Heavenly Biscoff Cookie Butter Macarons Recipe
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.
- 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
Scale
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
- Prep Macaron Shells: Line baking sheets with silicone mats and preheat your oven to 300°F (150°C) to ensure even baking.
- Combine Dry Ingredients: Sift together almond flour and confectioners’ sugar to remove lumps and create a smooth base for your shells.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
