Have you ever wanted to create something that feels like it was plucked straight out of an Easter basket? Something sweet, colorful, and just a little bit fancy? Enter Robin’s Egg Oreo Macarons —a dessert so pretty, you might hesitate to take a bite. But trust me, once you do, there’s no turning back.
These macarons are the perfect blend of whimsy and indulgence. Picture this: delicate blue shells speckled with crushed Oreo crumbs, filled with a creamy Oreo buttercream that tastes like the center of your favorite cookie. Sounds dreamy, right? Let’s dive into how you can make these showstoppers at home—and why they’re worth every second of effort.
Why You’ll Love These Oreo Macarons
Before we get into the nitty-gritty, let’s talk about what makes these blue macarons so special:
- The Color: That soft robin’s egg blue is achieved without any artificial tricks—just high-quality powdered food coloring.
- The Texture: Crisp on the outside, chewy on the inside—it’s the hallmark of a perfectly baked macaron.
- The Flavor: The Oreo buttercream filling takes things to another level. It’s rich, creamy, and packed with nostalgia.
And here’s the best part: even if you’ve never made macarons before, this recipe will guide you step by step. Think of it as your ticket to becoming the star baker in your circle.
Ingredients You’ll Need
Let’s break down the essentials for both the macaron shells and the Oreo buttercream filling:
For the Macaron Shells:
- 85g superfine almond flour
- 150g powdered sugar
- 90g room temperature egg whites (aged for 24 hours)
- 80g granulated sugar
- 1 finely crushed Oreo cookie (for speckling)
- Blue gel or powdered food coloring
For the Oreo Buttercream:
- 60g softened unsalted butter
- 200g powdered sugar
- 100g softened cream cheese
- 5 finely crushed Oreo cookies
Pro Tip: If you’re wondering where to find powdered food coloring , check out baking supply stores or online retailers. Brands like Americolor or Bulk Barn (if you’re Canadian!) are great options.
Step-by-Step Instructions on Robin’s Egg Oreo Macarons
1. Prep Like a Pro
Start by lining two baking sheets with parchment paper. This ensures your macarons won’t stick and gives them a smooth surface to bake on. Sift together the almond flour and powdered sugar using a fine mesh sieve—discard any lumps. Why? Because lumpy batter equals lumpy shells, and nobody wants that!
2. Whip Up the Meringue
In a stand mixer, whisk your egg whites until they’re frothy, like cappuccino foam. Gradually add the granulated sugar while increasing the speed. Keep going until stiff peaks form. At this point, mix in your blue food coloring. Remember, less is more—you can always add more color later.
3. Fold Gently
Add half of the dry ingredients to the meringue and fold gently with a spatula. Then add the rest. The key here is to deflate some air while keeping the batter fluid enough to pipe smoothly. Test it by drizzling the batter in a figure-eight motion—if it flows continuously, you’re golden.
4. Pipe and Speckle
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared sheets, leaving space between each one. Now comes the fun part: sprinkle those crushed Oreos over the shells for that speckled effect. It’s messy, but oh-so-satisfying.
5. Rest and Bake
Let the piped macarons rest in a cool, dry area for 30 minutes to an hour. They should develop a “skin” that doesn’t feel sticky when touched lightly. While they rest, preheat your oven to 300°F. Bake one tray at a time for about 15 minutes, rotating halfway through for even baking.
Making the Oreo Buttercream Filling
While your macarons cool, whip up the star of the show—the Oreo buttercream. Beat the softened butter and powdered sugar until light and fluffy. Add the cream cheese and beat again until smooth. Finally, fold in the crushed Oreos. Don’t be shy—this is where all the flavor magic happens.
Once your macarons are completely cool, pair them up by size. Pipe the buttercream onto one shell and sandwich it with its match. Pop them in the fridge overnight to let the flavors meld. Trust me, patience pays off here.
Tips for Success
Macarons can be finicky, but don’t let that scare you off. Here are a few pro tips to keep in mind:
- Use Powdered Food Coloring: Liquid versions can throw off the batter’s consistency. Stick with gel or powdered options for vibrant results.
- Prevent Browning: If your blue macarons start turning greenish after baking, try adding a touch of purple food coloring to counteract the yellow tones.
- Experiment with Flavors: Love Brandy Snaps? Crush them instead of Oreos for a caramelized twist. Or swap the buttercream for chocolate ganache for a richer treat.
Robin’s Egg Oreo Macarons Recipe | Stunning Easter Dessert
Ingredients
For the Macaron Shells:
- 85 g superfine almond flour
- 150 g powdered sugar
- 90 g room temperature egg whites aged for 24 hours
- 80 g granulated sugar
- 1 finely crushed Oreo cookie for speckling
- Blue gel or powdered food coloring
For the Oreo Buttercream:
- 60 g softened unsalted butter
- 200 g powdered sugar
- 100 g softened cream cheese
- 5 finely crushed Oreo cookies
Instructions
- Prep Like a Pro: Start by lining two baking sheets with parchment paper. This ensures your macarons won’t stick and gives them a smooth surface to bake on. Sift together the almond flour and powdered sugar using a fine mesh sieve—discard any lumps. Why? Because lumpy batter equals lumpy shells, and nobody wants that!
- Whip Up the Meringue: In a stand mixer, whisk your egg whites until they’re frothy, like cappuccino foam. Gradually add the granulated sugar while increasing the speed. Keep going until stiff peaks form. At this point, mix in your blue food coloring. Remember, less is more—you can always add more color later.
- Fold Gently: Add half of the dry ingredients to the meringue and fold gently with a spatula. Then add the rest. The key here is to deflate some air while keeping the batter fluid enough to pipe smoothly. Test it by drizzling the batter in a figure-eight motion—if it flows continuously, you’re golden.
- Pipe and Speckle: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared sheets, leaving space between each one. Now comes the fun part: sprinkle those crushed Oreos over the shells for that speckled effect. It’s messy, but oh-so-satisfying.
- Rest and Bake: Let the piped macarons rest in a cool, dry area for 30 minutes to an hour. They should develop a “skin” that doesn’t feel sticky when touched lightly. While they rest, preheat your oven to 300°F. Bake one tray at a time for about 15 minutes, rotating halfway through for even baking.
Notes
- Use gel, gel paste, or powdered food coloring to avoid altering the batter consistency.
- Ensure your food coloring is baking-safe to prevent fading or browning during baking.
- For a gluten-free version, substitute regular Oreos with gluten-free chocolate sandwich cookies.
- Freeze unfilled macarons for up to several weeks in an airtight container.
More Macaron Recipes to Try
If you fall in love with making macarons (and who wouldn’t?), here are a few other recipes to explore:
- Mandarin Orange Macarons : Zesty and refreshing.
- Ferrero Rocher Macarons : Nutty and decadent.
- Strawberry Cheesecake Macarons : Sweet and tangy perfection.
Each one is a delightful adventure in itself!
Final Thoughts
There’s something magical about pulling a tray of perfectly baked Oreo macarons out of the oven. Whether you’re whipping these up for Easter, a bridal shower, or just because, they’re guaranteed to impress. Plus, isn’t there something deeply satisfying about creating something so beautiful from scratch?
More Recipes to Try
- Easter Sugar Cookie Recipe: Fun & Festive Treats
- Easter M&M Rice Krispie Treats
- Flower Pretzel Bites
- Easter Bread Recipe
- Bunny Bait Recipe
- Easter Egg Oreo Cookie Balls
Tried This Recipe?
I’d love to hear how this recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
