Biscoff Macarons
Have you tried Biscoff Cookie Butter? It tastes so good! I had to make macarons with this butter. These Biscoff Macarons are filled with Swiss Meringue Buttercream that flavored with Biscoff Butter and more Biscoff Butter in the center. They are perfect for fall and have amazing texture. Many stores sell this butter and it is easy to find.
As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog!
How to make Biscoff Macarons
- Bake macaron shells. Use my basic French meringue recipe and follow instructions. I also have online video lesson how to make macaron shells using No rest method. if you have your favorite recipe, follow it and bake macaron shells.
- Prepare Swiss Meringue Buttercream flavored with Biscoff Butter. I have separate blog post about it with detailed instructions and tips.
- Assemble macarons. Let them mature in the fridge and enjoy!
How to make Biscoff Swiss Meringue Buttercream
In a small saucepan, bring small amount of water to a boil. Reduce heat to simmer.
In the heat-proof bowl (stand mixer bowl) mix egg whites and sugar. Place bowl over simmering water. Heat the egg whites mixture until sugar is completely melted and it reaches 160oF (70oC). Do not forget to whisk frequently. This will take about 5 minutes.
Once you achieve this temperature, start whipping the syrup until fluffy and has stiff picks. After that start adding room temperature butter tablespoon by tablespoon, while beating on medium speed. Make sure the butter fully incorporated before you add the next piece.
When you add all butter, add Biscoff Cookie Butter and whip again for a few seconds. You can adjust the amount of Biscoff cookie butter to your taste. Add more than recipe calling if you like richer flavor. The buttercream should be smooth. Before transferring into piping bag, stir buttercream with the spatula. This will help to eliminate air bubbles and make cream silky.
How to assemble Biscoff Macarons
Place buttercream into pipping bag with Wilton 4B pipping tip. Place Biscoff cookie butter into small piping bag. Pair macaron shells and place them on the parchment paper or tray. Pipe Swiss meringue buttercream on one flat side of macaron shell and pipe Biscoff butter right into the center of this buttercream. Sandwich macaron shells, pressing lightly. Place filled macarons into air-tight container and refrigerate for at least 12 hours. Macarons need to mature, before you can enjoy them.
How to store
Store Biscoff Macarons in air-tight container in the fridge for 2-3 days. You can also freeze macarons with this filling for a few months. Biscoff cookie butter is great for the center of macarons, because shells are not getting soggy or wet.
If you make these Biscoff Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes and more fall flavors:
Biscoff Macarons
Equipment
- 1 stand mixer
- 1 spatula
- 1 digital kitchen scale
- 2 baking tray
- 2 baking mat
Ingredients
Macaron shells
- 100 gr egg whites room temperature
- 100 gr white granulated sugar
- 120 gr almond flour
- 150 gr powdered sugar
Biscoff Swiss Meringue Buttercream
- 2 large egg whites
- 130 gr white granulated sugar
- 170 gr unsalted butter
- 50 gr Biscoff cookie butter you can add more Biscoff cookies butter to your taste
Instructions
How to make macaron shells
- Place room temperature egg whites into bowl of stand mixer. Whip egg whites on low speed for a few minutes until they look frothy and no liquid remains.
- Start adding sugar, one tablespoon at the time. Once the sugar added, change the speed to medium and whip for 10-15 minutes.
- Add food coloring.
- Meanwhile shift together almond flour and powdered sugar.
- Add dry ingredients into French meringue and start folding with the spatula. The batter is ready when it drips down from the spatula "like lava".
- Transfer batter into piping bag with round tip and pipe macaron shells. Let macaron shells to sit on the countertop.
- Macarons are ready to bake, when you touch with the finger and none of the batter sticks to your finger.
- While macarons are drying on the countertop, preheat oven to 275oF (134oC).
- Bake macaron shells for 12-14 minute. Temperature and baking time may very, depending on your oven.
- Remove macaron shells from the oven and them cool completely.
How to make BIscoff Swiss Meringue Buttercream
- In a small saucepan, bring small amount of water to a boil. Reduce heat to simmer.
- In the heat-proof bowl (stand mixer bowl) mix egg whites and sugar. Place bowl over simmering water. Heat the egg whites mixture until sugar is completely melted and it reaches 160oF (70oC). Do not forget to whisk frequently. This will take about 5 minutes.
- Once you achieve this temperature, start whipping the syrup until fluffy and has stiff picks. After that start adding room temperature butter tablespoon by tablespoon, while beating on medium speed. Man sure the butter fully incorporated before you add the next piece.
- When you add all butter, add Biscoff Cookie Butter and whip again for a few seconds. The buttercream should be smooth. Before transferring into piping bag, stir buttercream with the spatula. This will help to eliminate air bubbles and make cream silky.
How to assemble Biscoff Macarons
- Place buttercream into pipping bag with Wilton 4B pipping tip. Place Biscoff cookie butter into small piping bag.
- Pair macaron shells and place them on the parchment paper or tray. Pipe Swiss meringue buttercream on one flat side of macaron shell and pipe Biscoff butter right into the center of this buttercream.
- Sandwich macaron shells, pressing lightly. Place filled macarons into air-tight container and refrigerate for at least 12 hours. Macarons need to mature, before you can enjoy them.