The cookie butter Biscoff flavor you know and love, sandwiched into a deliciously delicate french macaron. This recipe features a creamy Biscoff cookie butter American buttercream filling paired with a crumble of Biscoff cookies for a pinch of texture and decoration.
I don’t know about you, but I didn’t realize cookie butter existed until a few years ago. I regret every day I missed out on it because OH MY WORD is it good!
American buttercream is one of the most used fillings for a reason, and in this recipe you’ll appreciate the simplicity of how quickly the beginner friendly cookie butter buttercream comes together.
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First things first, if you’ve never made macarons before, I highly encourage heading over to my Basic French Macarons recipe to nail down all the basic consistencies and steps of the process. I also recently shared my favorite macaron baking supplies if you’re just getting started and need to get your equipment ducks in a row!
I initially attempted to bring Biscoff flavor into each element by incorporating ground Biscoff cookies into my macaron batter. For the first test I swapped 10% of the dry ingredients for ground Biscoff (40 grams in my case), and in the next test I tried closer to 14% (55 grams), but it wasn’t making quite the flavor impact I had envisioned. The flavor was still a bit too subtle! One day I may get around to cranking that percentage higher, but for now, I’d recommend sticking to featuring the Biscoff cookies in the fillings or garnishes.
The ground up Biscoff cookies add a pinch of warmth and spice wherever they end up being incorporated. The perfect match to the cookie butter American buttercream to come! This type of cookie works great sprinkled on shells before baking, on top of your buttercream filling, or even as a shell decoration to finish off a drizzle of cookie butter.
Speaking of, this cookie butter buttercream is equal parts easy and delicious. Adjust to your preference by adding more heavy cream for a softer creamier buttercream, and use more or less cookie butter depending on your personal taste!
Once your shells have baked and cooled, match each one up with a partner of the same size. Use an 8B piping tip to replicate the look of the macs in the photos to pipe a generous dollop onto one shell in each pair.
Add an additional sprinkle of crushed Biscoff cookies onto each dollop for a pinch of texture, and a subtle visual cue to the flavor of the macarons.
Tip: Adding a crumble or crushed ingredient onto a filling can make it a little trickier to get the partner shell to stick when you go to sandwich them together. If you run into this issue, I recommend piping a small amount of buttercream on the partner shell before sandwiching together to give it a little extra grip.
And that’s it! Allow the shells to mature in an airtight container in the fridge for 24 hours to develop optimal texture and flavor.
- Pipe a ring of cookie butter buttercream instead of the dollop, and fill the center with plain cookie butter.
- Drizzle warm cookie butter on top of the shells (but take note that it will stay soft and won’t harden like chocolate). (Bonus points if you sprinkle Biscoff crumbles on the drizzle!
- Sprinkle finely crushed Biscoff cookies on macaron shells directly after piping (while they’re still tacky), and before baking.
Looking for more macaron recipes? Check out the ideas below!
Biscoff Cookie Butter Macarons
- 130 grams egg whites Approximately 4 large eggs use scale to measure.
- 120 grams granulated sugar
- ½ tsp cream of tartar
- 200 grams almond flour Preferably Kirkland Brand
- 200 grams confectioner’s sugar
- Gel Food Coloring 6 drops Brown, 4 drops yellow, 1 TINY smidge of blue
Cookie Butter Buttercream Filling
- 4 oz salted butter (if using unsalted, add an additional 1/4 tsp of salt)
- 1/8-1/4 tsp salt
- 6 oz cookie butter
- 4 oz powdered sugar
- 1 tbsp plus 1 tsp heavy cream
- 40 grams Crumbled Biscoff Speculoos Cookies (about 5 cookies)
- Line 2 baking sheets with a silicone mat (circle template optional but recommended).
- Place a medium sized round piping tip (like a Wilton 2A) in a large piping bag. Twist the bag right behind the tip and add a clip to seal off the opening. Place the bag tip down into either a clean tall cup with the edges folded over the rim to keep the bag open, or clip it into a bag holder.
- Using a kitchen scale, carefully weigh out and sift the confectioner’s sugar and almond flour into a medium mixing bowl. Whisk well to fully blend the two together.
- Place egg whites, granulated sugar, and cream of tartar into a large mixing bowl, and begin beating with a whisk attachment using either a handheld mixer or a stand mixer for 2 minutes on a medium low speed (Kitchen Aid Speed 4).
- Turn up the mixer to a medium speed (Kitchen Aid Speed 6) and beat for an additional 2 minutes.
- Add desired gel food coloring (optional)
- Turn mixer up to medium high speed (Kitchen Aid Speed 8) and beat for 3 more minutes, or until peaks are very stiff and the meringue clumps up in a ball in the center of the whisk. Test stiffness by removing whisk and pointing it upward. (See photos in post) Once the peaks can hold their shape flipped upright, your meringue is ready.
- Pour half of your almond flour/confectioner’s sugar mixture into the bowl with your meringue, and fold 15 times. One fold is scraping all the way around the edge of your batter in your bowl, and then dragging your spatula through the middle. Be sure to scoop around the bottom of the bowl as well so you don’t miss any dry ingredients.
- Pour in the remaining powdered sugar and almond flour, and continue folding (approximately 30 more folds) until dry ingredients are fully incorporated, your batter is no longer super clumpy. Do not overfold. Please note this recipe stays a bit thicker than most, and should not be folded to the traditional figure 8 test consistency. Start checking your batter’s readiness every 5 folds or so at this point by scraping all batter down to the bottom of your bowl, and then wiggling your bowl back and forth several times. If the batter levels out with few peaks and lines remaining, it should be ready. (See photos in post for reference.)
- Pour batter into prepared piping bag, and twist the opening off. Hold your bag at the twist between your thumb and pointer finger. Remove the clip.
- Holding the piping bag straight up and down, apply pressure to begin piping your batter in the center of your circle templates, releasing pressure once you are a few millimeters short of your desired size. After you release pressure, use a small quick circular flick to release your tip from the piped macaron.
- Once you’ve piped a full tray, firmly bang the tray on the counter a few times to pop any air bubbles and smooth out shells. Pop any remaining large bubbles with a toothpick. Repeat with the second tray.
- Begin preheating your oven to 300 degrees, using an oven thermometer ensure accurate temperature readings.
- Set aside shells to dry until they form a skin and are no longer tacky to the touch. Once you can gently run a finger over your shells, they are ready to bake. Use a fan to speed up the process, rotating the tray every few minutes to ensure even drying. This usually takes at least 16-20 minutes for me even with a fan.
- Once shells are dry, and the oven has fully preheated to 300, place one tray in the center of the middle rack of the oven. Bake for 18 minutes.
- Quickly open door to check the shell’s doneness by gently pressing on the side just above the feet to see if it’s firm. If it moves at all, rotate the tray and bake for another 2 minutes.
- Check shells by performing the same test, pressing on the side. If they are still unstable, bake for one more minute, and check again. Repeat until shells are firm and do not budge.
- Allow shells to cool completely, and the carefully remove from silicone mat or parchment paper by gently peeling them off.
Cookie Butter Buttercream
- Cream together butter and cookie butter with an electric mixer using the paddle attachment.
- Add powdered sugar, and beat until frosting starts to come together. Mix for 2 minutes, and then scrape down the bowl and beater. Mix for an additional 2 minutes.
- Pour in heavy cream, and beat until the heavy cream is fully combined. Salt to taste starting with 1/8 tsp. Add more if desired.
- Beat on low speed to work out bubbles (Or chill thoroughly and rewhip for the BEST texture)
- Match each shell with a partner shell of equal size.
- Using an 8B piping tip, pipe buttercream in to the center of one shell, leaving at least 1/4 inch of space around the edge.
- Sprinkle the crumbled Biscoff Cookies onto each dollop of buttercream.
- Pipe a very small dollop of buttercream on the partner shell in each pair to help it stick to the crumbles.
- Gently sandwich the partner shell on top to complete your macaron.
- Sprinkle any remaining crumbled Biscoff cookies on the sides once all macarons have been assembled.
- Refrigerate in an airtight container for 24 hours to allow the macarons to “mature” and fully develop their flavor and texture.