Biscoff Macarons

Sharing one of our favorite french macarons today! These beautiful Biscoff Macarons are such a fun and tasty treat, and they go great with a cold glass of milk. Yes, please!

french macarons

French Macarons

If you haven’t made your own French Macarons, no worries, I’ve got you covered! I crushed up the crunchy biscoff cookies into the macaron batter and used creamy Biscoff spread for the buttercream. Let’s just say this is one of my favorite Macarons yet! I won’t keep you waiting any longer, let’s take a look at the process.

Try my Cookies and Cream Macarons too! Follow Picky Palate on Instagram for daily recipe inspiration.

french macarons

Here’s what you’ll need to get started plus a food scale. It will be worth your investment, trust me 🙂

How to Make French Macarons

  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.

  2. 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.

  3. 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.

  4. Gently fold in the egg whites to the dry ingredients, mixing only until just combined

  5. 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.

  6. 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.

  7. 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.

french macarons

You can find these crunchy Biscoff cookies at most grocery stores. If you can’t find them you can always check Amazon.

french macarons

Start by beating your egg whites and sugar until stiff peaks form. It takes about 5 minutes depending on your mixer.

french macarons

Pretty peaks.

french macarons

Here you have your weighed out powdered sugar, crushed Biscoff Cookies, and almond meal/flour. This is one step you cannot short cut. Must be weighed.

You Must Weigh Your Ingredients For Macarons

french macarons

I love putting my son to work, sifting those ingredients through a fine sieve. You can use a traditional hand crank sifter too. Why haven’t I bought one yet? Sheesh!

Homemade Macarons

french macarons

Once your ingredients are sifted, gently fold in your egg whites.

french macarons

Place the folded macaron batter into a piping bag or large Ziploc bag with a large round tip attached. Pipe your macaron batter right onto your parchment paper, like so.

What’s The Difference Between Macaron and Macaroon?

French macarons are sandwich cookies, like what we are making today. They consist of two halves of delicate, airy cookie with a layer of filling in between. Architecturally, they’re like brightly colored Oreos. Main ingredients for Macaron are:

  • Almond flour (i.e. finely ground almonds)
  • Sugar
  • Egg whites
  • Salt
  • Vanilla extract

Macaroons are a dense, dollop style coconut-flavored cookie, golden brown when baked. Main ingredients for Macaroons are:

  • Shredded coconut
  • Sweetened condensed milk
  • Egg whites
  • Salt
  • Vanilla extract

french macarons

They’ll look a little something like this when they’re baked. Let them cool completely.

french macarons

Make your Biscoff Buttercream to get ready for the filling. I am finding more and more grocery stores are carrying the Biscoff Spread. Thank heavens. It’s to die for.

How To Make Biscoff Buttercream

  1. 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.

french macarons

Pipe your buttercream into the center of half of the macarons.

french macarons

Oh baby, I love these macarons 🙂

french macarons

Photo of Macaroons

Biscoff Macarons

These beautiful Biscoff Macarons are such a fun and tasty treat, and they go great with a cold glass of milk. Yes, please!
Course: Dessert
Cuisine: French
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Calories: 2346kcal
Print Pin

Equipment

  • Oven

Ingredients

Macaroon Ingredients

  • 95 grams egg whites About 3 lg egg whites
  • 65 grams almond flour or almond meal
  • 200 grams powdered sugar
  • 25 grams granulated sugar
  • 45 grams biscoff cookies finely ground up

Biscoff Buttercream Ingredients

  • 1/4 cup creamy biscoff spread
  • 1 stick unsalted butter softened
  • 1 cup powdered sugar

Instructions

  • 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
  • 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.
  • 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.

Notes

Please note that all ovens are very different. These tips and instructions are a reflection from my kitchen and my oven. Play around with my tips but baking time may vary depending on individual oven temps. Good luck and have fun!!

Nutrition

Calories: 2346kcal | Carbohydrates: 419g | Protein: 31g | Fat: 68g | Saturated Fat: 11g | Cholesterol: 11mg | Sodium: 407mg | Potassium: 200mg | Fiber: 8g | Sugar: 367g | Calcium: 152mg | Iron: 3.7mg
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49 Responses
  1. Kiran @ KiranTarun.com

    You always make it look so effortless in the macaron baking department, Jenny. Love the use of biscoff here. Yum 🙂

  2. Georgia @ The Comfort of Cooking

    Good lordy, you really are confident with your macaron making, Jenny! I LOVE all the crazy, creative flavors you mix into them. Wonderful recipe!

  3. Mary

    I can’t get enough Biscoff cookies and spread! I’m going to give these macarons a try, I hope they turn out as beautiful as yours.

  4. Pamela @ Brooklyn Farm Girl

    I love Biscoff cookies. Whenever I’m flying to Europe they always hand them out for snacks and then I ask for doubles and triples and they’re like “slow down girl”. Love this recipe!

  5. Dawn K

    Bravo! I’m very tempted to make this ASAP. I just need to find my whip attachment for the kitchenaid

  6. Annie @ Annie's City Kitchen

    My goodness this looks delightful. I don’t think I’ll ever get tired of Biscoff.

  7. shelly (cookies and cups)

    Biscoff Buttercream should be its own food group! Love these and such pretty pictures too!

  8. Denise @ Creative Kitchen

    Oh WOW!!!! My 2 favorite cookies combined…..Biscoff and Macarons……oh MY!!! These look INCREDIBLE!!!

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  9. Maria

    Do you think you can make these in our hotel room when I see you in a few weeks? I need to try them:) xo

  10. carrian

    This is so perfect, we are celebrating little c’s birthday on my site today and her favorite thing ever is biscoff. She beeeggggsss, for it.

  11. Rachel @ Baked by Rachel

    Absolute perfection!! I’m dying to make some one of these days. You’ve made it look SO easy!

  12. Julie @ Table for Two

    you’re a PRO with macarons! i need to stay a weekend with you so you can teach me your ways – i’m dying that you made BISCOFF flavored ones!! ahh

  13. Andi

    I have never made mararons before and only have had one once but you said Biscoff and I am weak! Are these traditionally made with almond meal?

  14. Tieghan

    Incredible!! I am loving all these macaroon flavors you are posting. So creative! I need to try making some now!

  15. Averie @ Averie Cooks

    I can think of no better flavor than a Biscoff macaroon! They look incredible, Jenny!

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