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Oreo Macarons

Delightful fusion of French macarons and Oreo cookies, featuring a creamy filling and a light, crunchy exterior.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

Macaron Shells
  • 125 g almond flour For a nutty flavor and light texture.
  • 125 g powdered sugar Adds sweetness and helps achieve that characteristic smooth surface.
  • 50 g egg whites Essential for the structure of the macaron.
  • 50 g granulated sugar Provides the necessary sweetness and stability.
  • 1/4 teaspoon cream of tartar Stabilizes the egg whites during whipping.
  • 10 pieces Oreo cookies (finely crushed, filling removed) Infuses the shells with that beloved Oreo taste.
Filling
  • 115 g unsalted butter (softened) Creates a creamy texture.
  • 225 g powdered sugar Adds sweetness to the filling.
  • 2 tablespoons heavy cream Enhances richness and smoothness.
  • 1 teaspoon vanilla extract Adds a warm note to complement the Oreo flavor.
  • 10 pieces Oreo cookies (finely crushed, including filling) For a crunchy, delicious filling.

Method
 

Preparation
  1. One to two days prior, separate the egg whites and store them in the refrigerator.
  2. Let the egg whites come to room temperature before using.
  3. In a bowl, sift the almond flour and powdered sugar until smooth.
  4. Add the finely crushed Oreo cookies to the mixture and whisk to combine.
  5. Beat the egg whites in a clean bowl until soft peaks form.
  6. Gradually add the cream of tartar and granulated sugar until stiff peaks form.
  7. Gently fold in the dry mixture in three additions.
  8. Fit a piping bag with a round tip and fill it with the macaron batter.
  9. Pipe small circles on lined baking sheets with enough space between them.
  10. Allow the piped batter to rest for 30-60 minutes until a skin forms.
Baking
  1. Preheat your oven to 300°F (150°C).
  2. Bake for 12-15 minutes or until firm to the touch.
  3. Allow the macarons to cool completely before assembling.
Filling and Assembly
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually mix in the powdered sugar, heavy cream, vanilla extract, and crushed Oreos until smooth.
  3. Match pairs of macaron shells and pipe a dollop of filling on one shell, then sandwich with another shell.
  4. Refrigerate the assembled macarons for at least 24 hours before serving.

Notes

Ensure egg whites are at room temperature for better volume. Sifting dry ingredients multiple times can help achieve that perfect texture. Consider different flavor extracts for variations.