Biscoff Macarons

Biscoff Macarons are delicate, light, and chewy French cookies made from almond flour, egg whites, and sugar then filled with a creamy, spiced Biscoff spread. If you’ve ever tried those sweet little caramel flavored cookies called Speculoos, you already know the warm, cozy flavor that makes Biscoff so popular. These macarons combine the classic crunchy-chewy shell of traditional French macarons with the extra comfort of Biscoff cookie butter. The result is a fancy looking treat that’s actually simple once you understand the steps.

These macarons taste like caramel, cinnamon, and cookies all mixed together, and they’re perfect for parties, holidays, or just a fun weekend baking project.

You Should Try the Biscoff Macarons

You should try Biscoff Macarons because they feel special even though they’re made with basic ingredients and simple techniques. They look like something from a bakery, but you can make them right at home with a little patience. Kids and adults both love them because they’re soft on the inside, slightly crisp on the outside, and filled with sweet cookie-butter goodness.
This recipe is also great because you can customize the filling make it thicker, softer, or add crushed Biscoff cookies for a little crunch. They’re fun to make, fun to eat, and fun to share!

Ingredients for Biscoff Macarons

Here’s everything you’ll need to make this Biscoff Macarons

• 1 cup almond flour
• 1 ¾ cup powdered sugar
• 3 large egg whites, at room temperature
• ¼ cup granulated sugar
• Pinch of salt
• ½ teaspoon vanilla extract
• ½ cup Biscoff cookie butter

How to Make Biscoff Macarons

Step One

First, prepare your oven and baking trays: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper. This will help the macarons bake evenly and prevent sticking.

Step Two

Now, sift the dry ingredients: Sift the almond flour and icing sugar together. Sifting makes the mixture fine and prevents the macarons from clumping. Beat the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the granulated sugar and vanilla extract, continuing to beat until stiff peaks form. This is what gives macarons their characteristic texture.

Step Three

Fold the ingredients: Gently fold the almond flour mixture into the egg whites. The mixture should flow smoothly, not too runny or too stiff. This step is called macaronage. Pipe the macarons into a piping bag: Transfer the mixture to a piping bag fitted with a round tip and pipe small circles onto the prepared baking trays. Gently tap the baking trays to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes until a crust forms. You should be able to gently touch them without the dough sticking to your finger.

Step Four

Baking: Bake the macarons for 15-18 minutes. Let them cool completely before removing them from the parchment paper.

Step Five

Adding the filling: Spread or brush Biscuit butter onto the flat side of the macaron, then place the other parchment paper between it and the filling. Press gently to distribute it evenly. Finally, you can enjoy or store them: the macarons are ready to eat!

Kitchen Equipment Needed :

To make this Recipe, you’ll need:

• Mixing bowls one large, one medium
• Electric mixer or whisk
• Sifter
• Measuring cups and spoons
• Piping bag with round tip
• Baking sheets
• Parchment paper
• Spatula
• Cooling rack

Tips for Perfect Biscoff Macarons

Sift the almond flour and powdered sugar to prevent lumpy shells.

Don’t overmix or undermix your batter watch for the lava-like consistency.

Resting the piped shells is important for smooth tops and preventing cracks.

Use fresh Biscoff cookie butter for the creamiest filling.

Serving Suggestion

I love serving these macarons with some wonderful drinks. I like to serve them to my children with milk or orange juice, and I like to serve them to my husband with coffee, and I also like to serve them with tea.

Serving Suggestion

Can I make macarons without almond flour ?

Almond flour is best for authentic macarons, but you can try other nut flours like cashew or hazelnut. The texture may change slightly.

Can I freeze Biscoff macarons ?

Yes! Freeze them in an airtight container with parchment paper between layers. Thaw in the fridge before eating.

Can I use crunchy Biscoff instead of smooth ?

Yes! Smooth Biscoff is easier to pipe, but crunchy adds texture.

Can I use another filling instead of Biscoff ?

Yes! Chocolate ganache, caramel, or fruit jams are all great alternatives.

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