Macarons are the aristocrats of pastry. With delicate flavors and pretty colors, this is a delicious treat that can be made in many different ways and styles. Here’s a flavorful combinations of almonds and Biscoff Macarons made with simple ingredients. These delicate little fancies make the perfect gift or treat for a smart afternoon tea.
Macaroons shells: ingredient list
- 3 1/2 cups (450g) icing sugar
- 3 cups (250g) almond meal (or finely ground almonds)
- 5-6 egg whites, depending on size
- 1/4 cup (50g) caster sugar
- Few drops gel food coloring, brown and yellow
- 2 Biscoff cookies
Baked Four Cheese Garlic Spaghetti Squash
Note: A kitchen scale can be useful for macarons as accurate measurement of the ingredients ensures the best results. Kitchen scale are affordable and compacts, they totally worth the minimal investment. Also we would recommend using a silicone baking mat, they’re cheap, easy to clean, and last forever.
For better results, you must keep your egg whites separated from yolks for several days into the refrigerator (covered). Bring them to room temperature at least one hour before starting to make your macarons. Prepare a pastry bag with a round tip, and 2 baking sheets lined with parchment paper. You can draw little circles on the back of the parchment paper to help when piping.
1. Place the ground almonds, cocoa and icing sugar in a food processor, and pulse to combine. Sift over a large sheet of parchment paper then set aside in a large bowl.
2. Beat the egg whites until stiff, increasing speed gradually. Once the whisk leave marks, add the icing sugar little by little, spoon after spoon. The whisked egg whites should form a clump in the middle of the whisk.
3. Add the gel food coloring. Beat at high speed to form peaks.
3. Fold the dry ingredients into the whisked egg whites, pressing against the side of the bowl with a spatula. The mixture should be smooth and form a ribbon that falls back.
4. Fill a pastry bag with half the mixture, sealing the open end with a twist. Pipe the macarons on a baking sheet lined with parchment paper. Tap the baking sheet on the counter to get rid of air bubbles. Then refill the pastry bag and follow the same process with a second baking sheet. Sprinkle Biscoff crumbs on top.
5. Rest the macarons for 45 minutes before baking. Meanwhile preheat your oven to 290-310°F(145-155°C). Bake the macarons for 12-14 minutes, one baking after the other. Remove from oven and transfer to a cooling rack. Allow macaron shells to cool completely on the baking sheet. The shells should easily peel away from parchment paper (or the silicon surface).
- 7oz (200g) of Biscoff spread (or any other cookie butter)
1. Fill a pastry bag with Biscoff spread.
2. Pipe a dollop of Biscoff spread on a macaron shell, then cover with another shell. Repeat with all the macarons. Store them in the refrigerator at least 24 hours to allow the flavors to fully develop. Remove from the refrigerator at least 2 hours before serving.