Remember how I mentioned how I loved cookie butter. I had some chocolate macaron shells laying around (yes, I literally have macarons laying around the house… the life of a macaron lover and baker!) and I didn’t know what to do them. I thought… I love cookie butter. I love chocolate macarons. Why not… combine the two? I made a cookie butter chocolate cupcake here and it was yummy.
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The combination was a win. If you don’t know what cookie butter tastes like… it’s like brown sugar, caramel, with a hint of spice.
|Cookie Butter Biscoff Chocolate Macaron Recipe|
- silicone spatula (I use this one)
- parchment paper or silat (I like this silpat made in France)
- electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )
- a food scale (yes, you need this. I use this one)
- Food coloring (the gels or dry powder works best, not the liquid store stuff)
- A macaron template (either make one or get one here or here. It makes piping easier)
- food processor (for the cream filling, I use this one)
Chocolate Macaron Shell: GET THE PRINTABLE RECIPE HERE
260g almond flour
250g powdered sugar
15g cocoa powder
210g granulated sugar
210g egg whites
1. Mix almond meal, cocoa powder, and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds, cocoa powder, and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix. To make mine a richer brown color, I used “chocolate brown” food coloring.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick they stick to the paper, they aren’t cool yet. Or you undercooked them.
Cookie Butter Filling
Go to Trader Joe’s and buy a tub of cookie butter. Either the smooth or crunchy. I tried both.. they both taste good.
Or you can use the Biscoff cookie butter filling. I think I saw a Target have it once.
1. Carefully spread some cookie butter filling on one side of the cooled macaron shells, then place a shell on top.
2. Refrigerate in an air-tight container for 12 hours before serving. Why? This allows the “macaronnage” to occur… basically the flavors all meld together to make a delicious cookie even better.
|Biscoff Cookie Butter Chocolate Macaron recipe|
Need macaron supplies? Check out my amazon store
Written at http://peoniesandorangeblossoms.blogspot.com
This post may contain affiliate links.