Oreo Macarons

Oreo Macarons Recipe

If you’re a fan of both Oreo cookies and macarons, this Oreo Macarons recipe combines the best of both worlds. These elegant, bite-sized treats feature a rich, black cocoa macaron shell filled with a creamy vanilla buttercream that mimics the signature Oreo flavor. Perfect for special occasions or simply to indulge your sweet cravings, these macarons will impress everyone with their delightful texture and flavor.

Ingredients

For Oreo Macaron Shells:

• 1 cup almond flour, sifted
• 3/4 cup powdered sugar, sifted
• 3 tbsp black cocoa powder, sifted
• 3 egg whites, room temperature
• 1/2 cup granulated sugar
• 1/8 tsp salt
• 2 tsp vanilla extract
• 10-12 drops black gel food coloring

For Vanilla Cream Filling:

• 1/4 cup unsalted butter, room temperature
• 1/4 cup vegetable shortening, room temperature
• 2 cups powdered sugar, sifted
• 1 tsp vanilla extract (or clear imitation vanilla)

Directions

1. Prepare Macaron Shells:
   • Begin by cleaning all your mixing bowls, whisks, and tools with a small amount of white vinegar on a paper towel to remove any grease, which can prevent the egg whites from whipping properly.
   • Line two baking sheets with silicone macaron mats or parchment paper. Fit a piping bag with a round tip (Wilton 2A is ideal) and set it aside.
   • Sift the almond flour, powdered sugar, and black cocoa powder together twice to ensure there are no clumps and the dry ingredients are fully combined. Set aside.
2. Make the Meringue:
   • In a double boiler over simmering water, whisk the granulated sugar and egg whites together until the sugar dissolves and the mixture becomes frothy (about 5-6 minutes). You can test it by rubbing the mixture between your fingers to make sure no sugar granules remain.
   • Transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until soft peaks form. Add the salt and vanilla extract, then continue whipping until stiff peaks form (around 10 minutes). The meringue should be glossy and firm enough to hold its shape.
3. Fold in the Dry Ingredients:
   • Gently fold the sifted dry ingredients into the meringue. As you fold, press the mixture against the sides of the bowl to deflate some of the air. Midway through folding, add the black gel food coloring.
   • The batter is ready when it flows like lava and can form ribbons when dropped from the spatula.
4. Pipe and Rest the Macaron Shells:
   • Transfer the batter to the prepared piping bag. Pipe 1.5-inch circles onto the lined baking sheets, leaving space between each macaron.
   • Tap the baking sheets on the counter 3-4 times to release any air bubbles. Use a toothpick to pop any visible bubbles.
   • Let the macarons rest for 35-45 minutes until they are dry to the touch. Meanwhile, preheat the oven to 300°F.
5. Bake the Macarons:
   • Bake one tray at a time for 16 minutes, rotating the tray halfway through to ensure even baking. Once done, let the macarons cool completely before removing them from the mat or parchment paper.
6. Prepare the Vanilla Cream Filling:
   • In a stand mixer, beat together the room-temperature butter, vegetable shortening, sifted powdered sugar, and vanilla extract on low speed until smooth and fully combined.
7. Assemble the Macarons:
   • Pipe the vanilla cream filling onto the flat side of one macaron shell, then gently press another shell on top to form a sandwich. Repeat with the remaining macaron shells.
8. Store and Serve:
   • For the best flavor, store the assembled macarons in an airtight container in the refrigerator for 2-3 days to allow the flavors to mature. Bring them to room temperature before serving for optimal texture.

Tips for Success:

• Egg Whites: Make sure the egg whites are at room temperature before whipping. This will help create a stable meringue.
• Batter Consistency: The macaron batter should flow like lava. If it’s too thick, the macarons will be uneven. If it’s too thin, the shells may spread too much during baking.
• Resting Time: Allow the macarons to rest and develop a “skin” before baking. This will help create the iconic smooth tops and feet of macarons.

Nutritional Information:

• Calories per macaron: 140 kcal
• Servings: 24 macarons

Time Breakdown:

• Prep Time: 45 minutes
• Rest Time: 35-45 minutes
• Bake Time: 16 minutes
• Total Time: 1 hour 30 minutes

These Oreo Macarons are the perfect treat for anyone who loves the flavor of Oreos but craves the elegance of a macaron. The black cocoa macaron shells paired with the creamy vanilla filling deliver that classic cookies-and-cream taste with a refined twist. Whether you’re serving them at a special event or enjoying them as an afternoon indulgence, these macarons are sure to impress!

Oreo Macarons

---

• Author: Dulcia
• Total Time: 1 hour 30 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

These Oreo Macarons take the classic flavors of cookies and cream to a whole new level of indulgence. With delicate black cocoa macaron shells and a rich vanilla cream filling, they deliver the perfect combination of crisp and chewy textures, while capturing that signature Oreo taste in a more refined, elegant form.

---

Ingredients

Scale 1x2x3x

For Oreo Macaron Shells:
1 cup almond flour, sifted
3/4 cup powdered sugar, sifted
3 tbsp black cocoa powder, sifted
3 egg whites, room temperature
1/2 cup granulated sugar
1/8 tsp salt
2 tsp vanilla extract
10–12 drops black gel food coloring
For Vanilla Cream Filling:
1/4 cup unsalted butter, room temperature
1/4 cup vegetable shortening, room temperature
2 cups powdered sugar, sifted
1 tsp vanilla extract (or clear imitation vanilla)

---

Instructions

Prepare Macaron Shells:
Clean your mixing bowls, whisks, and other tools with a bit of white vinegar on a paper towel to remove any grease.
Line two baking sheets with silicone macaron mats or parchment paper. Fit a piping bag with a round tip (Wilton 2A) and set aside.
Sift the almond flour, powdered sugar, and black cocoa powder together twice to remove any clumps, then whisk to fully combine.
Using a double boiler, heat the granulated sugar and egg whites over simmering water, whisking until the sugar dissolves and the mixture becomes frothy (about 5-6 minutes). Check by rubbing the mixture between your fingers to ensure there are no sugar granules left.
Transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until soft peaks form, then add the salt and vanilla extract. Continue whipping until stiff peaks form (about 10 minutes). The meringue should look glossy and hold its shape.
Gently fold the dry ingredients into the meringue, pressing the mixture against the sides of the bowl while folding. Midway through, add the black gel food coloring. The batter should flow like lava and form ribbons.
Pipe and Rest the Macaron Shells:
Transfer the batter to a piping bag. Pipe 1.5-inch circles onto the prepared baking sheets. Tap the baking sheets on the counter 3-4 times to release any air bubbles.
Let the macaron shells rest for 35-45 minutes until they are dry to the touch. Preheat the oven to 300°F during the last 10 minutes of resting.
Bake the Macaron Shells:
Bake one tray at a time for 16 minutes, rotating the tray halfway through baking. Allow the macarons to cool completely before removing them from the mat.
Prepare Vanilla Cream Filling:
In a mixer, beat together the butter, vegetable shortening, powdered sugar, and vanilla extract on low speed until smooth and fully blended.
Assemble the Macarons:
Pipe the vanilla cream filling onto one macaron shell, then gently press another shell on top. Repeat until all macarons are assembled.
Store and Serve:
Store the macarons in an airtight container in the refrigerator for 2-3 days to let the flavors mature. Enjoy!

• Prep Time: 45 minutes
• Cook Time: 16 minutes

Nutrition

• Calories: 140