Oreo Macarons Recipe – Easy Cookies & Cream Filling

If you love cookies and cream, these Oreo Macarons will quickly become your favorite dessert. By incorporating real crushed chocolate sandwich cookies directly into the macaron shells and the buttercream filling, every single bite tastes exactly like an elevated version of the classic cookie.

Making French macarons can be intimidating, but this recipe breaks down the process. The key is in the macaronage (folding the batter) and ensuring your cookie crumbs are finely processed so they don’t deflate your meringue.

What is it

Oreo Macarons are a variation of classic French macarons. The delicate, almond-flour-based shells are speckled with finely crushed Oreo cookie crumbs (without the cream filling). They are then sandwiched together with a rich filling—usually an Oreo buttercream or an Oreo white chocolate ganache.

Unlike standard chocolate macarons, which use cocoa powder to achieve their flavor and color, these rely heavily on the distinct, dark cocoa flavor of the crushed cookies.

Why you’ll love it

You’ll love this recipe because it takes a beloved childhood treat and turns it into a gourmet pastry. The crispy exterior and chewy interior of the shell pairs perfectly with the creamy, crunchy filling.

If you have already mastered Chocolate Macarons or French Macarons, this is a fun, textured variation to add to your baking list. They also make a fantastic pairing alongside a slice of Chocolate Oreo Cheesecake & Minty Chocolate Trifle or an Oreo Milkshake for a fully themed dessert table.

Ingredients

For the Oreo Macaron Shells

• 105 g almond flour (superfine).
• 95 g powdered sugar.
• 90 g egg whites (about 3 large eggs), room temperature.
• 85 g granulated sugar.
• 1 tbsp (approx. 7 to 10 g) finely crushed Oreo cookie crumbs (filling removed).

For the Cookies & Cream Filling (Buttercream)

• 1/2 cup (113 g) unsalted butter, softened.
• 1 1/2 cups (180 g) powdered sugar.
• 1 tsp vanilla extract.
• 2 to 3 tbsp finely crushed Oreo cookies (you can leave the cream in for the filling).
• A pinch of salt.

(Note: Alternatively, you can use a white chocolate ganache mixed with cookie crumbs as a filling).

How to make

Step 1: Prep the dry ingredients

Separate your Oreo cookies and scrape out the cream filling. Pulse the dry chocolate cookies in a food processor until they are fine crumbs. Sift the almond flour, powdered sugar, and 1 tablespoon of the Oreo crumbs together 2 to 3 times to ensure there are no large lumps. Discard any large pieces that won’t pass through the sieve.

Step 2: Whip the French meringue

In a stand mixer or large bowl, whisk the room-temperature egg whites until soft peaks form. Gradually add the granulated sugar, a little at a time, whisking continuously until the meringue forms stiff, glossy peaks.

Step 3: Macaronage (Folding the batter)

Add the sifted dry ingredients into the meringue in two additions. Fold gently using a rubber spatula, scraping around the bowl and through the center. Continue folding until the batter resembles the consistency of slow-flowing lava—it should fall off the spatula in a thick ribbon and sink back into itself after 10-15 seconds. Do not overmix.

Step 4: Pipe and rest

Transfer the batter to a piping bag fitted with a medium round tip. Pipe 1.5-inch circles onto a baking sheet lined with a silicone mat or parchment paper. Tap the baking sheet firmly against the counter a few times to release trapped air bubbles. Pop any remaining bubbles with a toothpick. Let the macarons rest at room temperature for 30 to 45 minutes until they form a dry skin on top.

Step 5: Bake

Bake in a preheated oven at 300°F (150°C) for 14 to 16 minutes. Let the shells cool completely on the baking sheet before trying to peel them off the mat.

Step 6: Make the filling and assemble

Beat the softened butter until pale and creamy. Add the powdered sugar, vanilla, and salt, beating until fluffy. Fold in the crushed Oreo cookies. Match the cooled macaron shells by size, pipe a dollop of buttercream onto one shell, and sandwich it with another.

How To Serve

Serve Oreo Macarons after they have had time to mature. The moisture from the filling needs time to soften the shells. They are excellent served chilled alongside a cold glass of milk, a hot coffee, or even a scoop of Cookies and Cream Ice Cream.

How To Store

Place the filled macarons in an airtight container and store them in the refrigerator for at least 24 hours to mature before eating. They will stay fresh in the fridge for up to 5 days.

You can also freeze fully assembled macarons in an airtight container for up to 2 months. Let them thaw in the refrigerator overnight before serving.

FAQs

Why do I have to remove the cream from the Oreos for the shells?

The cream filling contains fats and oils. Introducing extra fat into your macaron batter will deflate the egg whites and ruin the structure of your shells. Only use the dry cookie parts for the shells!

Why did my macarons crack in the oven?

Cracked shells usually happen for two reasons: either the batter wasn’t rested long enough to form a proper skin, or there were too many trapped air bubbles. Make sure to tap your trays firmly before resting them.

Can I use store-bought almond flour?

Yes, but you should still pulse it in a food processor with the powdered sugar and sift it. Store-bought almond flour often contains larger pieces that will make your macarons look bumpy.

What happens if my cookie crumbs are too big?

Large cookie crumbs will snag in the piping tip and make your shells lumpy. They can also mess with the delicate structure of the shell. Make sure to sift the crumbs and only use the fine powder.

Note

Do not use liquid food coloring if you want to make the shells darker. If you want a darker color to mimic the cookie, use a tiny amount of black gel food coloring during the meringue stage.

Nutrition information

Approximate per assembled macaron (based on 20 servings):

• Calories: 110
• Fat: 6 g
• Carbohydrates: 13 g
• Protein: 1.5 g
• Sugar: 11 g

Tips and Tricks

• Age your egg whites: Separate them a day in advance and leave them in the fridge to dehydrate slightly. This helps create a stronger meringue.
• Wipe down your mixing bowl and whisk with white vinegar or lemon juice before starting to ensure there is no residual grease, which kills egg whites.
• When pairing shells, lay them all out on a tray and match them up by size before you start piping the filling.
• For a fun twist, use Cream Cheese Frosting mixed with cookie crumbs instead of standard buttercream.