Introducing your new favorite: cookies and cream macarons!
I think my love for oreo or cookies and cream flavor runs very very deep. I also think I'm not alone in this feeling! Oreos were a HUGE part of my childhood.
When I was younger, I used to scrape the filling out and ditch the cookie part. For whatever reason, I was very into vanilla flavored anything and chocolate had a backseat ALWAYS.
I'm not exactly sure when that all changed for me, but I left vanilla behind and gave chocolate the front seat!
These cookie and cream inspired macarons are one of my top flavors, mainly because of the homemade chocolate 'oreo' cookie crumbs! The cookie crumb is sprinkled on top of the macaron shell and then incorporated into the vanilla buttercream, resulting in the classic cookies and cream flavor we want!
This easy macaron recipe will definitely be your new favorite cookie and I'm so excited for you to make them!!!
The Cookies and Cream Macaron Filling
The recipe for this macaron filling is honestly so easy! You can use whatever vanilla buttercream or frosting you have on hand or you can make it from scratch which is SO simple.
The only extra work for these macarons is the homemade chocolate cookie crumb. It takes 20 minutes to bake in the oven and lasts for a few weeks in an air tight container!
- Flour- what gives our crumb some structure to stay in "crumb" form!! all purpose or cake flour is best!
- Cornstarch- will give our crumb so softness, so that its not super hard and crunchy. We don't need to break any teeth eating our macarons!
- Sugar- regular granulated sugar is best, it will give our crumb some sweetness!
- Cocoa powder- can't make a chocolate crumb without it! I always prefer dutch process cocoa, it has a much richer flavor and dark color and is of higher quality!
- Salt- salt always brings out the really rich flavor of chocolate.
- Butter- melted, so that we can bring the crumb together! When it bakes, it will form our little crumbs.
Making the crumb is as simple as mix, bake and cool!!!
Like I said, so simple.
Making the Macaron Shell
I have an extremely long and in depth post about how to make the French macaron shell. This is the base shell I use for every single recipe, including this one!
To give the shell that nice dark kind of blue color, you will need some black food coloring!
I HIGHLY recommend using Americolor brand coloring when making macarons. They are gel based colors and won't alter the wet ratio of the batter.
You can find the color at any cake or decorating store, Michaels, or online through amazon or their website! I have linked the color you can buy through amazon at the bottom of this post!
If you choose not to use gel color, powder color is always a good choice as well! I have only used powder color on a few occasions but had decent results from it.
For the Oreo Macaron Shell
- Use 3 drops of black food coloring to the whites while they are whipping.
- After piping the shells, sprinkle the tops with some of the chocolate cookie crumb.
Make sure you sprinkle the shells right away before the tops start to set, otherwise the crumb won't stick to the tops!
Cookies and Cream Macarons
- 124 grams powdered sugar about 1 ¼ cup
- 140 grams almond meal about 1 ⅔ cup
- 110 grams 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
Chocolate Cookie Crumb
- ½ cup all purpose flour
- 1 teaspoon corn starch
- ⅛ teaspoon salt
- 2 tablespoon sugar
- ¼ cup cocoa powder
- 3 tablespoon melted butter
Cookies and Cream Buttercream
- 10 tablespoon soft, room temperature butter
- 1 cup powdered sugar
- ½ cup chocolate cookie crumb
- ½ tablespoon milk
- In a medium bowl, scale the 140g almond meal and 124g powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Set aside.
- In a stand mixing bowl, add the 107g room temperature 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.
- Very slowly, begin adding the 110g sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium high (speed 5-6). Whip for about 5-6 minutes, or until the whites have reach medium peaks. Then add the 3 drops of black food coloring. Continue whipping on medium high again for 1-2 more minutes until stiff peaks form.
- Add the whipped egg whites to a large bowl.
- Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
- Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready!
- Line an upside down pan with parchment paper or silicone baking mat and fill a piping bag and round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
- Sprinkle the tops of the shells with some of the chocolate cookie crumb.
- Preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
- Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
- Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely before filling!
Making the Chocolate Cookie Crumb
- In a small bowl, melt the butter.
- In a separate medium sized bowl, combine the ½ cup flour, 1 teaspoon corn starch, 2 tablespoon sugar, ⅛ teaspoon salt, ¼ cup cocoa powder and mix with a spoon to combine.
- Pour in the melted butter and mix until it comes together and forms a crumb. Line a small baking sheet with parchment paper and pour the crumb onto the baking sheet.
- Bake the crumb at 300 for 20 minutes. Allow the crumb to cool completely so that it firms up before using.
Making the Cookies and Cream Buttercream
- In a mixing bowl add 10 tablespoon of room temperature unsalted butter. Using the paddle attachment, whip the butter on low (speed 2-3) for 1-2 minutes or until the butter is smooth and lump free.
- Stop the mixer and add ½ cup of powdered sugar to the butter. Mix on low until the sugar is combined, then continue to add the sugar in ½ cup amounts until the sugar is gone. Then turn the mixer up to medium (speed 4-5) and whip until very white and fluffy, about 2-3 minutes. Add the ½ tablespoon of milk and mix to combine.
- Stop the mixer and add the ½ cup chocolate oreo crumb. Mix on low (speed 2-3) until the cookie crumb is just combined. The more you mix it, the more the crumb will break down and you won't get any crunchy cookie bites!
More Macaron Recipes
- Cookie Dough Macarons
- Halloween Macarons with Butterfinger Frosting
- Pumpkin Macarons
- Fruity Pebble Macarons
- Sour Watermelon Macarons
- Dark Chocolate Malt Macarons
- Strawberry Lemon Macarons
- Margarita French Macarons
- Earl Grey Tea Macarons
- Marshmallow French Macarons
- Birthday Cake Macarons
- Banana Cream Pie Macarons