A perfect macaron is one with a firm shell and a gooey center. It is one where the instant you take a bite, you wouldn't be able to resist taking another. Your taste buds are suddenly awakened by the sweet bang of the macaron.
Patience is the ultimate key to a perfect macaron.
Chocolate Macarons
Ingredients
- 110g almond flour
- 200g minus 2 tablespoons confectioners’ sugar
- 2 tablespoons cocoa powder
- 100g egg whites (from about 3 eggs), aged at room temperature for 24 hours
- 50g granulated sugar
Line two baking dishes with baking paper.
Mix the almond flour, confectioners' sugar and cocoa powder in a bowl to combine.
In a mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy. With the mixer still running, slowly add the sugar. Beat the mixture until it is shiny and stiff peaks form.
Use a rubber spatula to gently fold the almond mixture into the egg white mixture - you want to work quickly but try not to deflate the egg whites too much. Fold until no streaks remain; the batter will be thick and should fall from the rubber spatula in thick ribbons.
Transfer the batter to a piping bag fitted with a plain round tip. Pipe 1-1 1/2 inch rounds onto the prepared baking sheets, leaving about 1 inch of space between them.
Set aside at room temperature for an hour. You want a soft shell to form.
Preheat oven to 300°F (150°C). Bake for 12 minutes - the tops should look dry and matte.
Transfer the baking sheet with macarons to a cool tabletop and let the macarons cool completely.
Once cool, pair the cookies by size.
Peanut Butter Buttercream
Ingredients
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup smooth peanut butter
- 3/4 cup confectioners' sugar
- pinch table salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
In a mixer fitted with the whisk attachment, beat the butter and peanut butter at medium-high speed until smooth. Add the confectioners' sugar and salt to the bowl and beat at low speed just until the sugar is moistened. Scrape down the sides of the bowl and beat the mixture until fully combined. Finally, mix in the vanilla and heavy cream and beat to incorporate.
Enjoy!
