But Sugar is Sweeter

Peanut Butter and Chocolate French Macarons

I’ve always been in love with things related to France – French language, French food, French wine and French cities.  When I started seeing French macarons around the blogging world, I knew I had to make them.  Luckily, we found out that we are going to have a SNOW DAY, so it seemed like the perfect time to try these rather complicated French delicacy.  After eating several of them, I can honestly say that these little treats are divine.

I really wasn’t sure what to expect because a no flour, egg white base  sounded a lot like meringue cookies to me, which I happen to dislike.  But these treats are crispy on the outside and almost like cotton candy on the inside. I even liked the plain cookie without the filling.

I learned pretty much everything I needed to know in this tutorial, which I found via Annie’s Eats. But I have a few comments.

  1. You really need to have a food scale to make these (which gave me a good excuse to use some gift cards to go buy one)
  2. The egg whites quickly go from soft peaks to stiff peaks (so don’t walk away from the mixer while you’re beating them …like I did)
  3. I found I liked a lot less filling then the original recipe called for, but if you think you’d like more filling, the original recipe called for 6 oz chocolate and 3/4 cup cream (and I had more than 1/2 of it left over)
  4. Also the original recipe called for blanched, unsalted peanuts, but I accidentally  bought roasted, salted and they worked fine.
  5. I used 2 silicone baking mats to bake these on (which my brother John introduced me to for my birthday). They are awesome for anything baked in the oven and I would definitely recommend buying one!

Peanut Macarons

55 grams slivered almonds

55 grams peanuts (I used roasted, salted)

200 grams powdered sugar

100 grams egg whites (aged at room temperature for 12-24 hours)

50 grams granulated sugar

Chopped peanuts for garnish

Weigh all ingredients. Combine almonds, peanuts and powdered sugar in a food processor and process until smooth.  In large bowl beat aged egg whites on medium-high until foamy.  Slowly add the granulated sugar to the eggs and beat on high until stiff peaks form.  Be careful not to overbeat. Then carefully fold in the almond/peanut/powdered sugar mixture until the mixture seems consistent throughout.

Line 2 baking sheets with silicone baking mats, (or parchment paper if you don’t have silicone mats). Spoon the batter into a pastry bag or Ziploc.  Cut the edge of the bag to leave an opening of about 1/2 inch. Pipe the batter into small rounds about 1-2 inches wide on the baking sheet.  Leave about 1 inch in-between cookies, although they generally do not spread. Now quickly sprinkle with chopped peanuts.  Then let the cookies sit for about an hour at room temperature.

Once a cookies have started to develop a hard shell, preheat the oven to 300 degrees.  Bake the cookies for 11-14 minutes.  Remove from oven and let cool on pans.  Place in an airtight container until you want to fill them.

Chocolate-Peanut Butter Filling

4 oz semi-sweet chocolate, chopped

1/2 c. heavy cream

1 Tablespoon butter

1/2 c. peanut butter

Place the chocolate in a heat proof bowl. Heat heavy cream and butter in a small saucepan over medium heat until it begins to simmer.  Pour over chocolate and then stir until the mixture becomes smooth. Let the ganache cool until easy to handle.  Transfer to a pastry bag fitted with a medium tip.

Add peanut butter to another pastry bag also fitted with a medium tip.

Match up cookies so that they match as best is possible in size. Pipe a layer of chocolate onto the flat side of the cookie and top with a dollop of peanut butter. Sandwich cookies together and push down lightly.  Store in an air tight container until ready to eat.  (But I’ll have to say – at the rate they disappear, you might not need to store them :-))

Recipe from Annie’s Eats


One response

  1. Kathy Nagel

    Mmmmm, these look delicious!!

    February 2, 2011 at 11:56 am

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