Chocolatey & Creamy Oreo Macarons Recipe

Let's make something creamy and sweet today!

Hi there! Today I’m so excited to show you how to make these lovely chocolatey & creamy oreo macarons recipe step by step! When I first saw this recipe I asked myself why is my mouth watering so much? If you think the same, today’s recipe is for you. You should try these lovely oreo macarons and you will know the answer as I did.

Chocolatey & Creamy Oreo Macarons

Let me tell you some tips so your macarons will come out perfectly the very first time you make them.

  1. Always use almond flour, not an almond meal: Because Almond flour is much more finely ground than almond meal and doesn’t contain any of the almond skins. Almond flour makes for a better macaron and keeps the cookies chewy and light in texture.
  2. Whip the egg whites until soft peaks form: These cookies and cream macarons use no leavening agents besides whipped egg whites, so it’s doubly important that you take the time to properly whip them up.
  3. Gently fold in the ingredients: Whipped egg whites can be a little finicky and it’s possible to knock the air out of them if you’re too rough with the macaron batter. Make sure you use a large spatula to gently mix everything together.
  4. Do not skip the airing time: I know it seems odd to let the raw macarons sit on the countertop for an hour, but this is one step you absolutely cannot skip! The macarons will form a thin film on the outside and will dry out slightly, which is what makes them so perfectly chewy once they’re out of the oven.
  5. Cool completely before frosting: As with any frosted baked good, these cookies and cream macarons need to cool completely before you add the frosting in the middle. If you frost the macarons while they’re still warm, the frosting will run everywhere and your macarons won’t look as chic.

Chocolatey & Creamy Oreo Macarons Recipe

Chocolatey & Creamy Oreo Macarons Recipe
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Learn how to make these delicious chocolatey & creamy Oreo macarons recipe step by step! This recipe is inspired by Liza Van Wyk check out her blog and let her know how amazing she is. I loved this recipe when I first saw this on her blog and I would love to recommend it. Do try this recipe and let us know via comments!

Chocolatey & Creamy Oreo Macarons Recipe

  • For the macarons:
  • 2/3 cup almond flour
  • 1 1/2 cups powdered sugar
  • 1/4 cup granulated white sugar
  • 3 large egg whites, room temperature
  • pinch salt
  • 4 oreo cookies, frosting removed and set aside
  • 2 teaspoons chocolate extract
  • For the buttercream:
  • 4 tablespoons unsalted butter, room temperature
  • 4 Oreo cookies, frosting removed and set aside
  • 8 cookies worth of frosting, from 4 cookies above and from 4 cookies in the macarons
  • 3/4 cup powdered sugar
  • 1 tablespoon whole milk
  • 2 teaspoons pure vanilla extract
  1. In a standing mixer using a whisk attachment (or mixing bowl with a hand mixer), whip the egg whites and salt on high speed for about 2 minutes, until soft peaks form. Add in granulated sugar and chocolate extract and continue to beat for 1 minute until very stiff peaks form. The egg whites should be foamy and firmly hold their shape.
  2. In a small blender, pulse your Oreo cookies until they form a fine powder. Using a fine mesh strainer, sift the almond flour, powdered sugar, and powdered Oreos three into a medium bowl. Sift the mixture again two more times. You should be left with small almond granules each time you sift. Toss these out after each sifting.
  3. Carefully pour the powdered sugar mixture on top of the whipped egg whites. Fold a spatula into the center of the mixture, scooping down to the bottom of the bowl, and then scooping upwards along the side of the bowl. You should be making a rough circle with your spatula: center, down, out, center, down, out. Slowly but surely, your two mixtures should come together. Continue to fold the mixture until it resembles molten lava- when you pick the mixture up with your spatula, large ribbons should fall down into the bowl, unbroken by the air, and the entire mixture should slowly seep downwards like molten lava.*
  4. Fit a large pastry bag with a ½ inch tip and scoop your mixture into the bag. Pipe 1¼ inch circles onto 2-3 parchment-lined cookie sheets, leaving at least 1¼ inches between each macaron. The best way to make even circles is to pipe from directly above the macaron so your pastry tip is perpendicular to the cookie sheet. Squeeze the pastry bag from the top with one hand while using your other hand to steady the tip. Once you've piped your circle, swirl the pastry tip in a small spiral and lift upwards at the same time to finish your macaron.* Allow macarons to air out for at least 1 hour, and up to 2 hours.
  5. Preheat oven to 300°F. Bake macarons for 17 minutes. Allow cooling completely on their tray before frosting.
  6. Now make your buttercream. Beat the butter with the oreo frosting and vanilla extract until light and fluffy, about 2 minutes. In a small blender, pulse your Oreo cookies until they form a fine powder. Add in the crushed Oreos, powdered sugar, and whole milk, beating again until light and fluffy, 1 minute more. Transfer to a small pastry bag fitted with a ½ inch tip. Once your macarons have cooled, frost and serve!

Please let me know if you have any questions about how to make macarons. I know the process sounds scary, but I have faith in you! Go ahead and try this!

Inspired by Liza Van Wyk check out her blog and let her know how amazing she is.

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