The Memory Behind This Treat
The very first batch of these Biscoff Cookie Butter Macarons wasn’t born in a calm, picture-perfect kitchen. It started on a hectic Sunday when I had exactly 2 hours before guests showed up and a jar of half-eaten cookie butter staring me down from the pantry. I remember tapping the trays to knock out air bubbles, glancing nervously at the clock, and thinking, “Who decides to make macarons under a timer?” When those little shells finally rose in the oven with their ruffly feet and that deep caramelized aroma, I knew the chaos had been worth it. The cookie butter filling turned them from “nice macarons” into the kind of dessert that makes people pause mid-conversation.
These Biscoff Cookie Butter Macarons also remind me of a rainy afternoon in Brussels, where I first had coffee served with a single spiced cookie on the side. That same cozy, caramel-spice aroma fills the kitchen when you bake these: a mix of toasted almonds, browned sugar, and warm cinnamon from the cookie butter. I like to think of them as the bridge between delicate French patisserie and the humble cookie plate you’d find next to a cup of tea at your grandma’s house. When I tested this recipe, I treated each tray like a little love letter to that memory—waiting for the shells to dry just enough, checking the oven light every 3 minutes, and trying not to open the door too soon.
The funny thing is, these started out as a “special occasion only” experiment and quietly became a family favorite. Now they show up for birthdays, holiday dessert platters, and those random Thursday nights when you just need something a little fancy to brighten the week. Every time I pipe that velvety cookie butter ganache between two crisp shells, I remember how intimidating macarons once felt—and how satisfying it is to crack into one and see that soft, jammy center. These Biscoff Cookie Butter Macarons are my reminder that even “fussy” desserts can be cozy, comforting, and absolutely worth your oven time.
How To Make It (Mix & Ingredients)
To make these Biscoff Cookie Butter Macarons behave in the oven, you’ll want to start with your dry mix and meringue absolutely spot on. Sift the almond flour and powdered sugar together 2–3 times; yes, it’s a little fussy, but this is what gives your shells that smooth, elegant finish instead of a bumpy top. In a completely grease-free bowl (wipe it with a bit of vinegar on a paper towel if you like), whip your aged egg whites until they’re foamy, then slowly rain in the granulated sugar. Keep beating until you hit stiff, glossy peaks—the meringue should stand tall when you lift the whisk and not slide back down. This sturdy base is what helps those classic macaron “feet” appear during baking.
Instructions Process of Biscoff Cookie Butter Macarons
Now you’ll bring the two together with the macaronage step. Add the almond flour mixture in 2–3 additions, gently folding with a spatula and pressing some of the air out against the side of the bowl. You’re looking for a lava-like flow: the batter should fall from your spatula in thick ribbons and disappear back into itself within about 10–15 seconds. If it breaks into chunky clumps, keep folding; if it runs like pancake batter, it’s overmixed (they’ll still taste good, just spread a bit more). Transfer the batter to a piping bag fitted with a round tip and pipe even circles onto your parchment-lined pan, then tap the pan firmly on the counter to pop air bubbles. Let the shells rest until they form a dry, satiny skin—your finger should glide over the top without sticking—before you slide them into the oven for their quick 15–20 minute bake.While the shells cool, whip up the Biscoff cookie butter filling so it’s ready to go. Beat the Biscoff cookie butter with softened unsalted butter until it’s completely smooth and fluffy, scraping down the bowl so there are no streaks. For a richer, slightly softer texture (closer to a ganache), whip the heavy cream to soft peaks and gently fold it into the Biscoff mixture until combined. If it feels too loose to pipe, chill it for 10–15 minutes so it firms up. Then pair your macaron shells by size, pipe a modest swirl of filling onto one side, and gently sandwich them together—don’t press too hard or you’ll crack the delicate tops. If you can stand to wait, let your Oven-Baked Biscoff Cookie Butter Macarons mature in the fridge for a few hours so the shells and filling meld into that perfect chewy-in-the-middle bite.
Make-Ahead & Storage
Macarons actually love a little rest, which makes these Biscoff Cookie Butter Macarons a great make-ahead dessert. Once you’ve filled and sandwiched them, place the shells in a single layer in an airtight container, then add a piece of parchment and stack a second layer if needed. Let them mature in the fridge for at least 24 hours; the filling gently softens the centers while the outside stays delicately crisp, giving you that classic macaron bite. They’ll keep well in the refrigerator for about 4–5 days, so you can bake on Thursday and serve perfect macarons on Sunday brunch without any last-minute stress.
If you want to get even further ahead, store the components separately. Baked, unfilled shells can be cooled completely, then layered between parchment in an airtight container and refrigerated for up to 1 week, or frozen for 1–2 months. When ready to use, let the shells thaw in the closed container in the fridge to prevent condensation from making them sticky. The Biscoff cookie butter filling can be made 2–3 days in advance and chilled; just let it sit at room temperature for 15–20 minutes and re-whip briefly if it feels too stiff to pipe.
For serving, take your assembled Biscoff Cookie Butter Macarons out of the fridge about 20–30 minutes before you plan to enjoy them so the filling softens and the flavors open up. Avoid leaving them out for hours on a hot day—the butter and cookie butter filling can become too soft and cause the shells to slide. If you’re packing them for gifting or a dessert table, tuck them into a snug container so they can’t roll around, and keep them cool until serving. They may look delicate, but with the right storage, these little beauties hold up beautifully for your special occasion (or midnight snack).
Best Ingredients & Party Variations
For the very best Biscoff Cookie Butter Macarons, your ingredients matter more than you think. Use super-fine almond flour that feels like silk between your fingers—if it’s even slightly coarse, give it an extra sift to keep your shells smooth, not bumpy. Choose fresh, high-quality egg whites and age them in the fridge for at least 24 hours, then bring them to room temperature so they whip into a stronger, more stable meringue. A smooth, well-stirred jar of Biscoff cookie butter (not the crunchy version) gives you that caramelized, spiced flavor without random lumps in your filling. For the creamiest ganache-style filling, use heavy cream (not half-and-half) and real unsalted butter, softened but not melting, so the center sets up beautifully and doesn’t ooze out the sides.
Once you’ve nailed the base recipe, it’s surprisingly fun to dress these up for different parties. For birthdays, roll just the edges of the filled macarons in crushed Biscoff cookies or colorful sprinkles so they look like tiny celebration sandwiches. For a fall or holiday dessert table, you can add a hint of cinnamon or nutmeg to the shells, then drizzle a little melted white chocolate on top and finish with more Biscoff crumbs. If you’re building a macaron tower or dessert board with something like chocolate hazelnut macarons or classic vanilla shells, let these Biscoff Cookie Butter Macarons be the star by keeping the others visually simpler. For a more grown-up twist, swap a tablespoon of the heavy cream in the filling with espresso or Irish cream liqueur—just enough to deepen the flavor without making the ganache too runny.
Serving of Biscoff Cookie Butter Macarons
Conclusion
If you’ve made it this far, I hope you’re feeling not just confident, but excited to pull a tray of these little beauties from your oven. There’s something almost magical about taking simple ingredients, a quiet hour, and a bit of patience, and turning them into crisp-shelled, chewy-centered macarons filled with that caramel-y, spiced cookie butter goodness. These are the kind of treats that make people lean in just a little closer over the dessert plate, sharing “just one more” and a story or two.
I’ve always believed that baking is one of the sweetest ways to show love, and these Biscoff Cookie Butter Macarons are a perfect example. Make them for a birthday, a coffee date, a rainy afternoon project, or just because you deserve something special. Don’t worry if your first batch isn’t picture perfect—every try teaches your hands a little more, and the joy is in the process as much as the result.
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What is the key to perfect Biscoff Cookie Butter Macarons?
The real magic lies in your batter and your oven habits. First, sift the almond flour and powdered sugar at least twice so your shells bake up smooth instead of bumpy. Whip your aged egg whites in a perfectly clean, grease-free bowl until you reach stiff, glossy peaks that don’t slide around. When you fold the dry ingredients into the meringue, stop as soon as the batter flows in a thick ribbon that slowly dissolves back into itself. Finally, let the piped shells rest until they form a dry, matte skin before they ever see the oven.
How long should I rest the macaron shells before baking?
For these Biscoff Cookie Butter Macarons, plan on 30–60 minutes of resting time, depending on your kitchen’s humidity. You’ll know they’re ready when you can gently touch the tops and your finger comes away clean, with no batter sticking. The surface should look slightly shiny and feel dry, almost like an eggshell. This rest lets the tops set so steam can escape from the bottom in the oven, creating those pretty little “feet.” If your kitchen is very humid, use the longer end of the range or aim a fan nearby on low (but not directly).
Recipe
Biscoff Cookie Butter Macarons
Ingredients
Ingredients
- 1 cup almond flour
- 1 cup powdered sugar
- 3 large egg whites at room temperature
- 1/2 cup granulated sugar
- 1/2 cup Biscoff cookie butter
- 1/4 cup unsalted butter softened
- 1/4 cup heavy cream
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- Sift the almond flour and powdered sugar together into a large bowl, discarding any larger bits, and repeat the sifting 1–2 more times for a very fine mixture.
- In a clean, grease-free mixing bowl, add the egg whites and beat with an electric mixer on medium speed until foamy.
- Gradually add the granulated sugar to the foamy egg whites while beating, then increase the speed to medium-high and whip until stiff, glossy peaks form.
- Add the almond flour mixture to the meringue in 2–3 additions, gently folding with a spatula after each addition until the batter flows in thick ribbons and slowly melts back into itself within several seconds.
- Transfer the macaron batter to a piping bag fitted with a round tip and pipe small, even circles, about 1 to 1 1/2 inches wide, onto the prepared baking sheets, spacing them slightly apart.
- Firmly tap each baking sheet on the counter several times to release air bubbles, then pop any visible bubbles on the surface with a toothpick.
- Let the piped shells rest at room temperature until a dry, satiny skin forms on top and they no longer feel sticky when gently touched, about 30–60 minutes.
- While the shells rest, preheat the oven to 300°F.
- Bake one tray at a time in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the shells rise, develop feet, and lift cleanly from the parchment when gently nudged.
- Remove the shells from the oven and let them cool completely on the baking sheets before peeling them off the parchment.
- For the filling, place the Biscoff cookie butter and softened unsalted butter in a mixing bowl and beat together until smooth, creamy, and well combined.
- In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the Biscoff mixture until smooth and slightly fluffy.
- If the filling is too soft to pipe, chill it in the refrigerator for about 10–15 minutes until it thickens slightly.
- Pair the cooled macaron shells by similar size and arrange them in pairs on a work surface.
- Transfer the Biscoff filling to a piping bag and pipe a small mound of filling onto the flat underside of one shell from each pair.
- Gently press the matching shell on top to create a sandwich, twisting slightly if needed to spread the filling to the edges without cracking the shells.
- Place the assembled macarons in a single layer in an airtight container, separating additional layers with parchment if needed.
- Refrigerate the macarons for at least 24 hours to allow the shells to mature and the filling to meld with the centers.
- Before serving, bring the macarons to room temperature for about 20–30 minutes for the best texture and flavor.
Notes
- Avoid any grease in your mixing bowl or on utensils, as it can prevent the egg whites from whipping properly.
- Do not skip the resting step; the dry skin on top helps the macarons rise with their characteristic feet instead of cracking.
- Store filled macarons in an airtight container in the refrigerator for up to 4 days, or freeze them for longer storage and thaw in the fridge.
