Biscoff Macarons

These Biscoff macarons are a sweet treat you won't want to miss! With crisp, chewy shells and a creamy Biscoff ganache filling, they're the perfect indulgence

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• Why you'll love this recipe
• Ingredients you need
• How To Make Biscoff Macarons
• Tips for perfect macarons
• Biscoff Macarons

Biscoff macarons are a delicious twist on the classic French treat! With crisp, light shells and a creamy Biscoff ganache filling, these macarons are sure to impress.

Made with the French method, the shells are perfectly crunchy and infused with the rich flavor of Biscoff biscuits. The smooth Biscoff ganache filling adds a sweet, indulgent touch that will make you crave more.

Perfect for any occasion, these Biscoff macarons are easy to make and will definitely be a crowd-pleaser every time!

Craving for more Biscoff recipes: Give these a try Biscoff Cookies, Biscoff Cake Pops, Biscoff Brownies, Biscoff Cupcakes.

Ingredients you need

You’ll need these ingredients to make Speculoos biscoff cookie butter macarons macarons :

• Lotus  biscoff spread: or any other brand of Speculoos cookie butter spread.
• Biscoff cookies: ground into a fine powder to flavor both the shells and the ganache.
• Sugar: granulated sugar and powdered sugar (icing sugar) for the shells.
• Almond flour: preferably white ground almonds (almond meal) for nice shells.
• Eggs: only egg whites at room temperature.
• White chocolate: use high-quality white chocolate with at least 30% fat for a less sweet ganache.
• Heavy cream: full-fat cream with at least 30% fat.

>> Don't throw away your egg yolks: Use them to make lemon curd, French buttercream, or these egg yolk cookies.

How To Make Biscoff Macarons

Here are some quick visual instructions. Don’t forget that the full instructions with exact ingredients can be found in the main recipe card below!

Prepare the white chocolate biscoff ganache by melting the white chocolate in the microwave or using a double boiler, then mix it with the hot cream and cookie butter spread.

Cover with plastic wrap and place in the fridge or let it firm up at room temperature.

Sift or blend the dry ingredients together, including almond flour, powdered sugar, and Biscoff cookie crumbs previously mixed on a food processor, until you achieve a fine and smooth powder.

Place the egg whites in the bowl of your stand mixer fitted with the whisk attachment and whisk on low speed until the mixture becomes foamy.

Gradually add the sugar while mixing, then increase the speed to medium high speed until you have a firm French meringue.

Add the dry ingredient mixture all at once and gently fold it in using a spatula, making sure to scrape the bottom of the bowl, until you achieve a smooth batter with the signature ribbon effect when you lift the spatula

Place the macaron batter into a large piping bag fitted with a 10mm round tip. Pipe small mounds of batter onto a baking sheet lined with parchment paper or on silicone mats.

Tap the baking sheet on the counter to release any air bubbles, then let the macarons dry for about 45 minutes until they form a skin and can be touched lightly without sticking to your finger.

>> For perfectly round shells: Use a macaron mat or print out my macaron template.

Preheat the oven to 145°C (290°F) for at least 20 minutes, then bake the macarons one tray at a time for about 14-15 minutes until they are fully cooked and slightly detach from the ​silpat mat.

Place the cooled biscoff ganache in a large piping bag and fill the center of one macaron shell, leaving a small hollow in the center. Fill the center with Speculoos spread, then close with another macaron shell.

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I hope you enjoyed this Cookie butter White Chocolate Macaron recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!

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