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oreo macarons
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5 from 2 votes

Oreo Macarons

Oreo Macarons made with white chocolate ganache and gluten free Oreo cookies crumbs.
Course Dessert
Cuisine French
Servings 24 macarons
Author Marina of www.everythingmarina.com

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.