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macarons lined up in 4 rows to show the center filling

Cookies and Cream Macarons

Cookies and cream oreo inspired macarons, sprinkled with a homemade chocolate cookie crumb and filled with a cookie crumb vanilla buttercream!
5 from 2 votes
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Course: Dessert
Cuisine: French
Keyword: cookies and cream, oreo
Servings: 18 macarons
Prep Time 45 minutes
Cook Time 13 minutes
Resting Time 30 minutes
Total Time 2 hours
Calories: 88kcal
Author: cambreabakes


  • 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
  • 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!
Nutrition Facts
Cookies and Cream Macarons
Amount Per Serving (2 shells)
Calories 88 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 0.3g2%
Sodium 6mg0%
Carbohydrates 13.2g4%
Fiber 0.9g4%
Sugar 11.9g13%
Protein 2.1g4%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tell us how you liked it in the comments section below!