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
Jump to:
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 meringue 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!
Why you'll love this recipe
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 macarons :
- Lotus 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 for the shells.
- Almond flour: preferably white 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, 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 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 a 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 baking sheet.
Place the cooled biscoff ganache in a 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.
Tips for French macarons
You will also love
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!
Print
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
Leave a Reply