Cookies and Cream Macarons: A French Classic with a Decadent Twist

There’s something magical about macarons—those delicate, crisp-yet-chewy French confections that melt in your mouth with every bite. But when you pair their elegance with the nostalgic comfort of America’s favorite cookie—Oreo—you get something truly unforgettable: Cookies and Cream Macarons.

This recipe is a must-try for any dessert lover who appreciates the balance of refinement and indulgence. Whether you’re looking to impress guests, treat yourself, or elevate your baking repertoire, these cookies-and-cream flavored macarons bring bakery-quality treats right into your home kitchen.

Why You’ll Love This Recipe

Perfectly crisp shells with a hint of cocoa from crushed Oreos, paired with a creamy, luscious white chocolate ganache speckled with cookie crumbs—this is the ultimate dessert mashup. These Cookies and Cream Macarons are:

• Visually stunning – the black and white contrast is eye-catching and elegant.

• Flavor-packed – real Oreos in both the shell and filling.

• Great for gifting or parties – their appearance and flavor will leave an impression.

• Perfect for advanced home bakers looking to challenge their macaron game with a unique flavor combo.

Who This Recipe is For

If you’ve made macarons before and are comfortable with the process, this recipe offers a creative, crowd-pleasing twist. If you’re a beginner, don’t worry—this blog post provides clear, detailed instructions along with professional baking tips to help you master these sweet sandwiches like a pro.

Ingredients You’ll Need

Macaron Shells:

• 1 cup almond flour (100g)

• ¼ cup finely crushed Oreo cookie crumbs (about 4 cookies, filling removed) (30g)

• ¾ cup powdered sugar (100g)

• 3 egg whites (100g), room temperature

• ½ cup granulated sugar

Filling (Cookies and Cream Ganache):

• 1⅓ cups white chocolate chips

• ⅓ cup heavy cream

• 6 Oreos, finely crushed (with or without filling)

Kitchen Equipment Needed

To achieve macaron perfection, gather the following:

• Kitchen scale (for accurate measurements)

• Fine mesh sieve

• Stand mixer or electric hand mixer

• Mixing bowls

• Silicone spatula

• Piping bags (or heavy-duty zip-top bags)

• Round piping tip (large for shells, small for filling)

• Baking sheets

• Parchment paper or silicone baking mats

• Cooling rack

• Microwave-safe bowl

Step-by-Step Instructions

1. Prepare Your Baking Sheets

Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.

2. Sift the Dry Ingredients

Sift together the almond flour, powdered sugar, and crushed Oreo cookie crumbs through a fine mesh sieve into a bowl. Repeat this step once more for uniformity and a smoother batter. Discard any large bits.

3. Beat Egg Whites to Stiff Peaks

In a large bowl, beat room-temperature egg whites on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon every 20 seconds. Increase speed to medium-high and continue to beat until stiff, glossy peaks form.

4. Macaronage: Fold in Dry Ingredients

Add the sifted dry mixture to the egg whites. Using a silicone spatula, fold gently in a “J” motion until the batter flows like lava. It should fall off the spatula in a ribbon and melt into itself within 10 seconds. If it falls in blobs, continue mixing.

5. Pipe the Shells

Transfer batter to a piping bag fitted with a large round tip. Pipe 1½-inch circles onto prepared baking sheets, spacing 2 inches apart. Tap trays firmly on the counter 3-4 times to release air bubbles.

6. Rest and Dry

Let the piped shells rest at room temperature for 30–60 minutes until dry to the touch. This prevents cracking during baking and helps form those signature “feet.”

7. Bake

Preheat oven to 300°F (150°C). Bake one sheet at a time for 16–18 minutes. Let the macarons cool completely before removing from the pan.

How to Make Cookies and Cream Ganache

1. Melt the Chocolate

Place white chocolate chips in a bowl. Heat heavy cream in the microwave for 1 minute and pour over the chocolate. Let sit for 5 minutes without stirring.

2. Stir and Add Cookies

Stir until smooth. If needed, reheat in 15-second intervals until completely melted. Stir in finely crushed Oreos. Refrigerate for 30 minutes until the ganache thickens enough to pipe.

3. Fill the Macarons

Transfer ganache to a piping bag fitted with a small tip. Pipe a generous dollop onto the bottom half of the macaron shells. Top with remaining shells to create sandwiches.

Storage Tips

• Refrigerate: Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.

• Freeze: You can freeze unfilled macaron shells or fully assembled macarons for up to 1 month. Thaw in the fridge overnight.

Pairings and Serving Suggestions

• Beverage Pairings: These macarons pair wonderfully with a cold glass of milk, a vanilla latte, or even a cookies-and-cream milkshake for the ultimate indulgence.

• Dessert Board Addition: Add them to a dessert charcuterie board alongside brownies, truffles, and strawberries.

• Gifting: Wrap a few in a clear treat bag with a black and white ribbon for a classy edible gift.

Tips and Troubleshooting

✔ Use a scale: Precise measurements are crucial for macaron success. Avoid using volume measurements like cups alone.
✔ Don’t skip sifting: It ensures smooth shells without lumps or cracks.
✔ Resting time matters: If you skip the drying step, your macarons may crack or not develop feet.
✔ Oven temp varies: Use an oven thermometer to ensure you’re really baking at 300°F.
✔ Humidity: Try to make macarons on dry days—excess humidity can prevent shells from drying properly.

Variations and Swaps

• Swap the filling: Try dark chocolate ganache or cream cheese frosting for a different twist.

• Double chocolate: Add 1 tbsp cocoa powder to the dry ingredients for an extra chocolatey shell.

• Mint Oreo macarons: Add ¼ tsp peppermint extract to the ganache and use mint-flavored Oreos.

FAQs

Q: Can I use store-bought Oreo crumbs?
Yes, but make sure they’re finely ground and sifted. Avoid using any with added sugars or flavorings beyond the classic cookie.

Q: Why did my macarons crack?
This could be due to undermixing, not resting the shells, or baking at too high a temperature.

Q: Can I make these ahead of time?
Absolutely! Macarons taste even better after maturing in the fridge for 24 hours.

Q: Can I use liquid egg whites?
It’s best to use fresh egg whites, but if using boxed whites, make sure they’re 100% egg whites with no additives.

Q: How do I know when the ganache is ready?
It should hold its shape when piped and not run. If it’s too soft, refrigerate longer.

Final Thoughts 

These Cookies and Cream Macarons are proof that classic French pastry can meet modern flavor in the most delicious way. With a crisp shell, creamy ganache, and the unmistakable flavor of Oreo cookies, they’re bound to become a favorite in your kitchen.

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Happy baking!