Speculoos Macarons

So have you ever been out for tea or coffee in a hotel and received a delicious individually wrapped Bewleys Caramelised on the saucer?  These biscuits, also known as speculoos biscuits, are delicious, if my mom gets one she keeps it aside for me as she knows how much I love them!

bewleys Of course one of the problems is that you only get one biscuit so you can imagine my sheer joy when I discovered that you can buy whole packets of these delicious biscuits in the shop (how long has this been the case?!) You can also get the biscuits in a spread form (its a similar consistency to smooth peanut butter) so this weekend I decided to combine both other these newly discover treats in macaron form. The result was quite tasty indeed! Here are the details…


You will need:
100g Icing sugar
100g Caster sugar
100g Ground almonds
Egg whites from 3 medium eggs
1 or 2 Bewleys/Lotus caramelised biscuits
Preheat oven to 150/130 fan.
Sieve the icing sugar and ground almonds to ensure there are no lumps and set to one side. In a spotlessly clean bowl whisk the egg white until they start looking all fluffy and foamy. Gradually whisk in the caster sugar and whisk until the egg whites form stiff peaks. Fold in about a third of the icing sugar and almond mix carefully with a metal spoon. Once combined add in the next third and when this is combined add in the remaining icing sugar and almond mix. Be sure to fold carefully so that you don’t knock too much air out of the mixture!

Fix a sheet of baking paper onto a baking tray with some of the mix. Pipe out discs of the mixture onto the baking paper, it may be helpful to draw circles around 3cm in diameter on the baking paper beforehand as a guide. Grind up the biscuits and sprinkle the crumbs over the discs. Leave them stand for about 10 minutes. Gently pat the crumbs so that they are connected with the mixture and won’t come off the macaron when they come out of the oven (this is why some of mine don’t have too many crumbs! The second batch came out better! 🙂 )Pop into the oven for between 10-15 minutes (depends on your oven really so keep an eye on them). Leave on the baking tray for a few moments to cool before gently pealing the base of the macaron from the baking paper. Cool on a wire rack.

photo 1bewleys

For the filling you will need
50g soft butter
200g icing sugar
1 tablespoon of milk
2 tablespoons of Lotus spread

Mix the icing sugar and butter and add the milk to loosen up the mixture. Mix in the lotus spread, you may want to add in more or less depending on your taste.

Sandwich the macaron discs with some of the filling and ta-dah you have some yummy spekuloos macarons!

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Happy Baking!

M xbewleys lotusspread

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