Biscoff Macarons

Name: Biscoff Macarons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 22
Cuisine: Mexican
Ingredients: 65 grams almond meal/flour; 59 milliliters Creamy Biscoff Spread; 95 grams egg whites (close to 3 large egg whites); 25 grams granulated sugar; 237 milliliters powdered sugar; 1 stick softened unsalted butter; 45 grams finely ground up Biscoff Cookies

Biscoff Macarons might be just the Mexican recipe you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 98 calories, 1g of protein, and 7g of fat. This recipe serves 22. It works best as a dessert, and is done in approximately 45 minutes. It is a good option if you're following a gluten free and fodmap friendly diet. Head to the store and pick up granulated sugar, creamy biscoff spread, egg whites, and a few other things to make it today.

Instructions

Preheat oven to 280 degrees F. and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Biscoff Cookies on your food scale.In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. See pictures for visuals. Set aside for a couple minutes.

Ingredients you will need

Sugar

Powdered Sugar

Almond Flour

Egg Whites

Equipment you will use

Baking Paper

Baking Sheet

Stand Mixer

Kitchen Scale

Whisk

Oven

Place the powdered sugar, almond flour and cookies into a large mixing bowl. Stir to combine.

Ingredients you will need

Powdered Sugar

Almond Flour

Equipment you will use

Mixing Bowl

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. See pictures for visuals

Ingredients you will need

Egg Whites

Equipment you will use

Sifter

Sieve

Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about 1/2 inch apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.

Equipment you will use

Baking Sheet

Pastry Bag

Frying Pan

Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges.

Equipment you will use

Oven

Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.To prepare buttercream, beat softened butter, creamy Biscoff

Ingredients you will need

Butter

Cream

Equipment you will use

Offset Spatula

Spread and powdered sugar until creamy and smooth.

Ingredients you will need

Powdered Sugar

Spread

Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron.

Ingredients you will need

Frosting

Equipment you will use

Pastry Bag

Serve room temperature. Store any remaining macarons in the refrigerator.

Equipment

Ingredients

Servings:

65grams

almond meal/flour 59milliliters

Creamy Biscoff Spread 95grams

egg whites (close to 3 large egg whites)25grams

granulated sugar 237milliliters

powdered sugar 1stick

softened unsalted butter 45grams

finely ground up Biscoff Cookies

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.