Heavenly Biscoff Cookie Butter Macarons Recipe

Introduction

Discover the delight of Heavenly Biscoff Cookie Butter Macarons—light, airy shells filled with rich, creamy cookie butter buttercream and a crunchy surprise. Perfect for special occasions or whenever you crave a sweet treat with a twist.

Ingredients

• 4 large Egg Whites, room temperature
• 0.25 cup Granulated Sugar
• 0.25 teaspoon Cream of Tartar
• 1 cup Almond Flour, fine and high-quality
• 1.75 cups Confectioners’ Sugar
• Gel Food Coloring (optional)
• 0.5 cup Salted Butter
• 1 cup Cookie Butter
• 2 cups Powdered Sugar
• 2-3 tablespoons Heavy Cream (adjust for consistency)
• Crumbled Biscoff Cookies (for texture)

Instructions

1. Step 1: Line baking sheets with silicone mats and preheat your oven to 300°F (150°C).
2. Step 2: Sift together almond flour and confectioners’ sugar to combine and remove lumps.
3. Step 3: Using a hand mixer, beat the egg whites until foamy. Gradually add granulated sugar and cream of tartar, continuing to whip until stiff peaks form.
4. Step 4: Gently fold the sifted dry ingredients into the whipped egg whites until the batter is smooth and glossy. Add gel food coloring if desired.
5. Step 5: Transfer the batter to a piping bag and pipe rounds onto the prepared silicone mats. Allow the piped shells to dry until a skin forms on the surface, about 30-60 minutes.
6. Step 6: Bake the shells in the preheated oven for approximately 18 minutes, rotating the trays halfway through for even baking. Let cool completely.
7. Step 7: To make the buttercream filling, cream together salted butter and cookie butter until smooth. Gradually add powdered sugar and heavy cream, adjusting the consistency to your liking.
8. Step 8: Pipe the buttercream onto one macaron shell, sprinkle with crumbled Biscoff cookies for added texture, then sandwich with another shell.

Tips & Variations

• Allow the assembled macarons to mature in the refrigerator for 24 hours to enhance flavor and texture before serving.
• Use a fine almond flour for a smoother shell and better rise.
• Try adding a pinch of cinnamon or nutmeg to the buttercream for a warm spice twist.
• Substitute cookie butter with peanut butter or Nutella for a different flavor profile.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, bring to room temperature before serving. Macaron shells can be stored separately in an airtight container at room temperature for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shells ahead of time?

Yes, you can bake the macaron shells a day ahead and store them in an airtight container at room temperature until ready to fill.

What causes macarons to crack or not rise properly?

Cracking or poor rise often results from overmixing or undermixing the batter, or insufficient drying time before baking. Make sure to fold the ingredients gently and let the shells develop a proper skin before baking.

Heavenly Biscoff Cookie Butter Macarons Recipe

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★★★★★

4.7 from 737 reviews

Heavenly Biscoff Cookie Butter Macarons combine delicate almond meringue shells with a luxuriously creamy cookie butter filling and a delightful crunch from crumbled Biscoff cookies. Perfect for dessert lovers looking to impress with elegant, sweet treats.

• Author: Nethan
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 48 minutes plus 24 hours resting and maturing time
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Category: Desserts
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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For the Macaron Shells

• 4 large Egg Whites, room temperature
• 0.25 cup Granulated Sugar
• 0.25 teaspoon Cream of Tartar
• 1 cup Almond Flour, fine, high-quality
• 1.75 cups Confectioners’ Sugar
• Gel Food Coloring, optional

For the Buttercream Filling

• 0.5 cup Salted Butter
• 1 cup Cookie Butter
• 2 cups Powdered Sugar
• 2–3 tablespoons Heavy Cream, adjust for consistency
• Crumbled Biscoff Cookies, for texture

Instructions

1. Prep Macaron Shells: Line baking sheets with silicone mats and preheat your oven to 300°F (150°C) to ensure even baking.
2. Combine Dry Ingredients: Sift together almond flour and confectioners’ sugar to remove lumps and create a smooth base for your shells.
3. Whip Egg Whites: Using a hand mixer, beat the egg whites until foamy, then gradually add granulated sugar and cream of tartar. Continue beating until stiff peaks form to achieve the perfect meringue consistency.
4. Fold Mixture: Gently fold the dry ingredients into the whipped egg whites until you achieve a smooth, flowing batter; be careful not to deflate the meringue.
5. Pipe Shells: Transfer the batter into a piping bag and pipe uniform rounds onto the silicone mats. Let them rest until a skin forms on the surface, about 20-40 minutes, which helps prevent cracking during baking.
6. Bake: Bake the macarons in the preheated oven for about 18 minutes, rotating the trays halfway through for even baking. Remove and allow them to cool completely before removing from mats.
7. Make Buttercream: In a mixing bowl, cream together salted butter and cookie butter until smooth and fluffy. Gradually add powdered sugar, then add heavy cream a tablespoon at a time until you reach a pipeable consistency.
8. Assemble Macarons: Pipe the buttercream onto the flat side of one macaron shell, sprinkle with crumbled Biscoff cookies for texture, then sandwich with a second shell. Repeat for all shells.

Notes

• Allow macarons to mature in the fridge for 24 hours to enhance flavor and texture before serving.
• Use room temperature egg whites for best volume in your meringue.
• Be gentle when folding to preserve the airiness of the batter.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
• Bring macarons to room temperature before serving for the best texture and flavor.

Keywords: Biscoff macarons, cookie butter macarons, almond meringue, French desserts, buttercream filling, elegant desserts