More Macaron Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Oreo 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
Nutrition
- Serving Size: 1 macaron
- Calories: 155
- Sugar: 18.6 g
- Sodium: 21.1 mg
- Fat: 6 g
- Carbohydrates: 19.7 g
- Protein: 2.1 g
- Cholesterol: 7.5 mg
Avery
A little too sweet but still good!