Biscoff Macarons
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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 is 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.
Table of Contents
Why You’ll Love This Recipe
- Rich cookie butter flavor: Made with real Lotus Biscoff spread.
- Perfect texture: Crisp macaron shells with a soft, chewy center.
- Make-ahead friendly: Perfect for gifting, parties, and dessert boxes.
How to Make This Recipe
- Bake macaron shells. Use my basic French meringue recipe and follow the instructions. I also have an Italian Meringue recipe for making macarons. If you have your favorite recipe, follow it and bake macaron shells.
- Prepare Swiss Meringue Buttercream flavored with Biscoff Butter. I have a separate blog post about it with detailed instructions and tips.
- Assemble macarons. Let them mature in the fridge and enjoy!
How to Make French Meringue Macarons
Line two baking sheets with parchment paper or silicone macaron mats. Sift together the almond flour and powdered sugar into a large bowl. Set aside.
In a clean, grease-free mixing bowl, whisk the egg whites until foamy. Gradually add the granulated sugar while continuing to whip. Whip until you have a glossy, stiff-peaked meringue. If desired, add a tiny amount of beige gel food coloring.
Add the almond flour mixture to the meringue. Using a spatula, gently fold until the batter flows slowly from the spatula in a thick ribbon. Do not overmix the batter.
Transfer the batter to a piping bag fitted with a round tip. Pipe evenly sized circles onto the prepared baking sheets. Tap the trays firmly against the counter several times to release air bubbles. Use a toothpick to pop any visible bubbles.
Allow the piped shells to rest at room temperature for approximately 15–30 minutes, or until the surfaces are dry to the touch. Preheat the oven to 300°F (150°C).
Bake one tray at a time for approximately 12–14 minutes, depending on your oven and shell size. Allow the shells to cool completely before removing them from the baking mats.
How to Make Biscoff Swiss Meringue Buttercream
In a small saucepan, bring a small amount of water to a boil. Reduce the heat to a simmer. In the heat-proof bowl (stand mixer bowl), mix egg whites and sugar. Place the bowl over simmering water. Heat the egg whites mixture until the sugar is completely melted and it reaches 160°F (70 °C). Do not forget to whisk frequently. This will take about 5 minutes. Once you achieve this temperature, start whipping the syrup until it is fluffy and has stiff peaks. After that, start adding room-temperature butter, tablespoon by tablespoon, while beating on medium speed. Make sure the butter is fully incorporated before you add the next piece.
When you add all the 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 the recipe calls for if you like a richer flavor. The buttercream should be smooth. Before transferring it into a pastry bag, stir the buttercream with the spatula. This will help to eliminate air bubbles and make the cream silky.
How to Assemble Biscoff Macarons
Place buttercream into a piping bag with a Wilton 4B piping tip. Place Biscoff cookie butter into a small piping bag. Pair macaron shells and place them on the parchment paper or tray. Pipe Swiss meringue buttercream on one flat side of the macaron shell and pipe Biscoff butter right into the center of this buttercream. Sandwich macaron shells, pressing lightly. Place filled macarons into an airtight container and refrigerate for at least 12 hours. Macarons need to mature before you can enjoy them.
Expert Tips
- Use a kitchen scale to measure all ingredients.
- Biscoff cookie butter is great for the center of macarons because the shells do not get soggy or wet.
- Use Homemade Caramel for the center of macarons with this filling.
Recipe FAQs
Store Biscoff Macarons in an air-tight container in the fridge for 2-3 days.
Freeze macarons with this filling for a few months.
Frequently Asked Questions
Why are my macarons cracked?
This happens if macaron shells do not rest enough before baking.
Why are my macarons hollow?
There are many reasons for that. The most common are an unstable meringue, an incorrect folding technique, or the wrong oven temperature. Also check the Hollow Macarons and Macarons Troubleshooting Guide.
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Recipe
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
- 125 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 a 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 to the French meringue and start folding with the spatula. The batter is ready when it drips down from the spatula "like lava".
- Transfer batter into a pastry bag with a round tip and pipe macaron shells. Let macaron shells 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 the oven to 300oF (150oC).
- Bake macaron shells for 12-14 minutes. Temperature and baking time may vary, 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 a small amount of water to a boil. Reduce heat to a simmer.Â
- In the heat-proof bowl (stand mixer bowl) mix egg whites and sugar. Place the bowl over simmering water. Heat the egg whites mixture until the sugar is completely melted and it reaches 160°F (70 °C). Do not forget to whisk frequently. This will take about 5 minutes. Â
- Once you achieve this temperature, start whipping the syrup until fluffy and it has stiff peaks. After that, start adding room-temperature butter, tablespoon by tablespoon, while beating on medium speed. Make sure the butter is fully incorporated before you add the next piece.Â
- When you add all the butter, add Biscoff Cookie Butter and whip again for a few seconds. The buttercream should be smooth. Before transferring it into a pastry bag, stir the buttercream with a spatula. This will help to eliminate air bubbles and make the cream silky.
How to Assemble Biscoff Macarons
- Place buttercream into a pastry bag with a Wilton 4B piping tip. Place Biscoff cookie butter into a small piping bag.
- Pair macaron shells and place them on the parchment paper or tray. Pipe Swiss meringue buttercream onto one flat side of the macaron shell and pipe Biscoff butter right into the center of this buttercream.
- Sandwich macaron shells, pressing lightly. Place filled macarons into an airtight container and refrigerate for at least 12 hours. Macarons need to mature before you can enjoy them.Â
