Peanut Butter Macarons
The history of macarons began in France and has since spread worldwide. This peanut butter version combines the rich taste of peanuts with the creaminess of white chocolate. These macarons are an ideal choice for peanut butter lovers who want to make something special. Peanut butter macarons are best left to rest for an hour or two to allow the flavors to meld and the filling to become truly delicious and creamy.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve to remove any lumps.
3
In a mixing bowl, begin whipping the egg whites. Gradually add the granulated sugar. Continue whipping until stiff peaks form and the meringue is glossy.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, as this will deflate the meringue.
5
Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest at room temperature for 30-60 minutes, allowing a skin to form on the surface.
7
Preheat your oven to 300°F (150°C) (convection setting if available) and bake the macarons for 12-15 minutes. The feet should easily separate from the parchment paper.
8
For the peanut butter filling, melt the white chocolate over a double boiler. Combine the melted chocolate with the butter, heavy cream, and peanut butter.
9
Stir the peanut butter-white chocolate ganache until smooth, then let it cool completely.
10
Fill the cooled macarons with the peanut butter ganache, then sandwich them together with another macaron shell.
11
Let the finished macarons rest for an hour or two to allow the flavors to meld together.
