Biscoff Macarons

5 from 2 votes

These Biscoff Macarons are filled with Biscoff Swiss Meringue Buttercream and more Biscoff butter in the center.

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 125kcal

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

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 oven to 275^oF (134^oC).
Bake macaron shells for 12-14 minutes. Temperature and baking time may very, depending on your oven.
Remove macaron shells from the oven and them cool completely.

In a small saucepan, bring a 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 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 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 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 the spatula. This will help to eliminate air bubbles and make the cream silky.

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 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 air-tight container and refrigerate for at least 12 hours. Macarons need to mature before you can enjoy them.

Get all ingredients and tools ready before baking.

Measure all interdicts using a kitchen scale.