Enjoy these delicious macarons and the wonderful combination of chocolate and peanut butter. These are the ideal treat for any occasion because their crispy shells encase a creamy peanut butter filling.
Ingredients: 1 cup 100g almond flour. 1 3/4 cups 210g powdered sugar. 3 tablespoons 15g unsweetened cocoa powder. 3 large egg whites, room temperature. 1/4 cup 50g granulated sugar. 1/2 teaspoon vanilla extract. 1/2 cup 120g creamy peanut butter. 4 tablespoons 60g unsalted butter, softened. 1 cup 120g powdered sugar. 2 tablespoons 15g unsweetened cocoa powder. 2-3 tablespoons heavy cream. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Chocolate ganache optional for filling. Chopped peanuts for garnish optional.
Instructions: Set the oven temperature to 325F 160C. Use silicone baking mats or parchment paper to line two baking sheets. Blend cocoa powder, powdered sugar, and almond flour in a food processor. Pulse until thoroughly mixed and finely ground. In order to get rid of any lumps, sift the mixture into a big bowl. Whisk the egg whites in a different bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Stir in vanilla extract and stir until well combined. Carefully fold in three additions of the almond flour mixture into the egg whites, taking care not to deflate the mixture. The batter needs to flow like lava, be smooth, and be thick. Pour the batter into a piping bag that has a round tip on it. Leaving space between each macaron, pipe 1-inch 2.5 cm rounds onto the baking sheets that have been prepared. If there are any air bubbles, tap the baking sheets against the counter. The macarons should be left to sit at room temperature for 20 to 30 minutes in order for the tops to become dry. When baking, this aids in the formation of feet. Bake for 12 to 15 minutes in a preheated oven, turning the trays halfway through. When the macarons come off the parchment paper easily and without sticking, they are done. Prepare the peanut butter filling while the macarons cool on the baking sheets. Creamy peanut butter, softened butter, heavy cream, powdered sugar, cocoa powder, vanilla extract, and salt should all be combined in a bowl. Blend until silky and thoroughly mixed. Spread a tiny bit of chocolate ganache on the bottom of a macaron and place another macaron on top, if desired. Continue with every macaron. Add chopped peanuts as a garnish optional. To allow the flavors to meld together, place the macarons in the refrigerator for at least 24 hours before serving. Savor your delicious Macarons with Chocolate and Peanut Butter!
Prep Time: 45 minutes
Cook Time: 15 minutes
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