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.