Biscoff Macarons
Servings: 15 macarons
Calories: 120kcal
Equipment
- Electric hand mixer or stand mixer with whisk attachment
- Food processor or sifter
- Sheet tray
- Parchment paper or silpat mat
- Piping bags and 1 cm round piping tip
Ingredients
- 70 g egg white (room temperature) (approx 2 eggs)
- 55 grams caster sugar
- 90 grams almond meal
- 56 grams icing/powdered sugar
- 1 drop each gel colouring - orange, yellow, brown (optional)
- 2/3 cup biscoff (smooth or crunchy)
Instructions
- Line a baking sheet with baking paper.
- Measure all the ingredients using a kitchen scale.
- Blend almond meal and icing these until fine, alternatively you could pass these through a sieve a few times.
- Sift the almond meal and icing sugar into a bowl, throw out any bits that don't pass through and set aside.
- Place egg white into a clean metal or glass bowl.
- Whip 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 the caster sugar.
- Continue to whip until all the caster sugar is incorporated into the egg whites and it is thick and glossy with firm peaks.
- Add in the 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 consistency of being too thick to fall off the spoon to being able to ribbon off the spoon. The mixture is ready when a figure 8 can be formed a few times with the batter without breaking.
- Fill the mixture into a piping or ziplock bag with a round tip or cut about a 1/2cm off the corner.
- Pipe 3.5cm (1.5") circles on the baking paper, leaving about 2cms between each.
- Leave the macarons on the counter to form a skin, this should take 15-30 minutes depending on the weather. 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. Flip the tray at the 10 minute mark to avoid darkening or hot spots.
- 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.
Nutrition
Calories: 120kcal