This easy Oreo Crunch French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. Not only have I packed the macaron batter with loads of Oreo cookie crumbs and a drizzle of white chocolate ganache but I’ve packed all my tips into this post to help you out!

These Oreo Crunch French macarons make a very special treat to give your friends and family. They also look so tempting on a plate for guests to indulge in when they come over. They can definitely be finicky but once you learn how to make macarons you’ll be hooked!

Even if your cookies come out of the oven looking totally wrong they’ll still be delicious if not picture perfect. Plus, they become a great way to try some new and interesting macaron flavor combinations.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

WHAT YOU’LL NEED TO MAKE THESE

EGG WHITES

Aging egg whites for macarons is an important step. Separate the eggs, place the whites in a clean glass, cover with plastic wrap with a few holes poked in and let them hang out in the fridge for a few days before using.

This will dehydrate them and make them perfect for macarons. This step isn’t a must do but a bunch of little things can add up to a big difference when making these cookies.

ALMOND FLOUR

Almost all brands will say “super-fine” but you will still need to sieve and process them to be even finer, so don’t stress out at the market it will all work out.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

HOW TO MAKE MACARONS

1. Sift the icing sugar and the ground almonds together in a large bowl and whisk together.

2. Whiz the dry ingredients in the food processor and then sieve again. Repeat this process two more times. Seems like a lot but this is how you get a nice smooth top.

3. Whip the egg whites with the cream or tartar. Add salt and gradually add the sugar. Mix until the merengue reaches the soft peak stage. Add vanilla and any gel food coloring in at this point. For these macarons, you’ll skip the gel food coloring and add in your finely crushed Oreo cookies.

4. The meringue needs to be whipped to STIFF peaks so it’s actually best to finish the whisking off by hand. This way you’ll have a better feel for then the meringue is done.

5. Add a third of the confectioner’s sugar and almond mixture and fold in gently. Move the spatula in circular motions bringing material from underneath to the top. Add the remaining dry mixture and continue folding. See the section on macaronage below for some more details.

6. You’ll know it’s ready when it has a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.

7. Transfer batter to a piping bag fitted with a round tip, I usually use a 12 tip. Pipe onto a sheet of parchment paper fixed to a baking sheet. You can use some batter as glue to hold the sheet steady. Pipe perpendicular to the surface and try to be consistent with the sizes. You can print a guide out and have it below the parchment paper to help you pipe uniform circles. When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.

8. Tap the tray several times to remove air bubbles. Allow to sit for 40-60 minutes so the macarons form a skin. You should be able to touch the shell and feel a dry surface. Heat oven to 300F. Bake for 12-15 minutes. You’ll know they’re done when if the shells don’t wobble when you move them, you may need to give them a bit more time in the oven if they are not done. Allow to cool for about 10 minutes on the pan then transfer to a rack to cool completely. Pipe your filling onto the back of half the shells. Form a sandwich and enjoy!

MACARONAGE

When you fold that STIFF meringue with the almond sugar mixture it will start off looking really rough but as you continue folding if will become silkier and begin to flow off the spatula in a slow, thick and steady drizzle.

You’ll want to deflate SOME of the bubbles in the mixture so you can gently swipe the spatula over the surface of the batter to help remove some of them.

Some recipes give you a specific number of folds but I’ve found that you really need to fold and smooth the batter until it tells you to stop. If it’s humid outside or the temperature is warm or cold that day your macaronage will be affected.

As your batter reaches the desired stage you’ll see it become shiny and slowly fall off the spatula in a ribbon that can form a figure “8” without breaking. When you press the batter big air bubbles will not be present.

WHAT SHOULD YOU FILL THEM WITH?

I whipped up a batch of creamy, custardy French buttercream using my left over yolks to fill my macarons but you can use ANY filling you like!! Try an American buttercream, Italian meringue buttercream, a whipped ganache or a disk of ice cream!

FREQUENTLY ASKED QUESTIONS

ARE THEY FROM FRANCE?

While macarons are heavily associated with France, they are actually thought to have been brought over from Italy to France by the chef of Catherine de Medici, queen of France in the 16th century.

WHAT IS A FRENCH MACARON?

A macaron is a delicate meringue-based cookie sandwich made primarily from egg whites, almond four, and sugar. The outside is crisp but inside they’re more moist and chewy. They can be filled with a ganache, buttercream or anything desired!

WHAT IS THE DIFFERENCE BETWEEN A MACAROON AND A MACARON?

  • A macaroon is basically a mound of sweetened coconut flakes, egg, and sugar. Delicious but not very light!
  • A macaron is a light meringue-based cookie with a layer of piped buttercream or ganache in the middle.
  • The two names are spelled and sound similar but the treats are quite different!

CAN YOU MAKE THEM ON PARCHMENT PAPER?

Parchment paper is actually the best surface to piping macaron shells. You can still use a silicone mat for the macarons, but the silicone is a bit sticky for the batter. Don’t use wax paper or a buttered/greased surface.

WHAT IS THE CORRECT TEXTURE?

A French macaron should have a delicate light texture. On the outside it’s crisp and airy, on the inside ever so slightly chewy.

DO THEY NEED CREAM OF TARTAR?

Cream of tartar helps to stabilize the egg whites when you whip them up. It’s not necessary but can help you on a humid day.

PRO TIPS FOR THIS RECIPE

  • THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
  • Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
  • Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
  • The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
  • Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
  • Add your coloring to the meringue after it reaches the soft peak stage.
  • When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
  • The macarons will be best after 2-3 days resting in the fridge.
  • If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Oreo Crunch Macarons

Oreo Crunch Macarons

Prep Time: 45 minutes
Cook Time: 15 minutes
Additional Time: 15 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 1 1/2 cups almond flour
  • 1 cup powdered sugar
  • 3 eggs, whites only
  • 1/4 teaspoon cream of tartar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup finely crushed Oreo cookies
  • 1/4 cup heavy cream
  • 3/4 cup white chocolate chips
  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature

Instructions

Macarons

  1. Sift your almond flour and powdered sugar together into a large bowl. You can either use a sieve, sifter, or food processor. Set aside.
  2. In a separate mixing bowl, or the bowl of your stand mixer, add in your egg whites.
  3. When your egg whites begin to foam, and cream of tartar.
  4. Next, you'll want to slowly add in your white granulated sugar.
  5. Add in your vanilla.
  6. Whip your egg whites on a high speed until you have very firm peeks.
  7. After whipping for 3 minutes, begin to add your food gel color.
  8. Continue to whip until meringue forms stiff peaks.
  9. Once you've reached full stiffness with your meringue, transfer to a large mixing bowl.
  10. Add in a third of your almond flour mixture and lightly take your rubber spatula and roll it around the batter in the bowl and fold the mixture over itself a few times.
  11. Next you'll add in the remainder of your almond flour mixture to your meringue and continue to incorporate together. It will look like it just isn’t mixing and that you have too much of the almond mix; keep mixing. You want to do this and then when it is coming together, start to drag (pressing the batter against the sides) the mixture around the bowl.
  12. You will know it is time to stop mixing when you pick up the batter with the spatula, try to create an “8” pattern with a solid, streaming ribbon of batter. If you can make a figure “8” and see the entire shape not disappear into the batter, you have mixed the batter to piping readiness.
  13. Lastly, fold in your finely crushed Oreo cookie crumbs.
  14. Transfer you macaron batter to piping bags and lay your macaron mat flat on your cookie tray.
  15. With your piping bag perpendicular to the macaron mat, and while gently squeezing your piping bag, pipe your macarons in a circular motion. When done piping, and while still moving in that same circular motion, stop squeezing and pull away.
  16. After your macaron mat is filled with macaron shells, give your cookie tray 3 good taps on the counter to release any air bubbles that may have snuck through.
  17. Let your macarons rest on the cookie tray for a full hour. This resting period creates a slight air dried crust on the shells that will trap in the heat at the base of the macaron and push the edges upward, creating those little feet.
  18. Preheat your oven to 300 degrees and back your macarons for 18 minutes. I like to rotate my tray half way through to get a more evenly baked macaron shell.

White Chocolate Ganache

  1. Place white chocolate chips into a heatproof bowl.
  2. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave.
  3. Pour hot heavy cream over white chocolate chips and allow to sit for 1 - 2 minutes.
  4. Mix white chocolate chips & heavy cream until fully combined and you are left with a silky smooth white chocolate ganache mixture. Set aside and allow to cool for 10 minutes.

Chocolate Buttercream

  1. Sift 4 cups of powdered sugar & set bowl aside.
  2. Cream butter & shortening.
  3. Add cocoa powder & vanilla.
  4. Scrape down the sides.
  5. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  6. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  7. Scrape down the sides one last time.
  8. With your mixer on, slowly add in heavy cream.
  9. Turn mixer up to a medium speed until you have light & fluffy consistency you are looking for (about a minute or so).

Assembly

  1. Pipe your filling onto the back of half the shells. Form a sandwich and repeat.
  2. Drizzle each macaron with white chocolate ganache.
  3. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.

Notes

  • I like to run my almond flour and powdered sugar through the sifting process twice to really get a fine powder mixture.
  • If you get even the slightest drop of yolk in your egg whites, start over. Macarons are a meringue based cookie so we want no fat in our mix.
  • The meringue needs to be whipped until stiff peaks are present. Don't settle for any droopiness.
  • If you forget to add your food gel color while whipping your egg whites, you can add color when you're folding in your dry ingredients.
  • Lightly, take your rubber spatula and roll it around the batter in the bowl and fold the mixture over itself. It will look like it just isn’t mixing and that you have too much of the almond mix; keep mixing. You want to do this and then when it is coming together, start to drag (pressing the batter against the sides) the mixture around the bowl. This is called the macaronage. — The actual goal here is to deflate the mixture a bit, while still mixing the ingredients to the perfect consistency. 
  • when you pick up the batter with the spatula, try to create an “8” pattern with a solid, streaming ribbon of batter. If you can make an “8” a few times over top of itself and see the entire shape not disappear, you have mixed the batter to readiness to pipe.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • You can use this buttercream right away or place it in an airtight container in your fridge until ready to use. Just be sure to whip before using.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk such as whole milk or buttermilk.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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