Chocolate Peanut Butter Macarons #dessert #cakes #butter #peanut #chocolate

Take your preferred kinds of a Reese's nutty spread cup and change them into an adult pastry! Presenting Reese's Macarons AKA chocolate nutty spread macarons with a debauched, salty sweet peanut spread filling and chewy chocolate shell. These nutty spread chocolate macarons are anything but difficult to make and much simpler to eat 🙂

All of you love macarons. They're reliably one of the top performing plans on the site. You know what else all of you love? Nutty spread and chocolate. What's more, hello, I get it. I'm a Reese's savage as well. What's more, on the off chance that you resemble me, you are going to pass on over these Reese's nutty spread cup macarons AKA chocolate macarons with a rich peanut spread filling.

So we set out to make a macaron with those equivalent debauched kinds of a Reese's with a chocolate macaron shell, superbly salty-sweet nutty spread filling and a chocolate sprinkle for good measure.

Alright I simply need to state this, since I get many individuals wringing me out for this and I basically should explain. Macaroons are coconut based. They're normally little chunks of improved coconut and egg whites dunked in chocolate. They are extremely delightful, yet they are not macarons. Macarons are extravagant minimal french sandwich treats like you see here.

Also try our recipe : OATMEAL LEMON CREME BARS #desserts #cakes #bars #lemon #oatmeal

INGREDIENTS

for the chocolate macarons
100 grams egg whites
100 grams granulated sugar
100 grams almond flour
100 grams powdered sugar
2 tablespoons unsweetened cocoa powder

for the peanut butter filling

1/4 cup butter
1/3 cup peanut butter
1 cup powdered sugar
1 teapsoon vanilla extra
1/4 teaspoon salt

INSTRUCTIONS

Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
Sift together almond flour, cocoa powder, and powdered sugar, then gently shake into meringue bowl.
Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 5-10 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.

Source : bit.ly/324Zne7