Biscoff Macarons

Biscoff Macarons is a gluten free and fodmap friendly dessert. This recipe serves 22 and costs 22 cents per serving. One serving contains 98 calories, 1g of protein, and 7g of fat. Plenty of people really liked this Mexican dish. 2439 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up unsalted butter, powdered sugar, ground up biscoff cookies, and a few other things to make it today. It is brought to you by Picky Palate. All things considered, we decided this recipe deserves a spoonacular score of 1%. This score is improvable. If you like this recipe, take a look at these similar recipes: Chocolate Biscoff Macarons, Biscoff Banana Cream Tarts and Biscoff’s Spread the Love Challenge, and Biscoff Overload – Biscoff Cupcakes and Frosting Garnished with Cookie Crumbs.

Servings: 22

 

Ingredients:

65 grams almond meal/flour

1/4 cup Creamy Biscoff Spread

95 grams egg whites (close to 3 large egg whites)

25 grams granulated sugar

1 cup powdered sugar

1 stick softened unsalted butter

45 grams finely ground up Biscoff Cookies

Equipment:

baking paper

baking sheet

stand mixer

kitchen scale

whisk

oven

mixing bowl

sifter

sieve

pastry bag

frying pan

offset spatula

Cooking instruction summary:

Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Biscoff Cookies on your food scale.In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.Place the powdered sugar, almond flour and cookies into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined. See pictures for visualsPlace batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.To prepare buttercream, beat softened butter, creamy Biscoff Spread and powdered sugar until creamy and smooth. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron. Serve room temperature. Store any remaining macarons in the refrigerator.

 

Step by step:


1. Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Biscoff Cookies on your food scale.In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.

2. Place the powdered sugar, almond flour and cookies into a large mixing bowl. Stir to combine.

3. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined. See pictures for visuals

4. Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.

5. Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges.

6. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.To prepare buttercream, beat softened butter, creamy Biscoff

7. Spread and powdered sugar until creamy and smooth.

8. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron.

9. Serve room temperature. Store any remaining macarons in the refrigerator.


Nutrition Information:

Quickview
97k Calories
1g Protein
6g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
97k
5%

Fat
6g
10%

  Saturated Fat
3g
19%

Carbohydrates
8g
3%

  Sugar
7g
8%

Cholesterol
11mg
4%

Sodium
7mg
0%

Get Enough Of These
Protein
1g
3%

Vitamin A
128IU
3%

Selenium
0.95µg
1%

Vitamin B2
0.02mg
1%

Fiber
0.31g
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spicy Baked Cauliflower and Sweet Potatoes
Panch Phoran: Bengali Panch Phoran
Cinnamon Oatmeal Baked Apple
Grilled Coriander and Lime Chicken
Vegetarian Pasta Fagioli #MushroomMakeover Week 4
County Fair Funnel Cakes – you can make funnel cakes just like you buy out
Bake-from-the-freezer pizzas
Red Wine Poached Pears
Fresh Pea Salad
Whipped Feta & Grilled Peach Salad with Blueberry Balsamic Vinaigrette for #SundaySupper
Food Trivia

You can cook an egg on a sidewalk at 158°F (70°C).

Food Joke

Two foreign nuns have just arrived in the USA by boat and one says to the other, "I hear that the people of this country actually eat dogs." "Odd," her companion replies, "but if we shall live in America, we might as well do as the Americans do." Nodding emphatically, the Mother Superior points to a hot dog vendor and they both walk towards the cart. "Two dogs, please," she says. The vendor is only too pleased to oblige and he wraps both hot dogs in foil and hands them over the counter. Excited, the nuns hurry over to a bench and begin to unwrap their "dogs." The Mother Superior is first to open hers. She begins to blush and then, staring at it for a moment, leans over to the other nun and whispers cautiously, "What part did you get?"

Popular Recipes
Roasted Endives with Thyme

Naturally Ella

Greek Yogurt Gingerbread

Gimme Some Oven

Easy Roasted Asparagus

My Whole Food Life

Gluten Free Banana Bread Oatmeal Bars

Fit Foodie Finds

Roasted Shisito Peppers with Smoked Paprika Mayo

Bran Appetit