Chocolate & Salted Peanut Butter Macarons

Yep, another macaron recipe, and I’m unapologetic because macarons are still awesome in my books – especially these Chocolate & Salted Peanut Butter Macarons.

Chocolate & Salted Peanut Butter Macarons

That’s right not only another Macaron recipe, but also yet another chocolate & peanut butter flavour combo, but is there really anything wrong with that? These macarons also have an extra bit of salt added to the peanut butter buttercream filling to really amp up that salty sweet mix that, if you read this blog often, you know I love.

Chocolate & Salted Peanut Butter Macarons

Chocolate & Salted Peanut Butter Macarons

Ingredients
– 3 egg whites
– 110g almond meal
– 180g icing sugar
– 30g good quality cocoa powder
– 1/3 cup caster sugar
– 125g unsalted butter, softened
– 3/4 cup peanut butter (no added salt or sugar variety)
– 1 1/4 cup icing sugar, sifted
– Salt to taste

Method

To make the macaron shells place the icing sugar and almond meal in a food processor and pulse briefly (don’t overdo it as if you do you will release the oils from the almond meal) then sieve it into a bowl discarding any large pieces that are left behind. Add the cocoa powder and stir to combine.

Next place the eggs whites in the bowl of an electric mixer and whip until frothy, then slowly add in the caster sugar and continue to whip until stiff peaks form. Add half the icing sugar and almond meal mixture to the egg whites and fold through. Then add the remaining icing sugar and almond meal and continue to mix through until fully incorporated. You want the mixture to be at a nice drop consistency that falls back into itself. Place the mixture in a piping back with a large round tip and pipe into 4cm rounds on trays lined with baking paper.

Leave the macarons out for at least 30mins or until a skin has formed on the surface. The skin is what creates the ‘foot’ of the macaron whilst cooking so this is a very important step. When the skin has formed, you should be able to see a change in the look of the surface of the macaron, and it shouldn’t be sticky to touch.

Cook the macarons in a preheated oven at 130 degrees celcius for 17-18mins. You can tell they are done if the macaron can be lifted off the baking paper easily and the base isn’t sticky. If they are still sticky then put them back in the oven for another minute or so and then check again. Remove the macarons from the trays and leave to cool.

While the macarons are cooling you can make the buttercream filling. Place the softened butter and peanut butter in the bowl of an electric mixer and beat for around 5-7mins or until light and fluffy. Add the icing sugar and beat for a further 7-8mins or until smooth. Add the salt a little at a time, until you have the desired amount of salty sweet flavour. Make sure you beat well after each addition to ensure it is incorporated properly.

Pair up the macaron shells in matching halves, and pipe a generous amount of the salted peanut butter buttercream onto half the shells, then sandwich together pushing the filling to the edges of the macaron. Put the macarons in the fridge for a few hours or overnight to set. Allow the macarons to come up to room temperature before serving.

Chocolate & Salted Peanut Butter Macarons

Chocolate & Salted Peanut Butter Macarons

Chocolate & Salted Peanut Butter Macarons

Chocolate & Salted Peanut Butter Macarons

Enjoy! x

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