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Homemade Cookies and Cream French Macarons

My Homemade Cookies and Cream French Macarons are a delicious macaron you can make right at home! Just like the beautiful macarons you find at your favorite bakeries.
Course Dessert
Cuisine French
Keyword best macaron recipe, Cookies and Cream, cookies and cream cookies, easy macarons, easy macarons recipe, french macarons recipe step by step, homemade macarons, how to make french macarons, how to make macarons, macaron filling recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 24
Calories 86kcal
Author Jenny
Cost 20

Ingredients

  • 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

Instructions

  • Preheat oven to 280 degrees 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.

Notes

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!!

Nutrition

Calories: 86kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 13mg | Fiber: 1g | Sugar: 15g | Calcium: 6mg | Iron: 1mg