Cookies & Cream Macarons – A classic French cookie, with a cookies & cream twist. Made from a classic French macarons recipe with chocolate cookie crumbs added to the shell recipe and filled with a cookies & cream buttercream
With every successful new recipe, I immediately start to think about what new variations I can make of that recipe. For macarons in particular, each new recipe gives me a boost of confidence so I try to challenge myself to make a new macaron recipe that’s just a little more difficult.
The pistachio macarons I made a few months ago are probably the hardest macaron recipe I’ve made so far, just because it requires using pistachio flour, as well as the traditional almond flour so it’s a little tricky that way. So, for my new macaron recipe, I didn’t think I could challenge myself much more than that. Therefore, I decided to pick a flavor that speaks to my soul: cookies & cream.
You guys know how much I LOVE cookies & cream anything. I talk about my obsession extensively in this recipe for cookies & cream cupcakes.
And so I used my classic macaron recipe, changed a few steps, and created my Cookies & Cream Macarons!
How to make macarons
Macarons can seem intimidating, especially if you’re not an avid baker. But if you do your research and properly prepare yourself, you have nothing to worry about!
Lucky for you, I’ve done the research for you. Years ago, I failed my first macaron attempt so I decided to take a course on macarons so I could learn the technique first-hand. I detailed my experience and everything I learned in this post for nutella macarons. I highly recommend reading that post to get everything you need to know about making macarons.
What makes this recipe unique
This recipe uses my basic, traditional recipe for macarons and makes a few modifications to make it. First, I added in crushed Oreo crumbs. It’s important, when adding dry ingredients to macarons, to make sure you remove some so that the macaron dough isn’t too thick. So I remove some almond flour and some sugar to accommodate the added Oreo crumbs.
Next, I used a Oreo buttercream filling so I had to make that from scratch, which is super simple. I used the exact recipe from these cookies & cream cupcakes.
Finally, I added a few Oreo crumbs to the piped macaron shells before they were baked so they stuck to the tops. I just like the look of the cookies with the dark specks on top so I did that at the last minute to about half of the cookies.
Tips & Tricks
- Macaron dough is super delicate so it is so VERY important that you process the Oreos into the smallest crumbs that you can. Otherwise, you will end up mixing the macaron dough too much and it will be too thick to push through a piping tip.
- Weighing ingredients for macarons is incredibly important so if you don’t have a food scale, this is the recipe (or any macaron recipe) is the recipe to pull the trigger and buy one. I recommend getting a digital version with grams and ounces. This is the one I have.
- It is super important to age your egg whites before you make the meringue. This means that you let the egg whites sit at room temperature for 24-48 hours. This will help the meringue get to the consistency you need. I’ve skipped this step once and the result was super wet macarons that cracked on top. I’ve never skip it again!
- Make sure you visit my Nutella Macarons post so you can download a template for the macarons. I still use this template to make sure my macarons are all the same size and shape.
Cookies & Cream Macarons
For the cookies & cream macarons:
- 6.7 ounces powdered sugar
- 2 tablespoons chocolate sandwich cookie crumbs super fine
- 3.7 ounces almond flour
- 4 ounces egg whites (about 4 large egg whites), room temp
- 1/8 teaspoon cream of tartar
- 3 1/2 ounces granulated sugar
- cookies & cream buttercream recipe below
For the cookies & cream buttercream:
- 3/4 cup butter unsalted, softened
- 2 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup chocolate sandwich cookie crumbs super fine
For the cookies & cream macarons:
- Prepare two baking sheets by placing two macaron templates on each sheet. You can print the templates above. Place parchment paper over the templates. Set baking sheets aside.
- Place oven rack in the lower half of the oven, but not all the way to the bottom. Preheat oven to 300 degrees.
- Add powdered sugar, cookie crumbs, and almond flour to the bowl of a food processor. Process the ingredients for about 30 seconds so that the mixture is super fine.
- Sieve the flour and sugar mixture three times. Set mixture aside.
- In the bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar and begin to beat on medium-high until it begins to foam. Once it starts to get foamy, begin to slowly sprinkle the granulated sugar into the egg whites until it's all been incorporated. Increase the speed to high to whip the meringue into stiff peaks. The meringue should have the consistency of shaving cream, NOT soft serve.
- Once the meringue is done, add one-third of the sifted flour mixture to the meringue and fold with a spatula. Do this step very carefully and slowly, cutting the mixture down the middle and swooping around. Once it's incorporated, add a second-third and gently fold in. Then, add the final third. Mix just until it's incorporated. Do not over mix. The consistency should be like slow-moving lava. To check for consistency, the batter should flow from your spatula like thick lava and hold a ribbon for a couple seconds. If it falls into clumps and doesn't fall slowly, it is not mixed enough. Keep mixing slowly so that the batter deflates a bit and the proper consistency is reached.
- Transfer batter to a piping bag fitted with a smooth, round 1/2 inch tip. Holding the bag in two hands directly over the parchment, pipe a small amount of batter into the first circle stencil. Stop pipping right as the batter reaches the edge of the circle. The batter will spread so don't add too much. Move on to the other circles until all the batter is gone. When you get to the end of the batter, a lot of it will stick to the bag. To push it down, use the edge of a bench scrapper.
- After you've pipped all the circles, smack the baking sheets on the counter a couple times to release air bubbles. Use a toothpick to pop all the air bubbles. If you don't do this step, the air bubbles will release steam while baking and crack the shells.
- Let them sit to dry out until the tops are smooth to the touch, about 30 minutes. They are done when you rub your finger over the top and your finger doesn't stick.
- Bake macarons in preheated oven, one sheet at a time for 14-16 minutes. Make sure to rotate the sheet halfway through, for even baking. Remove from oven and let them cool for 5 minutes before transferring parchment sheet to a wire rack to finish cooling.
- While macarons cool, make the cookies & cream buttercream. See recipe below. Add to a piping bag without a tip.
- Lay half of the macarons flat side up on a baking sheet. Pipe a small cherry-sized amount of buttercream in the center of one shell. Top with the other shell and gently press just enough to push the filling out to the edges. Do this for all the macaron shells until done.
- Once filled, macarons can be refrigerated in an airtight container for up to three days.
For the cookies & cream buttercream:
- Make buttercream frosting by beating softened butter until super fluffy, about 4 minutes. Add powdered sugar, heavy cream, salt, and vanilla and continue beating to combine. Add crushed chocolate sandwich cookies and beat on low to combine.
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