Dreamy Oreo Macarons Recipe: Bite-Sized Cookie Magic

Sweet Oreo macarons represent a delightful fusion of classic French pastry and beloved cookie nostalgia.

These delicate confections blend rich, crumbly sandwich cookie essence with elegant French meringue techniques.

Crisp, airy shells cradle a decadent filling that whispers childhood memories of dunking treats.

Precise baking methods craft simple ingredients into sophisticated dessert magic.

Delicate piping and careful folding create those signature smooth, glossy surfaces that distinguish professional-quality macarons.

Texture becomes the star, with a perfectly crisp exterior giving way to a soft, pillowy interior.

Bakers who master these temperamental yet irresistible treats unlock a world of culinary creativity.

Why Oreo Macarons Will Steal the Show

• Master Flavor Fusion: These Oreo macarons brilliantly combine classic French pastry technique with beloved cookie nostalgia, creating a decadent treat that bridges sophisticated baking and comfort dessert.
• Textural Symphony: Crisp yet chewy macaron shells with smooth, creamy vanilla filling deliver an incredible sensory experience that delights both soft and crunchy texture lovers in every single bite.
• Precision Perfection: The meticulous process of creating these macarons- from carefully cleaning tools to precise temperature control and patient resting time- ensures professional-grade results that elevate home baking into an art form, making even novice bakers feel like skilled pastry chefs.
• Visual Drama: Deep black cocoa shells paired with creamy white filling create a striking visual contrast that makes these macarons not just a dessert, but an Instagram-worthy culinary masterpiece guaranteed to impress friends and family.

What Goes in Oreo Macarons

• Almond Flour: Fine ground almonds that provide structure and delicate texture to macaron shells.
• Powdered Sugar: Adds sweetness and helps create smooth macaron shells.
• Black Cocoa Powder: Provides rich dark color and intense chocolate flavor for Oreo-style appearance.

• Granulated Sugar: Stabilizes egg whites and creates glossy, sturdy meringue base.
• Egg Whites: Essential for creating light, airy macaron shell structure.
• Salt: Enhances meringue stability and overall flavor balance.
• Vanilla Extract: Adds subtle background flavor to macaron shells.

• Butter, Vegetable Shortening: Creates creamy, smooth filling with balanced texture.
• Powdered Sugar: Sweetens and thickens cream filling.
• Vanilla Extract: Provides classic sweet flavor to cream filling.
• Black Gel Food Coloring: Achieves deep black color for authentic Oreo-like appearance.
• Wilton 2A Piping Tip: Helps create perfect round macaron shell shape.

Step-by-Step Oreo Macaron Guide

Step 1: Sanitize Your Workspace

Clean all mixing tools with white vinegar on a paper towel to eliminate grease completely.

Prepare baking sheets with silicone mats or parchment paper.

Select a round piping tip (Wilton 2A) and set aside.

Step 2: Create Dry Ingredient Blend

• Almond flour
• Powdered sugar
• Black cocoa powder

Whisk thoroughly to ensure even distribution.

Step 3: Craft Silky Meringue

• Granulated sugar
• Egg whites

Whisk over simmering water until sugar dissolves and mixture becomes frothy.

Transfer to stand mixer with whisk attachment.

Whip on high speed until soft peaks form.

Add salt and vanilla extract.

Continue whipping until stiff, glossy peaks develop.

Step 4: Blend Macaron Batter

Gently fold dry ingredients into meringue.

Press mixture against bowl while folding.

Incorporate black gel food coloring midway.

Achieve lava-like consistency with ribbon formation.

Step 5: Pipe and Rest Shells

Transfer batter to piping bag.

Pipe 1.5-inch circles onto prepared sheets.

Tap baking sheets to remove air bubbles.

Allow shells to rest 35-45 minutes until dry to touch.

Preheat oven to 300°F during final resting period.

Step 6: Bake Perfectly

Bake one tray at a time for 16 minutes.

Rotate tray halfway through baking.

Cool completely before removing from mat.

Step 7: Whip Creamy Filling

• Butter
• Vegetable shortening
• Powdered sugar
• Vanilla extract

Mix on low speed until smooth and uniform.

Step 8: Assemble Delightful Sandwich

Pipe vanilla cream between macaron shells.

Gently press shells together.

Repeat for all macarons.

Step 9: Mature and Serve

Refrigerate in airtight container for 2-3 days.

Allow flavors to develop and intensify.

Serve chilled and enjoy your elegant treat!

Oreo Macaron Baking Tips for Success

• Eliminate Grease Thoroughly: Wipe down all utensils with white vinegar to ensure a perfect meringue that won't deflate during mixing.
• Master the Macaronage Technique
• Control Moisture Carefully: Allow shells to form a skin by resting 35-45 minutes before baking, which creates the signature smooth and crisp macaron exterior.
• Invest in Precise Measurements: Use a kitchen scale for exact ingredient weights, critical for achieving the delicate texture of classic French macarons.
• Manage Oven Temperature Strategically: Bake at a consistent 300°F, rotating the tray midway to ensure even coloring and prevent burnt or uneven macaron shells.

Reheating and Storing Oreo Macarons Without Losing Texture

• Refrigerate: Place Oreo macarons in an airtight container, separating layers with parchment paper to prevent sticking. Keep them in the refrigerator for up to 3 days to maintain freshness and texture.
• Freeze: Wrap individual macarons tightly in plastic wrap, then store in a freezer-safe container. Frozen macarons can last up to 1 month. Thaw in the refrigerator for 24 hours before serving to preserve their delicate texture.
• Serve: Remove macarons from the refrigerator 15-20 minutes before serving to allow them to reach room temperature, which enhances their flavor and soft, creamy filling.

Pairings to Match Oreo Macarons

• Pair with Creamy Coffee: Serve these Oreo macarons alongside a rich, smooth cappuccino or latte. The bitter coffee notes will complement the sweet, chocolatey macaron shells perfectly.
• Match with Cold Milk: Enjoy these delicate treats with a chilled glass of whole milk. The classic Oreo-milk combination translates beautifully into this gourmet macaron version.
• Serve with Chocolate Liqueur: For an adult twist, pair these macarons with a small glass of chocolate liqueur. The deep, velvety flavors will enhance the cocoa notes in the macaron shells.
• Complement with Vanilla Ice Cream: Create a dessert plate featuring the macarons next to a scoop of premium vanilla bean ice cream. The contrasting textures and similar flavor profiles will delight your taste buds.

Oreo Macaron Flavor Experiments to Try

• Cookies and Cream Crunch: Crush additional Oreo cookies and sprinkle the crumbs between the macaron shells for an extra crunchy texture and intensified Oreo flavor.
• Chocolate Ganache Swap: Replace the vanilla cream filling with a rich dark chocolate ganache made from heavy cream and dark chocolate, creating a deeper and more decadent flavor profile.
• Mint Chocolate Fusion: Add a few drops of peppermint extract to the vanilla cream filling and garnish with crushed chocolate mint candies for a refreshing and cool variation.
• Double Oreo Indulgence: Mix finely ground Oreo cookie crumbs directly into the macaron shell batter for a more pronounced cookie taste throughout the entire macaron.

Oreo Macarons Recipe

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• Total Time: 1 hour 1 minute
• Yield: 12 1x

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Description

French-inspired Oreo macarons blend classic cookie nostalgia with elegant pastry techniques. Delicate almond meringue shells sandwich rich chocolate cream, inviting you to savor a playful twist on traditional French confections.

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Ingredients

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Main Ingredients:

• 1 cup (120 g) almond flour, sifted
• 3 egg whites, room temperature
• ½ cup (100 g) granulated sugar
• ¾ cup (90 g) powdered sugar, sifted
• 3 tablespoons black cocoa powder, sifted

Additional Ingredients:

• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 10–12 drops black gel food coloring

Filling Ingredients:

• ¼ cup (57 g) unsalted butter, room temperature
• ¼ cup (48 g) vegetable shortening, room temperature
• 2 cups (240 g) powdered sugar, sifted
• 1 teaspoon vanilla extract (or clear imitation vanilla)

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Instructions

1. Sanitize all mixing equipment with white vinegar to eliminate any residual grease that might compromise the macaron’s texture.
2. Arrange silicone macaron mats or parchment-lined baking sheets, and prepare a piping bag with a round tip for precise shell formation.
3. Meticulously sift almond flour, powdered sugar, and black cocoa powder twice, ensuring a uniform, lump-free mixture.
4. Create a warm sugar syrup by gently heating granulated sugar and egg whites in a double boiler, whisking until the sugar dissolves completely and the mixture becomes frothy.
5. Transfer the warm sugar-egg mixture to a stand mixer, whipping at high speed until soft peaks emerge, then incorporate salt and vanilla extract.
6. Continue whipping until the meringue develops glossy, stiff peaks that hold their structure firmly.
7. Delicately fold dry ingredients into the meringue, using a careful pressing motion against the bowl’s sides, incorporating black gel food coloring midway through the process.
8. Test the batter’s consistency by ensuring it flows like molten lava and creates smooth ribbons when lifted.
9. Carefully pipe uniform 1.5-inch circular shells onto prepared baking surfaces, then firmly tap the trays to release trapped air bubbles.
10. Allow macaron shells to rest and develop a protective skin, approximately 35-45 minutes, until they feel dry to the touch.
11. Preheat the oven to 300°F during the final resting period, ensuring precise temperature for optimal shell development.
12. Bake each tray individually for 16 minutes, rotating midway to guarantee even coloration and consistent texture.
13. Cool the baked shells completely before attempting removal from the baking surface.
14. Whip vanilla cream filling by blending butter, vegetable shortening, powdered sugar, and vanilla extract until smooth and creamy.
15. Assemble macarons by piping cream filling between two coordinating shells, applying gentle, even pressure.
16. Refrigerate assembled macarons in an airtight container for 2-3 days, allowing flavors to meld and intensify before serving.

Notes

• Precision is key when making macarons, so clean all tools thoroughly to remove any grease that could prevent proper meringue formation.
• Use a double boiler method to gently heat egg whites and sugar, ensuring smooth sugar dissolution without cooking the eggs.
• Achieve the perfect macaron batter consistency by folding ingredients carefully – the mixture should flow like lava and form smooth ribbons.
• Resting time is crucial; allow shells to form a dry skin before baking to create the signature macaron “feet” and smooth top.
• Black cocoa powder and gel food coloring create the deep Oreo-like black color, transforming classic macarons into a cookie-inspired treat.
• Refrigerating assembled macarons for 2-3 days allows flavors to meld and develop a more complex, rich taste profile.

• Prep Time: 45 minutes
• Cook Time: 16 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 18 g
• Sodium: 80 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 15 mg