This post may contain Affiliate Links, which means we may receive a commission if you click a link and purchase something. Please check our Disclosure Policy for more details.
These cookies are cream macarons are made with plain macaron shells, with some Oreo crumbs and filled with cookies and cream (Oreo) buttercream!
What happens when you create a mash up of mine and my husband’s favorite treats? You get Oreo Macarons!
My husband loves Oreos – but only the regular kind. I on the other hand actually prefer Golden Oreos.
But these macarons are so fun and decadent with the classic Oreo cookies.
Fun fact, this is also one of my most requested macarons when I do bake for clients out of my home bakery.
If you’re looking for more fun macaron flavors. Some of my favorites to date are:
- Birthday Cake Macarons
- Froot Loops Cereal Macarons
- Coffee Macarons
- Masala Chai Macarons / Tea Latte Macarons
- Hot Chocolate Macarons
And if you’re still perfecting your macaron technique, here are some tips to help you get here! Or find ways to decorate your macarons here!
Tools & Ingredients for Cookies and Cream (Oreo) Macarons
For these Cookies and Cream Macarons, you’ll need a few tools and ingredients. These are some of my favorites:
- Almond Flour – I’m currently using Kirkland Almond Flour, which I usually get from Amazon.
- Digital Kitchen Scale and Oven Thermometer – Macarons can be finicky; I highly recommend these two tools for the precision and accuracy required in making macarons.
- Piping Tip like the Wilton #12 – This is the preferred piping tip that I attach to a piping bag.
- Oreo Cookies – I like to crush the cookies myself, and save the cream to add to the buttercream. But you can also use Oreo cookie crumbs if you can find those instead.
- Silicone Mats – I prefer silicone baking mats, but you can also use parchment paper.
How to make Cookies and Cream (Oreo) Macarons
STEP #1: Macaron Shells
These macarons use my basic macaron shell recipe. I use a French meringue-based macaron recipe, similar to the one I use for many other macaron flavors like these Froot Loops Macarons or these Masala Chai Macarons.
I highly recommend that you weigh the ingredients for the macaron shells to be as precise as possible. I use this scale for accuracy, but any kitchen scale will work. If you’d like more tips on macarons, check out this post on Macaron Tips!
Combine the dry ingredients:
Start by sifting the almond flour, and icing/powdered sugar together a few times to remove clumps. It helps with making sure that the final shells are as smooth as possible.
I typically sift the almond flour and icing sugar at least twice to ensure that no clumps remain. This makes for smooth macaron shells! This is the sieve that I use to make sure no clumps remain!
Make the meringue:
Next, make the meringue, by beating egg whites, granulated sugar, and a pinch of cream of tartar.
You can do this part on a stand mixer or a hand mixer. For smaller batches of macarons, I prefer to use my Kitchenaid hand mixer.
Macaronage
Once your meringue has reached stiff peaks, add all the dry ingredients (almond flour and icing sugar mixture) into the meringue (egg white mixture) and start the macaronage (folding process).
Stop folding when the batter flows off the spatula in a ribbon.
Pipe onto Baking Tray:
Once you’re satisfied with the batter, it’s time to pipe it on the tray.
Prepare a baking sheet with parchment paper or a silicone baking mat. I like using these silicone baking mats with the circle templates drawn on. But you can experiment with parchment paper as well!
Transfer your batter to a piping bag, fitted with a round tip. I like to use this Wilton #12 round decorating tip.
Pipe into circles using following the template on the silicone baking mats. Use a toothpick or cookie scribe to adjust any of the shapes.
Before the macarons have had a chance to rest, sprinkle on some of the oreo crumbs. You don’t need a lot (about 1-2 cookies), for all the macarons.
Rest, then Bake
Rest the batter until it is no longer tacky to the touch. It takes about 30 minutes in my kitchen. Once the shells have rested, bake them in a pre-heated oven at 300ºF.
STEP #2: Cookies & Cream (Oreo) Buttercream Filling
For the filling, I used an American Buttercream, and then added Oreo cookie crumbs.
You can use any kind of buttercream and add the cookie crumbs and cream into the frosting. I also love using this Oreo Swiss Merignue buttercream!
- Separate Oreo cookies and remove the cream. Crush the cookies until they resemble fine cookie crumbs.
- In a large bowl, beat the butter with a hand mixer until light and fluffy.
- Sift in ⅓ of the icing sugar and beat until fluffy. Repeat with another ⅓ of the icing sugar. Beat until fully incorporated. Add in the final third of the icing sugar, and mix until fully incorporated.
- Add in the reserved cream from the cookies, and mix in until incorporated.
- Sift in the cookie crumbs and fold into the buttercream until fully incorporated.
Tip: If you sift in the cookie crumbs, your frosting will be smooth and not get stuck in the piping tip when piping the frosting onto the macarons.
STEP #3: Decorate, Fill, and Mature
- Fill the macarons: Pipe the frosting onto half the cookies, and sandwich them together.
- Mature: Macarons taste best when they’ve had some time to rest and mature in the fridge. So you can easily make these cookies and cream macarons ahead of time!
Tips for Cookies and Cream (Oreo) Macarons
- The recipe below for the Cookies and Cream Macarons makes 12 macarons. It can easily be halved or doubled for the number of macarons that you need. (I would recommend making more!)
Macaron Shells
- Make sure to weigh the ingredients with a scale. This is the scale I have, and it has really helped me make better macarons!
- Your oven needs to be at the correct temperature when baking macarons! I can’t imagine baking macarons anymore without this oven thermometer.
- Sprinkle on the cookie crumbs after piping, but before resting the batter, so that they stick to the macaron shells.
- I typically rest my macarons for about 30 minutes, until they are no longer tacky on the top.
- Make sure to cool the macaron shells completely before peeling them off the tray and filling them.
For the Oreo Buttercream Filling:
- Beat the butter till it is pale and fluffy before adding in the icing sugar.
- Crush the oreo cookies to a fine powder and sift it into the buttercream frosting. This will ensure that when you pipe the frosting there will not be any large pieces of cookies stuck in your piping tip.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Cookies and Cream (Oreo) Macarons
Equipment
- Measuring scale
- Sifter
- Oven thermometer
- Stand mixer or Hand mixer
- Pastry bag
- #12 round tip (optional)
- 2 aluminum baking sheets with silicone mats or Silpat
Ingredients
Macaron shells
- 135 grams almond flour
- 125 grams icing sugar
- 100 grams egg whites About 3 large egg whites
- 88 grams granulated sugar
- pinch cream of tartar
- 1-2 tsp crushed oreo cookies for topping
Cookies and Cream (Oreo) Buttercream
- 120 grams butter softened
- 200 grams icing sugar
- 1-2 tbsp milk
- 3-5 Oreo cookies
Instructions
Macarons Shells
- Pre-heat oven to 300ºF.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- In a separate bowl, sift the icing sugar and almond flour together
- Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVERBEAT.
- Once done, pour all the almond flour and icing sugar mixture into the egg whites.
- Fold the dry mixture into the egg whites with a rubber spatula until the paste flows like a ribbon.
- Prepare a baking sheet with a silicone baking mat with a macaron template.
- Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Pour batter into the bag.
- Pipe circles onto the prepared baking sheet. You should get about 40-60 circles.
- Once piped, rap the sheet on the counter to release all the air bubbles. Use a cookie scribe or toothpick to remove any smaller bubbles.
- Sprinkle with crushed oreo cookie crumbs if using.
- Rest for 30 minutes until the shells have formed a skin and are no longer tacky to the touch.
- Bake in the oven at 300°F for 13-15 minutes.
- Check for doneness by wiggling the shell. Shells are fully baked when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
Cookies and Cream (Oreo) Buttercream
- Separate Oreo cookies and remove the cream. Crush the cookies until they resemble fine cookie crumbs.
- In a large bowl, beat the butter with a hand mixer until light and fluffy.
- Sift in ⅓ of the icing sugar and beat until fluffy. Repeat with another ⅓ of the icing sugar. Beat until fully incorporated. Add in the final third of the icing sugar, and mix until fully incorporated.
- Add in the reserved cream from the cookies, and mix in until incorporated.
- Sift in the cookie crumbs and fold into the buttercream until fully incorporated.
Assembly & Decorate
- Once cool, remove macaron shells from the baking tray and pair similar-sized shells together to form the cookie sandwiches.
- Pipe in about 1-2 teaspoons of cookies and cream (Oreo) buttercream onto half the shells.
- Carefully sandwich the cookie with its pair. Repeat to assemble all the cookies.
- Macarons taste best when they’ve rested in the fridge for a day. Once all the cookies are assembled, store the macarons in the refrigerator for at least 24 hours to mature. Remove from fridge 20 minutes before serving.
Leave a Reply