Crunchy on the outside and soft and chewy on the inside, try this creamy crunchy peanut butter macaron variation that your guests will love.
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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