Ultimate Oreo Macarons Recipe You’ll Make on Repeat

If you’re a fan of Oreo cookies and delicate French pastries, then this ultimate Oreo macarons recipe is just what you need to add a sophisticated twist to your dessert repertoire. These Oreo macarons combine the beloved flavors of classic Oreos with the airy, melt-in-your-mouth texture of macarons, making a treat you’ll make on repeat.

this Recipe

From their crisp outer shells to the luscious Oreo filling sandwiched between, these macarons are perfect for special occasions or an indulgent everyday snack. You’ll love how easy it is to master this recipe and impress your friends with bakery-quality results right from your own kitchen.

Why You’ll Love This Recipe

• Delicious Oreo flavor combined with classic macaron texture
• Elegant, bite-sized treats perfect for parties or gifts
• Made with simple, easy-to-find ingredients
• Step-by-step instructions ensure baking success
• Customizable filling to suit your taste preferences

Ingredients

Gather these ingredients to create the perfect Oreo macarons with a creamy center that tastes just like the iconic cookie.

• 1 cup almond flour, finely ground
• 1 3/4 cups powdered sugar
• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup finely crushed Oreo cookies (for shells)
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup powdered sugar (for filling)
• 2 tablespoons heavy cream (for filling)
• 2 teaspoons finely crushed Oreo cookies (for filling)

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes (including resting)
• Servings: 20 macarons (10 sandwiches)
• Calories: Approximately 150 per macaron

How to Make Ultimate Oreo Macarons – Recipe You’ll Make on Repeat

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. In a food processor, combine almond flour, powdered sugar, and 1/4 cup crushed Oreo cookies; pulse until well mixed.
3. In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar while increasing speed to high; whip until stiff, glossy peaks form. Gently fold in vanilla extract.
4. Carefully fold the dry mixture into the egg whites using a spatula, mixing until the batter flows slowly off the spatula and forms ribbons (macaronnage).
5. Transfer batter to a piping bag fitted with a round tip and pipe 1.5-inch circles spaced 1 inch apart on the parchment-lined sheets. Tap the baking sheets on the counter to release air bubbles; sprinkle lightly with a pinch of crushed Oreos.
6. Let the piped shells rest at room temperature for 30-40 minutes until a dry skin forms and they are no longer sticky to touch.
7. Bake in preheated oven for 14-16 minutes until shells have risen and developed their signature ‘feet’. Let cool completely on baking sheets.
8. For the filling, beat softened butter until creamy, then gradually add powdered sugar and heavy cream. Mix until smooth and fluffy, then fold in the 2 teaspoons crushed Oreos.
9. Pair up shells of similar size and pipe a generous amount of filling onto one shell before sandwiching with the other. Refrigerate for at least 24 hours to allow flavors to meld and texture to improve before serving.

Tips for the Best Results

• Use aged egg whites (separate and refrigerate egg whites for 24 hours) for better meringue stability.
• Sift almond flour and powdered sugar together to avoid lumps and ensure smooth shells.
• Do not skip the resting period before baking; this helps develop the macaron skin and prevents cracking.
• Adjust folding technique to get the batter to the perfect consistency—flowy but not runny.
• Store macarons in an airtight container in the fridge to keep them fresh and chewy.

Storage and Reheating

Store your finished Oreo macarons in an airtight container in the refrigerator for up to 5 days. This helps maintain the delicate texture and prevents the filling from drying out.

You can also freeze macarons for up to 1 month; thaw in the fridge overnight before serving. Avoid reheating as macarons are best enjoyed chilled or at room temperature to preserve their crisp shells and creamy filling.

Frequently Asked Questions

Can I use regular flour instead of almond flour?

Almond flour is essential for macarons because it provides their signature texture and flavor. Using regular flour will result in a very different, less delicate cookie.

How do I know when the macaron batter is properly mixed?

The batter should flow slowly off the spatula and form ribbons that dissolve back into the batter within about 10 seconds. Overmixing or undermixing can affect texture.

Can I make the filling dairy-free?

Yes, you can substitute butter with a vegan butter alternative and use a non-dairy milk or cream substitute to make a dairy-free Oreo macaron filling.

Why do my macarons crack during baking?

Cracking often happens if the shells haven’t rested long enough before baking or if the oven temperature is too high. Ensure you let them dry and use an oven thermometer for accuracy.