These robin’s egg oreo macarons are coloured in a beautiful robin’s egg blue colour, speckled with oreo crumbs, and filled with a creamy oreo buttercream.
Let’s make oreo macarons
I’m obsessed with anything speckled, especially speckled ceramics. I need more of those in my life! These robin’s egg blue oreo macarons are speckled with sprinkles of oreo crumbs. Super easy way to achieve the speckled look without splattering food colouring everywhere. It’s also kind of fun smashing up the oreo cookies.
The oreo buttercream is meant to taste a bit like the middle cream layer of an oreo. You can adjust the amount of crushed oreo cookies in the buttercream to achieve a more or less oreo flavour.
I can’t make macarons without my favourite Bob’s Red Mill superfine almond flour. This stuff is truly super finely ground. I never have an issue with lumpy shells and there are very few large almond chunks to discard after sifting this almond flour.
Food colouring for robin’s egg blue macarons
NEVER use liquid food colouring to colour macarons. Even a few drops will completely change the consistency of the batter and cause the meringue to deflate.
Only use gel, gel paste, or powdered food colouring for macarons. These don’t add extra liquid to the batter and won’t ruin your macarons.
How to make blue coloured macarons without browning or fading
Another common issue with macarons coloured with food colouring is fading colour once baked or browning of the shells which is especially obvious when you use colours such as blue or green.
Make sure your food colouring is meant for baking. Some food colouring is only meant for colouring buttercreams but don’t hold up as well when subjected to the high temperatures of baking.
I’ve had good success with high quality gel colouring such as Americolor or powdered food colouring. I used a blue and purple powdered colour here from Bulk Barn, if you’re Canadian.
If your macarons continue to brown, try baking on a silipat or silicone mat or slipping a piece of paper until the parchment to prevent the bottoms of the macarons from browning. If the tops of your macarons are browning, make sure you’re baking on the middle rack of your oven or adjusting the baking time or temperature.
Even if your macarons don’t brown, the colour can shift towards yellow. Blue can turn a bit green after they bake (blue + yellow = green!). For these blue macarons, I added a bit of purple colouring to counterract the green and keep the pretty blue colour blue.
Other macaron recipesPrint
These dainty robin’s egg blue oreo macarons are speckled with oreo crumbs and filled with a creamy oreo buttercream. They’re stunning as an Easter dessert or any time of year.
- 85g superfine almond flour
- 150g powdered sugar
- 90g egg whites, room temperature & aged for 24 hours
- 80g granulated sugar
- 1 oreo cookie, finely crushed
- blue and purple gel or powdered food colouring
- 60g unsalted butter, softened
- 200g powdered sugar
- 100g cream cheese, softened
- 5 oreo cookies, finely crushed
- Line two baking sheets with parchment paper, cut to size so that it lies completely flat. Set aside.
- With a mesh sieve, sift almond flour and powdered sugar together onto a sheet of parchment paper. Discard any large pieces remaining in the sieve.
- In a stand mixer or large bowl & electric mixer, whisk the egg whites on medium speed until it becomes frothy like cappuccino foam.
- Add in the granulated sugar, 1/3 at a time, while whisking on medium-high speed until all incorporated.
- While the egg whites are at soft peaks, add in the blue and purple food colouring.
- Keep whisking until meringue reaches stiff peaks.
- Add in half of the sifted almond flour mixture and gently fold with a rubber spatula until just incorporated.
- Add the rest of the almond flour mixture and continue folding. Smear the batter up around the sides of the bowl and scrape it back together in a folding motion to deflate some air out of the meringue. Stop folding when you can lift up the batter and drip it off the spatula in a figure 8 motion without the batter breaking.
- Transfer batter to a piping bag fitted with a round piping tip.
- Pipe small 1 inch circles onto the prepared baking sheets by holding the piping bag in the same perpendicular position close to the parchment paper and letting the batter move outwards from the tip. Leave about 1/2 inch to 1 inch space between each macaron.
- Firmly bang the baking sheet on the countertop a few times to bring air bubbles to the surface.
- Leave the baking sheets in a cool, dry area to rest macarons for 30 minutes to 1 hour or until you can brush the surface of a macaron with your finger and it doesn’t feel sticky.
- Preheat oven to 300F while macarons are resting.
- Bake macarons one tray at a time, in the middle rack for about 15 minutes.
- Remove macarons from oven when the feet have set and the macarons peel cleanly off the parchment paper. Let cool completely before filling.
- In a stand mixer or large bowl, beat the softened butter and sugar together with a whisk attachment until it’s white and fluffy.
- Add in the cream cheese and beat until smooth.
- Pour in the crushed oreos and whisk a few times until just combined.
- Transfer buttercream to a piping bag fitted with an open star tip.
- Pipe oreo buttercream onto a macaron shell and sandwich with another similarly sized shell.
- Let macarons sit in the fridge overnight and bring them back to room temperature before eating.
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