Biscoff Macarons
These Biscoff Macarons are an irresistible delight, featuring a crisp outer shell with delicate "feet" and a luscious creamy Biscoff buttercream filling. The combination of almond flour and finely ground Biscoff cookies creates a rich and nutty flavor that pairs perfectly with the sweet and creamy filling. Each bite is a harmonious balance of texture and taste, making these macarons a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 95 grams egg whites (close to 3 large egg whites)
- 65 grams almond meal/flour
- 200 grams powdered sugar
- 25 grams granulated sugar
- 45 grams finely ground up Biscoff Cookies
- 1 stick softened unsalted butter
- 1/4 cup Creamy Biscoff Spread
- 1 cup powdered sugar
Instructions
- Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Biscoff Cookies on your food scale.
- In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.
- Place the powdered sugar, almond flour and cookies into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through.
- Gently fold in the egg whites to the dry ingredients, mixing only until just combined
- Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.
- Bake macarons for 22-25 minutes. You'll see a shell on top with "feet" around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.
- To prepare buttercream, beat softened butter, creamy Biscoff Spread and powdered sugar until creamy and smooth. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron. Serve room temperature. Store any remaining macarons in the refrigerator.
Yield
22-24 macarons
Nutrition
- Calories: 2346 kcal
- Carbohydrate Content: 419 g
- Protein Content: 31 g
- Fat Content: 68 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 11 mg
- Sodium Content: 407 mg
- Fiber Content: 8 g
- Sugar Content: 367 g
- Serving Size: 1 serving
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