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Chocolate Peanut Butter Macarons

 
Chocolate Peanut Butter Macarons
21

Chocolate shells are sandwiched with salted and creamy peanut butter, these macarons belong to the chocolate and peanut butter lovers.

Yield

12

servings

Prep

10

min

Cook

15

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

3 large egg whites
at room temeprature, 90g
30 grams sugar
125 grams almonds
or ground almond, or almond meal, 4 ounces
210 grams powdered sugar
2 tablespoons cocoa powder
unsweetened, 15 grams
1 teaspoon vanilla extract
½ cup peanut butter
natural, unsalted and creamy, or as needed
1 x sea salt
as needed
*

Directions

Add the almond meal (or whole almonds), icing sugar and cocoa powder in a food processor, process until finely ground and well combined.

In a large bowl, force the mixture through a sieve with the back of a spoon. (I put the final coarser pieces in the sieve back into my mixture, but if you prefer a smoother texture, just discard the coarser pieces). Set aside.

Add the egg whites into a stand mixer with an electric whisk.

Whip the egg whites under medium speed first, gradually increase the speed to medium-high, until it becomes foamy and starts to hold the shape, 2 to 3 minutes.

Increase the speed to high, start to slowly add sugar, continue beating, about 5 minutes.

Add the almond-icing sugar mixture and vanilla into the egg white mixture within a few bunches.

With a rubber spatula, gently fold the mixture from the middle to the edges, rotating the bowl at the same time, until the dry ingredients are completely incorporated, should be less than 50 strokes.

The batter should be smooth, shiny and ribbon-like.

You can test by placing a teaspoonful of batter onto a small plate, see if this small round will flatten out within 10 seconds; if not, give the batter more strokes.

Line two large baking sheets with parchment paper.

Fill a large pastry bag with batter and, using a 2-cm (½ inch) tip, vertically pipe the mixture into small 1-inch mounds.

The batter should slowly flatten themselves out within 10 seconds.

Tap the trays against the couter top a few times to remove any air bubbles and help flattern the rounds.

Allow the macarons to sit for 30 minutes to 1 hour, until they are no longer wet when lightly touched and a skin-like texture forms.

Bake at 300℉ (150℃) for 15 to 20 minutes.

Macarons should be smooth and shiny, with the“foot” underneath.

Remove macarons from the oven. Let cool for about 5 minutes and remove with a cookies lifter onto a wire rack.

Once macarons are cooled completely.

Place a teaspoon of peanut butter over a macaron shell with a butter knife, sprinkle a few sea salt flakes, top with another shell and twist until ganache is evenly spread.

Repeat until all the shells are sandwiched.

Note: The macarons can be kept in an air-tight container in the fridge for up to 1 week or in the freezer for up to a few months.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 20847% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 64mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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