Vegan Biscoff Macarons using the French method, filled with biscoff cookie butter!
Course Dessert
Cuisine French, vegan
Keyword biscoff, macarons
Prep Time 1 hourhour30 minutesminutes
Cook Time 2 hourshours
Resting time 45 minutesminutes
Total Time 4 hourshours15 minutesminutes
Servings 25macarons
Calories 115kcal
Author Camila Hurst
Ingredients
Vegan Macarons
110gramsalmond flour
100gramspowdered sugar
7.5gramscocoa powder
75gramsaquafaba
1/2teaspooncream of tartar
66gramsgranulated sugar
Filling
1/2cupbiscoff butter
5biscoff cookiescrumbled or chopped to decorate
Instructions
Gather all of your ingredients before starting to make macarons. Measure out all ingredients. Line two baking sheets with silicon mats. And fit a large piping bag with a round tip. You want everything ready to go when you need it.
Sift almond flour, cocoa powder, and powdered sugar. Set aside.
Place the aquafaba in the bowl of a mixer.
Start whipping on low speed for about 1 minute, once it starts to foam up, add cream of tartar.
Whip for another 1 minute, until it starts getting white and thick like soup.
At this point, raise speed to high, start to add granulated sugar, slowly, a bit at a time.
Continue to whip until the aquafaba achieves stiff peaks.
The whole whipping, from beginning to end, should last about 10 minutes.
Add sifted dry ingredients to whipped aquafaba. Start folding with a spatula slowly.
Fold forming a letter J with the spatula.
You will fold until the batter is flowing slowly but effortlessly off the spatula. To test it out, you can grab a teaspoon of batter and place it on a baking sheet, watch how it behaves for 1 minute. If the batter smooths out the top, it means you are ready to go. If batter forms a pointy tip, you have more folding to do. But be very careful. You also don’t want to overfold. Just fold a couple more times, and test again.
You don’t want to over fold the batter, so always stop before that happens, and then keep folding and testing as you go.
This is a very important part of making macarons, and telling if the batter is ready is a skill that comes with a lot of practice.
Transfer batter to the piping bag.
Pipe 1 1/2” circles on a baking sheet lined with silicon mat. I usually use 2 sheets. This will depend on how big you pipe your macarons.
Slam the trays against the counter to release air bubbles.
Use a toothpick to pop any remaining bubbles.
Let trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron gently with your finger.
Pre-heat oven to 285ºF.
Bake each tray separately.
Bake for a total of 20 minutes, or until the macarons are easily coming off the silicon mat.
Remember to rotate the tray every 5 minutes, to ensure even baking in case your oven has hot spots or doesn't distribute heat evenly.
Baking time might vary depending on your oven.
Let macarons cool down before filling.
To assemble
Place biscoff cookie butter in a piping bag.
Pipe a dollop of biscoff butter on top of half of the shells. Top with another shell.
You can drizzle some butter on the macarons and sprinkle some crumbled, or chopped cookies on top to decorate.
Let macarons mature in the fridge overnight before serving.
Storage
Macarons will store really well in the fridge for up to 5 days, or in the freezer for up to 2 months.
Notes
Aquafaba is the water you obtain from cooking chickpeas (or other legumes). The aquafaba I use is water drained from a chickpea can. I prefer low or no sodium chickpea water, mainly because of the taste, I feel like the salted chickpea water adds a weird taste to meringues and such. Some people like to boil their own chickpeas to obtain the aquafaba, and you can do that, but make sure to study what are the best ratios water:chickpeas so your aquafaba is concentrated enoughAquafaba: I used to reduce the aquafaba before. But lately, I haven’t been reducing it anymore, and it works just fine. If you do want to reduce the aquafaba, place 150 grams of aquafaba in a small saucepan and bring to a boil, simmer until it reduces to about half. I recommend using the aquafaba straight from the chickpea can.Macaronage: If you are acquainted with making regular (egg white) macarons, one of the clues about knowing when the batter is ready to be piped, is when you can grab some batter with the spatula and start drawing a figure 8, if the batter doesn’t break up as you draw a few figure 8 shapes, that means the batter should be ready. However, I am learning with vegan macarons that it’s optimal to stop folding the batter right before it reaches this stage. Please watch my videos on youtube, as you can see in the videos what the batter should look like.Thick batter: If the batter is too thick while mixing, add a teaspoon of aquafaba as you mix, until you obtain the perfect consistency.Oven thermometer: Please make sure to have an oven thermometer! I receive a lot of troubleshooting questions and the great majority are issues caused due to not having an oven thermometer. Read this post for more detailed information about how important this is.Oven temperature: Please experiment with your own oven temperature. Temperatures will vary depending on your oven and technique. It’s important to experiment and see what works best for your own oven. In my old oven I used to bake this same recipe at 310ºF. However, with my new oven, I bake it at 285ºF. This comes to show that the temperature will vary greatly depending on your own oven. Please experiment and find out what works best for you.Troubleshooting: if your macarons are exploding, flattening out, with the feet spreading to the sides, that can mean a few things:1- hot oven (make sure to have oven thermometer and experiment with the optimal oven temperature for your oven).2- over mixed batter. It’s really easy to over mix vegan macaron batter. Mix it just until it starts to flow. Watch the videos on my youtube channel for reference.3- under whipped meringue: make sure the meringue has really stiff peaks. It can take some time. Just be patient.