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  • The Goode Baker

Cookies & Cream Macarons

Updated: Jan 23, 2020

I LOVE cookies & cream flavoured anything. WIth a bag of Oreo crumbs you can pretty well make all your cookies & cream dreams come true. Add it to ice cream, yogurt, milkshakes - with a bag of Oreo crumbs, you're set.

I felt like cookies & cream macarons so, here we are. I used Swiss meringue buttercream to fill these with because in my opinion, it's WAY lighter than traditional American buttercream, so each bite isn't so thick and rich. But feel free to use whichever your heart desires!



120 g ground almonds

240 g icing sugar

144 g egg whites (room temp is best)

72 g granulated sugar


Line 2 baking trays with parchment paper. Prepare a piping bag with a 1/2 inch circular tip and put in a tall glass. Set aside.

In a food processor, combine almond flour and powdered sugar and pulse about 10 times until everything is super fine. In a stand mixer fitted with a whisk attachment, add egg whites until soft peaks form.

Add in sugar and beat for another 5 minutes until stiff peaks form. You should be able to hold the bowl upside down and nothing will fall out.

Add the dry ingredients to the egg whites and using a spatula, mix roughly 40 times. You should be pressing the air out of the egg whites against the side of the bowl as you mix. The consistency should be like 'lava'. You can test it by being able to write a figure-8 with the ribbons falling off the spatula.

Move just half the mixture into the piping bag (too much will be heavy and leak out the tip). Pipe rounds using a 1.75 inch macaron template underneath your parchment paper - you can easily find this templaate with a google search.

Hold the piping bag straight up and pipe rounds that JUST fill the circle on your template. Once complete, let the macarons sit for at least half an hour until the outsides are no longer sticky.

Bake for 16-18 minutes at 300 degrees. Remove from oven and let tray sit (I find it's best to let it sit overnight so they are easy to peel off the parchment). Cookies and cream buttercream (adapted from Natasha's Kitchen) 3 large egg whites 1 cup granulated sugar

3/4 cups unsalted butter, softened

2 tsp vanilla extract

1/4 tsp salt Bring a pot filled with 1 inch of water to a boil. Using a heat-proof bowl, whisk together egg whites and sugar. Place bowl on top of boiling water until completely dissolved. You should not be able to feel any sugar granules between your fingers when you rub them together. Once completely dissolved and mixture reaches 160 degrees F, remove from heat and move to a mixer fitted with a whisk attachment.Beat for 15 minutes until bowl is cool to the touch and stiff peaks form. Cut butter into cubes and slowly add one by one to the egg white mixture and whip for another few minutes until light and fluffy. Mixture might begin to look liquid-y but don't panic, keep whipping and the mixture will come back to a thick whipped state. Add 1/4 cup of Oreo crumbs and mix until evenly distributed. Pipe buttercream on to half of the prepared macaron shells and place other shell on top.

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