Oreo Black Cocoa Macarons

Oreo macarons capture the essence of a childhood favorite but give it an elegant meringue shell and creamy center. These little sandwich cookies make an amazing edible gift or party treat and their dramatic cookies-and-cream style always impresses friends. My family asks for these every time a special occasion rolls around and even my chocolate-loving skeptical uncle became a fan after one bite.

The smooth shells and creamy filling remind me so much of classic Oreos but elevated. Both kids and adults request these for birthdays at our house.

Ingredients

• Almond flour: Finely milled for ultra smooth shells Choose blanched almond flour and always sift for best texture
• Powdered sugar: Makes the shells soft and sweet Use fresh and sift to avoid lumps
• Black cocoa powder: Gives an Oreo like bittersweet depth Dutch processed style works best for that classic color and flavor
• Egg whites: Aged to room temperature whip up sturdier meringue separates better and supports creamy filling
• Granulated sugar: Essential for glossy meringue Use fine bakers sugar if possible
• Salt: Balances the sweetness and enhances chocolate notes Just a pinch
• Vanilla extract: Builds that classic cookie and cream aroma Use pure or imitation for a bright vanilla taste
• Black gel food coloring: Deepens the shells Opt for gel not liquid so the batter stays thick
• Unsalted butter: Room temperature so it creams smoothly into the filling Use a high quality butter for best texture
• Vegetable shortening: Gives structure to the cream filling and that nostalgic Oreo texture
• More powdered sugar: For the sweet luscious filling Sift it for maximum smoothness
• Vanilla extract (again): For ultimate cream flavor Try clear imitation if you want a true white tint

Step-by-Step Instructions

Prep Everything:

Thoroughly clean all mixing equipment with a little white vinegar to remove grease This step is so important for perfect meringue and prevents deflating shells Line two baking sheets and fit a piping bag with a round tip Prepare all ingredients

Prepare Dry Mixture:

Sift almond flour powdered sugar and black cocoa powder together twice Discard any lumps then whisk the mixture until fully blended

Make Swiss Meringue:

Heat egg whites and granulated sugar over simmering water whisking constantly until the sugar dissolves and the mix looks frothy This usually takes five to six minutes Test with your fingers to check for undissolved sugar

Whip Meringue:

Transfer the warm mixture to a stand mixer fitted with the whisk attachment Beat on high until you see soft peaks then add salt and vanilla Continue on high until glossy stiff peaks form about ten minutes The meringue should stand up on its own

Combine Wet and Dry:

Using a spatula gently fold the dry ingredients into the stiff meringue Add black gel coloring as you fold aiming for a deep shade The batter should flow slowly in thick ribbons At the right consistency it makes a figure eight when ribboned from the spatula

Pipe Macaron Shells:

Fill your bag and pipe rounds onto the lined tray About one and a half inches across works well Tap the tray several times on the counter and pop any visible air bubbles with a toothpick Let the shells rest at room temperature until the tops are dry to the touch This can take up to forty five minutes

Bake the Shells:

Preheat the oven to three hundred degrees Fahrenheit Bake one tray at a time placing the sheet just above center level Bake for sixteen minutes rotating the tray halfway through Let the shells cool completely before removing

Make the Cream Filling:

Beat soft butter shortening powdered sugar and vanilla on low until smooth and fluffy Scrape the sides of your bowl so everything mixes evenly

Assemble:

Fit another piping bag with a medium tip Fill with cream Using a circular motion pipe filling onto half the shells then sandwich with another shell Store in an airtight container in the fridge The flavor is best after two or three days when the cream softens the shells for that perfect bite

Save it

My favorite part is the black cocoa powder It feels like a secret trick for perfect Oreo taste Once I made these for a family party and my niece called them the best cookies she had ever eaten True story They disappeared fast

Storage Tips

Keep assembled macarons in an airtight box in the refrigerator They keep for up to five days and the flavor improves over time For longer storage freeze the shells alone and fill them fresh when ready to serve This makes party prep easy and lets you bake ahead

Ingredient Substitutions

Cannot find black cocoa Use Dutch process cocoa for good color If you do not have shortening you can use all butter in the filling but the cream will be a bit softer If you are out of almond flour make your own from blanched almonds pulsed very fine and sifted repeatedly

Serving Suggestions

Present on a pretty tiered tray or stack them in glossy cellophane bags for gifts Try sprinkling silver sprinkles before resting the shells for a special touch For parties serve them alongside milk or coffee for the full cookies and cream experience

Cultural Context

French macarons began as delicate tea pastries but flavor twists like Oreo make them playful and crowd pleasing These are a mashup of Parisian technique with the flavor nostalgia of American snack time Whenever I bring these somewhere new someone always asks for the recipe

Save it

Once you try making Oreo macarons you will want to bake them for every special celebration. Their cookies and cream flavor wins over kids and grown ups alike.

Common Questions

→ How do I achieve a deep black color for the shells?

Use black cocoa powder and black gel food coloring to ensure a rich, dark hue in the macaron shells.

→ Why must I sift the dry ingredients twice?

Sifting almond flour, powdered sugar, and cocoa ensures a smooth batter and glossy, crack-free shells.

→ How can I tell if the meringue is ready?

The meringue should form stiff, glossy peaks and maintain its shape when the whisk is inverted.

→ What is the best way to assemble the macarons?

Pipe vanilla cream onto one shell, then gently sandwich with another for even filling distribution.

→ Can macarons be made ahead of time?

Yes, macarons develop better texture and flavor after resting in the refrigerator for 2-3 days.