This Oreo Macarons recipe produces rich, chocolatey macaron shells filled with a simple vanilla cream that captures the familiar cookies-and-cream flavor. Crispy on the outside with chewy centers, these macarons are an elegant, homemade take on the classic Oreo and perfect for any occasion.
This recipe uses the Swiss meringue method, which is approachable for beginners and familiar to anyone who has made Swiss meringue buttercream. The shells are made with almond flour, powdered sugar, egg whites, granulated sugar, a pinch of salt, vanilla, and black cocoa powder for that deep, Oreo-like color. A few drops of black gel food coloring are optional if you want an even darker shell.
The filling is a straightforward vanilla buttercream made from unsalted butter, vegetable shortening (or additional butter if preferred), powdered sugar and vanilla. It keeps the flavor bright and contrasts nicely with the dark shells.
Table of Contents
- Ingredients Needed
- Substitutions
- Helpful Macaron Baking Tools to Use
- 10 Helpful Tips for Making the Best Oreo Macarons
- Recipe FAQs
- Looking for More Macarons?
- Oreo Macarons Recipe
Ingredients Needed
Below is an overview of the ingredients used for the shells and filling. Exact measurements appear in the recipe card further down.
- Almond Flour: Sift at least twice and whisk to remove lumps.
- Powdered Sugar: Sift at least twice; toss any stubborn lumps.
- Black Cocoa Powder: Gives the shells their signature deep color.
- Egg Whites: Use room-temperature whites for best meringue volume.
- Granulated Sugar: Dissolved into the egg whites to stabilize the meringue.
- Salt: Just a pinch to balance flavor.
- Vanilla Extract: Use pure vanilla for the shells; clear imitation vanilla is optional for a whiter filling.
- Unsalted Butter: Room temperature, for the vanilla buttercream filling.
- Vegetable Shortening: Used in the filling for stability; can be swapped 1:1 with more butter if desired.
- Black Gel Food Coloring: Optional. A few drops deepen the shell color.
Substitutions
Vegetable Shortening: If you prefer not to use shortening, substitute with an equal amount of unsalted butter. This will increase the butter content but works fine.
Plant-Based Butter: You can try plant-based butter in place of dairy butter for the filling, though the texture may vary slightly.
Do not substitute the almond flour with other flours or use carton egg whites; carton whites can contain traces of yolk that prevent meringue from forming properly.
Helpful Macaron Baking Tools to Use
Recommended tools that make macaron baking easier and more consistent:
- Food Scale: Essential for accuracy—always weigh ingredients rather than relying on cups when possible.
- Flat Baking Sheets: Allow better airflow around shells. If you only have rimmed pans, flip them for baking.
- Double Boiler: Used to dissolve sugar into the egg whites safely.
- Silicone Baking Mats: Preferred for easy release and reuse; parchment works too.
- Fine Sifter or Hand Crank Sifter: Sift dry ingredients twice to remove lumps.
- Oven Thermometer: Verify oven temperature for even baking.
- Piping Bags and Tips: Use a medium-large bag and a round tip for shells (Wilton 2A recommended) and a smaller tip for filling (Wilton 10 works well).
10 Helpful Tips for Making the Best Oreo Macarons
These practical tips will help improve results and reduce stress while making macarons.
- Keep everything clean: Any grease left on bowls or tools can prevent meringue from forming. Wipe surfaces with a vinegar-soaked paper towel if needed.
- Sift thoroughly: Sift almond flour, powdered sugar, and cocoa at least twice. The finer the dry mix, the smoother the shells.
- Use room-temperature egg whites: Let egg whites sit at room temperature for at least one hour before starting.
- Avoid yolk contamination: Even tiny traces of yolk will deflate your meringue.
- Test sugar dissolution: Rub a small amount of the warmed sugar-egg white mixture between your fingers—if you feel grit, continue whisking.
- Macaronage test: Fold batter until it runs off the spatula in a smooth ribbon and can form a loose figure-8 without breaking.
- Pipe perpendicular to the mat: Hold the bag straight up to pipe round, even shells.
- Tap out air bubbles: Lightly bang trays 3–4 times to release bubbles and pop them with a toothpick.
- Let them dry: Rest shells in a cool, dry place 35–45 minutes or until the tops are dry to the touch. Drying time varies with humidity.
- Use a pint glass to hold the bag: This stabilizes the piping bag and makes filling and piping easier.
Recipe FAQs
Check that bowls and whisk attachments are grease-free and that egg whites are room temperature. It can take up to 10 minutes on high speed to reach stiff, glossy peaks.
Use between 4 and 12 drops of gel coloring depending on how dark you want the shells. This step is optional.
Drop a teaspoon of batter on a small piece of parchment or mat; if it holds shape and doesn’t spread, fold a few more times until it loosens slightly.
Lumps usually indicate insufficient sifting or blending of the dry ingredients. Remove any bits left in the sifter rather than pushing them through.
Lopsided shells can result from over-mixing, uneven piping, repeatedly opening the oven door while baking, or poor airflow on the baking sheets.
Grittiness usually means the granulated sugar didn’t fully dissolve into the egg whites. Perform the finger test during heating to ensure smoothness.
Allow shells to cool completely before removing. If they still stick, chill in the freezer for 15–20 minutes to help release them.
Store shells airtight in the refrigerator or freezer until you’re ready to fill them.
Keep assembled macarons in an airtight container in the refrigerator. They reach their best texture after resting 2–3 days chilled.
Yes. The frosting can be made 2–3 days ahead. Bring to room temperature and re-whip briefly before piping.
Looking for More Macarons?
Dark Chocolate Macarons
Lemon Bar Macarons
Robin’s Egg Macarons
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Oreo Macarons
Ingredients
Oreo macaron shells
- 1 cup Almond Flour, sifted
- 3/4 cup Powdered Sugar, sifted
- 3 tbsp Black Cocoa Powder, sifted
- 3 Egg Whites, room temperature
- 1/2 cup Granulated Sugar
- 1/8 tsp Salt
- 2 tsp Vanilla Extract
- 10-12 drops Black Gel Food Coloring (optional)
Vanilla cream filling
- 1/4 cup Unsalted Butter, room temperature
- 1/4 cup Vegetable Shortening, room temperature (or substitute more butter)
- 2 cups Powdered Sugar, sifted
- 1 tsp Vanilla Extract (or clear imitation vanilla)
Instructions
Oreo macaron shells
- Clean all bowls, whisks and utensils; remove any grease. Line two baking sheets with silicone mats or parchment.
- Sift almond flour, powdered sugar and black cocoa together at least twice, then whisk to combine (or pulse in a food processor).
- Heat granulated sugar and egg whites in a heatproof bowl over simmering water, whisking until sugar dissolves and mixture is frothy (about 5–6 minutes). Test between fingers to ensure no grit.
- Transfer to a stand mixer and whisk on high. When soft peaks form, add salt and vanilla, then continue to whisk to stiff, glossy peaks (about 10 minutes).
- Fold in the sifted dry ingredients gently, pressing batter against the bowl. Add black gel coloring if using. Fold until batter flows like lava and forms ribbons or a loose figure-8.
- Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto mats, holding the bag perpendicular to the surface.
- Tap trays 3–4 times to release air bubbles and pop any that appear with a toothpick.
- Let trays rest in a cool, dry place for 35–45 minutes until tops are dry to the touch and not sticky.
- Preheat oven to 300°F (150°C). Bake one tray at a time for 16 minutes, rotating sheet halfway through.
- Cool completely before removing from mats. If shells stick, chill for 15–20 minutes in the freezer to release.
- Store shells in an airtight container in the fridge or freezer if not filling immediately.
Vanilla cream filling
- Using a hand or stand mixer with a paddle, beat butter, shortening and powdered sugar on low until smooth. Add vanilla and mix until combined. Scrape bowl as needed.
Assembling the Oreo macarons
- Fit a medium piping bag with an open round tip and fill with frosting.
- Pipe filling onto one shell in a circular motion, then sandwich with a second shell. Repeat for all shells. Store leftover filling refrigerated up to one week; bring to room temperature and re-whip before using.
- Store assembled macarons in an airtight container in the refrigerator. They are best after resting 2–3 days, when flavors and texture harmonize.
Nutrition
Nutritional information is an estimate and will vary based on the exact ingredients you use.