These Biscoff macarons have crisp shells, a creamy cookie butter ganache filling, and all the warm, spiced flavor of Lotus Biscoff biscuits in every bite.
These Biscoff macarons are my cookie butter twist on classic French macarons, with light, chewy shells and a rich white chocolate Biscoff ganache filling.
If you love Biscoff spread, these cookie butter macarons are perfect for gift boxes and dessert tables.
With a caramelized biscuit flavor and a creamy center that keeps you reaching for another.
Why you'll love this recipe
- Easy French meringue: Simple French meringue method with clear steps, great even if you’re new to macarons.
- Big Biscoff flavor: Biscoff spread and cookie crumbs in both the shells and ganache for real cookie butter taste.
- Perfect make-ahead treat: Macarons keep well in the fridge, so you can bake them ahead for parties and dessert boxes.
Ingredients you need
You’ll need these ingredients to make Biscoff cookie butter macarons:
- Biscoff spread (cookie butter): for the ganache filling and the gooey center.
- Biscoff cookies: finely ground crumbs to flavor the macaron shells and ganache.
- Almond flour: fine, blanched almond meal for smooth macaron shells.
- Powdered sugar: mixes with almond flour for a smooth batter.
- Granulated sugar: to whip into the French meringue.
- Egg whites: at room temperature for a stable meringue.
- White chocolate: good-quality white chocolate (around 30% cocoa butter) to balance the sweetness of the Biscoff spread.
- Heavy cream: full-fat cream to make the ganache silky and pipeable.
Tips for this recipe
- Whisk Egg Whites Correctly: Whisk the egg whites to stiff peaks, but avoid over-beating them.
- Macaronage: Gently fold the batter (macaronage) to avoid over-aerating the mixture.
- Rest the Shells: Let the macarons rest for 30 to 60 minutes before baking to form a crust.
- Oven temperature: For best results, use an oven thermometer to ensure your oven reaches the correct temperature before baking.
- Don't Open the Oven Early: Avoid opening the oven too soon during baking to prevent cracks.
How To Make Biscoff Macarons
Make the ganache – melt the white chocolate, mix in hot cream and Biscoff spread, then chill until thick enough to pipe.
Blend dry ingredients – combine almond flour, powdered sugar, and finely crushed Biscoff cookies until smooth.
Whip the egg whites – beat to a foamy texture, add sugar gradually, then whip to a firm French meringue.
Fold the batter – add dry ingredients and fold until the macaron batter flows in ribbons.
Pipe the shells – fill a piping bag and pipe even rounds on baking sheets or silicone mats.
Release air bubbles – tap the tray to smooth the tops and pop any air bubbles before resting the shells.
>> For perfectly round shells: Use a macaron mat or print out my macaron template.
Rest the shells – let them dry 30–45 minutes until a skin forms on top.
Bake the macarons – bake at 145°C (290°F) for 14–15 minutes until the shells lift cleanly from the mat.
Fill the macarons – pipe Biscoff ganache inside one shell, add a small dot of Biscoff spread in the center, and close with a second shell.
Storage
- Keep the filled macarons in an airtight container in the fridge for 2–3 days. For the best texture, let them mature overnight.
- They freeze well for up to one month; thaw them in the fridge.
Recipe Variations
- Chocolate Biscoff macarons – add a little cocoa powder to the shells.
- Salted caramel Biscoff – replace the center with salted caramel.
- Spiced macarons – add cinnamon or speculoos spice to the dry mix.
- White chocolate only – skip the Biscoff spread for a lighter ganache.
- Double Biscoff – coat the edges in crushed Biscoff cookies.
Recipe Questions
Why did my shells crack?
Usually from air bubbles or an oven that’s too hot. Tap trays well and check oven temperature.
Why no feet?
The batter was over-mixed or the shells didn’t rest long enough.
My ganache is too soft — what do I do?
Chill it longer or add a bit more melted white chocolate.
Can I make macarons ahead?
Yes. Bake shells 1–2 days ahead and fill the day you serve them, or freeze them.
More Macarons Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Biscoff Macarons
- Total Time: 45 minutes
- Yield: 20 macarons
Description
These biscoff macarons, with their light shells and creamy ganache, are a delicious treat to enjoy at any time!(Makes about 20-25 macarons - about 40 shells)
Ingredients
Biscoff Shells:
- 100 g egg whites - about 3 large eggs at room temperature
- 125 g (½ cup) granulated sugar - extra fine
- 100 g (1 cup) almond flour
- 25 g (¼ cup) ground Biscoff cookies
- 125 g(1 cup) powdered sugar
- Brown or beige food coloring - optional
Biscoff Ganache:
- 200 g (7 oz) white chocolate
- 100 g (½ cup) heavy cream - full-fat
- 80 g (⅓ cup) Cookie butter spread
Instructions
Biscoff Ganache
- Melt the white chocolate in the microwave by heating in 20-30 second intervals, stirring between each, until completely melted and smooth.
- Heat the heavy cream in a small saucepan over medium heat until it is warm, but do not bring it to a boil.
- Pour the warm cream over the melted chocolate along with the cookie butter spread and mix until smooth and well combined.
- Cover with plastic wrap directly on the surface of the ganache and let it set at room temperature or place it in the fridge for about 1 hour to thicken and become easier to use.
Biscoff macarons shells
- Mix the almond flour, powdered sugar, and biscoff cookie crumbs in a food processor until you get a fine, homogeneous powder.
- In the bowl of your stand mixer, whisk the egg whites until foamy. While the mixer is running at medium-low speed, add the granulated sugar one tablespoon at a time, every 30 seconds. Once all the sugar is incorporated, increase the speed to medium-high and continue whisking until stiff peaks form (add food coloring here if you want a darker shade).
- Gently fold in the dry ingredients all at once into the meringue, using a spatula to avoid deflating the mixture. Mix until you get a smooth batter that forms a ribbon when you lift the spatula.
- Using a piping bag, pipe small mounds of the batter onto a baking sheet lined with parchment paper.
- Let the macaron shells dry (or "crust") for 30 to 45 minutes before baking.
Baking
- Preheat your oven to 300°F (150°C).
- Bake the macarons for about 14 to 15 minutes, then let them cool completely on a wire rack.
- Once the shells are completely cooled, fill them with the white chocolate biscoff ganache add some biscoff cookie butter spread on the center with a piping bag.
- Assemble the shells to make the macarons.
Notes
Storage: Store the macarons in an airtight container in the fridge for 3 to 5 days. You can also keep them at room temperature for 1 to 2 days. Macarons also freeze very well for 1 to 2 months.
Tips:
- Allow the macaron shells to crust well before baking for the best result.
- For a more melt-in-your-mouth texture, let them rest in the fridge for 24 hours before enjoying.
- Be sure to sift the almond flour and powdered sugar to avoid lumps.
- Use a scale for precise measurements and perfect results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 170
- Sugar: 18.9 g
- Sodium: 58.2 mg
- Fat: 7.6 g
- Carbohydrates: 20.5 g
- Protein: 2.1 g
- Cholesterol: 7.8 mg
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