These cookies and cream macarons are a unique and elevated twist on a classic store-bought cookie. This foolproof French macaron recipe is easy to follow and sets you up for success!
We love oreo flavored desserts here at Cambrea Bakes if you haven’t noticed. From oreo brookies to oreo cookie cake, and now oreo macarons!
With that classic cookies and cream flavor, they taste just like an oreo cookie.
I wanted to make these macarons different from others you may find, so I decided to make my own chocolate cookie crumb instead of using store-bought Oreos.
For more Oreo recipes, try chocolate chip oreo cookies, oreo whoopie pies, or oreo cheesecake cookies.
Table of Contents
why these macarons are the best
- Delicate soft and chewy cookies
- Taste just like the classic store-bought cookie, but even better!
- They are filled with super fluffy Oreo buttercream.
- You can make this recipe with store-bought Oreo cookies or you can make them from scratch!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Blanched almond meal: I love buying mine in bulk from Costco or Bob’s Red Mill as they have the best high-quality meal.
- Sugar: Regular cane or granulated white sugar is important for macarons because it has a fine texture.
- Gel food coloring: This recipe calls for black gel food coloring. You can substitute black powder instead.
- Egg whites: Fresh egg whites are required and should not be substituted with carton egg whites.
- Oreo crumb: This recipe is unique and makes the delicious Oreo cookie crumb from scratch! If desired, you can buy Oreos, scoop out the filling, and crush them into crumbs instead.
helpful equipment & tools
- Kitchen scale: I have this exact scale and it’s always less than $10 on Amazon. The ratio of ingredients is the most important key to success!
- Kitchen Aid stand mixer: I have a standard 4-quart mixer, but a 5-quart would work as well. I don’t recommend using a hand mixer but I know some people do have success with them!
- Silicone baking mats: I prefer to bake them on a silicone baking mat to maintain even heat.
- 18-inch piping bag: A large bag will be easier to pipe with and you can fit all the batter inside it!
- #12 Wilton tip: This tip is what I use every single time. It’s a small round tip that allows more control over piping the batter.
instructions
Before you start, line an upside-down baking tray with a silicone mat or parchment paper. Fit an 18-inch large piping bag with a large round piping tip and set it aside.
STEP ONE: In a small bowl, combine the flour, sugar, cornstarch, cocoa powder, and melted butter and combine with a spoon until the mixture starts to clump together in crumbs.
STEP TWO: Spread the crumbs out onto a parchment-lined baking tray and bake for 20 minutes. Allow the crumb to cool completely on the tray before using.
STEP THREE: Sift the powdered sugar and almond meal together into a large bowl, then set it aside.
STEP FOUR: Add the egg whites to the bowl of a stand mixer and use the whisk attachment to whip them to soft peaks.
Sprinkle the granulated sugar into the mixing bowl and continue mixing on medium speed until stiff peaks form.
STEP FIVE: Add the stiff whites to a large bowl and add ⅓ of the sifted almond mixture. Fold the dries and meringue together with a rubber spatula.
Continue folding the batter until all of the dries are combined into the meringue. Don’t forget to scrape all the way to the bottom of the bowl.
STEP SIX: Add 2-3 drops of black gel food coloring. Scrape the batter against the sides of the bowl until the batter starts to thin and looks glossy.
If it falls slowly with a lava-like consistency, the batter is ready.
STEP SEVEN: Pipe the batter directly above the tray into 2-inch round shells spaced 2 inches apart.
Tap the tray on the counter, pop any air bubbles, and then sprinkle the shells with some of the Oreo crumbs.
Let the shells rest until a dry skin forms, then bake!
Gently touch the top of the shell, if it doesn’t budge from the feet, they’re done. After cooling, fill them with the Oreo buttercream.
expert baking tips
- Use a kitchen scale. The ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients.
- Wipe your mixing bowl with vinegar. This will ensure it is free from any fat residue which can prevent your eggs from whipping.
- Whip the whites to stiff peaks. Not whipping the egg whites long enough can result in a whole bunch of macaron problems.
- Use an upside-down baking pan. My favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
- Don’t skip resting them. Resting the shells is required for them to form feet. You should be able to smoothly run your finger across the tops without them sticking.
- Make sure your oven is at the right temperature. You don’t want the shells rising too quickly or slowly. Chances are, your oven temperature is off by a few degrees so I always keep my oven thermometer on the lower oven rack.
storage & freezing
- Room temperature: Once filled, store them in an airtight container overnight in the fridge to soften, then at room temperature for 2-3 days or in the fridge for up to one week!
- Freezer: You can freeze just the shells or the filled macarons for up to one month.
NOTE: Naturally, the macarons will harden in the fridge so before eating, leave them out at room temperature for 30-60 minutes to soften.
FAQs
Macarons are naturally gluten-free! Substitute the flour in the cookie crumb for gluten-free flour or use gluten-free Oreos.
An over-mixed batter will be super runny and flow quickly off your spatula into the bowl. Once piped, they will spread into large pancakes. To prevent overmixing, take your time scraping the batter and check it after every few folds.
It’s generally not recommended to make them if the humidity level in your house is more than 60%. If you choose to make them, keep all doors and windows closed and run the air conditioning to help keep the humidity low.
I personally do not age my egg whites, but I know people who live in very humid environments do, and that makes a huge difference for them!
Your shells can be hollow for a few different reasons: the oven temperature is too high, or there is too much air in the batter. Make sure to fold and scrape the batter until it flows in thick, slow ribbons.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cookies and Cream Macarons
Equipment
- Stand mixing bowl with whisk and paddle attachment
- large mixing bowl
- rubber spatula
- 18 inch piping bag
- Silicone baking mat
- baking tray
Ingredients
Oreo Crumb Ingredients
- 1/2 cup all purpose flour
- 1 tsp corn starch
- 2 tbsp granulated sugar
- 1/4 cup dark cocoa powder
- 3 tbsp unsalted butter, melted
Shell Ingredients
- 124 grams powdered sugar
- 140 grams blanched almond meal
- 110 grams granulated sugar
- 107 grams egg whites, room temperature
- 1/4 tsp cream of tartar
- 3 drops black Americolor gel food coloring
Frosting Ingredients
- 10 tbsp unsalted butter, soft
- 1 cup powdered sugar
- 1/2 tbsp 2 % milk
- 1/2 cup Oreo crumb or crushed store bought Oreos
Instructions
Making the Oreo Crumb
- In a medium bowl, combine the flour, corn starch, sugar, cocoa powder, and melted butter and mix with a spoon to combine until it clumps together. Bake at 300 F/149 C on a lined baking tray for 20 minutes, then allow to cool completely before using.1/2 cup all purpose flour, 1 tsp corn starch, 2 tbsp granulated sugar, 1/4 cup dark cocoa powder, 3 tbsp unsalted butter, melted
Making the Macarons
- Line an upside down pan with a silicone baking mat and fit a piping bag with a small #12 Wilton round tip, then set them both aside. In a medium bowl, sift the almond meal and powdered sugar into a larger bowl and discard any large pieces. Set aside.124 grams powdered sugar, 140 grams blanched almond meal
- In a stand mixing bowl, add the egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.107 grams egg whites, room temperature, 1/4 tsp cream of tartar
- Sprinkling the sugar by the spoonful into the whites as they whip. Increase the speed to medium (speed 4-5) and whip for about 4 minutes, then add 3 drops of the food coloring. Continue mixing for another 2-3 minutes, or until stiff peaks form.110 grams granulated sugar, 3 drops black Americolor gel food coloring
- Add the whipped egg whites to a large bowl and add ⅓ of the almond meal/sugar mixture. Fold very gently with a spatula until combined. Continue until all of the dry ingredients are incorporated.
- Scrape the batter against the side of the bowl with the spatula. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in a continuous ribbon. Try to make a figure 8 with the batter. If it falls without breaking, it's ready.
- Pipe the batter directly over the top of the baking tray, then drop the pan on the counter a few times to release any air bubbles. Sprinkle the tops of the shells with some of the Oreo crumbs, then set the pan aside to dry and form a skin, about 30-60 minutes, or until you can touch the tops without it leaving an impression.
- While the shells rest, preheat your oven to 300 degrees F/149 C. (If your oven is on the hotter side a lower temperature might be better ie: 275-285)
- Bake each tray for about 12-14 minutes. The shells are done baking when you can gently touch the top of the shell and it barely budges from the foot. Let the tray cool completely on a wire rack before removing the shells and filling.
Making the Frosting
- Mix the butter in a mixing bowl on low for 1-2 minutes or until smooth, then add the powdered sugar in a half cup at a time until it's all incorporated. Increase the speed to medium and whip until very white and fluffy, then add the milk and mix to combine.10 tbsp unsalted butter, soft, 1 cup powdered sugar, 1/2 tbsp 2 % milk
- Stop the mixer and add the Oreo crumb. Mix on low until the crumb is just combined.1/2 cup Oreo crumb or crushed store bought Oreos
- Match up the macaron shells and pipe about 1 tablespoon of the frosting onto one half of the shell. Sandwich with the other shell. Place them in an airtight container and let them mature in the fridge overnight or at least 12 hours to soften before enjoying!
Notes
Ingredient Notes
- Almond meal- blanched almond meal is required for this recipe for success. I love buying mine in bulk from Costco or Bob’s Red Mill as they have the best high quality meal.
- Gel food coloring– this recipe calls for black gel food coloring. You can substitute black powder but you should never use liquid coloring.
- Oreo crumb– this recipe is unique and makes the delicious Oreo cookie crumb from scratch! If desired, you can buy Oreos, scoop out the filling and crush them into crumbs to use.
Expert Tips for Perfect Macarons
- Use almond meal, not almond flour– almond flour is not as fine as almond meal and you will have little brown specks in your shells.
- Use a kitchen scale– the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients for success!
- Wipe your bowl with vinegar– before mixing the egg whites, dampen a paper towel with a bit of white vinegar to ensure it is free from any fat residue which can prevent your eggs from whipping.
- Whip the whites to stiff peaks– not whipping the egg whites long enough can result in a whole bunch of macaron problems.
- Gently fold the batter– using a rubber spatula is required for macaron success. It is the only tool that is gentle enough to fold the batter to the right consistency.
- Use an upside down baking pan– my favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
- Don’t skip resting them– resting the shells is required in order for the feet to form at the bottom of the shell when baking.
- Let them mature overnight– once filled and assembled, let the macrons mature in the fridge overnight. This will soften the shells and marry the flavors together for the best texture.
Storage Instructions
Once filled, store the macarons in an air tight container overnight in the fridge to soften, then store them at room temperature for 2-3 days or in the fridge for up to 1 week. You can also freeze the macaron shells or the filled macarons for up to 1 month! Naturally the macarons will harden in the fridge so before eating, leave them out at room temperature for 30-60 minutes to soften.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
So good!
Can you please share eggless recipe too??