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Oreo Macarons

Delightful twists on classic French macarons, these Oreo Macarons feature almond meringue shells filled with creamy Oreo buttercream and white chocolate ganache.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 145
Ingredients Method Notes

Ingredients
  

For the Macarons
  • 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
For the Oreo Buttercream
  • 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
For the White Chocolate Ganache
  • 113 grams white chocolate, chopped
  • 60 grams heavy cream

Method
 

Make the White Chocolate Ganache
  1. Scrape out the filling from 3 Oreo cookies and set it aside.
  2. Finely chop your white chocolate and the Oreo cream filling.
  3. Place them in a bowl and heat the heavy cream until hot but not boiling.
  4. Pour the hot cream over the chocolate mixture and let it sit for about 2 minutes.
  5. Stir until the ganache is smooth and allow it to cool to thicken.
Prepare the Macarons
  1. Crush 10 grams of Oreo cookies finely.
  2. Sift together almond flour, powdered sugar, and crushed Oreo cookies.
  3. In a separate bowl, whisk the egg whites with cream of tartar until foamy.
  4. Gradually add granulated sugar while whisking until stiff peaks form.
  5. Gently fold in the sifted dry ingredients until you have a smooth batter.
  6. Pipe 1-inch rounds onto a lined baking sheet and drop the sheet to release air bubbles.
  7. Let the macarons sit until a skin forms on top, and preheat your oven to 300°F.
  8. Bake the macarons for about 13-15 minutes, then let them cool completely.
Make the Oreo Buttercream
  1. Crush the 4 whole Oreo cookies and set aside.
  2. Beat room temperature butter with powdered sugar until creamy.
  3. Add vanilla, kosher salt, and a bit of heavy cream, mixing until light and fluffy.
  4. Fold in the crushed Oreos.
Assemble the Macarons
  1. Pair up the cooled macaron shells.
  2. Pipe a ring of buttercream around the edge of one shell.
  3. In the middle of the buttercream, add a bit of the ganache.
  4. Top with the other macaron shell to complete the sandwich.
Enjoy
  1. Store assembled Oreos in an airtight container in the fridge for 12-24 hours.
  2. Let them come to room temperature before serving for the best flavor.

Notes

These macarons make fantastic gifts and can be enjoyed with milk or tea. They can be frozen for up to a month.