Cookie Butter Macarons. Yes, two of my favorites in one! To be honest, this recipe resulted in my complete lack of motivation to whip up a batch of flavored buttercream, and I'm here to share my adventure with you.
If you don't know what a macaron is, it is a French meringue cookie that uses only four (4) ingredients: egg whites, almond flour, powdered sugar, and granulated sugar. It's a rather simple recipe, but the success factor completely depends on execution. Still, even if you come up with completely fail-looking macarons, they still taste delicious.
I didn't take any photos of the process, because it was too messy, with powdered sugar all over my hands (and the kitchen). I didn't want to touch my phone while I was working. Either way, photos won't help, because videos are more able to demonstrate the whole process. Anyway, here we go.
COOKIE BUTTER MACARONS
90 g Egg whites
50 g Granulated sugar
200 g Powdered sugar
110 g Almond flour
Cinnamon for sprinkling (optional)
Speculoos Cookie Butter or Biscoff
Kitchen scale - In my experience, results turn out better when ingredients are measured.
Electric mixer - hand type or Kitchenaid works
- Weigh everything on a kitchen scale and prep mixing bowls.
- Put almond flour and powdered sugar in a food processor and pulse until fine. This should only take a few pulses. Don't process it too much, or your almond flour will turn into butter!
- Place in bowl and set aside.
- In a large mixing bowl, mix egg whites until frothy. Continue mixing while slowly adding granulated sugar. Beat to high peaks - Gently whisk and lift egg mixture vertically, and if it comes to a point (pointing upwards) and does not droop at all, you are done. Don't overmix or the macarons won't turn out well!
- Slowly add dry mixture to egg mixture and GENTLY fold together. Add a little bit and fold. Repeat until you've added all the dry mixture to the egg mixture.
- Now, you Macaronage. Take your bowl and hold it to your chest slightly tilted at an angle. Take your rubber spatula, scrape the right side all the way to the bottom and fold clockwise in a C shape, letting the spatula scrape against the side of the bowl as you bring the mixture towards the top. Repeat until the batter is lava-like. If you take your spatula and "cut" through the middle of the batter, it will return to its original state in 10-20 seconds. Do not overmix.
- Spoon batter into a piping bag of Ziploc bag. Cut the tip and pipe into your desired shapes on a cookie sheet covered with parchment paper or a baking mat. Sprinkle cinnamon on the tops of the mounds if you wish.
- Gently lift and tap the bottom of the cookie sheet against the counter to help form the "feet" of the macarons.
- Pre-heat oven to 285F. Set aside for 15-30 minutes or until the tops of the macarons are shiny and no longer sticky/tacky.
- Place in oven and bake for 12 minutes or until the macaron lifts cleanly from the parchment paper. Be aware that when using baking sheets like Silpat, the macarons will lift easily even if they are undercooked. Test them by breaking one open. Leave for longer if desired. The longer you leave it in the oven, the more crunchy the cookie will be.
- Take the sheet out of the oven and let cool completely.
- Match up the cookies and fill with Cookie Butter or Biscoff.
- Best after 24 hours of refrigeration, but feel free to eat them right away!
- Can be stored in an airtight container in the refrigerator for 4 days or in the freezer up to a month.
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