Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
- Prep Time: 30 minutes
- Resting Time: 30–45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 110
- Sugar: 13g
- Fat: 5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g