I’ve never made or even eaten a macaroon before. I always thought they seemed a bit ‘art for art’s sake’ but I can see what all the fuss is about now. They are a variety of textures and flavours. Chewy, crunchy, melting and creamy. Sweet, nutty and spiced. Mine are freeform so are not quite as refined as the ones you find all specially packaged in the shops but the taste is mega! Any excuse to use a bit of biscoff!
Here are a few tips and tricks that will help you get crispy, soft, chewy macaroons:
- Use older eggs, like let your eggs sit in the fridge for a week or two
- Always weigh everything before starting, it’s so much easier
- I would recommend using a mesh strainer or fine sieve to sift the dry ingredients
- Let your macaroons have time to ‘mature’ before eating. This means, after you bake and fill them, don’t eat them for at least 24 hours. Let them sit in the fridge for at least a day. They are good when they come out of the oven but they are 10000x better after you let them sit for a day or two, trust me.
I used ground almonds for this recipe but ground them really fine with my trusty pestle and mortar then scraped them through the sieve with the back of a metal spoon.
- 95 grams egg whites (close to 3 large egg whites)
- 65 grams almond meal/flour
- 200 grams powdered sugar
- 25 grams granulated sugar
- 1 tsp ground cinnamon
- 45 grams finely ground up Biscoff Cookies
- 2oz baking margarine
- 1/4 cup Creamy Biscoff Spread
- ½ cup powdered sugar
- 1 tsp ground cinnamon
- A pinch of salt
- A splash of milk
- Preheat oven to 150C and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Biscoff cookies.
- Add the weighed out egg whites, and sugar to a large mixing bowl and whisk until stiff peaks form. Set aside for a couple minutes.
- Place the powdered sugar, almond flour, cinnamon 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 ½ inch apart onto a parchment lined baking sheet. Draw small circles onto the parchment paper to help guide you when piping. Give a good tap or two of the pan to remove any bubbles.
- Bake the macaroons for about 10 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. You may need to bake the macaroons in batches to use up all the mixture.
7. To prepare buttercream, beat margarine, creamy Biscoff spread and powdered sugar with a pinch of salt and the cinnamon until creamy and smooth. Add a splash of milk to loosen the mixture slightly if needed. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the centre of a macaroon and top with a second macaroon. Gently press the macaroons together so the buttercream nearly reaches the edges taking care not to crush the shells as they are very delicate. Serve room temperature. Store any remaining macaroons in the fridge.