I’m so happy I taught myself how to make macarons. There were so many times that I wanted to give up, so many batches that came out flat, lumpy, or burned. And my macarons still are not perfect, but I’m so glad I powered through those bad batches. For laughs, see a photo of my very first macaron attempt in my Double Chocolate Macarons + Macaron Making Tips post, and then come back and check out my favorite macaron recipe to date: Cookies and Cream Macarons.
Cookies and cream is one of my favorite flavors of anything, right up there with Salted Caramel and Birthday Cake. Ironically, I’ve never been a huge fan of eating Oreo cookies by themselves, but I love crushing them up and adding them to cakes or ice cream. And when I stumbled on this Oreo macaron recipe I knew it was fate – I was destined to make these and nail them on my first try!
I still get very nervous every time I make macarons. In my early days, my success rate was about 50/50. For that reason, I never promise that I’ll be able to make them for events or bring them into my office because I can’t guarantee that they will turn out the way I expect. But this cookie and cream macaron recipe was so easy to make, and I’m glad I tried it out and made it happen.
This is absolutely my favorite macaron recipe, ever. But I can’t wait to branch out into new flavors like Rose, Champagne, Pistachio, and sooo many more. If you have any basic questions on how to make macarons and turn out your best batch yet, drop a comment or check out my previous post with all my best tips.
- 100 g almond flour
- 30 g Oreo cookie crumbs, about 4 cookies with filling removed
- 130 g powdered sugar
- 100 g egg whites room temperature
- 1/8 tsp cream of tartar
- 90 g caster sugar or other superfine sugar
- Filling from 12 Double Stuffed Oreos
- 4 Tbsp unsalted butter room temperature
- 1/4 cup powdered sugar
- 2 Tbsp Oreos crushed, approx. 2 cookies with filling removed
- Line baking sheet with a silpat mat or parchment paper.
- Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won't pass through the sifter.
- Whip the egg whites until they're the consistency of a loose foam, add in cream of tartar. Continue whipping while slowly adding caster sugar in three stages. Whip to a stiff meringue.
- Fold the dry mixture into the meringue.
- Pour the batter into a piping bag fitted with the 1A tip.
- Pipe the macarons onto your baking sheet.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.
- Let the macarons dry at room temperature until dry to the touch. Approx 1 hour, or until macarons are smooth to the touch and not sticky.
- Once dry, bake macarons in a preheated 325°F oven for about 17 minutes, or until macarons are baked and don't break apart when lifted from the baking sheet. Be careful not to brown.
- Let cookies cool completely before removing from pans.
- Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.
- Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together. Allow macarons to mature at least 8 hours in the fridge. Leave on the counter for about 15 minutes to get the best texture before enjoying.