I took store-bought classics and turned them into an Oreo Macaron using the French macarons method, and there’s one tiny, unexpected trick in the process you won’t see coming.

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I love turning a crunchy grocery aisle favorite into something airy and almost too pretty to eat. I made these Oreo Macaron because I wanted to see if a classic cookie could feel fancy without being fussy.

With almond flour giving the shells that delicate, nutty lift and crushed Oreo cookies folded into a creamy filling, the result is a tiny sandwich that tastes like childhood but looks grown up. Theyre fragile, a little moody, and they dont always behave, which honestly makes nailing one feel like a small victory.

If you like surprises in texture and flavor, these will tempt you.

Ingredients

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Almond flour: nutty, high in healthy fats and protein, adds chewy texture and subtle sweetness.
Powdered sugar: pure carbs, very sweet, no nutrients, makes shells light and crisp.
Egg whites: mostly protein, low fat, creates meringue structure and airy lift when whipped.
Cream of tartar: stabilizes beaten whites so macarons don’t collapse, tiny amount only.
Unsalted butter: rich, high in saturated fat, gives buttercream smoothness and mouthfeel.
Oreo cookies: very sweet, processed, add chocolatey crunch and cookie flecks to filling, kinda addictive.
Cocoa powder: optional for darker shells, adds real cocoa flavor and mild bitterness.

Ingredient Quantities

For the macaron shells

115 g almond flour, finely ground and sifted (about 1 cup plus 2 tbsp)

200 g powdered sugar (confectioners), sifted

100 g egg whites, room temp (about 3 large), aged a few hrs if you want

30 g granulated sugar

1/8 tsp cream of tartar or a small pinch of salt

1/2 tsp vanilla extract

Black gel food coloring, a few drops, or 1 tbsp Dutch process cocoa powder for deeper Oreo color (optional)

For the Oreo buttercream filling

113 g unsalted butter, softened (1/2 cup)

180 g powdered sugar, sifted (about 1 1/2 cups)

8 to 10 Oreo cookies, finely crushed including filling (about 70 g)

1 to 2 tbsp heavy cream or milk, more if needed to adjust consistency

1/2 tsp vanilla extract

Pinch of salt

How to Make this

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1. Prep dry mix and tools: blitz almond flour in a food processor if it seems coarse, then sift together 115 g almond flour and 200 g powdered sugar (add 1 tbsp Dutch process cocoa here if using). Line 1 or 2 baking sheets with parchment or a silicone mat and have a piping bag with a round tip ready.

2. Prep egg whites: weigh 100 g room temp egg whites (about 3 large). If you like, age them a few hours in the fridge then bring back to room temp for a slightly stronger meringue. Make sure your mixing bowl and whisk are spotless and dry.

3. Make the meringue: whisk the egg whites with 1/8 tsp cream of tartar (or a small pinch salt) until foamy, then slowly add 30 g granulated sugar while whipping to stiff, glossy peaks. Fold in 1/2 tsp vanilla and a few drops black gel food coloring if you want darker shells.

4. Combine by macaronage: sift the dry mix over the meringue and fold in 3 additions, using a spatula and rotating the bowl. Fold until batter flows in a thick ribbon and can form a slow figure 8 without breaking. Stop when it moves like lava; dont overmix or it will spread flat.

5. Pipe and knock out air: transfer batter to the piping bag and pipe uniform rounds about
3.5 cm (
1.5 in) across using a template if you want. Tap the tray firmly on the counter a few times to release air bubbles; pop any big bubbles with a toothpick.

6. Rest to form a skin: let the piped shells sit uncovered at room temp until the tops are dry to the touch and not sticky, about 20 to 60 minutes depending on humidity. Preheat oven to 150 C / 300 F while they rest.

7. Bake: bake one tray at a time on the middle rack for about 14 to 16 minutes, rotating halfway if needed. The shells should develop feet and the tops stay smooth and not cracked. Cool completely on the tray before removing.

8. Make Oreo buttercream: beat 113 g softened unsalted butter until creamy, then add 180 g sifted powdered sugar gradually. Stir in 8 to 10 finely crushed Oreo cookies (about 70 g, including filling), 1/2 tsp vanilla and a pinch of salt. Add 1 to 2 tbsp heavy cream or milk to reach a pipeable consistency.

9. Assemble: match shells by size, pipe a small mound of Oreo buttercream onto one shell and sandwich gently with another. Press just enough so filling spreads to the edge.

10. Mature and store: for best flavor let macarons rest in an airtight container in the fridge 24 hours, then bring to room temp before serving. Keep refrigerated up to 5 days or freeze for up to a month, thaw in the fridge wrapped before serving.

Equipment Needed

1. Kitchen scale (for weighing almond flour, powdered sugar and egg whites precisely)
2. Food processor or spice grinder to blitz almond flour if it feels coarse
3. Fine mesh sieve or hand sifter to combine and re-sift dry mix
4. Stand mixer or electric hand mixer with whisk attachment for the meringue
5. 2 clean, dry mixing bowls (one for whites one for folding)
6. Rubber spatula and a bowl scraper for macaronage, folding and scraping
7. Piping bag with a round tip (about 8–10 mm) and a template for uniform rounds
8. Baking sheets lined with parchment or silicone mats plus a cooling rack; toothpicks to pop big bubbles

FAQ

Q: Why did my macarons crack on top or not get feet? A: Most likely you overmixed or undermixed the batter, or you skipped resting. Fold until batter flows like warm lava and makes a ribbon, then pipe and let them rest until a thin skin forms on top (20 to 60 minutes depending on humidity). Also make sure your oven temperature is steady about 150°C (300°F) and preheated, and tap the tray a few times to pop big air bubbles.

Q: My shells are hollow inside, what went wrong? A: Hollow shells come from too much air in the batter, over-whipping whites, or oven temp that's too high so they rise fast and collapse. Whip whites to glossy stiff peaks but not dry, macaronnage until smooth and flowing, and try a slightly lower bake temp or a longer gentle bake.

Q: How do I get a deep Oreo black color without ruining texture? A: Use a few drops of gel food coloring, it wont thin the batter like liquid color. If you want darker and more natural, add up to 1 tbsp Dutch process cocoa powder, but cut a bit from the almond flour mix so batter texture stays right. Add color at the end of macaronnage so you dont overwork the batter.

Q: Should I age egg whites, and how long? A: You dont have to, but aging helps make stronger meringue. Leave whites at room temp for a few hours or refrigerate loosely covered for up to 48 hours then bring back to room temp before whipping. Just make sure theres no yolk and your bowl is totally clean.

Q: How long do I bake and how do I know theyre done? A: Bake at about 150°C (300°F) for 12 to 15 minutes for standard size (about 3.5 to 4 cm). Theyre done when they have feet, tops are set and not wobbling, and come off the mat or paper easily. If they stick they're underbaked.

Q: How should I store finished Oreo macarons and how long will they last? A: Fill shells with the Oreo buttercream and chill in an airtight container for 24 hours to mature the flavor and texture. They keep in the fridge 5 to 7 days. You can freeze them up to 1 month, thaw in the fridge before serving so they dont sweat.

Oreo Macarons (French Macarons) Recipe Substitutions and Variations

Almond flour — almond meal can work 1:1 but sift it well, shells may be a bit speckled and denser; or try finely ground hazelnut or pistachio flour 1:1 for a nutty twist, though flavors and oil content will change the texture.
Egg whites — aquafaba (liquid from canned chickpeas) can replace whites by equal weight, you’ll need longer whipping time and maybe a pinch more cream of tartar, results can be slightly chewier; or use rehydrated powdered egg whites to match the 100 g.
Granulated sugar — swap with caster or superfine sugar 1:1 for faster dissolution and smoother meringue; you can also replace up to ~10% with invert sugar or light corn syrup to help stability and shine, but dont overdo it.
Unsalted butter (for filling) — use salted butter and cut the added salt, or pick European style butter for richer flavor (same weight), or use a vegan butter/plant-based margarine or white vegetable shortening for a dairy free option, note the taste and mouthfeel will change.

Pro Tips

– Age the whites if you can and use gel color or Dutch cocoa in the dry mix so you dont add extra liquid. Add gel color when the meringue is at soft peaks and then finish whipping to stiff glossy peaks so the color blends without killing the volume.

– Learn the batter feel instead of counting folds. Do the figure 8 or bench test: pipe a small dot — if it smooths and the peak disappears in about 8 to 12 seconds its perfect. If it spreads like soup you overmixed, if it stays lumpy you undermixed.

– Make every shell the same size. Use a template under the parchment, steady pressure and a quick twist of the bag to avoid air pockets. Weigh or eyeball for consistency and always tap the tray firmly then pop any big bubbles with a toothpick.

– Resting time depends on humidity, not a timer. If no skin forms, move them to a drier spot or use a fan; if they crack in the oven your oven temp is probably too high or they didnt form a skin. Always keep an inexpensive oven thermometer and adjust temp down a few degrees if results are inconsistent.

– For the filling crush the Oreos super fine and sift if needed so you dont get big chunks that tear shells. If the buttercream is too soft chill it briefly before piping. Assemble and let the filled macarons mature in the fridge 24 hours for way better flavor, then bring to room temp before serving.

Oreo Macarons (French Macarons) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I took store-bought classics and turned them into an Oreo Macaron using the French macarons method, and there's one tiny, unexpected trick in the process you won't see coming.

Servings

servings

Calories

297

kcal

Equipment: 1. Kitchen scale (for weighing almond flour, powdered sugar and egg whites precisely)
2. Food processor or spice grinder to blitz almond flour if it feels coarse
3. Fine mesh sieve or hand sifter to combine and re-sift dry mix
4. Stand mixer or electric hand mixer with whisk attachment for the meringue
5. 2 clean, dry mixing bowls (one for whites one for folding)
6. Rubber spatula and a bowl scraper for macaronage, folding and scraping
7. Piping bag with a round tip (about 8–10 mm) and a template for uniform rounds
8. Baking sheets lined with parchment or silicone mats plus a cooling rack; toothpicks to pop big bubbles

Ingredients

For the macaron shells
115 g almond flour, finely ground and sifted (about 1 cup plus 2 tbsp)
200 g powdered sugar (confectioners), sifted
100 g egg whites, room temp (about 3 large), aged a few hrs if you want
30 g granulated sugar
1/8 tsp cream of tartar or a small pinch of salt
1/2 tsp vanilla extract
Black gel food coloring, a few drops, or 1 tbsp Dutch process cocoa powder for deeper Oreo color (optional)
For the Oreo buttercream filling
113 g unsalted butter, softened (1/2 cup)
180 g powdered sugar, sifted (about 1 1/2 cups)
8 to 10 Oreo cookies, finely crushed including filling (about 70 g)
1 to 2 tbsp heavy cream or milk, more if needed to adjust consistency
1/2 tsp vanilla extract
Pinch of salt

Directions

Prep dry mix and tools: blitz almond flour in a food processor if it seems coarse, then sift together 115 g almond flour and 200 g powdered sugar (add 1 tbsp Dutch process cocoa here if using). Line 1 or 2 baking sheets with parchment or a silicone mat and have a piping bag with a round tip ready.
Prep egg whites: weigh 100 g room temp egg whites (about 3 large). If you like, age them a few hours in the fridge then bring back to room temp for a slightly stronger meringue. Make sure your mixing bowl and whisk are spotless and dry.
Make the meringue: whisk the egg whites with 1/8 tsp cream of tartar (or a small pinch salt) until foamy, then slowly add 30 g granulated sugar while whipping to stiff, glossy peaks. Fold in 1/2 tsp vanilla and a few drops black gel food coloring if you want darker shells.
Combine by macaronage: sift the dry mix over the meringue and fold in 3 additions, using a spatula and rotating the bowl. Fold until batter flows in a thick ribbon and can form a slow figure 8 without breaking. Stop when it moves like lava; dont overmix or it will spread flat.
Pipe and knock out air: transfer batter to the piping bag and pipe uniform rounds about
5 cm (
5 in) across using a template if you want. Tap the tray firmly on the counter a few times to release air bubbles; pop any big bubbles with a toothpick.
Rest to form a skin: let the piped shells sit uncovered at room temp until the tops are dry to the touch and not sticky, about 20 to 60 minutes depending on humidity. Preheat oven to 150 C / 300 F while they rest.
Bake: bake one tray at a time on the middle rack for about 14 to 16 minutes, rotating halfway if needed. The shells should develop feet and the tops stay smooth and not cracked. Cool completely on the tray before removing.
Make Oreo buttercream: beat 113 g softened unsalted butter until creamy, then add 180 g sifted powdered sugar gradually. Stir in 8 to 10 finely crushed Oreo cookies (about 70 g, including filling), 1/2 tsp vanilla and a pinch of salt. Add 1 to 2 tbsp heavy cream or milk to reach a pipeable consistency.
Assemble: match shells by size, pipe a small mound of Oreo buttercream onto one shell and sandwich gently with another. Press just enough so filling spreads to the edge.
Mature and store: for best flavor let macarons rest in an airtight container in the fridge 24 hours, then bring to room temp before serving. Keep refrigerated up to 5 days or freeze for up to a month, thaw in the fridge wrapped before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.