Indulge your sweet tooth with a delightful twist on a French classic! These Peanut Butter Cup Macarons are not just a treat for the eyes but also a heavenly experience for your taste buds. Imagine the perfect balance of crunchy, delicate shells paired with a rich, creamy peanut butter chocolate ganache that melts in your mouth. Whether you're impressing guests at a dinner party or treating yourself to a well-deserved dessert, these macarons are sure to be the star of the show. Ready to elevate your baking game and create a show-stopping dessert? Let’s dive into this irresistible recipe!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: French
Serves: 12 macarons
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/4 cup heavy cream
- 1/2 cup chocolate chips (for ganache)
Instructions
- Sift almond flour and powdered sugar together in a large bowl to remove any lumps, ensuring a smooth macaron shell texture.
- In a separate clean, dry mixing bowl, begin whipping egg whites using an electric mixer on medium speed until they become foamy and soft peaks start to form.
- Gradually add granulated sugar while continuing to whip egg whites, increasing mixer speed to high until stiff, glossy peaks develop and meringue becomes smooth and stable.
- Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula, using a macaronage technique: cut through the center and fold edges, rotating the bowl, until the batter flows like "lava" and creates a smooth ribbon when lifted.
- Transfer macaron batter to a piping bag fitted with a round tip, and pipe 1-inch circular shells onto a parchment-lined baking sheet, leaving space between each macaron.
- Tap the baking sheet firmly on the counter to release air bubbles, then let macarons rest at room temperature for 30-45 minutes to develop a skin.
- Preheat oven to 300°F (150°C) and bake macarons for 12-15 minutes, rotating halfway through, until shells are set but not browned.
- For the filling, heat heavy cream and pour over chocolate chips, stirring until smooth ganache forms. Let cool slightly.
- Mix creamy peanut butter into the ganache until well combined to create a peanut butter chocolate filling.
- Once macaron shells are completely cooled, pipe peanut butter chocolate ganache between two shells to create sandwiched macarons.
- Refrigerate assembled macarons for at least 24 hours to allow flavors to meld and achieve optimal texture.
Tips
- Sift for Success: Always sift your almond flour and powdered sugar together to achieve that signature smooth macaron shell. This step is crucial for avoiding lumps and ensuring a perfect texture.
- Perfect Peaks: When whipping your egg whites, make sure your mixing bowl is clean and dry. This will help you achieve stiff, glossy peaks—an essential component of a stable meringue.
- Master the Macaronage: The folding technique, known as macaronage, is key to the right batter consistency. Aim for a "lava-like" flow; it should form a smooth ribbon when lifted.
- Resting is Key: Don’t skip the resting step! Allowing your piped macarons to sit for 30-45 minutes before baking helps them develop a skin, which is essential for achieving those iconic feet.
- Temperature Matters: Ensure your oven is preheated to the right temperature and consider using an oven thermometer for accuracy. This will prevent your macarons from browning too quickly or baking unevenly.
- Flavor Development: For the best flavor, refrigerate your assembled macarons for at least 24 hours. This allows the ganache to meld beautifully with the macaron shells, creating a truly decadent treat.
- Experiment with Fillings: While the peanut butter chocolate ganache is divine, don’t hesitate to get creative! Try adding a pinch of sea salt or a splash of vanilla extract for an extra flavor boost.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 10mg
