Description
Delightful Biscoff Macarons with a rich cookie butter flavor, offering a crisp exterior and a soft, chewy interior. Perfect for special occasions!
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cup powdered sugar
- 100g egg whites (about 3 large eggs)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cookie butter
- 100g heavy cream
Instructions
- Sift together the almond flour and powdered sugar into a bowl to ensure a smooth texture.
- In a separate bowl, whip the egg whites until foamy, then gradually add the granulated sugar, continuing to beat until stiff peaks form.
- Gently fold the sifted dry ingredients into the meringue without deflating the egg whites.
- Using a piping bag, pipe uniform circles on a baking sheet lined with parchment paper.
- Allow the piped macarons to sit at room temperature for 30-60 minutes until they form a skin.
- Preheat the oven to 300°F (150°C) and bake for 15-20 minutes.
- For the ganache filling, heat the heavy cream until boiling and pour over the cookie butter, stirring until smooth.
- Once cooled, pipe ganache onto half of the shells and sandwich with the remaining halves.
- Let the assembled macarons rest for a few hours before serving.
Notes
Use high-quality almond flour and aged egg whites for the best results. Store in an airtight container in the refrigerator for about 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg