Cookies and Cream Oreo Macarons
Prep time
Cook time
Total time
Cookies and cream macaron cookies recipe with the best Oreo cookie buttercream ever! From Southern Fatty.
Recipe type: Dessert
Cuisine: French
Serves: 24 cookies
Macaron Cookies
  • 90 grams egg whites (3 large egg whites), room temperature
  • 55 grams (~ ¼ cup) powdered sugar
  • 110 grams (~ 1 cup) almond flour
  • 200 grams (~ 1 and ⅔ cup) confectioner's sugar
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon white powder food color, optional but helps create a white finish
  • Oreo shells from making the buttercream below, blitzed in food processor until fine, to top
Oreo Cookie Buttercream
  • 20 Oreos (double stuffed), filling and shells separated, shells finely processed
  • 12 tablespoons butter, unsalted, room temp.
  • 3 cups powdered sugar
  • ½ teaspoon vanilla extract (clear if you want it to stay white)
  • pinch salt
Macaron Shells
  1. Split Oreo cookies from filling (see buttercream section) into two bowls.
  2. Place room temperature egg whites in mixer bowl.
  3. With whisk attachment, whisk at medium speed until foamy, about a minute.
  4. Add 55g powdered sugar and cream of tartar. Mix until just stiff peaks form.
  5. Add food coloring here if desired. Add a bit more than you think you need, as it will fade slightly when baking.
  6. In different bowl, sift together almond flour and 200g of confectioner's sugar. Repeat and sift a couple times, removing any large pieces left behind after each sift.
  7. Add almond flour mix to stiffened egg whites.
  8. Using proper folding technique (see THIS blog post for explanation of this), fold until you can ribbon an "8" that holds into the batter. THIS is the most important step in proper macarons.
  9. Visit the blog post for full instructions.
  10. Pipe macaron circles onto paper-lined baking sheets using the macaron template and instructions available HERE.
  11. Sprinkle lightly with fine Oreo shells. too much will cause issues with baking.
  12. Let the shells rest for an hour to form hardened tops.
  13. Bake at 290 F for about 15-18 minutes. Be sure your oven temperature is exact.
  14. Remove and let cool completely before removing from baking sheets.
Oreo Buttercream
  1. Cream butter and sugar in mixer.
  2. Add Oreo filling, vanilla, salt.
  3. Mix until smooth.
  4. Add some of the blitzed cookie shells.
  5. Load to piping bag.
  6. Pipe between cookies and carefully assemble.
  7. Enjoy!
  8. Find more on
Recipe by Southern FATTY at