Mix almond and in the robo coupe then sieve together with the icing sugar.
Mix and form a relatively firm paste.
Cook the water and sugar to 117°C and pour over the whisked egg whites to make an Italian meringue.
Mix until the meringue cools to 35°C and gradually fold the meringue in the almond paste mixture.
Macaronner until the paste is supple and shiny.
Pipe the macaroons 3cm in diameter on a Demarle Silpat® mat.
Sprinkle with chopped peanuts.
Bake on two sheets for about 12 min at 150°C.
Sprinkle with chopped peanuts
Peanut butter ganache:
Boil cream then pour over mixed dark and white chocolate and peanut butter.
Mix well until all chocolate is melted to create a ganache.
Recipe courtesy of Melbourne Macaron.
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