If you’ve ever dreamed of combining the classic charm of an Oreo with the elegance of a French macaron, buckle up—because Oreo Macarons are the sweet, creamy, chocolatey treat you didn’t know you needed. These little sandwich cookies bring together the crispy, chewy shell of a macaron and the cookies-and-cream goodness of an Oreo filling. The result? A luxurious dessert that’s part bakery-worthy masterpiece and part nostalgic cookie dream.

Macarons might seem a little intimidating if you’ve never made them before, but trust me, once you crack the code, it’s a straight-up obsession. And the Oreo twist makes them super fun and irresistible. You get that signature smooth shell with the classic macaron “feet,” filled with a fluffy buttercream that’s whipped with crushed Oreo cookies. Every bite is light, airy, and packed with rich, cookie flavor. Whether you’re baking to impress or just want to spoil yourself, these Oreo Macarons bring a whole lot of joy to the table.

Why You’ll Love These Oreo Macarons

Perfect blend of sophisticated French technique and familiar cookie flavor
Delicious contrast between crispy shell and soft, creamy filling
Customizable—you can tint the shells or decorate with Oreo crumbs
Naturally gluten-free thanks to almond flour
Impressive enough for parties, weddings, or gifting
The Oreo buttercream is straight-up addictive
Freezer-friendly, so you can make ahead
Great for beginner bakers looking to master macarons
You only need a few Oreos to make it work
Guaranteed to get “WOW” reactions at the first bite

Preparation Time and Yield

Prep Time: 30 minutes
Resting Time: 30–45 minutes
Bake Time: 15 minutes
Assembly Time: 15 minutes
Total Time: About 1 hour 45 minutes
Yield: 20–24 filled macarons

Nutritional Information (Per Macaron)

Calories: 110
Carbohydrates: 15g
Protein: 2g
Fat: 5g
Fiber: 1g
Sugar: 13g

Ingredients for Oreo Macarons

For the Macaron Shells

1 cup (100g) almond flour
¾ cup (85g) powdered sugar
2 large egg whites, room temperature
¼ cup (50g) granulated sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
Optional: black food gel for Oreo color effect

For the Oreo Buttercream Filling

½ cup (1 stick) unsalted butter, softened
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
4–5 Oreo cookies, finely crushed (no cream)
1 tablespoon heavy cream or milk (as needed for consistency)

Step-by-Step Instructions for Oreo Macarons

Step 1: Prepare Your Ingredients and Tools

Before anything else, prep your baking area. Weigh your ingredients using a kitchen scale (precision is key for macarons). Line two baking sheets with parchment paper or silicone mats. Set out a piping bag with a round tip. Separate your egg whites and let them come to room temperature if they’re not already.

Step 2: Sift the Almond Flour and Powdered Sugar

In a large bowl, sift together the almond flour and powdered sugar. This step is crucial for that smooth macaron shell. If you see larger almond bits, discard them. You want a fine, fluffy mixture with no clumps.

Step 3: Make the Meringue

In a separate mixing bowl, use a hand mixer or stand mixer to beat the egg whites on medium speed until foamy. Add cream of tartar. Slowly stream in the granulated sugar and increase the speed to high. Beat until stiff, glossy peaks form. You should be able to flip the bowl upside down without the meringue moving. Add the vanilla extract and black food gel if using.

Step 4: Fold in the Dry Ingredients

Gently fold the almond flour mixture into the meringue using a spatula. This is the macaronage stage. Fold slowly, pressing the batter against the sides of the bowl to deflate it slightly. Keep folding until the batter flows like lava. When you lift the spatula, it should ribbon off and disappear into the mixture in about 10 seconds.

Step 5: Pipe the Shells

Transfer the batter to your piping bag. Pipe 1.5-inch circles onto your prepared baking sheets, leaving some space between each. Tap the trays firmly on the counter 4–5 times to release air bubbles. Use a toothpick to pop any visible bubbles for a smoother finish.

Step 6: Rest the Shells

Let the macarons sit at room temperature for 30–45 minutes, or until they develop a skin. They should not stick to your finger when gently touched. This step helps them rise properly and form the iconic “feet” in the oven.

Step 7: Bake the Macarons

Preheat your oven to 300°F (150°C). Bake the shells one tray at a time for 14–16 minutes. The shells should rise and have ruffled edges (feet). Let them cool completely before removing from the parchment paper.

Step 8: Make the Oreo Buttercream

While the shells are cooling, beat the butter until smooth and creamy. Add powdered sugar and vanilla, and mix until fluffy. Stir in the crushed Oreo cookies. If the frosting is too thick, add a splash of heavy cream to loosen it.

Step 9: Fill the Macarons

Match your macaron shells in pairs by size. Pipe a small dollop of Oreo buttercream onto the flat side of one shell, then gently sandwich with another shell. Press lightly to spread the filling to the edges.

Step 10: Mature and Serve

Place the filled macarons in an airtight container in the fridge for at least 24 hours to mature. This allows the flavors to meld and the texture to improve. Let them come to room temperature before serving for the best bite.

Ingredient Background

The two stars of this recipe—almond flour and Oreo cookies—couldn’t be more different, yet they come together like a dream in these macarons. Almond flour, made from finely ground blanched almonds, is the base of every classic French macaron. It provides a delicate, nutty flavor and gives macarons their smooth texture and chewy interior. What’s great is that almond flour is naturally gluten-free, making these cookies ideal for anyone avoiding wheat without compromising flavor or structure.

Then we bring in the bold, nostalgic magic of Oreos. You only need a few cookies, but the flavor they add is unmistakable—chocolatey, rich, and instantly recognizable. For the buttercream filling, the key is using just the cookie part and leaving out the cream. Crushing them super fine is important, too, since you want a smooth texture for piping. These crushed bits transform a basic vanilla buttercream into a cookies-and-cream fantasy.

Meringue, made from egg whites and sugar, is what gives macarons their lift and structure. It might seem tricky at first, but once you master the stiff peaks and glossy texture, you’ll be on a roll. Add to that some vanilla extract for a cozy, sweet aroma and optional black food gel to mimic Oreo’s deep chocolate hue, and you’ve got a macaron shell that looks and tastes like a work of art.

Technique Tips for Oreo Macarons

The most important thing when making macarons is patience and precision. Unlike drop cookies that are super forgiving, macarons require attention to detail. Let’s start with the meringue—this is the structure of your shell. Room-temperature egg whites whip up better than cold ones, so give them at least 30 minutes out of the fridge before beating. Start slowly to build volume, then crank the speed up until stiff peaks form. You’ll know they’re ready when you lift your beaters and the meringue stands tall without drooping.

Next up is the folding process, known as macaronage. This is where most macaron mishaps happen. You want to fold gently but thoroughly, pressing the spatula against the bowl’s side to deflate some air. The batter should flow like lava. If it’s too stiff, the shells will be lumpy. If it’s too runny, they’ll spread too much and lose their shape. Aim for a batter that forms ribbons when dropped from your spatula and disappears back into itself in about 10 seconds.

When piping the shells, consistency is everything. Hold the bag vertically and apply even pressure. Pipe straight down to create circles, then stop squeezing before lifting the bag. Bang the trays hard on the counter to remove air bubbles—this helps prevent hollow shells. Don’t skip the resting step before baking. That skin on top ensures your macarons rise up and form the signature “feet.” Bake low and slow, and resist the urge to open the oven too early. After cooling, if the shells are crisp on the outside and soft on the inside, congrats—you nailed it.

Alternative Presentation Ideas

If you’re making these for a party or event, consider tinting the macaron shells a soft grey or Oreo-like black using gel food coloring. Add a sprinkle of crushed Oreo crumbs on top before baking for a rustic, speckled look. Another fun twist? Drizzle the finished cookies with melted white chocolate and a mini Oreo stuck on top. It adds a decorative touch that’s perfect for birthdays or dessert platters.

You could also get creative with the filling. While we’re using a cookies-and-cream buttercream, you could stuff the middle with a tiny dollop of chocolate ganache or vanilla bean marshmallow fluff. Just don’t overdo it—macarons are delicate and won’t hold up to overly gooey centers. But a little surprise inside? Always welcome.

For gifting, stack the macarons in a clear treat bag tied with a black ribbon, or layer them in a box with mini parchment paper dividers. These look stunning in a monochrome dessert display or even as a wedding favor. Oreo Macarons bridge the gap between fun and fancy, making them a total showstopper no matter how you present them.

Freezing and Storing Oreo Macarons

Macarons are one of the few cookies that actually get better after a little chill time. Once assembled, store them in an airtight container in the fridge for 24 hours to allow them to mature. The filling softens the shell just enough, and the flavor deepens. After that, they’re good for up to 5 days in the fridge. Always bring them to room temp before serving—they taste best when slightly soft and chewy.

Freezing is a great option if you want to make them ahead of time. Place filled macarons in a single layer on a tray, freeze until solid, then transfer to a sealed container or freezer bag. They’ll keep well for up to 2 months. To thaw, just place them in the fridge overnight, then let them sit at room temp for 30 minutes before serving. They’ll taste just as fresh as day one.

If you want to freeze just the shells, go for it. Bake and cool the shells, then freeze them flat. When you’re ready to fill, bring them to room temperature and whip up your Oreo buttercream fresh. This is a solid move if you’re planning for a big event or batch baking during the holidays.

Healthier Twist Ideas

If you’re aiming to lighten these up a bit, there are a few ways to tweak the recipe. For the filling, swap the buttercream with a Greek yogurt-based Oreo dip. Use thick, full-fat Greek yogurt, mix in powdered sugar and finely crushed Oreos, and chill it until firm. It’s tangy, creamy, and gives the same cookies-and-cream vibe with less fat.

You can also reduce the sugar in the meringue slightly, though you have to be careful—sugar stabilizes the egg whites and helps form the shell. Try cutting 10% at most, and expect a slightly different texture. Use natural powdered sugar that doesn’t have added cornstarch for a cleaner ingredient list, too.

Lastly, try making a chocolate macaron shell using unsweetened cocoa powder in place of a bit of almond flour. Cocoa powder adds richness and depth without increasing sugar. These swaps won’t make your macarons totally guilt-free, but they’ll be a little lighter while keeping all that craveable flavor intact.

Serving Suggestions for Events

Oreo Macarons are perfect for dessert tables at birthdays, showers, or tea parties. Their sleek, chic appearance makes them ideal finger food. Arrange them on a tiered tray with other mini desserts like brownies, cake pops, or fruit tarts for a stunning visual spread that’ll have guests reaching for seconds.

For weddings, consider offering them as favors. Pack 2-3 macarons in a small clear box tied with ribbon to match the wedding colors. Add a cute tag with a thank-you note or the couple’s initials. They’re elegant, personal, and guaranteed to be appreciated more than another keychain or coaster.

Hosting a themed movie night or sleepover? Set up a cookies-and-cream bar. Serve Oreo Macarons with Oreo milkshakes, mini cheesecakes, and crushed Oreo ice cream. You can even use the macarons as fancy toppers for cupcakes or whipped cream-topped drinks. It’s the kind of treat that feels both whimsical and fancy all at once.

Frequently Asked Questions (FAQs)

1. Why are my macaron shells cracked?

Cracked shells usually mean your macarons didn’t rest long enough or there was too much air in the batter. Make sure you allow the shells to dry and form a skin before baking, and bang the tray well to release air bubbles.

2. Why are my macarons hollow inside?

Hollow macarons can result from over-mixing or under-baking. Be careful during macaronage and always check your oven temperature with an oven thermometer to make sure it’s accurate.

3. Can I use Oreo crumbs in the shell batter?

It’s best to keep the shell batter pure. Oreo crumbs can affect texture and moisture balance, leading to shells that don’t rise properly. Stick to adding Oreo flavor in the buttercream.

4. Can I make these without food coloring?

Absolutely. The macarons will be a natural almond color. If you want that Oreo dark hue, use black gel food coloring, but it’s totally optional.

5. What’s the best way to crush Oreos for the filling?

Remove the cream, then pulse the cookies in a food processor until you get fine crumbs. You want them super smooth to avoid clogging your piping tip.

6. Can I use a different filling besides Oreo buttercream?

Definitely! Try vanilla ganache, cream cheese frosting, or even chocolate hazelnut spread for a fun twist.

7. How far in advance can I make these?

Macarons are best when they’ve matured for at least 24 hours. You can make and store them up to 5 days ahead, or freeze them for longer.

8. Can I double the recipe?

Yes, just make sure to maintain your folding technique and bake in batches. Don’t overcrowd the oven or skip resting time.

9. Do I need a stand mixer?

A hand mixer works just fine! Just be sure to whip the egg whites long enough to reach stiff peaks.

10. Can I ship these to someone?

You can, but pack them carefully. Use bubble wrap, place in a snug box, and keep them cool. They’re fragile but can survive shipping with care.

Conclusion

Oreo Macarons bring the best of two worlds into one irresistible bite. They’ve got the elegance and challenge of classic French patisserie, with the playful, comforting flavor of your favorite childhood cookie. The contrast of the crisp shell and soft, Oreo-loaded filling is pure dessert harmony—and they look absolutely gorgeous too.

Whether you’re mastering the art of macarons for the first time or just craving something unique and decadent, these cookies are the perfect project. They’re just fancy enough to feel like a treat, but familiar enough to be crowd-pleasers. And with a little patience, you’ll be cranking out bakery-quality macarons that could rival any café.

So grab your piping bag, crush some Oreos, and let your inner pastry chef shine. Once you’ve made these Oreo Macarons, you’ll never look at store-bought cookies the same way again. Want them styled for a blog post or ready to print? I’ve got you covered—just say the word.