Cookies and Cream Macarons Recipe A Step-by-Step Guide for Beginners

Craving the perfect blend of crunchy, chewy, and creamy in every bite? Look no further than Cookies and Cream Macarons! These delicate French treats, filled with the irresistible flavor of Oreos, are sure to impress both casual snackers and dessert aficionados alike.

Making macarons can seem intimidating at first, especially with all the myths about how tricky they are to perfect. But don’t worry—I’m here to walk you through the process step-by-step so that even beginners can nail it.

Get ready to whip up a batch of these crowd-pleasers with confidence. Let’s dive into the world of cookies and cream deliciousness!

Ingredients

Macaron Shells:

2/3 cup almond flour (make sure it’s finely ground)
1 1/2 cups powdered sugar
1/4 cup granulated white sugar
3 large egg whites (at room temperature)
Pinch of salt
4 Oreo cookies (frosting removed and set aside)
2 teaspoons chocolate extract (optional for added depth)
Black food coloring (optional, for visual effect)

Cookies and Cream Filling:

4 tablespoons unsalted butter (softened)
4 Oreo cookies (frosting removed and set aside)
8 cookies worth of Oreo frosting (from the shells and extra cookies)
3/4 cup powdered sugar
1 tablespoon whole milk
2 teaspoons vanilla extract

Step-by-Step Instructions

Making the Macaron Shells

Prepare Your Ingredients:
- Separate the egg whites and let them sit at room temperature for at least 30 minutes. Room-temperature eggs whip better, resulting in more stable peaks.
Process the Dry Ingredients:
- In a food processor, pulse together the almond flour, powdered sugar, and Oreo cookies (without the filling) until finely ground.
- Sift the mixture through a fine mesh sieve. Discard any large particles that remain to ensure smooth macaron shells.
Whip the Egg Whites:
- In a stand mixer with a whisk attachment, beat the egg whites and a pinch of salt on medium speed until frothy.
- Gradually add the granulated sugar and increase the speed to high. Continue whipping until stiff peaks form. This should take around 5-7 minutes. The egg whites should be glossy and hold their shape.
Fold in the Dry Ingredients:
- Carefully fold the dry almond-Oreo mixture into the whipped egg whites. Use a spatula and a gentle folding motion, turning the bowl as you go. The batter should resemble “molten lava”—thick enough to hold its shape but still flow smoothly.
Pipe the Macaron Shells:
- Transfer the macaron batter into a piping bag fitted with a round tip (about 1/2 inch). Pipe small circles (about 1.25 inches in diameter) onto a baking sheet lined with parchment paper or a silicone baking mat.
- Tap the baking sheet on the counter several times to release any air bubbles.
Rest the Macarons:
- Let the piped macarons sit at room temperature for 30-60 minutes. This drying period is essential as it allows the tops to form a thin skin, which helps develop the classic “feet” during baking.
Bake the Macarons:
- Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the pan halfway through to ensure even baking.
- The macarons are done when they easily lift off the baking mat and have a firm, but not hard, shell.

Preparing the Filling

Blend the Oreo Cookies:
- Pulse the Oreo cookies (without the filling) in a food processor until they form a fine powder. Set aside.
Make the Buttercream:
- In a mixing bowl, beat the softened butter until light and fluffy (about 2 minutes). Add the Oreo frosting, vanilla extract, and milk, and beat until smooth.
- Gradually add the powdered sugar and continue beating until the buttercream is smooth and creamy.
Assemble the Macarons:
- Once the macaron shells have cooled completely, match them up in pairs based on similar sizes.
- Pipe the Oreo buttercream filling onto one macaron shell and sandwich it with another.
Mature the Macarons:
- For the best flavor and texture, store the assembled macarons in an airtight container in the fridge for at least 24 hours. This gives the shells time to soften and absorb the flavors of the filling.

Tips for Perfect Macarons

Weigh Your Ingredients: Precision is key in macaron baking. Use a kitchen scale to measure ingredients accurately.
Room-Temperature Egg Whites: Cold eggs don’t whip as well, so let them sit out for about 30 minutes before starting.
Sifting: Always sift your dry ingredients to avoid lumps, which can create uneven macaron shells.
Resting Time: Don’t skip the resting period! It’s crucial for achieving the smooth, glossy tops and the iconic macaron feet.
Oven Temperature: Every oven is different, so keep an eye on the first batch. You may need to adjust the temperature slightly to get the perfect bake.
Macaronage Technique: When folding your batter, ensure you don’t overmix or undermix. The batter should flow like lava and form ribbons when dropped from the spatula.

Troubleshooting Common Macaron Problems

Hollow Macarons: This can happen if the oven temperature is too high or if you overmixed the batter. Make sure the batter is not too runny, and lower the oven temperature if needed.
Cracked Shells: Cracks occur when the macarons haven’t rested long enough, or the oven temperature is too high. Ensure you allow enough drying time before baking.
No Feet: The signature “feet” can fail to develop if there is too much moisture in the batter or the macarons didn’t rest long enough before baking. Consider reducing the resting time or increasing the drying period, depending on the humidity in your kitchen.
Uneven Sizes: To achieve uniformly sized macarons, use a template under your parchment paper or silicone mat as a guide when piping the batter.

Frequently Asked Questions

Why are my macarons cracking?

Cracked macarons can result from under-resting the shells or baking at too high a temperature. Ensure the macarons have rested long enough to form a skin on the surface before baking, and check your oven temperature with an oven thermometer.

Can I use store-bought Oreo filling?

Yes! If you’re short on time, using store-bought Oreo frosting can simplify the process. However, homemade Oreo buttercream gives a fresher and more authentic taste.

How long can I store macarons?

Macarons are best enjoyed within 3-5 days of assembling. Store them in an airtight container in the fridge. You can also freeze macarons for up to 3 months.

Conclusion

Making Cookies and Cream Macarons at home is a rewarding process that results in a dessert both stunning and delicious. With a little patience and attention to detail, you’ll be whipping up professional-quality macarons that will impress even the most discerning palates. These chewy, Oreo-filled confections are sure to become a favorite among friends and family, blending the classic elegance of French pastry with a beloved American cookie. Enjoy baking, and savor every bite