Cookies + Cream French Macaron

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 1/2 Cup (200 grams) Powdered Sugar
  • 1 Cup (115 grams) Almond Flour
  • 2 Tbsp Oreo Cookie Crumbs
  • 3 (90 grams) Egg Whites
  • 1 Tbsp (8 grams) Egg White Powder
  • 1/4 Cup (30 grams) Powdered Sugar


  1. Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
  2. Add almond flour (115 grams), powdered sugar (200 grams) and ground oreo cookies to the bowl of a food processor; turn the food processor on for one minute
  3. Sift the almond flour, powdered sugar mixture into a large bowl; set aside
  4. In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
  5. Slowly add in powdered sugar (30 grams) to egg whites
  6. Remove the bowl from the mixer and fold in powdered sugar, almond flour and oreo mixture
  7. Fold until smooth and can make ribbons with batter (do not over mix)
  8. Transfer the batter into a piping bag and pipe 1.5” round about an inch apart onto a sheet pan lined with parchment paper or a silpat
  9. Let the macarons sit on the sheet pan for 20 minutes before baking
  10. Bake for 12 minutes
  11. Remove the macarons from the oven and allow to cool before filling
  12. Make the filling of your choice while the macarons are cooling (the filling can also be made in advance)
  13. Fill half of the macaron shells with filling of choice and then stack the other half of the cookies on top
  14. Enjoy immediately or store in an airtight container in the refrigerator for 24-48 hours