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Oreo Cookie and Cream Macarons

Delicate French macarons filled with creamy Oreo buttercream, combining chocolate and vanilla flavors in each bite.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 24 minutes
Servings: 24 macarons
Course: Dessert, Snack
Cuisine: European, French
Calories: 120
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Stand or hand mixer
  • Sifter
  • Piping bag
  • Baking sheet

Method
 

  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 and let shells rest 30–60 minutes until skin forms.
  7. Bake for 15–18 minutes; 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.
  10. Pipe filling onto one shell and sandwich with another; refrigerate 24 hours before serving.

Notes

Store macarons in airtight container; best after 24 hours for flavor development.