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Chocolate Peanut Butter Macaroons
Food & Drink
Macaron shells adapted from the book Secrets of Macarons
100 grams ground almonds 100 grams icing sugar 2x 40 grams egg whites (approx. 2 large eggs) 100 grams caster sugar 37.5 ml water (2.5 tablespoons) blue food color (e.g. Aztec Blue by Sugarflair)
150 grams dark chocolate 75 ml double cream Reese’s Peanut butter cups, chopped
Combine the ground almonds and icing sugar in the food processor. Turn it on for a few seconds. Stir the mixture and run it again for a few more seconds.
Pass the mixture through a sieve, discarding any big pieces.Weigh your egg whites separately and put aside.
Combine sugar and water in a saucepan and bring it to a boil. Stick your candy thermometer in and keep checking the temperature.
As the temperature approaches 100 Celsius pour one egg white in the bowl of your mixer and start your mixer.
You want soft peak egg whites when the sugar syrup reaches 115 Celsius. Once you have soft peaks and the syrup is 115 C take the syrup and with the mixer running pour it slowly in the bowl.
Increase the speed of your mixer until the bowl is cool to the touch and your meringue is thick and glossy.
While the mixer is running combine the second egg white with the almond mixture until you have a thick paste. Stir in a bit of food colour or add it to your meringue.
When your meringue is ready add a little bit to your almond paste and fold it in. Scrap along the sides of the bowl and then through the middle.
Add more meringue and repeat until all the meringue is incorporated. Your mixture is ready when it flows steady from the spatula. Not too fast and not too slow. ...
...This is a very important step in macaron making and being careful is crucial. You don’t want to over mix or under mix the macronage. With practice you will get the hang of it.
When your macronage is ready fill your piping bag. Pipe 3 to 4 cm big circles on your baking paper (or silicone mat). Rap your tray lightly on the counter to get rid of air bubbles. If they don’t pop use a skewer and gently pop them.
Leave the macarons to dry for 30 minutes. Preheat your oven to 130 degrees Celsius in the meantime.
Once dried bake the macarons for 13 to 15 minutes. I like to tap the side of the macarons lightly. If it still moves the macarons aren’t done and need a few more minutes.
Leave to cool completely. Then remove from the baking paper.
To prepare the filling coarsely chop the chocolate and place it in a bowl. Heat up the double cream until it starts to steam. Pour the cream over the chocolate and leave to stand for one minute.
Stir with a whisk to combine chocolate and cream until smooth. The ganache will thicken over the next hour so keep whisking occasionally.
Once it has the right consistency fill a piping bag with the ganache and fill the macarons with it. Leave a bit of room in the centre of the macarons to fill it with the chopped peanut butter cups.
Chill the macarons for an hour then dip them in chocolate and chopped roasted peanuts if you like.