Oreo Macarons

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Oreo Macarons made with white chocolate ganache and cookie crumbs. I used gluten-free Oreo cookies to make these macarons and no food coloring was added.

white macarons with Oreo cookies in the box.

Why you’ll love this recipe

  • These Oreo Macarons are gluten-free, they are made with gluten-free Oreo cookies.
  • No food coloring was added.
  • They taste almost like Oreo cookies but much better.

How to make this recipe

  • Bake macaron shells. I used my Basic French Meringue to make macaron shells. I also have an online video lesson on how to make macaron shells using the NO REST method.
  • Make white chocolate ganache.
  • Fill macarons with ganache.
oreo macarons

How to make Oreo macaron shells

For macaron shells, I used almond flour, powdered sugar, and crumbs from Oreo cookies without filling. Remove the filling from Oreo cookies and make crumbs. You can pulse it in the food processor for a few seconds or place it in the plastic bag and crush it 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.

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 a minute or two. Emulsify with an immersion blender. Add crushed Oreo (without filling) and emulsify again. The ganache should be smooth and silky. Transfer the ganache into a flat container and cover it with plastic “to contact”. Let the ganache to set in the fridge for 6-8 hours.

Oreo macarons in the box.

How to fill macarons

When you are ready to fill macarons, transfer macarons into a pipping bag with a round tip. I also used a Wilton 6B piping tip. Pipe Oreo ganache on the flat side of the macaron’s 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 an 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.

white macaron shells filled with Oreo ganache on the wire rock.

Recipe FAQs

How to store Oreo Macrons?

Store Oreo Macarons in an air-tight container for 2-3 days.

Can I freeze Oreo Macarons?

Yes, they are great for freezing. Keep in the freezer in an air-tight container for up to 6 months. Defrost macarons through the fridge.

Why are my macarons flat or spread?

This happens if batter is overmixed. Check the consistency of the batter every 2-3 folds. Overmixed batter runs off the spatula very fast.

oreo macarons in the box.

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!

Recipe Card

oreo macarons

Oreo Macarons

Marina
Oreo Macarons made with white chocolate ganache and gluten free Oreo cookies crumbs.
5 from 2 votes
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French
Servings 30 macarons
Calories 138 kcal

Equipment

  • 1 Food processor or blender
  • 1 immersion 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
  • 150 gr powdered sugar (1 1/4 cup)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)

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. 

Notes

Get all ingredients and tools ready before baking. 
Measure all ingredients using a kitchen scale. 
 

Nutrition

Serving: 1macaronCalories: 138kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 7mgSodium: 25mgPotassium: 43mgFiber: 1gSugar: 16gVitamin A: 71IUVitamin C: 0.1mgCalcium: 31mgIron: 0.4mg
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5 from 2 votes (2 ratings without comment)

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