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Biscoff Cookie Butter Macarons Recipe

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4.8 from 109 reviews

Delight in the irresistible Biscoff Cookie Butter Macarons, featuring delicate almond meringue shells filled with a creamy, spiced cookie butter buttercream and a crunchy Biscoff cookie crumble. Perfectly balanced between light and rich, these elegant treats offer a unique twist on classic French macarons.

Ingredients

Scale

Macaron Shells

  • 100 g Egg Whites (Room temperature for better volume)
  • 100 g Granulated Sugar (Adds sweetness)
  • 1/4 teaspoon Cream of Tartar (Stabilizes egg whites)
  • 110 g Almond Flour (Quality brand recommended)
  • 200 g Confectioner’s Sugar
  • Gel Food Coloring (Optional for visual flair)

Cookie Butter Buttercream

  • 100 g Salted Butter (Or unsalted with a pinch of salt)
  • 200 g Powdered Sugar
  • 100 g Cookie Butter (Main ingredient)
  • 1–2 tablespoons Heavy Cream (Adjust for texture)
  • Crumbled Biscoff Cookies (For added texture)

Instructions

  1. Prepare Macaron Shells: Line two baking sheets with silicone mats. Whip the room temperature egg whites until frothy, gradually add granulated sugar and cream of tartar, and continue whipping until stiff peaks form.
  2. Fold Dry Ingredients: Gently fold the almond flour and confectioner’s sugar into the whipped egg whites, incorporating everything thoroughly without deflating the meringue. Add gel food coloring if desired for a visual flair.
  3. Pipe Macarons: Transfer the batter to a piping bag and pipe small rounds onto the prepared baking sheets. Let the shells dry for 16-20 minutes at room temperature until a skin forms; this is crucial for the macarons’ characteristic smooth tops and feet.
  4. Bake Macaron Shells: Preheat your oven to 300°F (150°C). Bake the macarons for 18 minutes, rotating the trays halfway through to ensure even baking.
  5. Cool Shells: Remove the macarons from the oven and allow them to cool completely on the baking sheets before handling.
  6. Make Cookie Butter Buttercream: Beat softened salted butter until creamy. Gradually add powdered sugar and cookie butter, mixing until the filling is smooth and homogenous. Adjust the texture by adding 1 to 2 tablespoons of heavy cream as needed.
  7. Assemble Macarons: Pair cooled macaron shells by size. Pipe the cookie butter buttercream onto one shell, sprinkle with crumbled Biscoff cookies for extra texture, and sandwich it with the matching shell.
  8. Mature Macarons: Place the assembled macarons in an airtight container and refrigerate for 24 hours to allow flavors to meld and the texture to perfect before serving.

Notes

  • Letting the macaron shells dry before baking is essential to prevent cracking and to develop the signature ‘feet’.
  • Use room temperature egg whites to achieve maximum volume for the meringue.
  • For best results, use a quality almond flour that is finely ground and blanched.
  • Cookie butter can be found at specialty stores or online and is key to achieving the authentic flavor.
  • Macarons improve in flavor and texture after resting 24 hours in the fridge.
  • Bring assembled macarons to room temperature before serving for optimal taste and texture.

Keywords: Biscoff, Cookie Butter, Macarons, Almond Flour, French Dessert, Sweet Treat, Buttercream

Find it online: https://victoriablair.com/biscoff-cookie-butter-macarons-recipe/