Chocolate and Peanut Butter Macarons


Chocolate and Peanut Butter Macarons
Makes 28-30 macarons

Ingredients:

Macaron Shells:
110 grams double sifted almond meal or blanched almonds
15 grams high quality cocoa powder
170 grams confectioner’s sugar
100 grams egg whites, aged at room temperature for 24-48 hours
40 grams granulated sugar

If using blanched almonds, pulse the almonds in a food processor until it becomes finely ground. Sift it twice before measuring out the 110 grams. In a bowl, sift together the almond meal/ground almonds with cocoa powder and the confectioner’s sugar. Set aside.

In a mixing stand fitted with the whisk attachment, whisk egg whites until frothy. Slowly add granulated sugar and continue beating until stiff peaks are barely formed. Carefully begin incorporating the dry mixture into the meringue, gently folding until all items have been integrated and a smooth batter has been formed.

Using a pastry bag fitted with a large round tip, pipe small rounds of the mixture onto baking sheets lined with silicon mats. Rounds should be about 1-1½ inches in diameter. Once the baking sheets are filled, carefully tap the sheets on the counter to remove any possible air pockets. Let the macaron shells sit on the counter for 45-60 minutes to harden the outer shell before baking. Humidity will affect how long it takes for the “skin” to form but the shells should not be sticky when you gently touch them.

Bake the shells at 290 degrees F for 18-20 minutes. Transfer the baking sheets to cooling racks and cool completely before removing shells from the sheets. Macarons shells can be made up to 24 hours in advance before filling and should be stored in airtight containers.

Peanut Butter Buttercream
1 cup smooth peanut butter
6 tablespoons room temperature unsalted butter
1 cup sifted powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk
2-3 pinches sea salt

In a large mixer bowl, whip the peanut butter and butter together for several minutes until very light and fluffy. Slowly add the powdered sugar a few spoonfuls at a time until incorporated. Add the vanilla extract and then slowly drizzle in the milk, sea salt and whip until combined.

Using a piping bag filled with the peanut butter buttercream or with a small knife, fill the flat side of a macaron shell and sandwich with another shell. Filled macarons can be kept up to 2 days in airtight containers.

Creative Commons License

The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.


Posted in <a href="https://tastestation.com/category/food-blog/" rel="category tag">Food Blog</a>, <a href="https://tastestation.com/category/license-creative-commons/" rel="category tag">License Creative Commons</a>Tagged <a href="https://tastestation.com/tag/chocolate/" rel="tag">chocolate</a>, <a href="https://tastestation.com/tag/milk/" rel="tag">milk</a>, <a href="https://tastestation.com/tag/peanut-butter/" rel="tag">peanut butter</a>, <a href="https://tastestation.com/tag/powdered-sugar/" rel="tag">powdered sugar</a>

Back on top