I interrupt my strawberry series to bring you Macarons. Hopefully you will find them equally delicious! Before I started blogging, I had never heard of a French Macaron. Then I saw them everywhere, and everyone made them look so pretty, but they had a reputation of being so technically difficult. I was scared to try them. But after I made Pistachio Ice Cream, I had egg whites like crazy. Normally I would throw away 1 or 2 if I had them, but 6 felt way too wasteful. So I had to come up with something to do with them. It felt like it was time to try Macarons.
Being that I am not French, and I am not all that fancy of a person, I had to make these my way. I picked a chocolate version with a peanut butter buttercream frosting. A truly American flavor with a delicate French dessert. I read up a lot before I made my first batch. I consulted Annie’s Eats, Tartlette’s Tutorial, and of course how could I not read Mad about Macaron’s? I think the main thing I learned is that it is humid in Iowa, even with the air conditioning on. So I should have let them sit out longer before baking. The first tray ended up in the garbage, the second tray was much better.
Chocolate Peanut Butter Macarons
Printable Recipe
For the Macarons:
110 gm almond flour
200 gm minus 2 tbsp. confectioners’ sugar
2 tbsp. cocoa powder (Dutch-process preferred)
100 gm egg whites (from about 3 eggs), aged at room temperature for 12-24 hours
50 gm granulated sugar
Peanut Butter Butter Cream
1/2 cup confectioners’ sugar
1/2cup creamy peanut butter
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 Tbls milk
Combine almond flour, confectioners’ sugar and cocoa powder until well blended (I used my food processor). In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. You want to achieve a thick batter that ribbons or flows from the spatula when lifted.
Line two baking sheets with silicone baking mats. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart. Let sit at room temperature for about an hour to develop a hard shell.
Preheat the oven to 300˚F. Bake for 8-10 minutes, depending on size. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.
While the cookies are cooling, make the frosting. Stir together all the ingredients until it is the right consistency. I always just add the milk at the end to get the texture I want. Put into a piping bag, fitted with a plain tip.
Once the cookies are cool, match them up so they are paired with one that is a like size. Squeeze some frosting onto the base, and place the top on. Gently press down. They are best to eat the next day.
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Audra says
These look great Erin I have yet to brave them myself, but you have inspired me…It may be time!!
The Country Cook says
You did a fantastic job!! At least the second batch did well!! I bet they tasted amazing 🙂
The Country Cook says
You did a fantastic job!! At least the second batch did well!! I bet they tasted amazing 🙂
KEcker says
Wow, they look beautiful! I'm very impressed you made them. I love Macarons, but it's hard to find a good one. I bet yours are delush:-)
KEcker says
Wow, they look beautiful! I'm very impressed you made them. I love Macarons, but it's hard to find a good one. I bet yours are delush:-)
Tina @flourtrader says
Kudos that you took the plunge to make these. Mine are still a work in progress. Great job!
Tina @flourtrader says
Kudos that you took the plunge to make these. Mine are still a work in progress. Great job!
Anonymous says
I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com
Anonymous says
I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com
Alex says
looks perfect! I've only made macarons once..pretty intimidating, but fun!
Alex says
looks perfect! I've only made macarons once..pretty intimidating, but fun!
redkathy says
Wish I had the talent to bake and shoot like you do!! One day maybe 🙂 Love the photo, great concept.
redkathy says
Wish I had the talent to bake and shoot like you do!! One day maybe 🙂 Love the photo, great concept.
Priscilla-ShesCookin says
OMG your macarons look perfect! What an excellent use for those egg whites 🙂
Priscilla-ShesCookin says
OMG your macarons look perfect! What an excellent use for those egg whites 🙂
Lizzy says
Gorgeous, Erin! I hear ya on the humidity! Still waiting on my macaron cookbook to arrive, then I'm trying these puppies, too 🙂
Lizzy says
Gorgeous, Erin! I hear ya on the humidity! Still waiting on my macaron cookbook to arrive, then I'm trying these puppies, too 🙂
Parsley Sage says
Ack! In the garbage!? Le sob 🙁 At least the second batch came out gorgeous!
Parsley Sage says
Ack! In the garbage!? Le sob 🙁 At least the second batch came out gorgeous!
Annie Oakley's Kitchen says
You did a great job o those macarons! They look gorgeous! I am in the same boat with you as to never hearing of a macaron before I started blogging. I have yet to actually eat one but I think I need to now!
Annie Oakley's Kitchen says
You did a great job o those macarons! They look gorgeous! I am in the same boat with you as to never hearing of a macaron before I started blogging. I have yet to actually eat one but I think I need to now!
Dee at Deelicious Sweets says
Great job! I have heard they are hard to make but it looks like you mastered them (the second time around)!
Dee at Deelicious Sweets says
Great job! I have heard they are hard to make but it looks like you mastered them (the second time around)!
Foodiva says
You made these perfect macarons on your first attempt? That's some serious macaronnage you've got there, Erin! I made macarons 5 times before they even developed feet, and it's humid here too. Btw, don't throw away any imperfect mac shells…you can crumble them up and use as ice cream topping. They're yummy!
Foodiva says
You made these perfect macarons on your first attempt? That's some serious macaronnage you've got there, Erin! I made macarons 5 times before they even developed feet, and it's humid here too. Btw, don't throw away any imperfect mac shells…you can crumble them up and use as ice cream topping. They're yummy!