Chocolate Peanut Butter Macarons

I am "catering" a tea party in a couple of weeks and decided that I would need to make macarons for it. I mean... if there is a place for macarons, it is a tea party. Since they can be pretty finicky, I knew I would need to practice beforehand and Easter seemed like the perfect opportunity.

I went to my go-to for desserts, Annie's Eats, and decided to combine a couple of her macaron recipes- chocolate macarons and chocolate peanut butter. Really, I could have made just the chocolate peanut butter, but I didn't have peanuts to use in the cookie. These were delicious and looked quite fancy, if I do say so myself :)

Annie recommends measuring ingredients, so I followed those directions and everything worked out perfectly, so I would recommend doing the same. The ingredients below are all listed by weight, where applicable.

Chocolate Macarons with Chocolate Peanut Butter Filling
via Annie's Eats

For the macarons:
110 gm blanched slivered almonds
200 gm minus 2 tbsp. confectioners’ sugar
2 tbsp. cocoa powder (Dutch-process preferred)
100 gm egg whites (from about 3 eggs), aged at room temperature for 12-24 hours
50 gm granulated sugar

For the filling:
6 oz. bittersweet chocolate, finely chopped
¾  cup heavy cream
1 tbsp. butter
½ cup creamy peanut butter

Pulse the almonds in the bowl of a food processor until finely ground.  Add the confectioners' sugar and cocoa powder to the bowl and process until blended.  In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.  Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms.  Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

Line two baking sheets with silicone baking mats.  Transfer the batter to a piping bag fitted with a plain wide round tip.  Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart.  Let sit at room temperature for about an hour to develop a hard shell.

Preheat the oven to 300˚F.  Bake for 8-10 minutes, depending on size.  Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

While the cookies are cooling, make the ganache.  Place the chopped chocolate in a small heatproof bowl.  Combine the cream and butter in a small saucepan over medium-high heat.   Bring the cream mixture to a simmer, remove from the heat and pour over the chocolate.  Let stand 2 minutes, then whisk gently in small circular motions until a smooth ganache forms.  Let the mixture cool until it is thick enough to pipe.  (I found that even refrigerating and freezing for a decent amount of time, the ganache was still way too runny. I melted more chocolate and added peanut butter to it and then mixed that into the ganache. It thickened up quickly and I was able to pipe it then.)

Once the cookies are totally cooled, match them up by size.  Pipe a thin layer of ganache onto the flat side of one cookie of each pair.  With the peanut butter in a separate pastry bag, pipe a small dollop of peanut butter in the center of each layer of ganache.   Sandwich together with the remaining cookie, pushing the ganache to the edges.  Store in an airtight container.


Okay, so now that we have that out of the way, can I show you a picture that had me crying while I was piping the ganache/filling. With my addition above, my filling was a little thicker than typical ganache and OMG PEOPLE it looked like cat turds on the macarons. I WAS DYING. Tastes delicious though!

Mmmmm cat turds.

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