Friday, August 9, 2013

Biscoff macarons

One of my favorite spread biscoff ,fill in macarons it taste so good.





Ingredients :
- 1 1/2 cups powdered sugar
- 2/3 cup almond flour
- 1 teaspoon unsweetened cocoa powder/ hershey's
- 3 egg whites at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar


Filling :
crunchy / creamy biscoff spread

Preparations :
- Line two cookies sheet with parchment paper
combine powdered sugar,almond flour and cocoa powder in a food processor,pulse into fine powder
sift mixture into medium bowl,discard large pieces

- beat egg whites in large bowl with electric mixer at medium speed until foamy,beat with vanilla add granulated sugar,beating at high speed 2-3 minutes until mixture foam stiff,shiny peaks

- add half of flour mixture to egg whites stir with spatula to combine ( about 12 strokes) repeat with remaining flour mixture make about 15 strokes ( do not over mix or under mix )

- attach 1/2 inch plain tip to piping bag,scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare cookie sheets,rap cookies sheet on flat surface to remove air bubbles and set aside,let macarons rest uncovered,until tops harden slightly,this takes from 15 minutes to an hour in more humid condition,when the batter does not stick,macarons are ready to bake

- preheat oven to 350 F,place rack in center of oven,bake 13 minutes to 15 minutes,rotating cookies sheets halfway trough baking time. cool completely on cookies sheets


- filling with crunchy or creamy biscoff spread on flat side of one cookie and top with another cookie.



3 comments:

Navaneetham Krishnan said...

So gorgeous, the perfect shape and looks so heavenly. Ahhh!! me and baking are opposite. Just gonna be happy admiring these beautiful beauties.

Please allow me to share on my fb page.

Kanak Hagjer said...

They look so perfect!! Drooling...

Ramona W said...

You have become a macaron guru.... these look absolutely perfect. Can you believe I have still tried biscoff... I am so behind the food blogs.