OREO COOKIE AND CREAM MACARONS

The Irresistible Charm of Oreo Macarons

French macarons are a culinary art form — delicate, crisp shells with a soft, chewy interior and luscious filling. Now, imagine combining that sophistication with the beloved, universally adored Oreo cookie. Oreo Cookie and Cream Macarons take two iconic treats and blend them into a bite-sized masterpiece.

These macarons are perfect for special occasions, parties, or gifting, and they are surprisingly approachable with the right technique. The chocolatey shells, speckled with tiny Oreo crumbs, cradle a creamy, sweet Oreo-flavored filling that melts in your mouth. They are elegant, playful, and utterly delicious — a dessert that impresses both visually and in taste.

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Why You’ll Love These Oreo Macarons

1. Classic meets playful: Traditional French macarons elevated with Oreo cookies.
2. Texture perfection: Crisp shells with chewy, melt-in-your-mouth centers.
3. Creamy filling: Smooth, decadent Oreo cream pairs perfectly with chocolate shells.
4. Visual appeal: Black-and-white contrast makes them perfect for parties or Instagram.
5. Make-ahead friendly: Can be stored in airtight containers for several days.

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Ingredients

Macaron Shells

• 1 cup almond flour
• 1 1/4 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 6 Oreo cookies, finely crushed

Oreo Cream Filling

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 6 Oreo cookies, crushed
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream (optional for consistency)

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Instructions

1. Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
2. Sift almond flour and powdered sugar together; fold in crushed Oreo cookies.
3. Whip egg whites until foamy, then gradually add granulated sugar and vanilla extract; beat until stiff peaks form.
4. Gently fold dry ingredients into meringue (macaronage) until batter flows like lava.
5. Transfer batter to a piping bag; pipe 1.5-inch rounds on prepared sheets.
6. Tap baking sheets gently to remove air bubbles and let shells rest 30–60 minutes until a thin skin forms.
7. Bake for 15–18 minutes; allow shells to cool completely.
8. For filling: beat butter until creamy; gradually add powdered sugar and vanilla.
9. Fold in crushed Oreos and heavy cream if needed to reach spreadable consistency.
10. Pipe filling onto one shell and sandwich with another; refrigerate 24 hours before serving for best texture.

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Tips for Perfect Oreo Macarons

• Aged Egg Whites: Using egg whites left at room temperature for 24 hours improves texture.
• Sifting: Always sift almond flour and powdered sugar to avoid lumpy shells.
• Macaronage Technique: Fold batter carefully to maintain air while achieving glossy texture.
• Resting Shells: Let piped shells rest for 30–60 minutes before baking to form a “skin,” preventing cracks.
• Baking: Use a low, steady oven temperature; every oven is different, so check carefully.

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Choosing the Right Ingredients

• Almond Flour: Blanched, finely ground almond flour ensures smooth shells.
• Powdered Sugar: Adds sweetness and contributes to smooth texture.
• Egg Whites: Aged or room-temperature egg whites whip into glossy meringue easily.
• Oreo Cookies: For shells and filling; crushed for shells, blended for creamy filling.
• Buttercream: Provides structure and richness in the Oreo cream filling.

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Filling Variations

• Classic Oreo Buttercream: Blend crushed Oreo cookies into buttercream.
• Cream Cheese Filling: Slightly tangy and rich, perfect with chocolate shells.
• Chocolate Ganache: Adds extra chocolate intensity for Oreo lovers.

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Assembly Tips

1. Match shells by size for even, beautiful macarons.
2. Pipe filling in the center, not too much to prevent oozing.
3. Refrigerate filled macarons for 24 hours to develop flavor and texture before serving.

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