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Biscoff Macarons Recipe

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4.2 from 51 reviews

Delightful Biscoff Macarons combine delicate almond meringue shells with a luscious white chocolate and Biscoff cookie butter ganache, creating an irresistible treat that’s perfect for any special occasion or afternoon indulgence.

Ingredients

Biscoff Ganache

  • 200 g (7 oz) white chocolate
  • 100 g (1/2 cup) heavy cream – full-fat
  • 80 g (1/3 cup) Cookie butter spread

Macaron Shells

  • 100 g egg whites (about 3 large eggs) at room temperature
  • 125 g (1/2 cup) granulated sugar – extra fine
  • 100 g (1 cup) almond flour
  • 25 g (1/4 cup) ground Biscoff cookies
  • 125 g (1 cup) powdered sugar
  • Brown or beige food coloring – optional

Instructions

  1. Prepare Biscoff Ganache: Melt the white chocolate in the microwave in 20-30 second intervals, stirring frequently until smooth and fully melted.
  2. Warm Cream: Heat the heavy cream gently in a small saucepan over medium heat until warm but not boiling.
  3. Combine Ganache Ingredients: Pour the warm cream over the melted white chocolate along with the cookie butter spread. Stir thoroughly until the mixture is smooth and well combined.
  4. Set Ganache: Cover the ganache with plastic wrap placed directly on its surface. Let it set at room temperature or refrigerate for about 1 hour to thicken and become easier to pipe.
  5. Mix Dry Ingredients: In a food processor, combine almond flour, powdered sugar, and ground Biscoff cookies until the mixture is fine and homogeneous.
  6. Whip Egg Whites: Using a stand mixer, whisk the egg whites until foamy. Gradually add granulated sugar, one tablespoon every 30 seconds, while mixing on medium-low speed. After all sugar is added, increase speed to medium-high and beat until stiff peaks form. Add food coloring here if desired.
  7. Fold Dry Ingredients: Gently fold the dry flour mixture into the meringue using a spatula to maintain airiness. Mix until the batter is smooth and forms a ribbon when lifted.
  8. Pipe Macaron Shells: Transfer batter to a piping bag and pipe small rounds onto a parchment-lined baking sheet.
  9. Dry Shells: Allow the shells to rest and dry for 30 to 45 minutes, forming a crust on the surface.
  10. Bake Macarons: Preheat oven to 300°F (150°C). Bake the shells for 14 to 15 minutes, then cool completely on a wire rack.
  11. Fill Macarons: Once completely cooled, pipe the Biscoff white chocolate ganache and a small amount of Biscoff cookie butter onto one shell.
  12. Assemble: Sandwich with a second shell to complete the macarons.

Notes

  • Ensure egg whites are at room temperature for better volume when whipping.
  • Do not skip the resting step before baking; it helps avoid cracked shells and creates a smooth top.
  • If ganache thickens too much in the fridge, let it sit at room temperature briefly before piping.
  • Use extra fine granulated sugar to help stabilize the meringue.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
  • Bring macarons to room temperature before serving for best flavor and texture.

Find it online: https://deliciousyum.com/biscoff-macarons-recipe/