Oreo Macarons
These macarons were inspired by my kitten Oreo. A few month ago we rescued two kittens and one we named Oreo. He is very energetic and likes to clime the tree. I’ve decided to make macarons with Oreo flavor because my kitten inspired me. Oreo Macarons made with white chocolate ganache and cookies crumbs. I used gluten free Oreo cookies to make these macarons and no food coloring was added.
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How to make Oreo Macarons
- Bake macaron shells. For recipes you can check here. I have printable recipe down below using French meringue. I also have online video lesson how to make macaron shells using NO REST method.
- Make white chocolate ganache.
- Fill macarons with ganache.
How to make Oreo macaron shells
For macaron shells I used almond flour, powdered sugar and crumbs from Oreo cookies without filling. Remove filing from Oreo cookies and make crumbs. You can pulse in the food processor for a few seconds or place in the plastic bag and crush with the rolling pin. However you make crumbs, just make sure to sift almond flour, powdered sugar and crumbs. If you end up with big pieces of crumbs, simply discharge them. You need to have smooth macaron shells and big pieces of crumbs will affect this.
Full recipe and instructions how to make macarons using French meringue you can check here.
Tip from Marina: you can top macaron shells with cookie crumbs after pipping.
How to make White chocolate Oreo ganache
In the small saucepan bring to simmer heavy whipping cream. Do not boil! Pour the warm heavy cream over white chocolate . Let it set for minute or two. Emulsify with hand blender. Add crushed oreo (without filling) and emulsify again. Ganache should be smooth and silky. Transfer ganache into flat container and cover with plastic “to contact”. Let ganache to set in the fridge for 6-8 hours.
How to fill macarons
When you are ready to fill macarons, transfer macarons into pipping bag with round tip. I also used Wilton 6B piping tip. Pipe Oreo ganache on flat side of macarons shell and place another shell on top of the ganache to make a sandwich. Be careful not to smush the delicate shell when assembling macarons. Transfer filled macarons into air-tight container and keep in the fridge for 12 hours. macarons need to “mature” before you can enjoy them.
Tip from Marina: you can roll filled macarons into cookie crumbs or add crumbs in the center of the ganache when you are assembling macarons.
How to store
Store Oreo Macarons in air-tight container for 2-3 days. They also great for freezing. Keep in the freezer in air-tight container for up to 6 months. Defrost macarons through the fridge.
If you make these Oreo macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Mint White Chocolate macarons
- Fraisier Macarons
- No bake Cheesecake in a Jar
- Cream Cheese Whipped Cream
- Homemade Strawberry Ice Cream
- Christmas Macarons Box 2022
Oreo Macarons
Equipment
- 1 Food processor or blender
- 1 emulsify blender
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 Fine mesh sieve
Ingredients
White Chocolate Oreo ganache
- 226 gr white chocolate 8oz
- 110 ml heavy whipping cream
- 25 gr Gluten free Oreo cookies crumbs (about 3 cookies without filling)
Oreo macaron shells
- 25 gr Gluten free Oreo cookies crumbs (about 3 cookies without filling)
- 100 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites room temperature
- 100 gr white granulated sugar
Instructions
How to make Oreo ganache
- In the small saucepan bring to simmer heavy whipping cream. Do not boil!
- Pour the warm heavy cream over white chocolate . Let it set for minute or two.
- Emulsify with hand blender.
- Add crushed Oreo cookies (without filling) and emulsify again. Ganache should be smooth and silky.
- Transfer ganache into flat container and cover with plastic "to contact". Let ganache to set in the fridge for 6-8 hours.
How to make Oreo macaron shells
- Measure almond flour, powdered sugar and Oreo cookies crumbs.
- Sift this mixture through the fine sieve 2-3 times.
- From egg whites and sugar make French meringue.
- Add dry ingredients into French meringue and fold with spatula until "lave consistency".
- Transfer macaronage into pipping bag with round tip and pipe macaron shells.
- Slam the baking tray a few times on the counter top to remove bubbles.
- Let macaron shells to "dry" for 10-15 minutes (or more).
- Bake at 275F (134C) for 12-14 minutes.
How to assemble Oreo Macarons
- Transfer macarons into pipping bag with round tip. I also used Wilton 6B piping tip.
- Pipe Oreo ganache on flat side of macarons shell and place another shell on top of the ganache to make a sandwich. Be careful not to smush the delicate shell when assembling macarons.
- Transfer filled macarons into air-tight container and keep in the fridge for 12 hours. Macarons need to "mature" before you can enjoy them.