Recipes, re-invented from cooking shows
Peanut Butter Chocolate Macaron
Prep. Time:
Baking Time:
Total Time:
2.5 hours (including resting)
14 minutes per batch
3 hours
Serves:
20 sandwich cookies
An elevated twist on the classic combination with a luxurious salted caramel center Pro Tips for Success Humidity matters: Avoid making macarons on very humid days Weight, don't measure: Use a kitchen scale for accuracy Age your egg whites: Leave covered at room temperature for 24-48 hours...
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Ingredients
CHOCOLATE MACARON SHELLS 100g superfine almond flour (sifted twice) 175g powdered sugar 25g unsweetened cocoa powder (Dutch-processed) 75g aged egg whites (room temperature, 24-48 hours old) 50g granulated sugar 1/2 tsp vanilla extract Pinch of espresso powder (enhances chocolate flavor)
SALTED CARAMEL PEANUT BUTTER GANACHE 1/3 cup natural creamy peanut butter 3 tbsp unsalted butter, softened 1/4 cup salted caramel sauce (homemade or high-quality store-bought) 1/2 cup powdered sugar 2 tbsp heavy cream 1/4 tsp flaky sea salt 2 oz dark chocolate (70%), finely chopped
Method
MACARONS: Mise en place: Line two baking sheets with parchment or silicone mats. Sift almond flour, powdered sugar, and cocoa powder together twice. Set aside. Make the meringue: In a clean bowl, whip aged egg whites to soft peaks. Gradually stream in granulated sugar and whip to firm, glossy peaks. Add vanilla and espresso powder. Macaronage technique: Add 1/3 of the dry ingredients to meringue. Using a rubber spatula, fold and press mixture against bowl sides. Add remaining dry ingredients in two additions. The batter is ready when it flows like "thick lava" and forms a ribbon that disappears back into mixture within 10 seconds. Pipe and rest: Transfer to piping bag fitted with 1/2-inch round tip. Pipe 1.5-inch circles, spacing 1 inch apart. Tap pans firmly to release air bubbles. Let rest 30-60 minutes until shells form a skin (shouldn't stick to gentle touch). Bake: Preheat oven to 300°F. Bake one pan at a time for 14 minutes, rotating halfway through. Shells should not move when gently touched and should have developed "feet." Cool completely before removing.
FILLING: Prepare ganache base: Melt chopped chocolate gently and let cool slightly. Beat peanut butter and butter until fluffy (3 minutes). Combine: Mix in caramel sauce, then gradually add powdered sugar. Beat in cream and melted chocolate until smooth. Fold in sea salt, leaving some visible flakes for texture.
ASSEMBLY Match shells: Pair similar-sized shells. Fill: Pipe filling onto flat side of one shell, leaving 1/4-inch border. Gently sandwich with matching shell. Mature: Refrigerate assembled macarons for 24 hours before serving. This allows flavors to meld and shells to soften slightly.
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Instructions
MACARONS:
Mise en place: Line two baking sheets with parchment or silicone mats. Sift almond flour, powdered sugar, and cocoa powder together twice. Set aside.
Make the meringue: In a clean bowl, whip aged egg whites to soft peaks. Gradually stream in granulated sugar and whip to firm, glossy peaks. Add vanilla and espresso powder.
Macaronage technique: Add 1/3 of the dry ingredients to meringue. Using a rubber spatula, fold and press mixture against bowl sides. Add remaining dry ingredients in two additions. The batter is ready when it flows like "thick lava" and forms a ribbon that disappears back into mixture within 10 seconds.
Pipe and rest: Transfer to piping bag fitted with 1/2-inch round tip. Pipe 1.5-inch circles, spacing 1 inch apart. Tap pans firmly to release air bubbles. Let rest 30-60 minutes until shells form a skin (shouldn't stick to gentle touch).
Bake: Preheat oven to 300°F. Bake one pan at a time for 14 minutes, rotating halfway through. Shells should not move when gently touched and should have developed "feet." Cool completely before removing.
FILLING:
Prepare ganache base: Melt chopped chocolate gently and let cool slightly. Beat peanut butter and butter until fluffy (3 minutes).
Combine: Mix in caramel sauce, then gradually add powdered sugar. Beat in cream and melted chocolate until smooth. Fold in sea salt, leaving some visible flakes for texture.
ASSEMBLY
Match shells: Pair similar-sized shells.
Fill: Pipe filling onto flat side of one shell, leaving 1/4-inch border. Gently sandwich with matching shell.
Mature: Refrigerate assembled macarons for 24 hours before serving. This allows flavors to meld and shells to soften slightly.
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Ingredients
CHOCOLATE MACARON SHELLS
100g superfine almond flour (sifted twice)
175g powdered sugar
25g unsweetened cocoa powder (Dutch-processed)
75g aged egg whites (room temperature, 24-48 hours old)
50g granulated sugar
1/2 tsp vanilla extract
Pinch of espresso powder (enhances chocolate flavor)
SALTED CARAMEL PEANUT BUTTER GANACHE
1/3 cup natural creamy peanut butter
3 tbsp unsalted butter, softened
1/4 cup salted caramel sauce (homemade or high-quality store-bought)
1/2 cup powdered sugar
2 tbsp heavy cream
1/4 tsp flaky sea salt
2 oz dark chocolate (70%), finely chopped
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