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Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: amzn.to/3xGbAXG )
Powdered Sugar 130g
Biscoff Cookies, crushed (I usually use the Lotus brand amzn.to/3THHMCw )
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
-Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak-about at 70% of the way done.
-Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
-Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
- Crush your biscoff cookies and sprinkle them on top of the shells before they form a skin!
-After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray -placed in the middle of the oven- at 300F for 16 minutes--18 minutes). Cool and match before filling.
Biscoff Italian Meringue Buttercream
Note: For a full tutorial on how to make an Italian Meringue Buttercream, watch this: • Salted Caramel Macaron...
Water 40g
Sugar 100g
Whites 90g
Butter ~300g
Vanilla TT (to taste)
Biscoff Cookie Butter Spread, TT (to taste) (I usually use the Lotus brand amzn.to/3MZaNYd)
Bring the water and sugar to 118C and pour into the whipping whites.
When the mixture is fluffy and warm but not cool, add in the butter in small pieces until the buttercream is light, fluffy and homogenous.
Add in the vanilla and the cookie butter. I usually start with a spoonful or two, and go from there with the cookie butter! Depending on how strong of a biscoff flavor you want, you can add just a little or really pile it in as you prefer. Taste the buttercream and add more of any flavor you like to suit your tastes.
REMINDER: depending on the brand of ingredients you use, particularly with butter, you may need to adjust the amounts of ingredients you use in your kitchen! That is why I write ~300g for butter and not "exactly 300g." If you are new to baking or making buttercream, please add your butter slowly and keep an eye on it. You might need as little as 200g, you might need more like 350g--and that is completely fine
Biscoff Cookie Dough
90g unsalted butter
3/4 cups flour
1/2 cup Biscoff cookie crumbs (I usually use the Lotus brand amzn.to/3THHMCw )
1/4 cup brown sugar
1/4 cup white sugar
2T whole milk or a milk alternative
vanilla extract or paste TT (to taste)
1/2 tsp salt
1/4 tsp baking soda
1/4 cup Mini White Chocolate Chips or TT (to taste)
Preheat your oven to 350 F and heat treat your flour for 5-10 minutes, and cool completely.
Cream the butter and sugars until light and fluffy before adding in the milk and extract.
Scrape the sides of the bowl and then mix in the dry ingredients. Mix the chocolate chips in until just combined and set aside until needed.
Refrigerate/freeze if not eating/using within the next four hours.
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
Негізгі бет Biscoff Cookie Dough Macarons | Edible Raw Cookie Dough Filling with Cookie Butter Buttercream!
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