Cookies and Cream Macarons

Name: Cookies and Cream Macarons
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 22 -24 Macarons
Ingredients: 1 cup almond flour; 1/4 cup finely crushed Oreo cookie crumbs (about 4 Oreo cookies with filling removed); 3/4 cup powdered sugar; 3 egg whites; 1/2 cup granulated sugar; 1 1/3 cups white chocolate chips; 1/3 cup heavy cream; 6 Oreos

User Reviews

4.9

45 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings
22 -24 Macarons
Calories
157 kcal
Course
Baked Goods
Cuisine
French

Cookies and Cream Macarons

Felix Long

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Cookies and Cream Macarons are made with crushed Oreos in the macaron shells and a cookies & cream ganache filling in the center. It's an American twist on a classic French treat!

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Ingredients

Servings

Shells

1 cup almond flour 100 g
1/4 cup finely crushed Oreo cookie crumbs (about 4 Oreo cookies with filling removed) 30 g
3/4 cup powdered sugar 100 g
3 egg whites 100 g, room temperature
1/2 cup granulated sugar

Filling

1 1/3 cups white chocolate chips
1/3 cup heavy cream
6 Oreos finely crushed (with or without filling)

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Instructions

Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
Sift almond flour, powdered sugar, and crushed Oreos through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.
Add the sifted almond/Oreo mixture to the stiff egg whites and begin to fold them in by mixing with a spatula from the bottom of the bowl and lifting it up to drop onto the top of the mixture. Continue to pull the spatula through the mixture by hand, lifting and dropping in a j-shaped folding motion until the mixture begins to loosen and reaches a consistency similar to flowing lava. If you lift a spatula fill of batter from the bowl, it should drizzle off in a thick ribbon and melt in on itself within about 10 seconds. If it falls off in blobs, rather than a ribbon, keep mixing the batter. You should be able to make 1 or 2 figure-eight patterns with the ribbon of batter. If the mixture immediately melts in on itself like honey or shampoo, then you have probably mixed a bit too far.
Transfer the macaron batter to a pastry bag fitted with a large round piping tip. Or use a large heavy-duty ziploc bag with one corner cut off. Pipe the macarons into 1 1/2" circles on the prepared parchment or silicone-lined baking sheets, spacing them a couple inches apart. When the trays are filled, rap them a few times on the counter to help remove air bubbles from the shells, then let them sit out for 30-60 minutes until the tops are dry to the touch and don't stick to your finger.
Preheat oven to 300°F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
Meanwhile, make the ganache by combining the white chocolate chips in a medium bowl. Heat the cream in a microwave-safe bowl for 1 minute, then pour over the white chocolate and let it sit for 5 minutes without stirring. Stir well and reheat in short 15-second bursts in the microwave until fully melted and smooth, if needed. Stir in crushed Oreo crumbs, then refrigerate for 30 minutes until thickened enough to pipe into the macaron shells.
To fill the macaron shells, transfer the Oreo white chocolate ganache to a bag fitted with a small round tip or a ziploc bag with one corner cut off. Pipe enough to fill the centers of half of the macaron shells. Match with the remaining macaron shells.

Notes

Aging egg whites: I've had the best, most consistent success with macarons when I use aged egg whites. To do this, separate the whites and yolks, then put the whites in the fridge overnight. The next day, let them sit out on the counter for 1-2 hours before making the macarons. I don't always have time for this and will sometimes skip the overnight period in the fridge, but I always let the egg whites sit out for 1-2 hours so they really are room temperature at the very least.
Freezing and storage: Store in an airtight container on the counter for 3 days or in the fridge for 1-2 weeks. These can even be frozen for up to 3 months. Thaw overnight in the fridge before enjoying.

Nutrition Information

Show Details

Calories 157kcal (8%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 7mg (2%) Sodium 39mg (2%) Potassium 49mg (1%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 57IU (1%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 22-24 Macarons

Amount Per Serving

Calories 157 kcal

% Daily Value*

Calories	157kcal	8%
Carbohydrates	19g	6%
Protein	2g	4%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	7mg	2%
Sodium	39mg	2%
Potassium	49mg	1%
Fiber	1g	4%
Sugar	17g	34%
Vitamin A	57IU	1%
Vitamin C	1mg	1%
Calcium	36mg	4%
Iron	1mg	6%