Ever since I made the birthday cake macarons and took them off to a retreat only leaving a few for the hubs, he's been asking me to make good on my promise to make him some more.
So we finally managed to not eat all the cookie butter before baking with it. So I finally ran out to Target to pick up more cookie butter to make these tasty treats.
When Gigi and Pops were off living in Paris, Gigi had picked up this pack of speculoos spice which is the spice they use in the yummy Biscoff cookies and I've never used it because I didn't know what to use it in. It's not an ingredient you see asked for in recipes here in the States. With our addiction to cookie butter though I thought it would be a perfect compliment to use it in the shells of some cookie butter macarons.
Macarons can be tricky little things and you'll want to have a kitchen scale to measure out your ingredients with.
100 grams almond flour
210 grams powder sugar (I thankfully had plenty of this on hand from the lovely ladies at Imperial Sugar from Blog Elevated!)
3 tablespoons of speculoos spice - I'm going to assume you probably don't have this on hand so without I'd sub in a pumpkin spice or gingerbread mixture
120 grams of egg whites
50 grams sugar
Cookie butter buttercream filling:
1/2 cup of butter (softened)
1/4 cup cookie butter
1 and 1/2 cup of powder sugar
2 tablespoons milk
2. Beat your egg whites in a clean mixing bowl, adding in the 50 grams of sugar little by little once your eggs are starting to whip up
3. Fold the flour/powder sugar mixture into the egg whites gently to not break down the whites.
7. Bake at 300 for 15 minutes.
8. While the shells cool off you can start the filling. For this you'll cream together the butter and cookie butter then add in the powder sugar slowly. Then you can add in tablespoon by tablespoon some milk until you achieve a nice consistency to pipe with. You can it easy to pipe with but not too runny. If you have a toddler this is the point where they want the spatula for a taste. :)
9. Pair up your shells so your top and bottom are about the same size and then pipe the filling onto on side. Gently place the top onto the filling and voila.
While I was worried about the batter being too lumpy - they still baked up perfectly and taste delicious! The hubs isn't sharing any more and wants to keep the rest for himself. I think I'm going to have to make more!