Chocolate Job

Oreo Macarons

Oreo macarons recipe: cookie blast!

How to make oreo macarons?

With this French Meringue recipe, you’ll savor every macaron bit. Let the crust melt in your mouth, liberating the filling with a delicate sweetness.


With the proportions given, you can make from 20 to 30 oreo macarons:

For the macaron shells

  • 75 g Egg Whites (Room Temperature)
  • 100 g Caster Sugar
  • Black Food Colouring
  • Oreo Crumbs (3 Oreos)
  • 90 g Almond Meal
  • 90 g Icing Sugar

For the buttercream filling

  • 200 g Unsalted Butter (Room Temperature)
  • 100 g Icing Sugar
  • 10 Crushed Oreos
  • Black & Brown Food Colouring

Oreo macarons video recipe

Author of video content: Yes, Please! Delicious Delights

How to make oreo macarons: full recipe

A video recipe is easy to follow, and it’s great for having a visual example of how the batter, ingredients, or consistency should look. Then you can compare that to how you are doing.

If you want to check the oreo macarons recipe details or simply like reading, we added notes and some tips&tricks that come in handy.


Part one. The macaron shells

Start whipping the egg whites. You can use a mixer, or you can do it manually.

When the whites seem foamy and soft peaks are forming, start adding caster sugar spoon-by-spoon. Keep whipping till it becomes glossy, then add a few drops of black food coloring.

Stop whipping as soon as the whites become a stiff meringue.

Tip: Be careful not to overwhip the whites, or the macarons may come out hollow. Stop whipping as soon as stiff peaks appear.

Now, take the crushed Oreo cookies and pour them into the meringue.

Add half of the dry mixture (the almond meal and icing sugar combined) to the meringue, and fold everything.

When the consistency of the mass becomes paste-like, add the rest of the dry mixture, and continue folding. When folded, it should resemble a cake batter consistency.

Line baking sheet with wax paper.


Tip: Use a template if you want each macaron to be the same size just don’t forget to remove it before shoving into the oven.

Then, take a pastry bag and fill it with the meringue-oreo mixture that you just prepared.

Pipe out the batter onto the baking sheet. Use a flat tip.

To remove air bubbles from the batter, you can shake the baking sheet a few times or use a scribe tool and poke each macaron to release the remaining air.

Now, leave the macarons at room temperature to dry for about an hour.

Note: the room shouldn’t be too humid. If the macarons are not dry enough before you bake them, the outer surface will not harden, and the air will escape through the top instead of the bottom. This may leave cracks or prevent the feet from forming.

While you wait for the macarons to dry, preheat the oven to 266°F (130 C°).

Bake for 16 minutes.

Remove the shells from the baking sheet only after they have cooled off.

Part two. The filling

Crush the Oreo cookies.

Tip: put them in a sealed bag crush them with a rolling pin.

Now, take the butter and the icing sugar and mix them with a mixer until it gets creamy.

Add brown food coloring and continue mixing.

Add black food coloring and mix until the colors blend together.

Now pour the crushed Oreo cookies into the filling mixture, fold it.

Once done mixing, pour the filling into the pastry bag.

Pipe it out on every second shell. Sandwich the shells together with a twist.

Leave the macarons in a fridge for at least 24 hours before serving.

Tip: the macarons are best after 2–3 days in a fridge.


Looking for some other flavors? We have plenty of macaron recipes and more sweet surprises in our category list.