Biscoff Macarons
Lightly spiced French macarons with biscoff buttercream filling
Servings: 25
Equipment
- 2-3 baking sheets
Ingredients
Macarons
- 135 g almond meal
- 135 g icing sugar (powdered sugar)
- 90 g caster (superfine) sugar
- 4 g cream of tartar optional
- 100 g egg whites you’ll need approx 3 room temperature eggs
- ¼ tsp cinnamon
- 3 Drops gel food colour I use 2 caramel and 1 orange
Biscoff Buttercream
- 120 g smooth Biscoff spread
- 60 g butter room temp
- 90 g icing (powdered) sugar
- 3 tsp cream
To Decorate
- 6 white chocolate melts
- 1 Biscoff cookie crushed
Instructions
Macarons
- Place the almond meal, icing sugar and cinnamon in a food processor and blitz until well combined and there are no visible lumps. If you're using almond flour, just go ahead and sift it 3 times with the icing sugar
- Place the egg whites and optional cream of tartar into a clean stand mixer mixing bowl. Use the whisk attachment to whisk on low-medium until frothy
- Gradually add the caster sugar, 1 tablespoon at a time. Mix for 30 seconds until adding the next spoonful. After adding the last spoonful, continue to whisk on medium-high for another 5 minutes. Mixture should be thick and glossy
- Add the food colour and whisk again to combine
- Remove the bowl from the mixer, then add the almond meal mixture. Use a large silicone spatula to fold the mixture through. Continue to fold the mixture until it is glossy and can form a smooth ribbon figure 8. The figure 8 should slowly melt back into the rest of the mixture -the batter is now ready to pipe
- Place a macaron mat onto each of the baking sheets and set aside
- Place a 1cm round piping tip into a large piping bag. Twist the the bag and tip to stop the mixture coming out when you pour it into the bag. Place the bag into a tall narrow jug or cup and fold the ends of the bag over to open the bag. Pour the batter into the bag
- Pipe small circles onto the tray, to about ⅔ to filling the circles on the mat. I count to 2, then twist and flick the piping bag
- Once the shells have all been piped, gently tap the trays onto a covered bench. Rotate the tray to tap both sides. Use a toothpick to pop any remaining holes, then set the trays aside to rest for 30 minutes
- While the shells are resting, heat the oven to 150°C or 300° conventional. If using a fan oven, reduce the temperature to 135°
- Bake the macarons for 18 minutes. Before removing them from the oven, check one of the middle macarons by giving it a wiggle. If it clearly wiggles, give it another 1-2 minutes of baking.
- Once baked, slide the macaron mats onto a bench and leave to cool completely, before gently lifting them from the mat. Match up even macaron shells and place into pairs
Biscoff Buttercream
- In the bowl of your stand mixer, fitted with a paddle attachment, cream the butter and Biscoff spread until smooth
- Mix in the icing sugar
- Add the cream and mix on high for 5 minutes
- Scoop the frosting into a piping bag fitted with a large round or star tip. Pipe onto the underside of half of the macaron shells, then sandwich together with the matching shells
Decorate
- Heat the chocolate melts in a microwave, then pour into a small snap lock bag. Snip off the end of the bag and quickly pipe lines over the macarons (it’s easier if you line them up and pipe long lines). Sprinkle the chocolate with the Biscoff crumbs
- Macarons are best served the next day, to allow the flavors to absorb and the shells to become chewy. They are best stored in the fridge for 3-4 days or in the freezer for 3 months.