Chocolate Biscoff Macarons*

Chocolate Biscoff Macarons from thenovicechefblog.com

Today officially marks 400 posts. That translates into A LOT of dirty dishes!! Someone recently told me they are surprised that I am still blogging after so many years. But I am not surprised — I have loved this blog since I first hit Publish. Sure there are things I wish I could change (like the name), but I am hooked to the feeling of community that I feel when sharing recipes with all of y’all. When I open my email to ideas, thoughts or old family recipes — I immediately know that I will be doing this forever.

Well, maybe not forever. Who knows where blogging will be in 25 years! I might be virtually cooking in your kitchens…or you might be able to reach into the screen and grab a cookie by then. Heck, if the Jetsons were right we might not even be living on Earth anymore. To think of how far technology has come in such a short time…well let’s just say there is no long term job security in blogging….however I plan on being here for as long as blogging is still a thing. ;-)

Chocolate Biscoff Macarons from thenovicechefblog.com

I couldn’t think of a better way to celebrate 400 posts than with Macarons. I have a giant soft spot in my heart for these fickle cookies! And I have been known to purchase them for outrageous prices, just so I didn’t have to make them myself. However, it’s really not that hard if you have the right equipment and some patience.

Almond Meal is one of the main ingredients and can be found in the “Gluten Free” section of some stores. I buy my Almond Meal from Amazon because I have Prime so it actually costs me less than at Publix. You will also need a kitchen scale (I have this one for $16 and it works great). I know it sucks, but these really have to be weighed out to turn out correctly.

These Chocolate Biscoff Macarons are pretty fabulous and I loved the flavor combination. You can make a Biscoff Buttercream for the filling, or you can just smear in straight Biscoff. It’s totally up to you and how Biscoff-y you want them to be. :-)

Thanks for sticking around for 400 posts — let’s see if I can make it 400 more!

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Chocolate Biscoff Macarons

Yield: 24 Macarons

Recipe Note: Depending on your preference, you can also just use straight up Biscoff Spread as the filling!

Ingredients:

for the chocolate shells:
120 grams almond meal, sifted
30 grams cocoa powder, sifted
200 grams powdered sugar, sifted
100 grams aged egg whites
28 grams granulated sugar
a pinch of cream of tartar

for the biscoff buttercream filling:
1/2 cup unsalted butter, room temperature
1/2 cup Biscoff Spread
2 cups powdered sugar
1-2 tablespoons milk

Directions:

for the chocolate shells:

Line two large baking sheets with parchment paper or a silpat.

In a medium bowl, sift together almond meal, cocoa powder and powdered sugar. Set aside.

In a stand mixer, whisk egg whites at medium-low speed until it starts to foam. Begin slowly sprinkling in the granulated sugar and cream of tartar as you beat. Then increase the speed to medium and beat until a firm meringue forms.

Remove meringue from stand mixer, and gently fold in the dry ingredients with a rubber spatula. You will have to break the meringue to do this, but be careful not to overmix. To test the batter: Place a small amount of the batter on a plate. If the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple more folds.

Using a pastry bag with a plain round tip, pipe small rounds onto prepared baking sheets. Leave an inch between macarons to allow for the batter to spread.

Once all the macarons have been piped, pick up the baking sheet with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies.

Then let the cookies sit for 30 minutes to an hour, depending on the humidity levels. You will know they are ready to go into the oven when you can touch the tops without it sticking to your finger.

Once the macarons are ready, preheat the oven to 290 degrees. Bake for 18-20 minutes, or until they easily pop off the parchment paper (or silpat). Remove macaron shells immediately from baking sheet and cool on a wire rack. Once cooled, fill with desired filling and store in an airtight container, in the refrigerator, for 24 hours. Then let warm to room temperature before eating.


for the biscoff buttercream filling:

Place the butter and Biscoff in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Gradually add the powdered sugar and mix at low speed until combined. To achieve the desired consistency, gradually add milk to thin frosting to desired consistency.

Pipe onto a cooled macaron shell and sandwich with another shell, repeat until all shells are used. Store in an airtight container, in the refrigerator, for 24 hours. Then let warm to room temperature before eating.

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55 Responses to “Chocolate Biscoff Macarons”

  1. 1

    Alaina @ Fabtastic Eats — April 22, 2013 @ 11:12 pm

    I have been eating that stuff by the spoonfulls lately! ITs so good! I cant even imagine how amazing these are! Ive only attempted macaroons once but it was a complete fail..I think Ill have to give it a try again! Congrats on 400 posts! Thats huge!

  2. 2

    Mimi @ Culinary Couture — April 23, 2013 @ 12:02 am

    They look absolutely beautiful! I still haven’t gotten around to trying Biscoff, I really need to buy me a jar!

  3. 3

    Stephanie @ Eat. Drink. Love. — April 23, 2013 @ 12:08 am

    These are just perfect!! Can I just eat the filling with a spoon?!

  4. 4

    Stephanie — April 23, 2013 @ 12:11 am

    These look incredible, Jess! Congrats on hitting 400 – cheers to another 400 :D Quick Q: Frosting instructions say peanut butter… Is it the same measure for Biscoff?

    • Jessica replied: — April 23rd, 2013 @ 12:36 am

      Eek! Yes Biscoff! Thanks for the heads up! ;-)

  5. 5

    Tieghan — April 23, 2013 @ 12:23 am

    400 post!! Whoa! Congrats girl, that is amazing!! These delicious looking cookies are the prefect way to celebrate! Pretty amazing Jessica!

  6. 6

    Averie @ Averie Cooks — April 23, 2013 @ 1:29 am

    Congrats on 400! Nice milestone to reach!! And in between those 400 posts, you’ve written 2 cookbooks. Talk about sleepless nights. I can relate :)

    And these macarons are gorgeous. And with Biscoff. Delish! Pinned!

  7. 7

    Gerry @ Foodness Gracious — April 23, 2013 @ 2:09 am

    Congrats on the big 4 double 0! I love your macs and I know how crazy they can be, trust me! Imagine virtual kitchen cooking/blogging??

  8. 8

    Megan @ megbakes — April 23, 2013 @ 7:40 am

    Congrats! These macarons look like a great way to celebrate.

  9. 9

    Lauren at Keep It Sweet — April 23, 2013 @ 8:28 am

    400 posts, congrats!! I remember hearing once that there are so many people that stop blogging before they even reach the 1 year mark and I can’t imagine that. I’d miss it way too much!

  10. 10

    Eva @ Eva Bakes — April 23, 2013 @ 9:01 am

    Congrats on your 400th post!

  11. 11

    Stephanie @ Girl Versus Dough — April 23, 2013 @ 9:52 am

    Congrats, girl! These sound and look like the perfect way to celebrate — YUM.

  12. 12

    Marcie@FlavortheMoments — April 23, 2013 @ 10:08 am

    These look beautiful! I’ve never made macarons, and I have to say this is the flavor combination I’d want to try first!

  13. 13

    Meagan @ A Zesty Bite — April 23, 2013 @ 10:13 am

    Yay for making it to 400 posts. These look great and I need to try making a macaron.

  14. 14

    Erin @ The Spiffy Cookie — April 23, 2013 @ 10:31 am

    Your macarons came out beautiful! Congrats on 400 posts

  15. 15

    Amanda — April 23, 2013 @ 12:46 pm

    Happy 400th post! I so agree that macarons are the way to celebrate. These turned out so perfect!

  16. 16

    Laura (Tutti Dolci) — April 23, 2013 @ 1:23 pm

    These look incredible, love the Biscoff buttercream!

  17. 17

    Laura@bakinginpyjamas — April 23, 2013 @ 1:56 pm

    Congratulations Jessica!
    400 is a lot of recipes, I’ve posted 36 on my blog so far. Your macarons looks great, I look forward to seeing your upcoming blog posts.

  18. 18

    natalie@thesweetslife — April 23, 2013 @ 2:14 pm

    …and what a post for #400! yum!!!

  19. 19

    Laura — April 23, 2013 @ 2:20 pm

    Dude, I totally have 4 jars of Biscoff in my pantry – and like 2 bags of almond meal. These will be happening!

  20. 20

    Georgia @ The Comfort of Cooking — April 23, 2013 @ 2:27 pm

    These look amazing, Jessica! One of these days I’ll tear my lazy buns away from the computer and give macarons another go! I SO want to get them right one day.

  21. 21

    Rachel @ Baked by Rachel — April 23, 2013 @ 3:12 pm

    One of these days I’m going to the little engine that could to make macarons. One day ;) They look awesome! And congrats on 400!

  22. 22

    Jessica@AKitchenAddiction — April 23, 2013 @ 4:12 pm

    Perfect way to celebrate 400 posts! These macarons are amazing!

  23. 23

    Elizabeth @ The Collegiate Baker — April 23, 2013 @ 5:00 pm

    Congrats on 400 posts! I’ve enjoyed all of them so much. :) These macarons look so tasty. I’ve never had macarons or biscoff spread, and right now I feel like I’m really missing out, haha.

  24. 24

    Courtney @ BakeMeBetter — April 23, 2013 @ 7:54 pm

    Congratulations on 400 posts Jessica! You do great work. Keep it up!

  25. 25

    Joanne — April 23, 2013 @ 8:42 pm

    MAJOR congrats girl!! That is so awesome. As are these macs. I wish mine could look this perfect one of these days! They really are gorgeous. And biscoff buttercream – that is happening in my life!

  26. 26

    Laura — April 23, 2013 @ 8:46 pm

    Congrats on your 400th post! These look divine. Please feel free to ship some my way :)

  27. 27

    Julie @ Table for Two — April 23, 2013 @ 9:20 pm

    I LOVE this!! Congrats on the 400th post and this is definitely a great way to celebrate it :) your macarons turned out so perfect!

  28. 28

    Erin @ Dinners, Dishes and Desserts — April 23, 2013 @ 9:52 pm

    Pretty in LOVE with these!! Congrats on 400, that is awesome!

  29. 29

    Karen - Cinnamon Freud — April 24, 2013 @ 1:32 am

    These look amazing- definitely making them soon. Congrats on your 400th post, I will keep reading as long as you keep blogging!

  30. 30

    Tina | My Life as a Mrs — April 24, 2013 @ 9:35 am

    HOLY. MOLY. These look out of control, lady!!! Congrats on 400 posts!!! TNCB is taking the internet by storm! ;)

  31. 31

    Katrina @ Warm Vanilla Sugar — April 24, 2013 @ 1:45 pm

    I love the filling, love the batter, I love everything about these!!

  32. 32

    Mary — April 25, 2013 @ 1:12 am

    These are “perfectly” beautiful!

  33. 33

    Sues — April 25, 2013 @ 7:33 am

    I would like to screen grab these, please!! I just made macarons for my first time and now I am OBSESSED! These look so fabulous!

  34. 34

    ErinsFoodFiles — April 25, 2013 @ 4:31 pm

    Congrats on 400 posts!! These look like a great way to celebrate.

    And on site note, today I gave Elliott his first bite of Biscoff spread. LOL. He was confused & intrigued.

  35. 35

    ErinsFoodFiles — April 25, 2013 @ 4:33 pm

    *SIDE* not *SITE*… jeez Erin.

  36. 36

    Traci — April 25, 2013 @ 8:13 pm

    Happy 400th post! So excited for you! Can’t think of a better way to celebrate than with a little biscoff love.

  37. 37

    Nutmeg Nanny — April 25, 2013 @ 10:37 pm

    Combining macarons and biscoff is dangerous ;) these look addicting!

  38. 38

    claire @ the realistic nutritionist — April 26, 2013 @ 11:51 am

    These are stunning!!!

  39. 39

    Ali | Gimme Some Oven — April 26, 2013 @ 12:35 pm

    Happy 400 to you! Oh my goodness — that Biscoff sounds AMAZING!

  40. 40

    Amanda @ Once Upon a Recipe — April 28, 2013 @ 7:28 pm

    I’m so buying a kitchen scale so I can finally give macarons a try. They seem so difficult! However, I suppose practice makes perfect?

  41. 41

    Katie from Katie's Cucina — May 1, 2013 @ 7:15 am

    congrats on 400 blog post! These biscoff macarons look to die for!!!

  42. 42

    Birthday Week: Part 1 | The Borough and Beyond — May 6, 2013 @ 9:08 pm

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  43. 43

    Bonnie — May 9, 2013 @ 5:44 pm

    I just made them! They are delicious…although mine aren’t as pretty as yours.

  44. 44

    brandi — May 10, 2013 @ 2:26 pm

    I still haven’t tried Biscoff spread. is that a crime? :)

    these are beautiful!

  45. 45

    Janine — May 10, 2013 @ 11:02 pm

    I have only just been alerted to your site and love it already.
    However, please excuse my ignorance – but what is Biscoff? I am in Australia and haven’t heard of it before, what would be similar?
    Thanks

    • Jessica replied: — May 13th, 2013 @ 10:07 am

      Biscoff is a cookie spread made from Biscoff Cookies. It’s big here in the US and England!

      Any spread made from cookies would be a good substitute, but Biscoff really is the best of the best when it comes to cookie spreads. :-)

  46. 46

    Suzanne — May 11, 2013 @ 7:35 pm

    Congratulations on the milestone! Macarons are a perfect way to celebrate, and ones with biscoff are extra special.

  47. 47

    http://antiagingfoodsarticles.com — May 16, 2013 @ 8:10 am

    These Chocolate Biscoff Macarons are pretty fabulous and I loved the flavor combination. You can make a Biscoff Buttercream for the filling, or you can just smear in straight Biscoff. It’s totally up to you and how Biscoff-y you want them to be.

  48. 48

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  50. 50

    Sheila — May 24, 2014 @ 6:24 am

    How many macarons can you make out of this recipe?

    • Jessica replied: — July 1st, 2014 @ 1:56 pm

      This recipe makes 24 macarons! And for in the future, all recipe yields are right under the recipe name. :-)

  51. 51

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