INTRODUCTION
Oreo Macarons are a delicious twist on the classic French treat. With their lovely texture and delightful flavors, these macarons combine almond meringue and creamy Oreo filling. The crunchy sandwich cookies add a unique touch that many people love. Perfect for celebrations, gifts, or just treating yourself, these Oreo Macarons are sure to impress.
WHY YOU WILL LOVE THIS RECIPE
This recipe stands out because it brings together the much-loved Oreo cookie with the elegant macaron. You will love the rich chocolate flavor, the sweet cream filling, and the crunchy exterior of the macaron. Each bite is a little piece of happiness. Plus, it’s not just a simple dessert; it’s a fun and creative project in the kitchen. You’ll enjoy the rewarding process, from whipping the egg whites to piping the delicate shells. These macarons also make great gifts for friends and family. When you present them, they will look fancy and taste amazing. Baking these will surely bring smiles!
HOW TO MAKE Oreo Macarons
Making Oreo Macarons sounds fancy but is quite straightforward. By following a few steps, anyone can create these delightful cookies that look sophisticated and taste heavenly.
Equipment Needed
To make Oreo Macarons, you will need:
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- A sieve for sifting ingredients
- A hand mixer or stand mixer
- Piping bags with round tips
- Rubber spatula
- Offset spatula (optional)
- Measuring cups and spoons
- A small saucepan (for ganache)
Ingredients You’ll Need
- 100 grams egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour, sifted
- 190 grams powdered sugar, sifted
- 10 grams crushed Oreo cookies (no filling), sifted
- 113 grams unsalted butter, room temperature
- 180 grams powdered sugar
- 1/2 teaspoon vanilla bean paste (optional)
- 1/4 teaspoon kosher salt
- 2-3 tablespoons heavy cream, as needed
- 4 whole Oreo cookies, crushed
- 113 grams white chocolate, chopped
- 60 grams heavy cream
STEP-BY-STEP INSTRUCTIONS
- For the White Chocolate Ganache: Start by scraping out the filling from 3 Oreo cookies and setting it aside. Finely chop your white chocolate and the Oreo cream filling. Place them in a bowl. Then, heat the heavy cream until it is hot but not boiling. Pour the hot cream over the chocolate mixture, and let it sit for about 2 minutes. After that, stir until the ganache is smooth. Allow it to cool so it can thicken.
- For the Macarons: Take 10 grams of Oreo cookies and crush them finely. Next, sift together the almond flour, powdered sugar, and crushed Oreo cookies. In a separate bowl, whisk the egg whites with cream of tartar until foamy. Gradually add the granulated sugar while whisking until you achieve stiff peaks. Now, gently fold in the sifted dry ingredients until you have a smooth batter.
- Use a piping bag to pipe 1-inch rounds onto a lined baking sheet. Gently drop the baking sheet on the countertop to release any air bubbles that might be in the batter. Let the macarons sit out until a skin forms on top. Preheat your oven to 300°F. Bake the macarons in the oven for about 13-15 minutes. Once baked, let them cool completely.
- For the Oreo Buttercream: Crush the 4 whole Oreo cookies and put them aside. In a mixing bowl, beat the room temperature butter with powdered sugar until it becomes creamy. Add a splash of vanilla, kosher salt, and a bit of heavy cream, then mix until it’s light and fluffy. Finally, fold in the crushed Oreos.
- Assemble: Once the macaron shells are cool, pair them up. Pipe a ring of the buttercream around the edge of one shell. In the middle of the buttercream, add a bit of the ganache. Top it off with the other macaron shell to complete the sandwich.
- Enjoy: For the best flavor, store your assembled Oreo Macarons in an airtight container in the fridge for 12-24 hours. Let them come to room temperature before serving for the most delicious experience.
HOW TO SERVE Oreo Macarons
Oreo Macarons can be enjoyed on their own or served as a part of a dessert platter. They pair beautifully with a glass of milk or a cup of tea. Arrange them on a pretty plate to impress guests. You can also package them nicely in decorative boxes for gifts at parties or special occasions.
STORAGE & FREEZING: Oreo Macarons
If you want to store your Oreo Macarons, keep them in an airtight container in the fridge. They can last for up to one week. If you would like to freeze them, know that it is possible to place the individual macarons in a freezer-safe container. Just make sure to separate layers with parchment paper to avoid sticking. They can stay in the freezer for about a month. When you are ready to enjoy them, let them thaw in the fridge before serving.
SERVING SUGGESTIONS
Serve Oreo Macarons with a side of milk for a classic treat. They also work well on a dessert table with other sweets. Mix and match with different flavors of macarons for variety. Pair your macarons with coffee or a rich hot chocolate for a tasty afternoon snack. For special occasions, consider using edible glitter or sprinkles for decoration.
VARIATIONS
Feel free to get creative! You can try using different types of chocolate chips or flavors of ganache. Instead of Oreo cookies, think about other crushed cookies like chocolate chip or peanut butter cookies. Use a different filling like raspberry or lemon buttercream for a fresh twist. The colors of your macarons can also vary using food coloring in the batter.
FAQs
1. Can I use something other than almond flour?
Almond flour is key for macarons, but if you have nut allergies, coconut flour or ground sunflower seeds may work, though the texture may differ.
2. What if my macarons don’t develop a skin?
If you do not see a skin forming, you might need to let them sit longer. It is essential for the texture. Make sure they aren’t in a humid environment as well.
3. How can I tell when my macarons are baked?
The macarons should not be jiggly when you gently touch them. They should have a smooth top and be just slightly firm.
4. Why are my macarons cracking?
Cracking can happen if the batter is too runny or if they have not been let to rest. Also, an oven that is too hot can cause this issue.
MAKE-AHEAD TIPS FOR Oreo Macarons
If you want to prepare your baking ahead of time, the macaron shells can be made in advance and stored in the freezer. Bake the shells a day or two before the filling and then freeze them. The filling can also be made ahead of time and stored in the refrigerator. When you’re ready, assemble the macarons just before serving for the freshest taste.
Oreo Macarons
Ingredients
Method
- Scrape out the filling from 3 Oreo cookies and set it aside.
- Finely chop your white chocolate and the Oreo cream filling.
- Place them in a bowl and heat the heavy cream until hot but not boiling.
- Pour the hot cream over the chocolate mixture and let it sit for about 2 minutes.
- Stir until the ganache is smooth and allow it to cool to thicken.
- Crush 10 grams of Oreo cookies finely.
- Sift together almond flour, powdered sugar, and crushed Oreo cookies.
- In a separate bowl, whisk the egg whites with cream of tartar until foamy.
- Gradually add granulated sugar while whisking until stiff peaks form.
- Gently fold in the sifted dry ingredients until you have a smooth batter.
- Pipe 1-inch rounds onto a lined baking sheet and drop the sheet to release air bubbles.
- Let the macarons sit until a skin forms on top, and preheat your oven to 300°F.
- Bake the macarons for about 13-15 minutes, then let them cool completely.
- Crush the 4 whole Oreo cookies and set aside.
- Beat room temperature butter with powdered sugar until creamy.
- Add vanilla, kosher salt, and a bit of heavy cream, mixing until light and fluffy.
- Fold in the crushed Oreos.
- Pair up the cooled macaron shells.
- Pipe a ring of buttercream around the edge of one shell.
- In the middle of the buttercream, add a bit of the ganache.
- Top with the other macaron shell to complete the sandwich.
- Store assembled Oreos in an airtight container in the fridge for 12-24 hours.
- Let them come to room temperature before serving for the best flavor.