Category: Baking

Yield: 72 macarons

Ingredients:

Italian Meringue Ingredients

• 115 g egg whites, room temperature
• 72 g water
• 300 g granulated sugar
• 3 g kosher salt

 

Macaron Batter Ingredients

• 112 g egg whites
• 290 g almond flour, sifted
• 290 g powdered sugar, sifted
• 64  cocoa powder

 

Peanut Butter Italian Meringue Buttercream Ingredients

• 100 g water
• 400 g granulated sugar
• 4 g kosher salt
• 200 g egg whites, room temperature
• 200 g unsalted butter, room temperature
• 100 g Once Again Peanut Butter, creamy

 

Directions:

• Prepare the ingredients: 
  Two days before making the macarons, separate the eggs and allow to age at room temperature slightly uncovered. Scale the almond flour and powdered sugar and leave on sheet trays to dry out.
• Make the macarons:
  • Create an Italian meringue by combing the water, sugar and salt in a pot and heating gently until the sugar has dissolved. Once the sugar has dissolved, increase the heat and cook syrup to 248-250 °F. While the syrup is cooking, place the egg whites in a planetary mixer with a whip attachment and begin to whisk on medium speed to create a stiff peaks. Increase mixer speed to achieve this if syrup is ready before the egg whites. 
  • With the mixer running on high speed, carefully and slowly drizzle in hot sugar syrup down the side of the mixing bowl. Whip on high until the meringue has cooled to 120 °F. While the meringue whips, combine remaining ingredients for the batter. Fold meringue into the almond flour mixture until a lava-like consistency is reached.
  • Pipe 1.25” cookies onto parchment or silicone mat-lined sheet trays. Allow cookies to rest until a skin forms on the surface.
  • Bake the macarons in a conventional oven at 350 °F for 15-18 minutes. Cool completely before filling.
• Prepare the buttercream:
  • Combine the water, sugar and salt in a pot and heat gently until the sugar has dissolved. Once the sugar is dissolved, increase the heat and cook syrup to 248-250 °F. While the syrup is cooking, place the egg whites in an all-purpose mixer with a whip attachment and begin to whisk on medium speed to create stiff peaks. Increase mixer speed to achieve this if syrup is ready before the egg whites. 
  • With the mixer running on high speed, carefully and slowly drizzle in hot sugar syrup down the side of the mixing bowl. Whip on high until the meringue has reached full volume. Reduce speed to medium and continue to whip until meringue has cooled completely.
  • On medium speed, add small pieces of butter letting each one fully incorporate before adding the next. Whisk meringue on high speed for 30 seconds or until buttercream becomes smooth once all the butter is added.
  • With the mixer off, add the peanut butter. Begin mixing on low speed and gradually increase the speed to medium. Mix until fully incorporated. Use immediately or store for future use.
• Fill the macarons: 
  Using a 9mm tip, pipe about 15 grams of buttercream onto half of the macaron shells and sandwich together with the remaining shells.
• Dip and top the macarons: Temper dark chocolate according to manufacturer’s instructions. Dip the top shell of each macaron into the chocolate and add toppings before the chocolate sets. Toppings may include chopped peanuts, chopped bacon or brûléed bananas.