Description
Delightful speculoos macarons featuring creamy cookie butter filling and delicate almond meringue shells.
Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 75g egg whites
- 30g granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- 200g cookie butter
- 100g unsalted butter (softened)
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Sift together the almond flour and powdered sugar into a bowl.
- Whisk the egg whites, vanilla extract, and cream of tartar until frothy.
- Gradually add the granulated sugar and continue to whip until stiff peaks form.
- Fold the almond flour and powdered sugar mixture into the egg whites in three additions.
- Transfer the mixture into a piping bag and pipe small circles onto the prepared baking sheet.
- Let the macarons sit for 30-60 minutes until a skin forms on the surface.
- Bake for 15-20 minutes and allow them to cool completely on the baking sheet.
- Mix the cookie butter, softened butter, cinnamon, and a pinch of salt until smooth for the filling.
- Pipe the filling onto the flat side of one macaron and sandwich it with another.
Notes
Serve with coffee or tea. Store in an airtight container for up to 3 days or freeze for about a month.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg