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! Topped with chocolate cookie crumbs and filled with extra fluffy frosting, these macarons are the best flavor you'll ever have!
These Oreo macarons are hands down the best flavor ever. They taste just like an Oreo cookie and even if you don't have any Oreo's on hand you can still make them!
I wanted to make this recipe different from others I have tried before, which is why I decided to incorporate homemade chocolate cookie crumb on the shell and in the buttercream! The crumb tastes just like Oreos and is so easy to make. It's perfect to use in other recipes too like my Oreo chocolate chip cookies!
If you've never made French macarons before, don't worry! This recipe is wonderfully detailed to ensure you are set up for success. These cookies are seriously so good, you'll be addicted at first bite!!
cookies and cream macaron highlights
- Fool-proof French macaron method
- Delicate soft and chewy cookies
- Taste just like the classic store bought cookie, but even better!
- Fluffy and creamy buttercream filling
- Unique recipe that uses homemade Oreo crumb
- 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 for successful macarons.
- 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 as well.
Full ingredient measurements and instructions can be found in the recipe card below!
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!
- Fine mesh sifter: this tool is required for sifting the dry ingredients so your shells are smooth and lump-free.
- 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.
- Make the Oreo crumb
- Make the batter
- Bake and cool the shells
- Fill and assemble the macarons
step by step
Step 1: In a small bowl, combine the flour, sugar, corn starch, cocoa powder, and melted butter and combine with a spoon until the mixture starts to clump together in crumbs.
Step 2: Spread the crumbs out onto a parchment-lined tray and bake at 300 F/149 C for 20 minutes. Allow the crumb to cool completely on the tray before using.
TIP- Make sure your egg whites are at a stiff peak before moving on. You should look for the meringue to be glossy, shiny, and hold a stiff peak when the whisk is removed.
Step 1: Sift the powder sugar and almond meal together into a large bowl, then set it aside.
Step 2: Add the egg whites to a clean stand mixing bowl and use the whisk attachment to whip the whites to soft peaks. Sprinkle the sugar into the mixing bowl and then continue mixing until stiff peaks form.
TIP- Scrape the batter slowly to prevent you from over-mixing the batter, in which case you would have to start over!
Step 3: Add the stiff whites to a large bowl and add ⅓ of the sifted dry ingredients. Fold the dries and meringue together with a rubber spatula and then add the next third. Continue folding the batter until all of the dries are combined into the meringue.
Step 4: 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. Pick up some of the batter and let it fall off the spatula. If it falls slowly in ribbons and you can draw a figure 8 with it, the batter is ready.
Step 5: Pipe the batter directly above the tray into 2 inch round shells, spaced 2 inches apart. Tap the tray on the counter and then sprinkle the shells with the cooled Oreo cookie crumbs.
Let the shells rest until a dry skin forms, then bake at 300 F/149 C for 12-14 minutes. Gently touch the top of the shell, if it doesn't budge from the feet, they're done!
TIP- If you live in a humid environment, resting the shells could take much longer than 30 minutes! Try not to make them when the outside humidity level is above 60%.
expert tips for perfect macarons
- 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.
- 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 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.
You can learn more about macaron success and watch how-to videos in my macaron course, Macarons at Home!
storage & freezing
- Room temperature: Once filled, store them in an airtight container overnight in the 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.
- I do not recommend halving the recipe as the amount of egg white is very hard to whip up in the mixing bowl.
- Make and assemble the cookies the day before you plan on serving them so they have time to mature overnight, which will result in a chewier cookie.
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 over mixing, 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 chose 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 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 was too much air in the batter still. Make sure to fold and scrape the batter until it flows in thick slow ribbons.
more macaron recipes you'll love
Cookies and Cream Macarons
- Stand mixing bowl with whisk and paddle attachment
- large mixing bowl
- rubber spatula
- 18 inch piping bag
- Silicone baking mat
- baking tray
Oreo Crumb Ingredients
- ½ cup all purpose flour
- 1 teaspoon corn starch
- 2 tablespoon granulated sugar
- ¼ cup dark cocoa powder
- 3 tablespoon unsalted butter, melted
- 124 grams powdered sugar about 1 ¼ cup
- 140 grams blanched almond meal about 1 ⅔ cup
- 110 grams granulated sugar about ½ cup
- 107 grams egg whites, room temperature about 3 large eggs
- ¼ teaspoon cream of tartar
- 3 drops black Americolor gel food coloring
- 10 tablespoon unsalted butter, soft
- 1 cup powdered sugar
- ½ tablespoon 2 % milk
- ½ cup Oreo crumb or crushed store bought Oreos
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.½ cup all purpose flour, 1 teaspoon corn starch, 2 tablespoon granulated sugar, ¼ cup dark cocoa powder, 3 tablespoon 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, ¼ teaspoon 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 tablespoon unsalted butter, soft, 1 cup powdered sugar, ½ tablespoon 2 % milk
- Stop the mixer and add the Oreo crumb. Mix on low until the crumb is just combined.½ 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!
- 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 InstructionsOnce 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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.