Finally, Maca-‘rights’! Belgium Biscuit Macarons



After years of attempts. Only a handful of attempts, but over the years it took to regain confidence to try again. I’ve never been able to get them off the baking paper. Only once had they made perfect ‘feet’. Only once had they not been hollow. Until a few days ago!


I did have to put them back in the oven, but that’s what Adriano Zumbo said to do, so… although he did say to use the Italian meringue method, which I didn’t. (shhhhh).



I went for pink shells to match my pink bowl. It was plastic, and I HATE whipping egg whites in plastic bowls, it almost gives me anxiety, but it was that or a saucepan…..



Belgium Biscuits are a traditional kiwi afternoon tea treat, with cinnamon-y spiced biscuits and a jam filling. Here, I made the buttercream with the spices and still filled the shells with jam. And painted them too 🙂





Belgium Biscuits Macarons
Make these babies and tint them pink:

Then fill with buttercream:
Whip 50g butter with 1 cup icing sugar, 1 Tbsp milk, 1 tsp cinnamon, 1/2 tsp ginger and a pinch of nutmeg. Pipe circles on the bottom of half of the shells and dollop some jam in the middle, then place on the top shell.

You can paint them with some red food colouring if you like. This made about 25 macarons 🙂

More recipes to come with my second successful attempt! 😀

Have a great week!


3 thoughts on “Finally, Maca-‘rights’! Belgium Biscuit Macarons

  1. Pingback: Macarons Three Ways: Lemon, Berry and Lavender & Dark Chocolate | They Say Butter Is Love

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