• First, weigh out all of your ingredients.
• Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
• Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
• Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. 
• After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
• Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
• Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
• Place the macaron template under a silicon mat on a baking sheet.
• Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
• After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
• Top with crushed Oreo cookies if desired at this point.
• Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
• Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
• Allow them to cool COMPLETELY before taking them off the baking sheet.

To make the buttercream

• Cream the butter in the bowl of a stand mixer or using a hand mixer. Add in the powdered sugar slowly with the mixer on a low speed and mix until completely combined. Add in vanilla and cream and mix until light and fluffy about 2-3 minutes. Finally add in the crushed cookies. 
• Place the frosting in a piping bag with a star tip. Place a generous amount on half of the macaron shells in a circle, and add a mini Oreo to the middle. 
• Sandwich them with the remaining macaron shells.
• Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Enjoy!