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Biscoff Macarons

Delicate French macarons infused with the rich taste of Biscoff cookies and filled with a creamy ganache.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 macarons
Course: Dessert, Snack
Cuisine: European, French
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Biscoff Ganache
  • 100 g heavy cream (full-fat) Use fresh cream for best texture.
  • 200 g white chocolate Chopped into small pieces for easy melting.
  • 80 g Cookie butter spread Adds additional flavor to the ganache.
For the Macaron Shells
  • 100 g egg whites (about 3 large eggs at room temperature) Aged egg whites are preferred for best results.
  • 125 g granulated sugar (extra fine) Ensure it's fine for better texture.
  • 100 g almond flour Sifted to prevent lumps.
  • 25 g ground Biscoff cookies Adds flavor to the shells.
  • 125 g powdered sugar Sifted before use to avoid lumps.
  • Brown or beige food coloring (optional) Adjust for desired color.

Method
 

Biscoff Ganache Preparation
  1. In a small saucepan, heat the heavy cream over medium heat until it’s just simmering.
  2. Remove from heat and add the chopped white chocolate. Stir until smooth and glossy.
  3. Mix in the cookie butter spread until combined, then let cool to room temperature.
Macaron Shell Preparation
  1. Prepare a baking sheet lined with parchment paper.
  2. In a mixing bowl, whisk the egg whites until foamy and gradually add the granulated sugar, whisking until stiff peaks form.
  3. Gently fold in the almond flour, ground Biscoff cookies, and powdered sugar until well combined.
  4. Optional: Add food coloring for a warm hue.
  5. Transfer the batter into a piping bag and pipe small, even circles onto the prepared baking sheets.
  6. Allow the piped macarons to sit for about 30 minutes at room temperature until a light skin forms.
  7. Preheat the oven to 300°F (150°C) and bake the macarons for about 15-20 minutes until golden and slightly firm.
  8. Let the macarons cool completely.
Assembly
  1. Once the macaron shells are cooled, pair them by size and generously fill one half with the ganache.
  2. Gently sandwich them together.

Notes

Store macarons in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.