Biscoff Cookie Butter Macarons
This post may contain affiliate links.
These Biscoff Cookie Butter Macarons are filled with cream cheese frosting. They are so delicious and easy to make. You will be surprised by the taste and texture of these macarons.
Table of Contents
Why You’ll Love This Recipe
- Taste: Biscoff Cookie Butter Macarons taste delicious. Try also Hazelnut or Pistachio Macarons.
- Simple Ingredients: Filling made with simple ingredients. Check also Lemon or Mango Macarons.
- Time: This frosting doesn’t take too long to make, not like ganache. Simply whip all ingredients and fill macarons.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not “age” egg whites.
- Butter: Unsalted butter at room temperature.
- Cream Cheese: Use any of your favorite brands. Make sure the cream cheese is at room temperature.
- Biscoff Cookie Butter: This is a sweet, creamy, and spiced spread that is made from crushed caramelized Biscoff biscuits. This butter has a peanut butter consistency and tastes like toasted caramelized cookies with a hint of cinnamon. It is easy to find in many stores.
- Salt: Used for taste and to lower the sweetness of the frosting.
How to Make Perfect French Macarons
Line two baking sheet pans with a baking mat. Measure all ingredients using a digital kitchen scale. Get all tools ready before starting this recipe.
In the mixing bowl, sift together almond flour and powdered sugar. You can sift a few times if needed.
Add egg whites to a clean and dry stand mixer bowl. Whisk on low speed. Start adding sugar in small increments. Add food coloring.
After that, change the mixer speed to medium and set the timer for 15 minutes. Meringue should be shiny and have stiff peaks.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds.
The batter is ready when it flows fast from the spatula. Transfer the batter to the piping bag with a round tip.
Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15-30 minutes. Meanwhile, preheat the oven to 300°F (150 °C).
Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.
How to Make Biscoff Cookie Butter Frosting
In a stand mixer fitted with the paddle attachment, cream together softened butter and cream cheese. Add cookie butter and cream again until smooth and creamy.
Then add powdered sugar in a few parts and continue to beat until combined. After that, add salt and beat again for a few seconds. Transfer frosting into a pastry bag with a round tip.
How to Assemble Macarons
Place paired macaron shells on the countertop or baking tray. Pipe cookie butter frosting on the flat side of one macaron shell. Sandwich a macaron with another macaron shell. Make sure there is no frosting coming out of the sides of the macaron. Place assembled macarons in the air-tight container and refrigerate for 12-24 hours. Macarons need to “mature” before you can enjoy them.
Expert Tips
- Very important not to overmix the macaronage. If you do so, you will need to start from the beginning of this recipe. Check the batter every few folds.
- Use a digital kitchen scale. Measure all ingredients correctly.
- Clean the bowl and whisk of the stand mixer with vinegar to ensure there are no traces of fat on either.
- Macaron shells can be baked a few days before assembling macarons.
Recipe FAQs
Store in fridge in an airtight container for 2-3 days.
There are a few reasons for that. The most common are unstable meringue or wrong oven temperature.
Macarons can be cracked after baking if you do not rest/dry them long enough before baking.
My Latest Video
More Recipes You’ll Love
If you make these Biscoff Cookie Butter Macarons, please tag me on social media and make sure to leave a rating below. I would love to see your creations!
Recipe
Biscoff Cookie Butter Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bags
- 2 silicon mat
- 2 baking sheet pan
- 1 fine mesh strainer
Ingredients
French Macarons
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites room temperature
- 105 g white granulated sugar
- 1 g brown food coloring
Biscoff Cookie Butter Frosting
- 57 g unsalted butter soften
- 113 g cream cheese room temperature
- 30 g Biscoff Cookie Butter
- 180 g powdered sugar
- 1 salt
Instructions
How to Make French Macarons
- Line two baking sheet pans with a baking mat. Measure all ingredients using a digital kitchen scale. Get all tools ready before starting this recipe.
- In the mixing bowl, sift together almond flour and powdered sugar. You can sift a few times if needed.
- Add egg whites to a clean and dry stand mixer bowl. Whisk on low speed. Start adding sugar in small increments. Add food coloring.
- Change the mixer speed to medium and set the timer for 15 minutes. Meringue should be shiny and have stiff peaks.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds.
- The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15-30 minutes.
- Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- Pair macaron shells of similar sizes before filling them.
How to Make Biscoff Cookie Butter Frosting
- In a stand mixer fitted with the paddle attachment, cream together softened butter and cream cheese.
- Add cookie butter and cream again until smooth and creamy.
- Then add powdered sugar in a few parts and continue to beat until combined.
- After that, add salt and beat again for a few seconds.
- Transfer frosting into a pastry bag with a round tip.
How to Assemble Macarons
- Place paired macaron shells on the countertop or baking tray.
- Pipe cookie butter frosting on the flat side of one macaron shell.
- Sandwich a macaron with another macaron shell. Make sure there is no frosting coming out of the sides of the macaron.
- Place assembled macarons in the air-tight container and refrigerate for 12-24 hours. Macarons need to "mature" before you can enjoy them.
