I packed these Oreo Macarons with creamy Oreo white chocolate ganache, and the result is pure cookie and cream magic. One bite reveals crisp shells, a luscious center, and an Oreo-packed finish that keeps everyone reaching for more.

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I am wildly obsessed with these Oreo Macarons because they hit that crisp, chewy, creamy spot I can never resist. I love the dark speckled shells, the sweet crunch, and that Oreo white chocolate ganache tucked inside like the best little secret.

But honestly, it is the crushed Oreo cookies in the filling that get me every time. Sweet, rich, a little dramatic.

And yes, I included a video because I could stare at these stacks way too long. I adore how bakery-fancy they look, but they still taste like my favorite childhood cookie went all dressed up for dessert.

Ingredients

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Almond flour keeps the shells nutty, soft, and a little chewy.
Powdered sugar helps the tops bake smooth and cute.
Egg whites bring the structure, so these don’t turn into cookies.
Granulated sugar makes the meringue glossy and strong.
Cream of tartar helps steady the egg whites.
Basically, less stress.
Black food coloring gives that classic Oreo vibe, if you’re feeling it.
White chocolate makes the filling creamy, sweet, and super smooth.
Heavy cream loosens the ganache so it’s pipeable, not stiff.
Butter adds richness and that soft melt-in-your-mouth finish.
Crushed Oreos bring the crunch, the filling, and the nostalgia.
Vanilla rounds out the sweetness without stealing the show.
Plus a pinch of salt keeps the ganache from tasting too sweet.

Ingredient Quantities

100 g almond flour, finely ground and sifted

100 g powdered sugar, sifted

90 g egg whites, room temperature (about 3 large)

50 g granulated sugar

1/8 teaspoon cream of tartar or a pinch of fine salt

Gel or liquid black food coloring, optional, a few drops

170 g good quality white chocolate, chopped

45 ml heavy cream

15 g unsalted butter, softened

8 Oreo cookies, finely crushed (including filling)

1/2 teaspoon vanilla extract

a small pinch of fine salt for the ganache

How to Make this

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1. Line two baking sheets with parchment paper or silicone mats and fit a piping bag with a round tip; preheat oven to 150°C (300°F).

2. Sift together 100 g almond flour and 100 g powdered sugar into a bowl to remove lumps and set aside.

3. In a clean mixing bowl beat 90 g room temperature egg whites with 1/8 teaspoon cream of tartar until foamy, then gradually add 50 g granulated sugar and continue whisking to stiff, glossy peaks; add a few drops of black food coloring if desired.

4. Add the sifted almond flour mixture to the meringue in two additions; gently fold with a spatula using a figure-eight motion until the batter flows slowly in ribbons and you can make a thick trail that dissolves in about 10 seconds.

5. Transfer batter to the piping bag and pipe
3.5 to 4 cm rounds about
2.5 cm apart; bang the trays firmly on the counter a few times to release air bubbles and let shells rest at room temperature for 20 to 40 minutes until a thin skin forms and they are not tacky to the touch.

6. Bake one sheet at a time in the preheated oven for 14 to 16 minutes, rotating halfway if necessary; shells should lift easily from parchment when done. Let cool completely on the sheet.

7. For the Oreo white chocolate ganache, heat 45 ml heavy cream until just simmering, pour over 170 g chopped white chocolate and let sit 1 minute, then whisk until smooth; stir in 15 g softened unsalted butter, 1/2 teaspoon vanilla extract, a small pinch of fine salt, and the finely crushed 8 Oreo cookies until evenly incorporated.

8. Chill the ganache in the refrigerator until thick enough to pipe or spread, about 20 to 30 minutes, stirring once to check consistency.

9. Pair shells by size and pipe or spread a dollop of ganache on one shell, sandwich with the matching shell, then refrigerate assembled macarons in an airtight container for at least 24 hours to mature before serving.

Equipment Needed

1. Stand mixer or electric hand mixer with whisk attachment
2. Sifter or fine mesh sieve
3. Mixing bowls (one medium, one large)
4. Rubber or silicone spatula
5. Piping bag with round tip (about 6 mm)
6. Two baking sheets lined with parchment paper or silicone mats
7. Oven thermometer and timer
8. Saucepan and heatproof bowl or microwave-safe bowl for ganache
9. Fine mesh sieve or food processor for crushing Oreos
10. Airtight container for resting and maturing macarons

FAQ

Can I use almond meal instead of finely ground almond flour? Yes, as long as it is very finely ground and sifted to avoid large particles that can ruin the smooth macaron surface.

How do I know when the meringue is ready? When you beat the egg whites with sugar until glossy peaks form that hold shape but curl slightly at the tip, the meringue is ready for folding.

Why add cream of tartar or salt to the egg whites? They stabilize the meringue, making it stronger and less likely to collapse while piping and baking.

Can I skip the black food coloring? Yes, the cookies will still taste the same. Coloring is purely for the classic Oreo look.

How do I prevent hollow or cracked shells? Ensure almond flour and powdered sugar are very well sifted, pipe consistently, tap the tray to release air bubbles, and let the piped shells rest until a dry skin forms before baking.

How should I store the finished macarons? Store filled macarons in an airtight container in the refrigerator for up to 4 days to mature the texture, or freeze for up to 1 month. Bring to room temperature before serving.

Oreo Macarons (plus Video) Recipe Substitutions and Variations

Almond flour: substitute with superfine almond meal, or a 1:1 blend of finely ground hazelnuts for a nutty twist, but expect slightly different color and flavor
Egg whites: use pasteurized liquid egg whites by weight (1:1), or try aquafaba (chickpea brine) whipped to stiff peaks, noting aquafaba can need more stabilization
White chocolate: swap for high quality white compound chocolate or melting wafers for easier tempering and a firmer set
Heavy cream: replace with full fat coconut cream for dairy free ganache, or use half and half for a slightly lighter, less rich ganache

Pro Tips

1) Weigh everything and trust the scale. Macarons are all about ratios, so even small eyeballing errors on the almond flour or egg whites will change the batter consistency and bake.

2) Nail the macaronage feel, not the time. Fold until the batter flows in slow ribbons and a thick trail disappears after about 10 seconds. If it still looks lumpy you underfold; if it spreads too flat right away you overfold. Practice on a small test batch if unsure.

3) Resting is not optional in humid weather. Let shells form a dry skin until they are not tacky to the touch. If humidity is high, extend resting time and consider using a fan briefly. That skin makes the feet form nicely and prevents cracking.

4) For the Oreo white chocolate ganache, cool it until pipeable but not rock hard. If it gets too stiff, warm it gently over a bain-marie or microwave in 5 second bursts, stirring between bursts. Assemble and then mature the filled macarons at least 24 hours in the fridge for the best texture and flavor; bring them to room temp before serving.

Oreo Macarons (plus Video) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

289

kcal

Equipment: 1. Stand mixer or electric hand mixer with whisk attachment
2. Sifter or fine mesh sieve
3. Mixing bowls (one medium, one large)
4. Rubber or silicone spatula
5. Piping bag with round tip (about 6 mm)
6. Two baking sheets lined with parchment paper or silicone mats
7. Oven thermometer and timer
8. Saucepan and heatproof bowl or microwave-safe bowl for ganache
9. Fine mesh sieve or food processor for crushing Oreos
10. Airtight container for resting and maturing macarons

Ingredients

100 g almond flour, finely ground and sifted
100 g powdered sugar, sifted
90 g egg whites, room temperature (about 3 large)
50 g granulated sugar
1/8 teaspoon cream of tartar or a pinch of fine salt
Gel or liquid black food coloring, optional, a few drops
170 g good quality white chocolate, chopped
45 ml heavy cream
15 g unsalted butter, softened
8 Oreo cookies, finely crushed (including filling)
1/2 teaspoon vanilla extract
a small pinch of fine salt for the ganache

Directions

Line two baking sheets with parchment paper or silicone mats and fit a piping bag with a round tip; preheat oven to 150°C (300°F).
Sift together 100 g almond flour and 100 g powdered sugar into a bowl to remove lumps and set aside.
In a clean mixing bowl beat 90 g room temperature egg whites with 1/8 teaspoon cream of tartar until foamy, then gradually add 50 g granulated sugar and continue whisking to stiff, glossy peaks; add a few drops of black food coloring if desired.
Add the sifted almond flour mixture to the meringue in two additions; gently fold with a spatula using a figure-eight motion until the batter flows slowly in ribbons and you can make a thick trail that dissolves in about 10 seconds.
Transfer batter to the piping bag and pipe
5 to 4 cm rounds about
5 cm apart; bang the trays firmly on the counter a few times to release air bubbles and let shells rest at room temperature for 20 to 40 minutes until a thin skin forms and they are not tacky to the touch.
Bake one sheet at a time in the preheated oven for 14 to 16 minutes, rotating halfway if necessary; shells should lift easily from parchment when done. Let cool completely on the sheet.
For the Oreo white chocolate ganache, heat 45 ml heavy cream until just simmering, pour over 170 g chopped white chocolate and let sit 1 minute, then whisk until smooth; stir in 15 g softened unsalted butter, 1/2 teaspoon vanilla extract, a small pinch of fine salt, and the finely crushed 8 Oreo cookies until evenly incorporated.
Chill the ganache in the refrigerator until thick enough to pipe or spread, about 20 to 30 minutes, stirring once to check consistency.
Pair shells by size and pipe or spread a dollop of ganache on one shell, sandwich with the matching shell, then refrigerate assembled macarons in an airtight container for at least 24 hours to mature before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.