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Cookies and Cream Double Stuf Macarons

Cookies and Cream Double Stuf Macarons by Picky Palate

Let me get a few things off of my chest….number one, I am not a professionial macaron maker, nor will I ever claim to be. Number two, I do not follow the typical macaron rules. I am too impatient. Phew, I feel much better. Ok, now we can start.

I adore macarons. Wait, I should say, I adore eating macarons. There is a lovely little macaron shop down the street from my house that I pick a few up on a regular basis and savor every bite. There’s just something about them that makes me so happy. Also, The Bouchon Bakery macarons make my heart sing. If you haven’t had one, be sure to order one in this lifetime. They are amazing.

I have never had any desire to make my own macarons, because I know they are a bit of a process to make and can be finicky to get just right. However….A couple weeks ago, my friend Amanda was visiting and we got to talking about macarons. She has made them dozens of times on her blog and I told her that I’ve never tried making them…not ever. Before I knew it we were preparing a “macaron baking day.” I knew immediately I wanted to make an Oreo version!! We went to Sur La Table and got a few necessities and Amanda showed me the traditional way of preparing macarons. We had so much fun and I learned so much. They turned out lovely. I was still thinking, man I wish the process wasn’t so long!!! Could there possibly be shortcuts?! I was on the hunt to find out.

I came across a blog post from Brave Tart about Macaron Myths that changed my view about macarons forever. Let me explain. Brave Tart is a pastry chef who makes macarons on a very regular basis. She goes on to say she’s tested every step of making macarons and has found that some of the traditional steps that take a good amount of time are not always necessary. I’m talking particularly the step of having to age your egg whites (let them come to room temperature overnight) and letting your macarons sit on a baking sheet for 45 minutes before even getting them into the oven. Now, I don’t mind doing those steps every now and then, but I surely wouldn’t make them on a regular basis with that kind of process involved. After reading Brave Tart’s blog post, she said she has tried preparing her macaroons with egg whites straight from the refrigerator and also baking her macarons right after she pipes them on the baking sheet with the same results! That cuts out hours of time, so I said I am trying it!!

Some of the things you’ll need that you might not have on hand are a food scale (about $20-30), almond flour (about $8), a piping bag and large round tip (about $8)

Let me show you the process of making them….my way.

Cookies and Cream Double Stuf Macarons-2

 Here’s everything I used for the recipe. The glass bowls are egg whites and granulated sugar.

Scale, tip and bag

These 3 things are a must when making macarons. You have to invest in a little food scale. Mine is by oxo. Found it at Sur la Table for about $30. I know that Bed Bath and Beyond sell them and you can use those 20% off coupons they always mail out. You’ll also need a large round tip and pastry bag. I believe the tip is a size 10, mine in the photograph is roughly 1/2 cm in diameter. Note:  I used a large ziploc bag with the pastry tip attached–cut a small snip from a corner of the ziploc and push the tip through–a couple days ago and it works great. If you run out of a pastry bag or just don’t feel like buying one, use a trusty large ziploc bag. You will also need a piping tip.

Cookies and Cream Double Stuf Macarons-6

Bob’s Red Mill makes Almond meal/flour that you’ll need. I’m sure you can find it in the bins of any health food grocery store too.

Egg whites and almond flour

The scale is really easy to use. You’ll first place your empty bowl on the scale then hit the zero button on the right to bring the number back to zero. Place your ingredients in the bowl once that number is zero. To start, you’ll need 95 grams of egg whites (equal to nearly 3 large eggs) and 65 grams of almond flour.


You’ll also need 200 grams of powdered sugar and 25 grams of granulated sugar.

Chocolate wafers

For the macaron batter, I used ground up chocolate wafers. They are basically the cookie part of an Oreo without the cream. I found mine located on an end cap near the ice cream section of my grocery store. As much as I could scrape most of the cream from an actual Oreo cookie, there’s still remnants left. That’s why I chose to use the wafers.

Cookies and Cream Double Stuf Macarons-14

You’ll need 45 grams of ground chocolate wafers. I placed a handful of the wafers (between 6 and 8 cookies) in a Ziploc baggie, zipped it closed then rolled over them with my rolling pin until finely ground. If you have leftover crumbs they are great sprinkled over ice cream or cupcakes….or spoonfuls of peanut butter.

Adding sugar to egg whites

Ok, now that everything is measured out, you’ll start by adding your eggs and sugar to the mixer. Beat on medium high until the egg whites become stiff. This was another topic brought up by Brave Tart. Some people beat the eggs first for a minute or two before adding the sugar, but she just adds the sugar right away with the same results. I did it this way as well and had no problems. *You can tell by now, that if there are time saving ways, I will hunt them down, lol!

Cookies and Cream Double Stuf Macarons-18

In the above picture, the egg whites are not quite done; this is considered soft peaks. However, we are looking for stiff peaks.

Cookies and Cream Double Stuf Macarons-19

This is what stiff peaks looks like. They stand up when you hold up the beater. Set this aside for a couple minutes.


In a large mixing bowl, stir together your powdered sugar, almond flour and ground chocolate wafers. You can place all of these ingredients into a food processor to mix, but I found just stirring them and running them through a sifter worked fine.

Sifting 2

Sift all of these ingredients together. A traditional sifter is the easiest way, meaning the type with the handle that you squeeze. For some reason I do not own one, so  I run the mixture through a very fine sieve and that works too. The sieve definitely takes longer. I’ll be purchasing a hand held sifter and report my results. I’m sure it’s the same.

Cookies and Cream Double Stuf Macarons-25

You want your dry ingredients to be nicely sifted like so.

Folding 2

Fold in the egg whites nice and easy. Almost done in picture 2. Note, that you can fold your egg whites into the dry ingredients in batches, but I add them all at once with no problems. Just don’t over mix!!

Cookies and Cream Double Stuf Macarons-31

Done! Be sure to not over mix. Just fold and stir until combined.

Macaron batter

 You want to place the macaron batter into your piping bag with the round tip attached.

Cookies and Cream Double Stuf Macarons-35

Place parchment paper over a nice large baking sheet. I used the half sheet size. Please note, I tried double stacking my baking sheets (known to bake your macarons more evenly) and I tried just baking on one. Same results, so no stacking of baking sheets needed. Also note, I recommend using the traditional white parchment. I ran out and used the “natural” version above, which I didn’t love.

Cookies and Cream Double Stuf Macarons-36

Ok, there are a few ways you can pipe your macarons onto the baking sheet. Amanda made a great printable circle page where you can trace circles onto your parchment so you can pipe macarons all the same size. Or you can just wing it like I am doing. I counted to about 5 seconds while piping each. The picture shows me just starting the piping. They were all pretty close in size. Depending on how much time you’ve got or how much of a perfectionist you are, choose what’s best for you.

Cookies and Cream Double Stuf Macarons-37

Here’s my macarons after they were piped. You’ll notice after you pipe them they’ll have a little “hat” or “hershey kiss top”  as I think it looks like. That little hat falls as you finish piping.

Cookies and Cream Double Stuf Macarons-39

A little close up of the cookie bits sprinkled throughout. Once your done piping, give the pan a good firm tap or two to remove any bubbles.

Cookies and Cream Double Stuf Macarons-41

So, here’s the part where I used to let these sit for 30-45 minutes before baking them. I tried it both ways and I am telling you, I got the same beautiful results baking them right after I piped them! No more waiting, yippee! Bake them in a 280 degree preheated oven for 22-25 minutes.

Cookies and Cream Double Stuf Macarons-42

Here’s what they’ll look like out of the oven. You’ll notice a shell on top with the little “feet” around the edges. A couple things I’ve learned. If you take them out too early, they’ll be REALLY hard to remove from the parchment paper and the centers are somewhat hollow. I did this with one batch a couple days ago that I took out right at 20 minutes. I waited a couple hours and they were still really “sticky” underneath. I found the best results when I gave them 24 minutes. After 5 minutes they practically came up from the parchment with minimal resistance. So, learn from my mistakes 🙂

Cookies and Cream Double Stuf Macarons-47

While the macarons are cooling let’s make the buttercream. Whip a stick of softened butter with a cup of powdered sugar.

Oreo Buttercream

 Crumble 2 Oreo cookies into the buttercream and beat until combined. Make sure you crumble them pretty good or it’s hard to pipe them through.

Cookies and Cream Double Stuf Macarons-50

Once the macarons are cooled and loosened from the parchment, pair them up with others that are the same size. Place your buttercream into a pastry bag with the same size round tip.

Cookies and Cream Double Stuf Macarons-51

 Gently flip the macaron over and pipe just a little dollop of Oreo Buttercream in the center.

Oreo Cream

Totally optional, you can scrape the Oreo Cream from the Double Stuf Oreo and add it on top of the frosting. I highly recommend it.

Cookies and Cream Double Stuf Macarons-54

Place a small dollop of frosting on top of the Oreo cream layer to help the second macaron stick.

Cookies and Cream Double Stuf Macarons by Picky Palate

Let’s just say these are little bites of heaven. Store your macarons in an airtight container in the refrigerator. They are great for 3-5 days. Some say they are best eaten on the third day. I say they are best eaten any day, all day 🙂

Cookies and Cream Double Stuf Macarons by Picky Palate


Cookies and Cream Double Stuf Macarons


  • 95 grams egg whites (close to 3 large egg whites)
  • 65 grams almond meal/flour
  • 200 grams powdered sugar
  • 25 grams granulated sugar
  • 45 grams finely ground up chocolate wafers

Oreo Buttercream

  • 1 stick softened unsalted butter
  • 1 cup powdered sugar
  • 2 whole Oreo Cookies, I used Double Stuf


  1. Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground chocolate wafers on your food scale.
  2. In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.
  3. Place the powdered sugar, almond flour and chocolate wafers into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined. See pictures for visuals
  4. Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.
  5. Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.
  6. To prepare buttercream, beat softened butter and powdered sugar until creamy and smooth. Add 2 crushed Oreo Cookies to the frosting, beating until combined. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron. Top with the cream center of an Oreo Cookie if desired, place one more smaller dollop of frosting over the cream center then top with a second macaron. See pictures for visuals. Serve room temperature. Store any remaining macarons in the refrigerator.

Makes 22-24 macarons

Please note that all ovens are very different. These tips and instructions are a reflection from my kitchen and my oven. Play around with my tips but baking time may vary depending on individual oven temps. Good luck and have fun!!

Huge thanks to Amanda for opening my eyes to the macaron world and huge thanks to Brave Tart for shedding light on macaron shortcuts!

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67 Responses | Comments RSS

  1. 1

    Wowza! My hat is off to you for making these in the first place and for making them so beautifully! They intimidate the baking right out of me! Well done!

  2. 2

    Wow. Jenny. This post was amazing!!!! I learned a ton. I have never made them. Just not something I’ve ever had the desire to make b/c I hear so many horror stories!

    Seeing all those circles on the baking sheet and piping bag reminds me of whoopie pie making.

    Thanks for simplifying this, taking out non-essential steps, i.e. chilling, and breaking it all down. The photos are sooo helpful. And I love that you scraped off double-stuff Oreo filling and included that. Oh yeah! 🙂

  3. 3

    So fun, Jenny! And I agree, BraveTart has AMAZING tips for macaron making…and takes the scary out of it. Going to check out Amanda’s printable guide! Yay! I hate drawing those circles! 😉

  4. 4

    These look so incredible! I would totally use the oreo fillings, I think that’s a no-brainer! 🙂

  5. 5
    Vanessa says:

    What a beautifully written post! These macaroons look so good – wishing I could eat them for breakfast 🙂

  6. 6

    SO I guess I need Amanda to come stay with me for a week. I have always been a little scared of macarons!
    These look so great! And of course, Double Stuf 🙂

  7. 7
    Tieghan says:

    Thank you Jenny! These are awesome and you have showed me my fear of macaron making is just plain stupid!!!
    These look awesome and i LOVE the cookies n cream. Obviously!

  8. 8
    carrian says:

    Yup, just as amazing as I knew that they’d be. mmmmmm

  9. 9
    Deborah says:

    I have always wanted to try making macarons – and this flavor combination looks like perfection!

  10. 10

    I have never made macarons because I thought they were too fussy, too. So glad you have a shortcut! I can’t wait to make them.

  11. 11
    Maria says:

    They look fab Jenny!

  12. 12

    What a great idea for macarons! I really like the double stuffing as well! 🙂

  13. 13

    Macarons are one of those baked goods I’ve wanted to try for some time but am always so intimidated. I love your step by step! Also, loooove that you went cookies n cream with these – Oreo anything is my favorite!

  14. 14

    Wow! These look beautiful, Jenny! Thanks for simplifying the process, too! 🙂

  15. 15

    I do not know how to begin to describe how amazing these look. I have never had a macaroon before but these are the first ones I would want to try!

  16. 16
    Glenda says:

    Yes, been waiting for this post for a few days now! Can’t wait to make them soon! 🙂

  17. 17

    These macarons look gorgeous Jenny! Love the double filling! I think BraveTart’s tips are amazing too but sadly my first attempt at macarons did not turn out as gorgeous as yours:) Thanks so much for simplifying all the steps with such helpful photos, this inspires me to try making macarons a second time one day:)

  18. 18

    Love these! I’ve only made macarons ones, but I need to try again with a scale. Even though I have one I for some reason didn’t feel like using it. But then I didn’t end up with the feet sooo guess the joke’s on me.

  19. 19

    That 45 minutes of waiting for the feet to form is torturous!! The anticipation just kills me, good to know I don’t have to wait anymore!!

  20. 20
    Mercedes says:

    I just made macarons yesterday and now I cannot wait to try a cookies and cream version! These look delicious!

  21. 21
    linda says:

    i am sooo on your page…love this post & adore all your stuffed cookies!
    yay! trying this ASAP!

  22. 22
    marla says:

    I love how you make us feel more comfortable making macarons ~ they always intimidate! Love the flavor too 🙂

  23. 23

    wow i love this flavor!! i tried my hand at macarons and failed. i even followed brave tart’s post! i guess i’m not cut out for it. will have to try again soon!

  24. 24

    This is such a great post! For everyone who is scared- they are not toooo hard to make! and that flavor Jenny! who else would dream up an oreo double stuff macaron!?

  25. 25

    Absolutely gorgeous!! These would makes such a lovely food gift.

  26. 26

    Your macarons look amazing! I just made some last week using the Brave Tart method and it worked great for me too.

  27. 27
    Katie says:

    Thank you for the awesome tutorial!! I’ve been wanting to make macarons for a while and Oreo is my favorite! So this looks like the perfect recipe! Can’t wait to try it and report back!

  28. 28

    I always love how many pictures you put into your posts! These look so good, although I might have to eat a few Oreo cookies along the way.. :P.

  29. 29
    Amanda says:

    My head just exploded. Oreo cookie middle INSIDE A MACARON!!!!!! 🙂 LOVE IT!! 🙂 Making these ASAP. I am totally trying all your shortcuts next time!! Macarons might be a regular happening around here now!! 🙂 Love, love, love this Jenny!! xoxo

  30. 30

    What a great tutorial! I’ve made macs once, with less than stellar results, but I’m determined to try again. I followed Brave Tart’s instructions before, but I’m baking in a new apartment, and I think the oven is a little tempramental. Your’s look amazing…those feet! So perfect 🙂

  31. 31
    Diane [dianegatorfan] says:

    You have impeccable timing! I’ve printed off two different recipes by Martha Stewart for macarons to make for a friend’s baby shower this Saturday. I think I will switch to this recipe!! These look absolutely fabulous! And delicious!

    If I wanted to make plain macarons, what should I substitute the 45g of cookie crumbles with?? I was thinking of doing plain macarons that are colored with a different flavored filling.

    Thanks for posting such a great, easy to follow recipe. If you’re in the Nashville area, I could sure use a hand! 🙂

  32. 32

    You did it!! And I’m so glad you did a tutorial-style post on it. Very helpful. I made macarons a few times in college, only once with great success. I still collect recipes and say I’ll make them again…I think I’m just about ready 😉

  33. 33

    They turned out amazing and what an awesome flavor! Great job.

  34. 34
    Amanda says:

    I love these!!! They look amazing. And I love it your way!!

  35. 35

    Ok, you just gave me a reason to get back to making macs. I tried once and failed, but I think I figured out a few reasons why. And oh my oh my! Oreo center in the mac filling?! Soooo needed! These look perfect Jenny!

  36. 36
  37. 37
    nessa says:

    These look amazing!

  38. 38

    Brilliant, just brilliant, Jenny! Oreo macarons alone, but with double the icing goodness… I NEED to try these!

  39. 39

    Okay these are totally awesome! I made macarons once without aging the whites and without weighing ingredients and they turned out really well. Now you have me wanting to make them again. Love how you put the cream in the middle along with the buttercream!

  40. 40
  41. 41
    Sues says:

    Heaven! I am so, so impressed by these!

  42. 42

    So glad to see you have simplified it! I went to make macaroons a few years ago but after research I decided not to- too scared. Not so scared after this post. So helpful! And the oreo cream and the buttercream!? Amazing!! Just beautiful!

  43. 43

    Wow! I love the idea of using Orea cream in between. Total yum, thanks for sharing Jenny!

  44. 44

    […] I stumbled across these yesterday.  Standard-flavor macarons, while light and delicate, have a decadence all their […]

  45. 45

    Fantastic tutorial, Jenny!!!My MIL brought over two boxes of macarons on Mother’s Day and I ate waaaay to many. Now I’m a tad obsessed. =)

  46. 46

    […] Can’t even take these little macarons. She makes is look so easy! I’d definitely have a nervous breakdown making a batch. And I […]

  47. 47

    This is insane. I wish I had the dedication to make these!! I fear the macaron. 🙂

  48. 48
    RT says:

    Wow! I really love these! Thanks for sharing!

  49. 49

    omg, thank you, thank you, thank you! I’ve been sorta terrified to attempt macarons because they seem so unapproachable! Based on your recipe, these look like something I could even whip up on a weeknight 🙂

  50. 50

    Looks good! I’m a big fan of the double stuff 🙂

  51. 51

    I love these so much! I am so intimidated to make macarons, but you make it look easy!

  52. 52
    danielle says:

    do you think that i can just take the frosting out of the oreo cookies and use those instead of the chocolate wafer cookies? dont want to buy more than i need!

  53. 53
    Rima says:

    I am going to make these for my friend’s birthday which is coming up soon! I have one of those cup like sifters with a handle that we squeeze, I used it twice and it stopped working, I like using a fine sieve so much more!
    Thank you for this yummy recipe.

  54. 54
    Sarah says:

    I have found that double stacking my baking sheets makes a big difference. Any time I forget to do it, they don’t bake correctly.

  55. 55
    Glenda says:

    I made these last week & they turned out pretty well! My friends loved it. I see myself making these very often in the future!!

  56. 56

    […] am so happy how these turned out.  I used the same shortcut methods as my Cookies and Cream Macarons.  See that post for full details of the shortcuts.  I’d say from start to finish these took about 45 minutes.  No […]

  57. 57
    Pinar says:

    Dear Jenny, they look stunning and thanks for the recipe. I have one question about the oven since I use centigrade instead F. 137 degrees centigrade seemed a bit low to me. Do you switch the oven to turbo while cooking or use regular mode? Thanks for your reply back to me:))

  58. 58

    Now THAT is a macaroon I can get down with! Holy smokes! Maybe I need to try to tackle these… 🙂

  59. 59
  60. 60

    […] oreo filling was going into the middle of these delicious treats. The site we got this recipe from, Picky Palate, suggested to count out 5 seconds while piping. I learned that this works while keeping consistent […]

  61. 61

    […] Toast Crunch Cereal througout the shell.  Start to finish, about 45 minutes.  No joke.  See my Cookies and Cream Macaron post for more details and full step by step […]

  62. 62
    Marie715 says:

    I made these today and they turned out fantastic. I’m relatively new to macaron making so I’m still trying to get enough experience under my belt to determine what works best for me. This recipe worked out the best for me out of about 10 different recipes that I have tried. I’m wondering if it was the 280 degrees F. that made a difference. I did let the piped macarons sit out for at least 20 minutes and then I baked them one pan at a time. So the last pan of macarons had been sitting on the counter for a good hour and those were the macarons that turned out the best! Thanks for a great recipe and great instructions.

  63. 63

    […] 1 hour.  For a detailed step by step and full discussion on all of my shortcuts, please see my Cookies and Cream Macaron […]

  64. 64
    emily says:

    i just made these and used amanda’s circle printout but it made the macarons too small to use the oreo filling. bummer! this was my first attempt at macarons and they were a success! thanks for making it so easy! next i am trying the cinnamon toast crunch ones. i’ll let you know how they turn out!

  65. 65
    Lily says:

    What should I substitute the 45g of cookie crumbles with to make a plain macaron? Thanks!

  66. 66
    Oli S says:

    If I don’t want to add the 45 grams of cookie crumbs, what can I use to substitute for plain macarons?

Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!