I couldn’t stop tweaking my Cookies And Cream Macarons filled with an Oreo white chocolate ganache, and I’m finally sharing the little trick that makes them stand out.

Jump to Recipe

I still get surprised by these Oreo Macarons. Filled with a silky Oreo white chocolate ganache the contrast between crunchy shell and creamy center is kind of addictive.

The shells, made with almond flour, somehow stay delicate yet hold up to the rich filling. Watching the video made little details stick with me, the kind you miss if you just skim.

If you think this is another Cookies And Cream Macarons copy, wait till you try the Macaron Filling here; it flips your expectations. I screwed up the first time and learned a tweak that totally saved them, you might laugh when you see it.

Ingredients

Print Recipe (No Advertisments)

Powdered sugar: Super fine sweetness, mostly carbs, little nutrition, makes shells smooth and tender.
Almond flour: Adds nutty flavor, some protein and healthy fats, gives chew and structure.
Egg whites: Pure protein, lend structure and lift, help macaron feet form when whipped.
White chocolate: Very sweet, lots of fat and sugar, melts creamy for ganache filling.
Oreo cookies: Crushed for chocolaty crunch, adds sugar and carbs, gives classic Oreo flavor.
Heavy cream: Rich fat, makes ganache smooth and silky, boosts mouthfeel and richness.
Butter: Optional, adds richness and sheen, small protein, mostly fat, makes filling silkier.
Vanilla extract: Tiny amount lifts flavor, masks egginess, adds warm aromatic sweetness to filling.
Cream of tartar: Stabilizes whipped egg whites, helps keep volume, tiny acid for reliable meringue.

Ingredient Quantities

200 g powdered sugar (about 1 2/3 cups)

110 g almond flour, finely ground (about 1 cup)

100 g egg whites (about 3 large)

50 g granulated sugar (about 1/4 cup)

1/8 tsp cream of tartar or pinch of salt

1/2 tsp vanilla extract

black gel food coloring as needed (about 1/2 tsp)

200 g white chocolate, chopped or chips (about 7 oz)

60 ml heavy cream (1/4 cup)

2 tbsp unsalted butter (28 g) optional

8 Oreo cookies, finely crushed (about 40-50 g)

pinch of fine sea salt

How to Make this

Print Recipe (No Advertisments)

1. Weigh everything first and line two baking sheets with parchment or a Silpat, preheat oven to 150C / 300F and fit a piping bag with a round tip or cut a 1 cm opening.

2. Sift 200 g powdered sugar and 110 g finely ground almond flour together at least once, press out any big bits, set aside.

3. Make the meringue: put 100 g room temperature egg whites in a clean bowl with 1/8 tsp cream of tartar or a pinch of salt, whisk until foamy, then add 50 g granulated sugar gradually and beat to stiff glossy peaks; add 1/2 tsp vanilla and black gel food coloring a little at a time until you get a deep grey/black color, don’t add too much or the whites will collapse.

4. Fold the dry mix into the meringue in 2 or 3 additions with a spatula, scraping the bowl, then do the macaronage until the batter flows like lava and you can draw a figure 8 that nearly merges back in 10-12 seconds, stop when it’s shiny and ribbons fall off the spatula, overmixing makes flat shells, undermixing gives peaked shells.

5. Transfer batter to the piping bag and pipe even rounds about 3 cm across, tap the tray firmly on the counter a couple times to pop big air bubbles, use a toothpick to pop any surface bubbles, and let the piped shells rest at room temp for 30-60 minutes until they form a dry skin and are not sticky to the touch (longer if humid).

6. Bake one tray at a time on the middle rack at 150C / 300F for 14-16 minutes, rotate halfway if your oven is uneven, they should have feet and lift easily from the paper when cool; cool completely on the tray before filling.

7. Make the Oreo white chocolate ganache: chop 200 g white chocolate and place in a bowl, heat 60 ml heavy cream until just simmering then pour over the chocolate, let sit 1 minute and stir until smooth, stir in 2 tbsp unsalted butter if using for shine, then fold in 8 finely crushed Oreo cookies (about 40-50 g) and a pinch of fine sea salt.

8. Chill the ganache briefly if it’s too soft, then pipe a small dollop onto the flat side of one shell and sandwich with a matching shell, press gently to spread the filling to the edges.

9. For best texture let the macarons rest in an airtight container in the fridge for 24 hours to mature, then bring to room temp before serving; if you cant wait they’re still tasty after a couple hours.

Equipment Needed

1. Digital kitchen scale (weigh everything first, very important)
2. Two mixing bowls, one spotless for the egg whites
3. Electric hand mixer or stand mixer with whisk attachment
4. Fine mesh sieve or sifter for powdered sugar and almond flour
5. Rubber spatula and a metal spoon for folding and scraping
6. Piping bag with a round tip or scissors to cut a 1 cm opening
7. Two baking sheets plus parchment paper or Silpat and a cooling rack
8. Small heatproof bowl and a saucepan or microwave for the ganache, plus a knife and board to chop the white chocolate

FAQ

Q: Why did my macaron shells crack on top? A: Most times that means either your oven is too hot or the batter was too wet. Try an oven thermometer, let piped shells rest longer till they form a dry skin, and make sure you didn’t overfold or underfold the batter. Also tap the tray to release big air bubbles before baking.

Q: How do I get a true black color without ruining the shells? A: Use a concentrated gel paste color and add it little by little, mixing gently. Avoid liquid dyes, they thin the batter. If you need extra depth, try a tiny pinch of black cocoa instead, but add very little so texture stays right.

Q: How can I tell when macaronage is done? A: Look for a ribbon that flows slowly back into the batter and levels out in about 10 to 20 seconds. If it puddles like batter it’s overmixed, if it’s stumpy and doesn’t smooth it’s undermixed. Practice helps, you’ll feel it.

Q: How do I make the Oreo white chocolate filling and get it pipeable? A: Heat the cream until it’s just simmering, pour over the chopped white chocolate, let sit 1 to 2 minutes, then stir until smooth. Stir in the crushed Oreos and a pinch of salt, optional butter for shine. Cool in fridge until thick enough to pipe, whisk briefly if too firm.

Q: What causes hollow shells or no feet and how to fix it? A: No feet usually means the batter was too stiff, not rested, or oven temp too low. Hollow shells can come from overmixed batter or an oven that’s too hot so shells rise then collapse. Fix by adjusting macaronage, resting properly, and dialing in oven temp with an oven thermometer.

Q: Can I make these ahead or freeze them? A: Yes. Bake shells and cool, freeze unfilled shells in one layer in an airtight container up to 1 month. Ganache keeps in fridge 5 to 7 days or freeze. Thaw shells in container to avoid condensation, then fill and let mature 24 hours in fridge for best texture.

Oreo Macarons (plus Video) Recipe Substitutions and Variations

Almond flour -> swap with blanched almond meal or finely ground pistachios/hazelnuts, same weight (1:1). If the meal is coarse pulse it in a food processor and sift, or your shells will be lumpy.
Egg whites (100 g) -> use aquafaba (chickpea brine) about 6 tbsp / ~90 ml for 3 whites. Whip longer and add the cream of tartar, meringue will be a touch softer so dry the shells a little longer.
White chocolate (200 g) for ganache -> use white candy melts 1:1, or for a different filling use 200 g cream cheese + ~150 g powdered sugar plus crushed cookies for an Oreo-style filling. Candy melts melt smoother, cream cheese gives a tangy filling not a ganache.
8 Oreos (40-50 g) -> any chocolate sandwich cookie or chocolate wafer crumbs, same weight. For gluten free use GF chocolate sandwich cookies, for extra crunch stir in a few chopped cookie pieces into the filling.

Pro Tips

1) Weigh and grind the dry mix twice, then sift it again. Even tiny almond bits make shells gritty or cause big air pockets. If your almond flour looks clumpy, blitz it with the powdered sugar in a food processor for 20–30 seconds then sift. It takes 2 extra minutes and the shells come out much smoother.

2) Keep everything spotless and add color slowly. Any fat or yolk wrecks the meringue, so use a clean, dry bowl and beaters. When using black gel start with a tiny amount and mix well, then add more; if you dump too much at once the meringue can collapse and you wont be able to fix it.

3) Watch the macaronage, not the clock. Use the figure 8 test you already know, and stop when the batter flows like lava. If you overmix they go flat, undermix and you get peaks. If it looks a bit too loose, let it rest 5–10 minutes then test again instead of frantically adding dry mix.

4) Make piping consistent and dry the shells properly. Use a template under your parchment or flip it over so the ink doesnt touch batter, pipe the same size every time, tap firmly to pop big bubbles, and let them form a skin until not sticky. In humid weather give them extra drying time or use a fan; fighting humidity is often the difference between feet and no feet.

5) Handle the ganache and assembly gently. Crush the Oreos finely so there are no big chunks that split shells, chill the white chocolate ganache till pipeable but not rock hard, and don’t overfill — a small even dollop gives better texture and less chance of shells sliding. Let the filled macarons mature in the fridge for the best chew, then bring to room temp before serving.

Oreo Macarons (plus Video) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I couldn't stop tweaking my Cookies And Cream Macarons filled with an Oreo white chocolate ganache, and I'm finally sharing the little trick that makes them stand out.

Servings

servings

Calories

283

kcal

Equipment: 1. Digital kitchen scale (weigh everything first, very important)
2. Two mixing bowls, one spotless for the egg whites
3. Electric hand mixer or stand mixer with whisk attachment
4. Fine mesh sieve or sifter for powdered sugar and almond flour
5. Rubber spatula and a metal spoon for folding and scraping
6. Piping bag with a round tip or scissors to cut a 1 cm opening
7. Two baking sheets plus parchment paper or Silpat and a cooling rack
8. Small heatproof bowl and a saucepan or microwave for the ganache, plus a knife and board to chop the white chocolate

Ingredients

200 g powdered sugar (about 1 2/3 cups)
110 g almond flour, finely ground (about 1 cup)
100 g egg whites (about 3 large)
50 g granulated sugar (about 1/4 cup)
1/8 tsp cream of tartar or pinch of salt
1/2 tsp vanilla extract
black gel food coloring as needed (about 1/2 tsp)
200 g white chocolate, chopped or chips (about 7 oz)
60 ml heavy cream (1/4 cup)
2 tbsp unsalted butter (28 g) optional
8 Oreo cookies, finely crushed (about 40-50 g)
pinch of fine sea salt

Directions

Weigh everything first and line two baking sheets with parchment or a Silpat, preheat oven to 150C / 300F and fit a piping bag with a round tip or cut a 1 cm opening.
Sift 200 g powdered sugar and 110 g finely ground almond flour together at least once, press out any big bits, set aside.
Make the meringue: put 100 g room temperature egg whites in a clean bowl with 1/8 tsp cream of tartar or a pinch of salt, whisk until foamy, then add 50 g granulated sugar gradually and beat to stiff glossy peaks; add 1/2 tsp vanilla and black gel food coloring a little at a time until you get a deep grey/black color, don't add too much or the whites will collapse.
Fold the dry mix into the meringue in 2 or 3 additions with a spatula, scraping the bowl, then do the macaronage until the batter flows like lava and you can draw a figure 8 that nearly merges back in 10-12 seconds, stop when it's shiny and ribbons fall off the spatula, overmixing makes flat shells, undermixing gives peaked shells.
Transfer batter to the piping bag and pipe even rounds about 3 cm across, tap the tray firmly on the counter a couple times to pop big air bubbles, use a toothpick to pop any surface bubbles, and let the piped shells rest at room temp for 30-60 minutes until they form a dry skin and are not sticky to the touch (longer if humid).
Bake one tray at a time on the middle rack at 150C / 300F for 14-16 minutes, rotate halfway if your oven is uneven, they should have feet and lift easily from the paper when cool; cool completely on the tray before filling.
Make the Oreo white chocolate ganache: chop 200 g white chocolate and place in a bowl, heat 60 ml heavy cream until just simmering then pour over the chocolate, let sit 1 minute and stir until smooth, stir in 2 tbsp unsalted butter if using for shine, then fold in 8 finely crushed Oreo cookies (about 40-50 g) and a pinch of fine sea salt.
Chill the ganache briefly if it's too soft, then pipe a small dollop onto the flat side of one shell and sandwich with a matching shell, press gently to spread the filling to the edges.
For best texture let the macarons rest in an airtight container in the fridge for 24 hours to mature, then bring to room temp before serving; if you cant wait they're still tasty after a couple hours.

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.