The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Oreo Macarons

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Oreo Macarons stacked on top of oreo cookies in blue backgroundWe need to talk about TimeHop for a minute.

You know the app right? It’s called TimeHop (obvi) and it basically brings up old dirt you would hope would be buried and long-dead forever via pictures, old Facebook statuses, tweets, and Instagram posts… and whatever other social media account you’d like to torture yourself with.

I got TimeHop because I kept seeing my friends post fun #tbt pictures and I figured I wanted to also remember the things I said and did in the past. Everyone else’s TimeHops are so cute and fun and such a great way to reminisce. However, my TimeHop? Totally different and disturbing story.

So TimeHop doesn’t just unearth things from a year ago. Oh no. TimeHop is pure, unadulterated evil and digs up junk from five years ago. Meaning the stuff I was saying when I was just 19 years old is allllllllll up in my face again. And no one should ever be confronted with their 19-year old sayings. EVER.

Things like saying the most mind-numbingly stupid things, like “text it, peeps!” and recounting every single thought I had that day as a Facebook update (I’m sorry). Pictures of me trying to look hip and fun and cool that just look sad and pathetic and hopelessly dumb. I really, really can’t even.

So far I’ve found maybe three photos I’ve thought about re-sharing, and they all involved an animal of some sort. Otherwise, I hastily scroll through TimeHop finding a mountain of incriminating evidence that I was once a super-dumbass.

Once? Maybe still am. But I certainly don’t update Facebook with my every waking thought or use the term ‘peeps’ literally.

Oreo Macarons stacked on top of Oreo cookiesANYWHO. Let’s talk about something that never gets old or embarrassing. These Oreo Macarons are the perfect springtime treat and taste just like Oreo cookies, but in a fun and pretty macaron. These are light, delicate and outrageously chocolaty with the perfect Oreo cream filling in the middle that makes these cookies & cream wonders extra sweet.

Oreo Macarons stacked on top of an Oreo cookie on top of a milk glass bottle with strawIf you love Oreos, you’ll heart these cookies! I promise, peeps.

Oreo Macarons arranged on blue and tan background with Oreo cookies and blue and red straws*adapted from my Nutter Butter Macarons – view a full, step-by-step photo tutorial on how to make macarons HERE

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5 from 3 votes

Oreo Macarons

Delicate and sweet, these chocolate-packed OREO Macarons are perfect for the Oreo cookie lover!
Prep Time45 minutes
Cook Time13 minutes
Total Time58 minutes
Course: Cookies
Cuisine: Dessert, French
Servings: 27
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 2â…“ cups powdered sugar
  • 3.5 oz almond meal like by Bob's Red Mill
  • 3.5 oz Oreo Cookies filling scraped out and reserved and cookie pieces pulverized into a fine crumb (about 12-15 Oreo Cookies)
  • 4 egg whites
  • 1/3 cup white sugar
  • FOR FILLING:
  • Reserved Oreo Cookie filling from about 12-15 Oreo Cookies
  • 1 stick butter softened
  • 2 tsp vanilla extract
  • About 1.5 cups powdered sugar

Instructions

  • First, measure your ingredients out properly. On a kitchen food scale, measure out 3.5 oz of almond meal and 3.5 oz of pulverized Oreo shells. Pour both into a bowl with the powdered sugar. Place a large handheld sifter over a separate bowl and begin sifting the dry ingredients together until blended and sifted.
  • If you have harder "pebbles" leftover, either push them through the sifter with your spatula, or remove them to re-pulse through your food processor, then try resifting them. If there's a teaspoon or less of the harder "pebbles", you may discard. Set sifted ingredients aside.
  • Bring a large pot filled with 1-2" of water to a simmer. Place your stand mixer bowl over the pot of water and immediately add in the egg whites and white sugar. Whisk quickly for about 30 seconds or until the mixture is frothy and bubbly. Do NOT overmix. Immediately remove from the heat, wipe off the bottom of the bowl, and attach to your stand mixer base. Using the whisk attachment, begin whipping the egg white mixture on HIGH for about 5-7 minutes or until stiff, glossy peaks form.
  • Remove the whisk attachment and gently stir in HALF of the sifted mixture. Do not fully stir this mixture in; just fold it in maybe 4 or so times and then add the rest. Turn your wrist clockwise around the bowl, folding the mixture around and in on itself to incorporate the dry, sifted ingredients. The mixture should look like a little thick and chunky when it's done. If you draw an invisible line through the mixture with your spatula, the line should disappear within the mixture in a couple of seconds.
  • Line two baking sheets with parchment paper, making the parchment the same dimensions as your baking sheets. Conversely, you may use silicone macaron mats if you have them. Do not grease the mats, the parchment, or the sheets.
  • Scoop the macaron mixture into a large disposable piping bag affixed with a large open-circle tip (I used Atecco 807). Hold the bag straight down and gently squeeze to release the batter, counting to four. Flick your wrist to stop the flow. This should translate to a macaron roughly the size of an American quarter. Repeat with remaining macarons. Macarons may have slight lumps on top; either use a lightly wet finger to gently pat it down, or follow the recipe accordingly. Once macarons are all piped on, gently tap each sheet a couple of times on the counter to release air bubbles and help those lumps fall. Allow the macarons to sit on the counter for 20 minutes prior to baking. During this time, preheat your oven 275* degrees F.
  • Bake the macarons for approx. 12-14 minutes, rotating pans halfway through baking time to ensure even baking. Mine bake at EXACTLY 13 minutes. Remove the macarons gently and allow them to cool on the baking sheets. Macarons should come right up or peel off with little resistance.
  • To make the filling, in the clean stand mixer bowl, beat together the butter, vanilla and Oreo Cookie filling with the paddle attachment for about 1 minute or until creamy. Beat in the powdered sugar until a soft yet thick and spreadable mixture has formed. Place the mixture in a piping bag attached with a smaller open circle tip and pipe onto the flat surface of a cooled macaron; sandwich with a remaining macaron top.
  • Serve immediately. Macarons are best the same day or the next day. To store macarons, gently place them in a large airtight container and place them in on the counter. You may also cover them airtight and place them in the fridge, but allow them to come to room temperature completely before eating.

photo of Oreo Macaron with bite removed on top of Oreo cookiesThese are SO FABULOUS! I could not stop snacking on them after I made them – they are so petite, sweet and perfect, and the Oreo flavor is spot-on, thanks to the chocolaty-cookie crumble macaron shells and that sinfully sweet Oreo creme filling. You’ll love these macarons!

Easy Oreo Macarons photo collagePssst: Have you checked out my macaron tutorial yet? It features step-by-step photo instructions for how to make the perfect macarons! Check it out now, and check out my other macaron recipes!

Nutter Butter MacaronsNutter Butter Macarons – complete with the photo step-by-step tutorial

 cottoncandymacaronsCotton Candy Macarons

fruitypebblemacaron Fruity Pebbles Macarons

Have a super sweet day!

xo, Hayley

 

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Comments

  6. Okay. You are the queen of macaron making. Plus, your varieties are nothing like I’ve ever seen before. TimeHop is such an embarrassment to my life. My first year of college was something I don’t ever want to go back to, yet TimeHop insists to shove all of those awkward times back in my face. Oreo macarons = brilliance. I’m going to try your tutorial very soon. 😀

    Reply

    • Dude, right?! I cannot even handle my 19 year old photos and statuses. They are AWFUL. That’s something I choose to forget, haha! Thanks Erin!! xoxo.

      Reply

    • Hey Alexandria! ‘Macaron’ is actually the correct term for these cookies. Macaroons (two O’s) are the chewy coconut based cookies 🙂 Sometimes it’s easy to confuse them.

      Reply

    • Thanks Laura! And unless you’re totally comfortable with the embarrassing things you said and did in the past, I don’t recommend the app, haha!

      Reply

  10. 5 stars
    lol ohhhh yes-TimeHop is great at reminding me HOW obnoxious I was when I was younger! it’s ok though, it can be fun to see how far you’ve come 🙂

    These macarons…NO ONE could be ashamed of these! They’re pretty, and perfect, and I’d like to eat 20 of them pleeeease

    Reply

  12. 5 stars
    Hi! I love macarons, but I am allergic to almonds. I have made macarons twice, once with pumpkin seed flour and once with pistachios. I would love to try this oreo version, but I am afraid that the pumpkin seed and the pistachios have too prominent of a flavor. Do you think I would be able to use oreo cookie flour to replace the almonds altogether or do I have to have some type of nut in it?

    Reply

    • Hi Brianna! Are you allergic to hazelnuts? You could make this with hazelnut flour in place of the almond flour! I haven’t tried making macarons without a nut flour before, so I’m not sure if strictly using Oreo cookie crumbs would work. But I know trying hazelnut flour or perhaps the pumpkin seed flour will work just fine!

      Reply

  13. Hey Rebel Rebel, question— If the almond meal gets pulsed with the oreos can I just use almond flour instead? Btw making these this weekend! I know sometimes the terms are interchangeable but I wanted to make sure if doesn’t interfere with the texture/taste.

    Reply

    • Hi Jason! The almond flour shouldn’t interfere with the macarons. Almond meal is just coarser than almond flour. I have not tried it with almond flour, so I cannot be 100% sure, but I don’t think it’ll be a problem. Thanks, and enjoy!!

      Reply

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