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
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Food Trivia

Gummy Bears are only 79 millimetres long in length.

Food Joke

A wilderness area asked hikers to fill out comment cards. These are actual comments left by hikers. Trail needs to be reconstructed. Please avoid building trails that go uphill. Too many bugs and leaches and spiders and spider webs. Please spray the wilderness to rid the area of these pests. Please pave the trails so they can be plowed of snow during the winter. Chairlifts need to be in some places so that we can get to wonderful views without having to hike to them. The coyotes made too much noise last night and kept me awake. Please eradicate these annoying animals. A small deer came into my camp and stole my jar of pickles. Is there a way I can get reimbursed? Please call XXX-XXX-XXXX. Reflectors need to be placed on trees every 50 feet so people can hike at night with flashlights. Escalators would help on steep uphill sections. Need more signs to keep area pristine. A McDonalds would be nice at the trailhead. The places where trails do not exist are not well marked. I brought lots of sandwich makings, but forgot bread. If you have extra bread, leave it in the yellow tent at V Lake. Too many rocks in the mountains.

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