Biscoff Cookie Butter Macarons

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These Biscoff Cookie Butter Macarons are filled with cream cheese frosting. They are so delicious and easy to make.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: French

Servings: macarons

Calories: 142kcal

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.

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.

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.

Measure all ingredients using a digital kitchen scale.