Mastering Irresistible French Oreo Macarons: The Ultimate Cookies and Cream Dessert

Searching for a truly unforgettable dessert that combines classic comfort with sophisticated elegance? These delicate French Oreo macarons are destined to become your new go-to indulgence, transforming a beloved cookie into an exquisite treat!

The Allure of Oreo Macarons: A Fusion of Flavors

Oreo cookies are undeniably a classic, universally loved snack that tastes incredible straight out of the package. But what if you could take that iconic chocolate cookie and vanilla cream flavor and elevate it to a gourmet level? With this meticulously crafted recipe for French Oreo macarons, you can transform those familiar sandwich cookies into a stunning, elegant, and intensely flavorful dessert. Imagine crisp, delicate macaron shells infused with real Oreo cookie crumbs, cradling a rich, creamy filling bursting with that distinctive cookies and cream taste. It’s a match made in dessert heaven, offering a delightful textural contrast and an unforgettable flavor experience that will impress anyone.

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French vs. Italian Macarons: Understanding the Key Differences

If you’ve had the pleasure of tasting both French and Italian macarons, you’ve likely noticed subtle differences and wondered about their origins. While both varieties feature delicate, meringue-based cookie shells sandwiching a delicious filling, their preparation methods are distinctly different, leading to variations in texture and stability. Understanding these differences can help you appreciate the unique characteristics of each and even guide your baking choices.

The primary distinction lies in how the meringue – the airy base of the macaron shells – is made. French macarons, like the Oreo ones in this recipe, are crafted using the French meringue method. This involves whipping egg whites with sugar until they form stiff, glossy peaks. The dry ingredients (almond flour and powdered sugar) are then carefully folded into this meringue. This method is often considered simpler for beginners, but it requires a delicate touch during the “macaronage” stage to avoid deflating the meringue.

The Italian macaron, on the other hand, utilizes the Italian meringue method. Here, a hot sugar syrup (boiled to a specific temperature) is slowly poured into whipping egg whites. This creates a very stable and stiff meringue, which then has the dry ingredients folded in. Italian meringue macarons are often lauded for their more robust and consistently smooth shells, making them a bit more forgiving for handling, though the syrup-making step adds a layer of complexity. For our delightful Oreo macarons, the French method offers a delicate chewiness and a beautiful “foot” that is simply irresistible.

Are Oreo Macarons Really That Hard to Master?

Macarons have a reputation for being challenging, and while they require precision and attention to detail, labeling them as “hard” can be misleading. Many bakers find the process incredibly rewarding, and with a bit of practice and an understanding of key techniques, you can certainly achieve perfect results. The journey to baking flawless macarons is more about mastering a few specific skills rather than grappling with overly complex steps.

• The Macaronage Folding Technique: This is arguably the most crucial step. Macaronage is the process of folding your dry ingredients (sifted almond flour and powdered sugar) into the meringue until the batter reaches the perfect consistency. You should delicately mix the batter using a spatula, scooping from the bottom of the bowl and folding it over the top in a smooth, sweeping motion. The goal is to deflate the meringue just enough to create a lava-like flow, but not so much that it becomes runny. Consistent, gentle strokes are key to achieving the desired texture without overmixing or undermixing.
• Knowing When to Stop Mixing: Overmixing or undermixing your macaron batter can lead to various issues, from hollow shells to cracked tops or no “feet.” To know when your batter is ready, look for two primary indicators:
  1. Shiny Batter: The batter should have a distinct sheen to it, indicating the sugar has fully dissolved and the fats from the almond flour are well emulsified.
  2. The Ribbon Stage (or Lava Stage): When you lift your spatula, the batter should fall off in a slow, continuous ribbon that eventually melts back into the main batter within 10-20 seconds. If it falls in clumps, continue folding. If it runs too quickly, it’s likely overmixed.
• Proper Drying and Baking Conditions: Your kitchen environment plays a significant role in macaron success. After piping, macarons need to rest to form a “skin.” This skin is essential for developing the characteristic “feet” (the ruffled edge at the base). If your home is too humid, your macarons may struggle to dry out properly, leading to cracking during baking or a lack of feet. Aim for a dry, well-ventilated space. Additionally, oven temperature accuracy is paramount; investing in an oven thermometer is highly recommended to ensure your macarons bake evenly without burning or remaining undercooked.

Expert Tips for Baking Flawless Oreo Macarons

Beyond mastering the fundamental techniques, there are several crucial tips that can significantly improve your macaron-making success. Follow these simple yet effective tricks to create stunning and delicious French Oreo macarons from scratch, consistently:

• Precisely Measure Your Ingredients with a Scale: Unlike many baking recipes where volume measurements (cups and tablespoons) suffice, macarons demand extreme precision. Small inaccuracies can drastically impact the delicate balance of the batter. It is absolutely essential to weigh all your ingredients, especially the dry ones (almond flour, powdered sugar) and egg whites, using a digital kitchen scale. This ensures consistent results every single time you bake.
• Sift Your Dry Ingredients Thoroughly: The hallmark of a perfect macaron shell is its smooth, delicate texture. This can only be achieved if your dry ingredients are free of clumps. Take the time to sift your almond flour and powdered sugar at least twice, or even three times, using a fine-mesh sieve. This step ensures that no coarse bits or lumps end up in your batter, preventing an uneven texture and promoting a smooth surface on your macaron shells.
• Don’t Rush Your Meringue: The meringue is the backbone of your macaron. Creating a stable, strong meringue takes time and patience. Begin beating your egg whites on a low speed to create small bubbles, then gradually increase the speed to medium-high. Beat consistently until the meringue forms stiff, glossy peaks. It should be firm enough to hold its shape when you lift the whisk, without flopping over. A stable meringue provides the necessary structure for those coveted “macaron feet.”
• Use a Template for Perfectly Sized Macarons: Achieving uniform macaron shells is key to a professional-looking finished product. Before you start piping, use a round cookie cutter or a dedicated macaron mat to draw circles on a piece of parchment paper. If using parchment, place this template sheet underneath your silicone baking mat (Silpat) or another piece of parchment that you’ll pipe on. This guide will help you pipe consistently sized circles, ensuring your macaron halves match up perfectly for assembly.
• Always Use an Oven Thermometer: Oven temperatures can be notoriously inaccurate, often fluctuating by as much as 25-50°F from what the display reads. For macarons, a precise and consistent oven temperature is vital. Place an independent oven thermometer inside your oven and preheat it for at least 20-30 minutes before baking. Adjust your oven’s settings based on the thermometer’s reading, not the oven’s dial, to ensure your macarons bake at the exact temperature required for optimal rise and texture.
• Age Your Macarons for Best Texture: While tempting to eat them immediately, macarons truly shine after an “aging” period in the refrigerator. Once assembled with their filling, store them in an airtight container in the fridge overnight. This allows the moisture from the filling to migrate slightly into the shells, creating that signature soft, chewy interior while maintaining a crisp exterior. Bring them to room temperature before serving for the best experience.

Crafting Your Perfect Cookies and Cream Macarons

Essential Ingredients for Your Cookies ‘n’ Cream Macarons

Gathering the right ingredients and ensuring they are at the correct temperature and consistency is the first step to macaron success. Here’s what you’ll need for these delightful cookies:

• Oreos: You’ll need both the chocolate cookie shells and the creamy filling, separated. The shells will be ground into a fine crumb for both the macaron shells and the filling, providing that unmistakable Oreo flavor and texture.
• Egg Whites: Preferably aged egg whites (separated a day or two in advance and stored in the fridge, then brought to room temperature before use) for the most stable meringue.
• Granulated Sugar: Essential for stabilizing the egg whites and creating a glossy, firm meringue.
• Powdered Sugar (Confectioners’ Sugar): Make sure it’s finely sifted to ensure smooth macaron shells. It contributes to the delicate texture.
• Almond Flour: Also very finely sifted. Blanched, super-fine almond flour yields the best results for smooth shells without a grainy texture.
• Butter: Room temperature and softened, for a smooth and creamy filling.
• Vanilla Extract: Pure vanilla extract enhances the overall flavor profile of the filling.
• Heavy Cream (Optional): A touch of heavy cream can be added to the filling if it’s too thick, helping achieve that perfect pipeable consistency.

Step-by-Step Guide: How to Make Oreo Macaron Recipe

Make the Macaron Shells

1. Prepare Oreo Crumbs: Place the Oreo cookie shells (without the cream filling) into a food processor. Pulse on high speed until they transform into a very fine, consistent crumb. This fine texture is crucial for smooth macaron shells. Set these crumbs aside.
2. Prepare Baking Sheets: Line two large baking sheets with parchment paper or a silicone baking mat (Silpat). If using parchment paper, you can trace 1.5-inch circles as a guide for piping, spacing them about 2 inches apart.
3. Create a Double Boiler for Meringue: In a small saucepan, bring about an inch of water to a gentle simmer over medium-high heat. In a small, heatproof bowl (preferably stainless steel or glass), combine the egg whites and granulated sugar. Place this bowl over the simmering water, ensuring the bottom of the bowl does not touch the water.
4. Whisk Egg Whites and Sugar: Continuously whisk the egg white and sugar mixture together until the sugar is completely dissolved. This should take approximately 3-4 minutes. You can test by rubbing a small amount of the mixture between your fingers; it should feel smooth with no grittiness.
5. Whip Meringue to Stiff Peaks: Transfer the warm egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed for 3-4 minutes, or until they form stiff, glossy peaks. When you lift the whisk, the meringue should stand straight up without drooping.
6. Sift Dry Ingredients: Using a fine-mesh sieve, sift the powdered sugar and almond flour into the bowl with the whipped egg whites. Add half of the prepared fine Oreo crumbs here as well (reserve the rest for sprinkling).
7. Begin Macaronage: Gently begin folding the dry ingredients into the egg whites using a spatula. Your goal is to carefully incorporate them without deflating the meringue too much. Use a motion that scoops from the bottom and folds over the top.
8. Achieve the “Lava Stage”: Continue the macaronage process. Once all dry ingredients are just incorporated, gently “smush” the batter against the sides of the bowl with your spatula and then fold it back together. Repeat this smush-and-fold process 4-5 times. Test the batter by letting it fall off your spatula; it should flow smoothly and continuously like slow-moving lava, forming a ribbon that disappears back into the main batter within 10-20 seconds. If it’s too thick, do a few more smush-and-folds; if too runny, you may have overmixed. Transfer the ready meringue to a piping bag fitted with a round tip (a Wilton #10 works well).
9. Pipe Macaron Shells: Hold the piping bag perpendicular to the baking sheet and pipe small (approximately 1.5-inch diameter) macarons onto the prepared sheets, spacing them about 2 inches apart.
10. Tap to Release Air Bubbles: After piping each tray, hold it about 6 inches off the counter and drop it straight down firmly. Repeat this 4-5 times, or until any large air bubbles rise to the surface and pop. This crucial step prevents hollow shells and cracks. Repeat with the second tray.
11. Sprinkle with Oreo Powder: Lightly sprinkle about ¼ cup of the remaining fine Oreo powder over the piped macarons.
12. Rest the Macarons: Set the piped macarons aside to rest at room temperature for 25-30 minutes. The macarons are ready to bake when they have developed a “skin” – you should be able to gently touch the surface without the meringue sticking to your finger. This skin helps form the characteristic “feet.”
13. Preheat Oven: While the macarons are resting, preheat your oven to 325°F (160°C). Remember to use an oven thermometer for accuracy.
14. Bake Macarons: Bake the macarons, one tray at a time, for 14 minutes. Turn the tray halfway through baking (after about 7 minutes) to ensure even cooking.
15. Cool Completely: Allow the baked macarons to cool fully on the tray before attempting to remove them. Trying to lift them while warm may cause them to stick or break.

Make the Cookies and Cream Filling

1. Cream Butter: Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 1 minute until light and fluffy.
2. Combine with Oreo Filling: Next, add the reserved Oreo cream fillings and vanilla extract. Beat on medium-high speed until the mixture is fully combined and smooth. Be sure to scrape down the sides of the bowl a few times to ensure no clumps of butter remain.
3. Add Powdered Sugar: With the mixer on low speed, slowly add the powdered sugar. If the mixture appears too dry or stiff, add 1-2 tablespoons of heavy cream until it reaches a spreadable consistency (this step isn’t always necessary).
4. Whip to Fluffy Perfection: Increase the mixer speed to high and whip the filling for about 2 minutes, until the buttercream becomes wonderfully light and fluffy.
5. Fold in Remaining Oreo Crumbs: Gently fold in the remaining Oreo cookie crumbs (from step 1 of the shell instructions). Transfer the delicious filling mixture to a piping bag fitted with your desired tip (a round or star tip works well).

Assemble and Age Your Oreo Macarons

1. Pair and Fill: Carefully pair macaron shells of similar sizes. Pipe a small dollop of the cookies and cream filling onto the flat side of one macaron shell.
2. Assemble: Gently place a second macaron shell on top, pressing down softly just until the filling reaches the edges of the shells. Repeat this process with all remaining macaron pairs.
3. Age for Optimal Texture: Transfer the assembled Oreo macarons to an airtight container. Store them in the refrigerator overnight. This “aging” period is crucial, allowing the moisture from the filling to soften the macaron shells, resulting in that delightful, chewy texture that macarons are famous for. Bring the macarons to room temperature for about 15-30 minutes before serving to enjoy them at their absolute best.

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Oreo Macarons with Cookies and Cream Filling

petro

Looking for a special dessert idea? These delicate French Oreo macarons are going to be your new favorite way to enjoy an Oreo cookie! Perfect for parties or a sweet treat.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American, French

Servings 24 cookies

Calories 108 kcal

Equipment

• Mixing bowl
• Stand mixer
• Spatula
• Piping bag fitted with a round tip (e.g., Wilton #10)
• Cookie sheet
• Parchment paper or silicone mat
• Digital kitchen scale
• Oven thermometer

Ingredients

  

For the Macaron Shells

• 15 Oreos cookies and filling separated
• 4 large egg whites preferably aged, at room temperature
• 6 tbsp granulated sugar
• 6 1/2 tbsp powdered sugar finely sifted
• 6 1/2 tbsp almond flour finely sifted

For the Cookies and Cream Filling

• 1 stick unsalted butter softened to room temperature
• ½ tsp pure vanilla extract
• 2 cups powdered sugar sifted
• Reserved Oreo cream filling (from 15 Oreos)
• 1-2 tbsp heavy cream optional, if needed for consistency

Instructions

 

For the Macaron Shells

• Place the separated Oreo cookie shells in the bowl of a food processor and pulse on high speed until they become a very fine crumb. Set aside.
• Line two large sheet pans with parchment paper or silicone baking mats. If using parchment, you can trace 1.5-inch circles with a pencil as a piping guide.
• Prepare a small saucepan with about an inch of water over medium-high heat, bringing it to a gentle simmer. Add the egg whites and granulated sugar to a small heatproof bowl and set the bowl over the simmering water, ensuring it does not touch the water.
• Whisk the egg whites and sugar continuously for about 3-4 minutes, or until the sugar has fully dissolved and the mixture is smooth to the touch (test by rubbing a small amount between your fingers).
• Transfer the warm egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3-4 minutes, or until stiff, glossy peaks form.
• Using a fine mesh sieve, sift the powdered sugar and almond flour into the whipped egg whites. Add about half of the finely crushed Oreo powder (reserving the rest). Gently fold the dry ingredients into the egg whites.
• Once the dry ingredients are mostly incorporated, perform the “macaronage.” Smush the batter against the sides of the bowl with your spatula and then fold it back together. Repeat this 4-5 times to achieve the proper consistency for piping.
• The meringue is ready to pipe when it flows smoothly off the spatula in a continuous ribbon, melting back into the batter within 10-20 seconds (the “lava stage”). If it falls in clumps, do a few more smush-and-folds. Transfer the ready batter to a piping bag fitted with a round tip (e.g., Wilton #10).
• Pipe small (approximately 1.5-inch) macarons onto the prepared sheet pans, ensuring they are about 2 inches apart. After piping, hold the tray about 6 inches off the counter and drop it firmly straight down 4-5 times to release any trapped air bubbles. Repeat with the second tray.
• Sprinkle about ¼ cup of the remaining Oreo powder over the piped macarons. Set them aside to rest for 25-30 minutes.
• The macarons are ready to bake when they have developed a visible “skin” – you should be able to gently touch their surface without any meringue sticking to your finger.
• While the macarons rest, preheat your oven to 325°F (160°C). Use an oven thermometer to ensure accuracy.
• Bake the macarons, one tray at a time, for 14 minutes. Turn the tray halfway through baking (at 7 minutes) for even results.
• Allow the macarons to cool completely on the baking tray before attempting to remove them. Removing them while warm can cause them to stick and break.

For the Cookies and Cream Filling

• Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 1 minute until creamy. Next, add the reserved Oreo fillings and vanilla extract. Beat on medium-high speed until the mixture is fully combined and smooth, scraping down the sides of the bowl a few times to prevent butter clumps.
• With the mixer on low speed, slowly add the sifted powdered sugar. If the mixture seems too dry or stiff, add 1-2 tablespoons of heavy cream (this step is optional and not always needed). Turn the mixer to high speed and whip the filling until it becomes light and fluffy, about 2 minutes.
• Gently fold in the remaining Oreo cookie crumbs. Transfer the finished filling mixture to a piping bag fitted with your choice of tip.

Assemble and Age

• Carefully match macaron shells into similar-sized pairs. Pipe a small dollop of the cookies and cream filling onto the flat side of one macaron shell. Place another macaron shell on top and gently press until the filling reaches the edges. Repeat with the remaining macarons.
• Transfer the assembled macarons to an airtight container and store them in the refrigerator to “age” overnight. This crucial step allows the shells to absorb moisture from the filling, resulting in their signature soft and chewy texture. Bring the macarons to room temperature for about 15-30 minutes before serving.

Nutrition

Serving: 1cookieCalories: 108kcalCarbohydrates: 21gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 44mgPotassium: 26mgFiber: 1gSugar: 18gVitamin A: 1IUCalcium: 6mgIron: 1mg

Keyword cookies and cream macarons, french oreo macarons, oreo macarons, homemade macarons, macaron recipe

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