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Vegan Biscoff Macarons Recipe

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4.4 from 7 reviews

Delicious Vegan Biscoff Macarons featuring a smooth, sweet biscoff butter filling sandwiched between delicate cocoa almond shells. These vegan macarons are whipped to perfection using aquafaba, making them egg-free and perfect for plant-based diets. With a crisp exterior and a chewy interior, finished with crumbled biscoff cookies, this recipe delivers a unique twist on a French classic.

Ingredients

Macaron Shells

  • 110 grams almond flour
  • 100 grams powdered sugar
  • 7.5 grams cocoa powder
  • 75 grams aquafaba
  • 1/2 teaspoon cream of tartar
  • 66 grams granulated sugar

Filling and Decoration

  • 1/2 cup biscoff butter
  • 5 biscoff cookies (crumbled or chopped for decorating)

Instructions

  1. Prepare Ingredients: Gather and measure all ingredients. Line two baking sheets with silicone mats and fit a large piping bag with a round tip to have everything ready before starting.
  2. Sift Dry Ingredients: Sift together almond flour, cocoa powder, and powdered sugar. Set aside to ensure a smooth and lump-free batter.
  3. Start Aquafaba Whipping: Place aquafaba in a mixer bowl and whip on low speed for 1 minute until foamy. Add cream of tartar to stabilize the foam.
  4. Increase Speed and Whip: Continue whipping for another minute until the aquafaba turns thicker and whiter, resembling the consistency of soup.
  5. Add Sugar Gradually: Raise mixer speed to high and slowly add granulated sugar bit by bit while whipping continuously.
  6. Achieve Stiff Peaks: Whip the aquafaba mixture until stiff peaks form, lasting about 10 minutes in total from start.
  7. Fold in Dry Ingredients: Gently fold sifted dry ingredients into whipped aquafaba using a spatula, employing a 'letter J' motion.
  8. Check Batter Consistency: Continue folding until batter flows slowly and effortlessly off the spatula. Test by spooning batter onto a sheet and checking if the surface smooths within a minute without forming pointy tips. Avoid overfolding.
  9. Transfer to Piping Bag: Once ready, transfer the batter to the piping bag for shaping shells.
  10. Pipe Macaron Circles: Pipe 1 1/2 inch circles evenly spaced on lined baking sheets. Use two sheets depending on size.
  11. Remove Air Bubbles: Firmly slam trays on the counter to release air bubbles and pop remaining ones with a toothpick.
  12. Rest Shells: Let shells rest at room temperature for 30-45 minutes until dry to the touch.
  13. Preheat Oven: Preheat oven to 285ºF (140ºC) for baking macarons.
  14. Bake Macarons: Bake each tray separately for about 20 minutes, rotating the tray every 5 minutes to ensure even baking and avoid hot spots.
  15. Cool Shells: Let baked macarons cool completely before assembly.
  16. Prepare Filling: Place biscoff cookie butter in a piping bag for easy filling.
  17. Assemble Macarons: Pipe a dollop of biscoff butter onto half the shells and sandwich with remaining shells.
  18. Decorate: Drizzle additional biscoff butter on top and sprinkle crumbled biscoff cookies for decoration.
  19. Mature: Refrigerate assembled macarons overnight to develop flavor and texture.
  20. Storage: Store macarons in the fridge for up to 5 days or freeze for up to 2 months to maintain freshness.

Notes

  • Whipping aquafaba is a delicate process; ensure gradual sugar addition for optimal volume.
  • Folding technique is crucial; avoid overfolding to keep the batter airy and light.
  • Resting the shells before baking helps form a skin for proper texture.
  • Baking temperatures and times may vary based on oven type; monitor closely to prevent over or under baking.
  • Maturing the macarons overnight enhances their flavor and texture.
  • Use silicone mats for easy removal and even baking of macarons.

Find it online: https://dishcooks.com/vegan-biscoff-macarons-recipe/