Biscoff recently became available in Australia and it has since been all the craze. I myself have had the opportunity to have tasted and created recipes with biscoff over 7 years ago. My sister in law used to live in the US and would send or bring it back for me all the time. Back then the biscoff craze had hit the US bloggersphere, and everyone was creating new and exciting recipes with it. It has since died down considerably but has seemed to gain traction again with it’s introduction in Australia and having many Aussie bloggers create recipes with it. I love biscoff, to me it feels more like a dessert than a spread, it’s like nutella in that sense. Both nutella and biscoff are made for toast but they are even more amazing in desserts. With that in mind, I thought I’d create a Biscoff Macaron since macarons are close to the top of my list of favourite desserts.
What is biscoff spread?
Biscoff spread is a smooth lotus cookie flavoured spread, it is lightly spiced, vegan and absolutely delicious. It is made from crushing lotus cookies until smooth. The crunchy version seems to be the same smooth spread with small bits of cookie dispersed throughout. I thought I loved the smooth version, but the crunchy is even better. The bits of cookie are evenly sized and that takes the spread to the next level. I used the crunchy for this recipe since it was all that I could find, but you could definitely use the smooth version if that’s what you prefer or all you can find.
How to make biscoff macaron filling?
Well here’s the thing, you don’t actually have to. Biscoff spread is firm enough to holds it’s own as a filling. You could definitely beat some into buttercream, but I felt the flavour, texture and firmness of the biscoff didn’t require it to be added to anything so I left it as is. These macarons are filled with pure crunchy biscoff, delicious.
How to make biscoff macarons?
Macarons are temperamental, I’ll give you that, but the best way to make them is to just get stuck in and keep trying. It takes a lot of patience and trial and error. I’ve been making them for years, but it wasn’t easy, there were a lot of fails along the way. I prefer the French method, since you can make them more easily in smaller batches. These biscoff macarons follow the general French method recipe plus some gel food colouring to give it a colour pop.
- 1 egg white (room temperature) (approx 35 grams)
- 28 grams castor sugar
- 49 grams almond meal
- 56 grams icing sugar
- 1 drop each of yellow, brown, orange gel colouring (optional)
- 1/2 cup biscoff (smooth or crunchy)
- Line a baking sheet with baking paper.
- Measure out your almond meal and icing sugar. Blend these until fine, alternatively you could pass these through a sieve a few extra times.
- Sift the almond meal and icing sugar twice into a bowl, throw out any bits that don't pass through and set aside.
- Place your egg white into a clean metal or glass bowl.
- Whip your egg whites with a whisk attachment of an electric stand or hand mixer until foamy.
- When the mixture is foamy start to slowly add in your castor sugar.
- Continue to whip until all the castor sugar is incorporated into the egg whites and it is thick and glossy with firm peaks.
- Add in your drops of colouring and whisk until the colour is mixed through.
- Sift 1/3 of your almond/sugar mixture into the egg whites. (Yes we're sifting again)
- Gently mix the almond/sugar mixture into the egg whites until it is fully incorporated.
- Sift in the rest of the almond/sugar mixture and gently fold through.
- Continue to fold until incorporated. The mixture will go from a consistancy of being too thick to fall off the spoon to being able to ribbon off the spoon. You don't want to get this mixture too runny, so if in doubt, stop mixing earlier than you think.
- Fill your mixture into a piping or ziplock bag with a round tip or cut about a 1/2cm off the corner.
- Pipe 2.5cm (1") circles on the baking paper, leaving about 2cms between each.
- Leave the macarons on your counter to form a skin, this should take 15-30 minutes depending on the weather. You'll know the skin has formed when you touch it and it doesn't stick to your finger.
- Preheat the oven to 150c and place in the oven for 18-20 minutes.
- Remove from the oven and let them cool completely on the tray before removing. Gently peel them off the baking paper to remove.
- Fill biscoff into a piping bag and cut the corner of. Pipe small mounds into the centres of half the shells. If the biscoff is too firm to squeeze out you can place in the microwave for a few seconds at a time.
- Top with the remaining shells and serve.
- Can be stored in the fridge for up to 2 weeks.