Oreo Macarons are the perfect blend of elegance and indulgence, beckoning with their delicate, chewy shells and creamy, flavorful fillings.
These French-inspired sweets borrow their essence from the classic Oreo cookie, delivering a delightful punch of flavor in every bite. Whether you’re hosting a gathering, craving something sweet, or looking to impress, this step-by-step recipe for Oreo Macarons is just what you need.
The uplifting aroma of vanilla and freshly crushed Oreos fills your kitchen as you create these exquisite treats that are bound to make your taste buds dance with joy.
Why You’ll Love This Recipe
When it comes to baking, Oreo Macarons stand out for several reasons. They’re easy to prepare and family-friendly, making them a fantastic activity to share with loved ones. This delightful recipe doesn’t require an extensive list of complicated ingredients, ensuring a smooth baking experience. Plus, they offer a quick, yet sophisticated dessert option that will dazzle your guests. The addition of Oreos not only makes these macarons absolutely delicious but also combines familiarity with creative flair, inviting both kids and adults to enjoy these delectable delights.
Ingredients for Oreo Macarons
- 125g Almond Flour: This provides the delightful nutty flavor and texture.
- 125g Powdered Sugar: A must-have for achieving sweetness and smoothness.
- 50g Egg Whites (at room temperature): Essential for the meringue base, giving it that perfect raise.
- 50g Granulated Sugar: Helps in stabilizing the egg whites for a perfect meringue.
- 1/4 teaspoon Cream of Tartar: Adds stability to your egg whites.
- 10 Oreo Cookies (finely crushed, filling removed): Brings an irresistible cookie flavor to the shells.
For the Filling:
- 115g Unsalted Butter (softened): Creates a rich buttery base.
- 225g Powdered Sugar: Sweetens the filling while giving it a smooth consistency.
- 2 tablespoons Heavy Cream: Adds a luscious texture.
- 1 teaspoon Vanilla Extract: For an aromatic depth of flavor.
- 10 Oreo Cookies (finely crushed, including filling): Intensifies the Oreo experience in your macarons.
Step-by-Step Directions
- Separate Egg Whites: One to two days prior, separate the egg whites, placing them in an airtight container in the refrigerator. This allows them to age and achieve the perfect consistency. Bring to room temperature before using.
- Sift Dry Ingredients: In a large bowl, sift together the almond flour and powdered sugar. This is a crucial step to ensure no large lumps remain, promoting a silky macaron shell.
- Combine with Oreos: Add the crushed Oreo cookies (the ones without filling) to the sifted mixture. Whisk until thoroughly combined, letting their chocolatey essence permeate the mixture.
- Whip Egg Whites: Using an electric mixer, beat the egg whites in a clean mixing bowl until soft peaks begin to form, indicating that air has been successfully incorporated.
- Add Cream of Tartar and Sugar: Gradually add the cream of tartar and granulated sugar to the egg whites while beating continuously until stiff and glossy peaks form. This is essential for firm, stable macarons.
- Fold in Dry Ingredients: Gently fold in the dry ingredients into the meringue in three additions. Take care not to deflate the mixture; this gentle technique is crucial for obtaining those characteristic macaron feet.
- Prepare Piping Bag: Fit a piping bag with a round tip and fill it with the macaron batter, ensuring it’s ready for precise piping.
- Pipe Batter: Pipe circles of batter, about 3cm in diameter, onto lined baking sheets, leaving room for the macarons to spread slightly.
- Let Them Rest: Allow the piped macaron shells to rest for 30-60 minutes, or until a dry “skin” forms on the surface. This step is vital for creating a beautiful exterior and allows for the formation of macaron feet during baking.
- Preheat the Oven: While the macarons are resting, preheat your oven to 300°F (150°C).
- Bake Macarons: Bake the macarons for 12-15 minutes until they feel firm and are not sticky to the touch. Do not open the oven door while they bake.
- Cool Completely: After baking, let the macarons cool completely on the baking sheets before gently removing them.
- Make the Filling: In a mixing bowl, beat the softened butter until fluffy and light. Gradually incorporate powdered sugar, heavy cream, and vanilla extract until the mixture is smooth and creamy.
- Fold in Oreo Filling: Add the crushed Oreo cookies, including the filling, to the buttercream mixture and gently fold until combined.
- Assemble the Macarons: Pair the macaron shells and pipe a dollop of filling onto the flat side of one shell, then sandwich it with another shell on top.
- Refrigerate: Refrigerate the assembled macarons for at least 24 hours before serving. This step allows the flavors to meld beautifully, enhancing your taste experience.
Tips & Tricks
Here are a few chef’s secrets to elevate your Oreo Macarons:
- Use aged egg whites: They produce a more stable meringue.
- Sift your dry ingredients multiple times for ultra-smooth shells.
- Experiment with different food colorings to match any occasion or theme.
- If your first batch doesn’t turn out as expected, don’t be discouraged! Macarons can be finicky, and practice makes perfect.
Serving Suggestions & Pairings
Serve your Oreo Macarons at room temperature for the best flavor and texture. They make an excellent addition to dessert tables, tea parties, or simply enjoyed with a cup of coffee or tea. For a visually stunning presentation, stack them on a decorative plate or place them in clear boxes tied with ribbon for gifting. Pair them with salted caramel sauce or a scoop of vanilla ice cream to create a luxurious dessert experience.
Nutritional Information
While Oreo Macarons are a bit indulgent, they’re a delightful treat to savor. Each macaron contains roughly 100 calories. Key ingredients like almond flour provide healthy fats and nutrients, ensuring that while you enjoy these sweets, you’re not compromising entirely on health. Just be mindful of portion sizes, as it’s easy to indulge in more than one!
Storing Tips & Variations for Oreo Macarons
For optimal freshness, store your Oreo Macarons in an airtight container in the refrigerator. They can also be frozen for up to three months; just be sure to layer them properly to prevent sticking. For an exciting alternative, consider substituting different types of cookies for unique flavors, or use different fillings like chocolate ganache or fruit flavors.
Conclusion for Oreo Macarons
Now that you’ve mastered this ultimate recipe for Oreo Macarons, it’s time to unleash your inner baker! These delectable treats not only look impressive but taste divine, making them a worthy addition to your dessert repertoire. So roll up your sleeves and dive into the culinary adventure of creating these delightful cookies that everyone will love.
FAQs
1. Can I make macarons without almond flour?
While almond flour is essential for traditional macarons, you can experiment with other nut flours or even pumpkin seed flour. However, it will change the texture and flavor.
2. Why are my macarons not rising?
This can be due to over or under whipping the egg whites. Ensure you beat them to stiff peaks and fold gently to preserve air, which is crucial for rising.
3. How do I know when my macarons are ready to bake?
Macarons should no longer feel tacky to the touch. A smooth outer skin that does not stick to your finger is key!
4. Can I use flavored Oreos for different varieties?
Absolutely! Flavored Oreos are a great way to customize your macarons. Try using mint, peanut butter, or seasonal flavors for a fun twist.
5. How long do these macarons stay fresh?
Oreo Macarons will stay fresh in the refrigerator for about 5-7 days. For best flavor, they can also be left to sit for at least 24 hours before consuming, enhancing the overall taste.
Print
Oreo Macarons: The Ultimate Recipe
- Total Time: 135 minutes
- Yield: 20 macarons 1x
- Diet: Vegetarian
Description
Indulge in the delight of Oreo Macarons, combining chewy shells with creamy fillings for an elegant dessert experience.
Ingredients
- 125g Almond Flour
- 125g Powdered Sugar
- 50g Egg Whites (at room temperature)
- 50g Granulated Sugar
- 1/4 teaspoon Cream of Tartar
- 10 Oreo Cookies (finely crushed, filling removed)
- 115g Unsalted Butter (softened)
- 225g Powdered Sugar (for filling)
- 2 tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
- 10 Oreo Cookies (finely crushed, including filling)
Instructions
- Separate egg whites, refrigerate for 1-2 days, bring to room temperature before use.
- Sift together almond flour and powdered sugar.
- Add crushed Oreo cookies (without filling) to the sifted mixture and whisk until combined.
- Whip egg whites until soft peaks form.
- Gradually add cream of tartar and granulated sugar to egg whites, beating until stiff peaks form.
- Gently fold in dry ingredients in three additions.
- Prepare piping bag with macaron batter.
- Pipe circles of batter on lined baking sheets.
- Let piped shells rest for 30-60 minutes until a dry skin forms.
- Preheat the oven to 300°F (150°C).
- Bake macarons for 12-15 minutes until firm.
- Cool completely on baking sheets before removing.
- Beat softened butter until fluffy, then add powdered sugar, heavy cream, and vanilla extract until smooth.
- Fold in crushed Oreo cookies for the filling.
- Pair macaron shells, pipe filling onto one, and sandwich with another shell.
- Refrigerate assembled macarons for at least 24 hours before serving.
Notes
Use aged egg whites for better stability and sift dry ingredients multiple times for ultra-smooth shells.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
