Biscoff Cookie Butter Macarons

And we’re back with another mac recipe! These were my first bake in my apartment this summer. I questioned doing it because my kitchen is everything you’d expect from an NYC apartment: tiny! But I must say, everything went off without a hitch! It even seems like I have better light for photos here anyway. It also helps that I don’t have to wheel my baking bin on my desk chair across the dorm hall. I am NOT going to miss doing that next year when I have my own kitchen!

For those of you who don’t know about Biscoff cookies or the rising cookie butter trend, welcome to the party! You may want to stop reading now though, because otherwise you may become addicted like everyone else. I first tried these European cookies on an American Airlines flight. Following that flight, I embarrassingly enough ordered them on Amazon. The only way I can describe these cookies is that they have a similar flavor to gingersnaps.

I adapted this recipe from my Oreo macaron recipe. It’s an easy-enough switch to make, I just switched out the Oreo crumbs for Biscoff crumbs instead! You could really make this recipe with any dry crumb you want. Crumble up some shortbread cookies… you have shortbread macarons! Throw some Cap N’ Crunch in the food processor… you have Cap N’ Crunch macarons!

Start by lining baking sheets with parchment or a silicone mat. This time around I actually tested one of those specific macaron mats (similar to this one). While it worked okay, my Silpat mat actually worked better. If you’re having trouble with making consistently-sized macs, just trace 1 1/2” circles onto parchment and slip it under your mat. Then you can just pipe to fill the circles. I reuse my parchment every time I make macarons!

Throw the cookies into a food processor or blender and get them to a fine crumb. I doubted my Nutribullet but it worked perfectly! Sift those crumbs along with the almond flour and powdered sugar into a medium bowl. Gently whisk them together to fully incorporate them.

In a separate bowl, use a stand or hand mixer on high to whip the room temperature egg whites on high until foamy. If your eggs are straight from the fridge, placing the eggs in a bowl of hot water warms them up pretty quickly. Once foamy, about a minute, gradually add the granulated sugar and continue whipping on high for about 4-5 minutes, until stiff peaks form. This will also work with a hand mixer, but it will take a while longer. It’ll also take a while longer if it is humid outside. Just have patience and it’ll whip up eventually, I promise!

Use a rubber spatula to fold egg whites into the dry mixture and continue folding until it flows in a slow, continuous ribbon from the spatula. This part is key to the macarons turning out well. When you lift up the spatula, the batter shouldn’t fall off in chunks. If this happens, you need to continue to fold the batter together. You should be able to continuously draw an 8 with the batter and then have it slowly settle back into itself.

Place the batter in a piping bag fitted with a circle tip. Or order a bunch of these INCREDIBLE disposable piping bags. They are the best investment I’ve ever made because they’re huge and you can just toss them when you’re done! Pipe circles onto the prepared baking sheets. Sift some extra cookie crumbs over the piped circles for decoration, if desired. Before putting the macs in the oven, let them sit out for at least an hour to dry out. After an hour, your finger should come away clean when you touch the tops of each macaron.

In the meantime, prepare the macaron filling for later. Pulse together 140g cookie crumbs, milk and butter until it comes together in a paste. Put into a piping bag.

Bake the macarons in a 350-degree oven for about 16-18 minutes. Make sure to rotate the cookie sheet halfway through baking to ensure they bake evenly. You can tell that the macarons are done if you touch the top of the macaron shell and it doesn’t smoosh down at all. Allow shells to completely cool.

To assemble, pipe a circle of the cookie butter onto one cookie and sandwich with another. Now try to not eat the whole batch!

Print Recipe
Biscoff Cookie Butter Macarons
Prep Time 20 minutes
Cook Time 18 minutes
Passive Time 1 hour
Prep Time 20 minutes
Cook Time 18 minutes
Passive Time 1 hour
  1. Line baking sheets with parchment or silicone mats.
  2. Grind cookies to fine crumbs in a food processor, blender or with a rolling pin. *2*
  3. Sift 40g of the crumbs (5 cookies worth), almond meal and powdered sugar into a large bowl. The cookie crumbs may need to be ground a few more times to get it through the sieve, but just be patient! Gently whisk together to fully incorporate.
  4. With a hand or stand mixer whip egg whites on high until foamy, about 1 minute. Gradually add granulated sugar and continue to beat until stiff peaks form, about 4 minutes. *3**4*
  5. With a rubber spatula, fold meringue mixture into dry ingredients and continue folding until a steady ribbon of batter slowly falls off the spatula. *5*
  6. Spoon batter into a piping bag fit with an open circle tip. Pipe 1 1/2” circles onto the baking sheets. If desired, sift some extra cookie crumbs on top of the piped circles for decoration.
  7. Bang baking sheets firmly on a hard surface a couple of times to release air bubbles.
  8. Let sheets sit out for an hour to dry out, until a light skin forms on top of the macarons.
  9. In the meantime, prepare the cookie butter. In a food processor, pulse together 140g cookie crumbs, milk and butter until a paste or “butter” forms. Spoon into a separate piping bag and set aside.
  10. Bake macarons at 350 for 16-18 minutes, rotating halfway through. Macarons should not be browned. They should form “feet” that is a ruffle that goes around the bottom of each shell. You can tell the macarons are done if you touch the top of the macarons and they don’t move or squish down on their “feet” at all.
  11. Let macarons cool completely before filling.
  12. Once cool, pipe cookie butter on inside of one macaron shell and sandwich with another.
Recipe Notes
  1. Almond meal and almond flour are interchangeable. You can use either one!
  2. If you don’t have a food processor or blender, you can always put the cookies in a Ziploc bag and smash with a rolling pin. But just make sure that you get the crumbs fine enough!
  3. A hand mixer will work just as well, but may take a little longer. It will also take a bit longer if it’s humid out (aka NYC in June, ugh!)
  4. Stiff peaks should mean that you can (hypothetically) flip the bowl upside down and have nothing fall out.
  5. To test this, you should be able to draw a figure 8 with the batter, and then after a while it’ll slowly disappear into itself.
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