Cookies and Cream Macarons

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We are absolutely obsessed with Oreos and these Cookies and Cream Macarons are fancy Oreos. That is what my daughter likes to call them!

Cookies and Cream Macarons

Cookies and Cream Macarons

Ingredients

  • 3 egg whites, room temperature
  • ¼ cup sugar
  • 1 ¼ cups powdered sugar
  • ¾ cup almond flour
  • ¼ cup chocolate cookie, crushed
  • 2 tablespoons cocoa powder
  • ½ teaspoon black food coloring

Cookies and Cream Filling Ingredients

  • 2 cups powdered sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • ½ cup cookie and cream filling
Oreo Macarons

How to Make Oreo Macarons?

Line a few trays with parchment paper. Use a round object like back of large piping tip (about 1 inch in diameter), draw circle on your parchment paper with about a half and inch space in between.

You will need at least two baking sheets and parchment paper. You might need more , depending on the size of your trays.

If you are using a silicone mat, you will need to increase the baking time to 18 to 20 minutes. Take out at 18 and if you need to, you can add back in for another 2 minutes.

Start by placing the almond flour, powdered sugar, two tea bags worth of early gray tear, and a half teaspoon of salt into a food processor. *

NOTE : * Although your almond flour might say that it is “finely ground” it still needs further processing.

This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.

Using a sifter, tip the contents of the food processor out and gradually sift the dry ingredient mixture into a bowl. Some of the tea leaves might need more processing in order to get to a finely ground state.

This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.

Carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk.

Add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.

Using a whisk attachment on a stand mixer, whip the egg whites until they get fluffy and granulated sugar and vanilla extract along with dd 1 to 2 drops of the yellow food coloring.

Get the color you want before the stiff peaks form. Do not add color after the eggs meringue becomes stiff.

Continue to whip them until you get stiff peaks. **

NOTE: ** Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough. Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.

Grab a spatula and begin adding the dry mixture to the meringue a quarter at a time.

When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over.

Continue this until all is incorporated and keep folding.

You will know it is ready by doing the figure 8 test.

This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.

Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.

Fill a piping bag with a half inch tip and begin piping small circles of batter onto the parchment paper. ***

NOTE: *** Keep the bag straight up and fill about 2/3 of the circle so that when you knock the air out in the next step.

Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons. ****

NOTE: **** You can do this a few time to get the air bubbles out. If you see an air bubble pop up, you can pop it with a tooth pick at this stage only. Don’t do it after the film has formed.

When all the batter has been piped, let it sit on the counter for at least 30 minutes.

This is an important step! It causes a film to form over top of the macaron, and will help it retain its shape while it is baking and help make macaron feet.

If you don’t do this, the result might not look as close to what you envision when you picture a macaron.

While waiting, preheat the over to 300 degrees.

Place the first tray in and bake for 15-18 minutes for parchment paper and DO NOT be tempted to open the over door while it is baking, because this can result in an uneven bake.

Take the macarons out.

If they are not perfectly dried out, then you can pop them back into the over for a few more minutes.

You will be able to tell when they are ready because they will come off the parchment without sticking at all.

Let them cool completely before adding any filling.

Once you finish one tray, set it aside, and start on the next.

Oreo Cookie Filling Buttercream

To make the Earl Gray butter cream filling first take a stick of butter and place it into a sauce pan.

When the butter is melted down a bit, drop in 8 tablespoons worth of Earl Grey tea.

Let the tea and butter simmer for five minutes, then remove from heat and let it steep for another five minutes.

Using a fine mesh strainer, strain the butter-tea into your mixing bowl. Use a spoon to push down on the tea leaves to make sure all the butter gets out.

Make sure the tea-butter is sufficiently cooled before adding a second stick of butter. Then using the paddle attachment cream and mix the butter together.

Slowly add two cups of confectioners sugar and then add 1 tea spoon of vanilla extract. Once they are incorporated at 2 tablespoons of heavy cream at room temperature.

Continue mixing until the butter cream is fluffy. Place the buttercream into a piping bag and use it to fill the macarons.

Cookies and Cream Macarons
Print

Cookies and Cream Macarons

Course Desserts
Cuisine French
Keyword Oreo Recipes
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings 24 cookies
Calories 168kcal

Ingredients

  • 3 egg whites room temperature
  • ¼ cup sugar
  • 1 ¼ cups powdered sugar
  • ¾ cup almond flour
  • ¼ cup chocolate cookie crushed
  • 2 tablespoons cocoa powder
  • ½ teaspoon black food coloring

Cream Filling

Instructions

  • Line a few trays with parchment paper. Use a round object like back of large piping tip (about 1 inch in diameter), draw circle on your parchment paper with about a half and inch space in between.
  • You will need at least two baking sheets and parchment paper. You might need more , depending on the size of your trays.
  • If you are using a silicone mat, you will need to increase the baking time to 18 to 20 minutes. Take out at 18 and if you need to, you can add back in for another 2 minutes.
  • Start by placing the almond flour, powdered sugar, two tea bags worth of early gray tear, and a half teaspoon of salt into a food processor. *
  • NOTE : * Although your almond flour might say that it is “finely ground” it still needs further processing.
  • This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.
  • Using a sifter, tip the contents of the food processor out and gradually sift the dry ingredient mixture into a bowl. Some of the tea leaves might need more processing in order to get to a finely ground state.
  • This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.
  • Carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk.
  • Add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.
  • Using a whisk attachment on a stand mixer, whip the egg whites until they get fluffy and granulated sugar and vanilla extract along with dd 1 to 2 drops of the yellow food coloring.
  • Get the color you want before the stiff peaks form. Do not add color after the eggs meringue becomes stiff.
  • Continue to whip them until you get stiff peaks. **
  • NOTE: ** Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough. Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.
  • Grab a spatula and begin adding the dry mixture to the meringue a quarter at a time.
  • When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over.
  • Continue this until all is incorporated and keep folding.
  • You will know it is ready by doing the figure 8 test.
  • This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.
  • Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
  • Fill a piping bag with a half inch tip and begin piping small circles of batter onto the parchment paper. ***
  • NOTE: *** Keep the bag straight up and fill about 2/3 of the circle so that when you knock the air out in the next step.
  • Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons. ****
  • NOTE: **** You can do this a few time to get the air bubbles out. If you see an air bubble pop up, you can pop it with a tooth pick at this stage only. Don’t do it after the film has formed.
  • When all the batter has been piped, let it sit on the counter for at least 30 minutes.
  • This is an important step! It causes a film to form over top of the macaron, and will help it retain its shape while it is baking and help make macaron feet.
  • If you don’t do this, the result might not look as close to what you envision when you picture a macaron.
  • While waiting, preheat the over to 300 degrees.
  • Place the first tray in and bake for 15-18 minutes for parchment paper and DO NOT be tempted to open the over door while it is baking, because this can result in an uneven bake.
  • Take the macarons out.
  • If they are not perfectly dried out, then you can pop them back into the over for a few more minutes.
  • You will be able to tell when they are ready because they will come off the parchment without sticking at all.
  • Let them cool completely before adding any filling.
  • Once you finish one tray, set it aside, and start on the next.
  • Oreo Cookie Filling Buttercream
  • To make the Earl Gray butter cream filling first take a stick of butter and place it into a sauce pan.
  • When the butter is melted down a bit, drop in 8 tablespoons worth of Earl Grey tea.
  • Let the tea and butter simmer for five minutes, then remove from heat and let it steep for another five minutes.
  • Using a fine mesh strainer, strain the butter-tea into your mixing bowl. Use a spoon to push down on the tea leaves to make sure all the butter gets out.
  • Make sure the tea-butter is sufficiently cooled before adding a second stick of butter. Then using the paddle attachment cream and mix the butter together.
  • Slowly add two cups of confectioners sugar and then add 1 tea spoon of vanilla extract. Once they are incorporated at 2 tablespoons of heavy cream at room temperature.
  • Continue mixing until the butter cream is fluffy. Place the buttercream into a piping bag and use it to fill the macarons.

Nutrition

Calories: 168kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 83mg | Potassium: 19mg | Fiber: 1g | Sugar: 19g | Vitamin A: 236IU | Calcium: 12mg | Iron: 1mg

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Cookies and Cream Macarons

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