oreo macarons

This Oreo Macarons recipe gives you rich, chocolatey macaron shells sandwiched together with a simple vanilla cream filling that tastes just like the classic cookie we know and love! It&#39;s a delicious treat that&#39;s perfect to enjoy any time of the year!

Oreo Macarons

Almond Flour (sifted)

Powdered Sugar (sifted)

tbsp Black Cocoa Powder (sifted)

Egg Whites (room temperature)

Sugar

Salt

tsp Vanilla Extract

Black Gel Food Coloring

Unsalted Butter (room temperature)

Vegetable Shortening (room temperature)

tsp Vanilla Extract (can also use clear imitation vanilla)

Prep your work area by cleaning your mixing bowls, whisks, and any other baking tools that will be used for making the macarons. Use a little white vinegar on a paper towel will help remove any grease left behind.

Line 2 baking sheets with either macaron silicone mats (my preference) or parchment paper with circles drawn on the opposite side. Fit a large piping bag with a round decorating tip (like the Wilton 2A). Set to the side.

In a medium bowl, sift the almond flour, powdered sugar, and black cocoa powder together twice, removing any bits left behind from the sifter. Then whisk to fully blend together (or use a food processor).

Using a double boiler, heat the granulated sugar and egg whites over 1 - 1.5 inches of simmering water, continually whisking until the sugar has fully dissolved and the mixture is frothy in appearance (about 5-6 minutes). Test the mixture by rubbing a little of it between your pointer finger and thumb to make sure all sugar granules have dissolved.

Carefully transfer the mixture to a mixing bowl of a stand mixer fitted with the whisk attachment and set the speed to high. When the mixture initially reaches the soft peaks stage, add in the salt and vanilla extract. Continue to mix at high speed right until stiff peaks form (about 10 minutes). The meringue should look glossy and be able to hold its shape when you invert the whisk attachment.

Using a spatula, gently fold in the sifted dry ingredients with the stiff meringue. As you continue to fold, press the batter against the side of the bowl. Midway through folding, add anywhere from 4-10 drops of black gel food coloring (optional). Keep folding until the batter is the consistency of lava. If the batter falls easily off the spatula in ribbons (or can make a figure 8 pattern) with no breaking, it&#39;s time to pipe! If not, fold 2-3 more times, then test again.

When ready, carefully scoop the batter into the piping bag. Holding your bag perpendicular to the silicone mat (or parchment paper), pipe out a circles close to 1.5 inches in diameter. When you tap/bang the baking sheets on the counter after piping they should spread out just a little.

Gently bang your baking sheets on the counter 3-4 times to release the air bubbles. Use a toothpick or needle scriber tool to carefully remove them.

Set the trays of oreo macaron shells to the side, somewhere cool and dry, where they can rest/dry for 35-45 minutes. The oreo macarons are ready to be baked when the tops are dry to the touch and no longer sticky. Use a ceiling fan to help dry them, if you have one. Drying times will vary based on where you live. The higher the humidity, the longer the rest time.

When you're close to the end of the resting time, preheat your oven to 300ºF and place your oven rack on the 2nd level mark (just above the center).

Bake only 1 tray of the oreo macarons at a time for 16 minutes at 300ºF, rotating the baking sheet at the 8-minute mark. Do not skip this step!

When done, remove from the oven and allow to cool completely before trying to remove them from the mats. If your shells are still a little sticky after this time frame, you can pop them in the freezer for 15-20 minutes.

If not making/piping the frosting until the next day, keep the macaron shells stored in an airtight container either in the refrigerator or freezer.

oreo macaron shells

Using your hand mixer or stand mixer fitted with a paddle attachment, mix together the unsalted butter, vegetable shortening, sifted powdered sugar, and vanilla extract on low speed until fully blended and smooth. Use a spatula to scrape down the sides of the bowl as needed.

vanilla cream filling

Fit a medium-size piping bag with a coupler and open or round decorating tip (like the Wilton 10), then fill the bag with the frosting.

In a circular motion, starting from the center, pipe the vanilla cream filling onto a macaron shell, then gently press another macaron shell on top. Repeat until you have used all the macaron shells. Store any leftover filling in the refrigerator for up to 1 week. It will need to be brought to room temperature for piping.

Keep the oreo macarons stored in an airtight container in the refrigerator. Macarons taste their very best after 2-3 days of sitting in the refrigerator. They taste like a thicker, fancier version of the classic Oreo. YUM!

assembling the oreo macarons

Oreo Macarons! Turn your favorite store-bought classics into something even more decadent with these delicate Oreo macarons. 

Oreo Macarons (French Macarons)

almond flour

g Oreo cookie crumbs

sugar

g egg whites (room temperature)

tsp cream of tartar

Filling from 12 Double Stuffed Oreos

Tbsp unsalted butter (room temperature)

Tbsp Oreos (crushed, about 2 cookies with filling removed)

Line baking sheet with a silocone mat or parchment.*

Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won&#039;t pass through the sifter. Set aside.

Whip the egg whites until they&#039;re the consistency of a loose foam, add in cream of tartar. Continue whipping while slowly adding caster sugar. Whip to a stiff meringue. Stop as soon as the meringue is stiff, no not overwhip.

Fold the dry mixture into the meringue until it reaches a thick lava-like consistency.**

Pour the batter into a piping bag fitted with a 1A piping tip.

Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.

When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***

Let the macarons dry at room temperature until dry to the touch. About 1 hour. DO NOT skip this step.

Once dry, bake macarons in a preheated 300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.

Let cookies cool completely before removing from pans.

Macaron Shells:

Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.

Oreo Buttercream:

Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together.

Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.

Assembly:

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Oreo Macarons

Oreo Macarons (French Macarons)

Top 3 oreo macarons recipes from across the web

The most viewed oreo macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oreo Macarons

Oreo Macarons

Oreo Macarons (French Macarons)

The most viewed oreo macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine