Confession time: I strive to use only whole ingredients in my baking, but this Vegan French Macarons: Biscoff & Bourbon recipe is breaking the rules a bit.
Biscoff cookies are my weakness. They are delicious and the perfect cookie for crusts and cookie butter. Not only that, Biscoff cookies are vegan and GMO-free. That’s as healthy as store-bought cookies are going to get. If you don’t fancy the Biscoff or you want to go totally gluten-free, check out one of my other vegan french macaron recipes:
Chocolate & Amaretto Macarons
Raspberry & Elderflower Macarons
Earl Grey & Lemon Macarons
This Vegan French Macarons: Biscoff & Bourbon recipe calls for 10 biscoff cookies, all ground up. I ran mine through a food processor for a few seconds. You’ll need 1/4 cup for your macaron cookies and then the rest of the crumbs for the frosting/filling.
I don’t plan on going into as much detail as I did in my first vegan macaron post; please read this one first before executing this Vegan French Macarons: Biscoff & Bourbon recipe.
I will say this again: macarons are challenging cookies to make if you make them traditionally or with vegan ingredients. If at first, you don’t succeed, try again!
Vegan French Macarons: Biscoff & BourbonCourse: Uncategorized
Recipe adapted from my original Chocolate & Amaretto Macarons
liquid from one 15 oz can of chickpeas; chickpeas saved for another use
1/2 c. organic cane sugar
1 c. almond flour, like Bob’s Red Mill
1/2 c. vegan powdered sugar
1/4 c. biscoff cookie crumbs (about 10 cookies, save the leftover crumbs for the filling)
1 tsp. vanilla infused bourbon, plus more as needed
- For the icing:
2 T. organic non-hydrogenated shortening, like Spectrum
1 tsp. vanilla
remaining Biscoff cookie crumbs
2 c. vegan powdered sugar
1-2 T. bourbon
a few T. almond milk, as needed
- Bring the chickpea liquid to a boil in a small saucepan. When it heats, reduce the heat to low and let it simmer/reduce for 10 minutes – set a timer! This boiling liquid may have an odd odour, just so you know. It should be reduced to around 1/3 cup.
- Meanwhile, in a food processor, mix the almond flour, Biscoff crumbs and powdered sugar. Pulse a few times to mix, then run the processor for a minute or two.
- Sift the powdery mixture into the sifter. For several macaron recipes I’ve tried I needed to sift three times. This recipe only needed one sift. Some big chunks that don’t get into the sifter can be discarded.
- Take cane sugar, measure it out and keep it aside.
- Pour your chickpea liquid into your stand mixer tank and clip your whisk once it has decreased. Set a timer for 2 minutes and whisk on a medium-high setting (about a 5-6 setting) in the mixer. The mixture should foam up and get frothy.
- Toss in the cane sugar. Set a timer for 5 minutes to beat the mixture on high. This is where the real magic takes place. It’s awe-inspiring to watch! The final product should resemble a meringue, with stiff, shiny peaks. After that, apply your teaspoon of vanilla and beat for another minute on high.
- Fold in the sifted mixture in thirds once the meringue is ready. (Pour in one-third of the liquid and fold.) (Do it again.) I discovered that my batter was a little dry at this stage. In the batter, I placed another teaspoon or two of vanilla extract. You want a dense, firm batter that is still a little shiny. Someone compared it to lava pouring down a cliff, but I’m not sure how accurate that comparison is. This is the point where you simply have to get a feel for it. Which is why making macarons is difficult!
- Using a spatula, transfer the batter to your piping bag. Snip a hole in the bag about a half-inch from the top. The batter can trickle out steadily, most definitely in tiny blobs, if you keep the bag upright at a 90 degree angle. You have a problem if it’s runny. If it’s stiff and won’t move without assistance, you’ve got a separate issue! This requires dexterity.
- On your Silpat mats, pipe cookies the size of a quarter or half dollar. I would suggest that you double the baking sheets. This has been stated in a number of macaron-making blogs. It prevents the bottoms from being charred. Pipe the batter before you run out of batter – or space to pipe it.
- Smack the cookie sheets on the counter a couple times until you’re finished piping. You want to smooth out the macarons to get rid of the air bubbles inside. Whack them in the face – don’t be scared to injure them. My macarons started off with small peaks, but after a few smacks, the tops smoothed out. That’s how you can tell whether the batter is decent or not.
- Allow 45 minutes to 1 hour for the macarons to dry on the counter. They should be fully dry to the touch – don’t poke them!.
- Preheat the oven to 205° F as the drying period passes.
- Bake the macarons for 30 minutes. Turn the oven off after 30 minutes and leave the cookies in the closed oven for another 15 minutes. After 15 minutes, open the oven door and let the cookies cool for another 15 minutes before removing them from the oven.
- For the icing:
- In a medium-sized mixing cup, add the five ingredients with a spatula. If you need a bit extra liquid to get the icing to come together, add a tablespoon of almond milk at a time. It will have the appearance (and taste) of fudgy, chocolaty goodness.
- Gently pipe icing onto one side of a macaron using a second piping bag. Take another macaron and sandwich it between the two. (I prefer to name it the Oreo process in reverse.) You remember how you used to “unscrew” the Oreo cookies when you were a kid? Ok, twist the macarons around to make them match!) If you have some leftovers, put them in the fridge to use later!
- Enjoy these spicy little cookies!
- You should store them in the fridge, but allow them to sit out and get to room temperature before eating. I think that they taste the best during the first day or two, but they’re so good – they won’t last long.
Send me pictures! I want to see how your Vegan French Macarons: Biscoff & Bourbon turn out 🙂