by DolcettoConfections
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A&M's Testing Notes:
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2 tablespoons water Ask a question about this ingredient
1/4 cup granulated sugar Ask a question about this ingredient
1/2 cup peanuts, unsalted and untoasted Ask a question about this ingredient
Pinch fleur de sel Ask a question about this ingredient
Combine the water, sugar and peanuts in skillet. Place over medium-high heat, stirring constantly, until sugar completely dissolves and begins to boil.
Ask a question about this stepReduce the heat to medium. Stir constantly, until the liquid crystalizes and resembles sand.
Ask a question about this stepAs the crystals melt, continue to stir constantly to evenly coat the peanuts with the syrup. Remove from heat when all peants are evenly coated in the syrup.
Ask a question about this stepPour candied peanuts onto SilPat and sprinkle with fleur de sel. Allow to cool completely.
Ask a question about this stepWhen candied peanuts are cooled, place in food processor and process until coarsly chopped.
Ask a question about this step68 grams egg whites, aged at room temperature for 24 hours Ask a question about this ingredient
34 grams granulated sugar Ask a question about this ingredient
75 grams blanched almonds Ask a question about this ingredient
136 grams confectioner's sugar Ask a question about this ingredient
Creamy peanut butter, for filling Ask a question about this ingredient
Place the egg whites in the bowl of a stand mixer. Whisk on low-medium speed until frothy. Add the granulated sugar a little bit at a time. Allow the sugar to incorporate fully before making the next addition.
Ask a question about this stepWhen all of the sugar has been added, increase the speed to medium and allow meringue to form stiff peaks. To test, remove the bowl from the mixer and turn upside down. There should be no movement in the meringue.
Ask a question about this stepCombine the blanched almonds and powdered sugar in a food processor. Process until you cannot distinguish the almonds from the sugar, about 30 seconds.
Ask a question about this stepAdd half of the almond-sugar mixture to the meringue. Using a strong spatula, begin combining the two elements. During this first combination, you actually want to combine the two rather vigorously. Do not be gentle – you have to reduce the air in the meringue somewhat or your macarons will be too “puffy”. Continue for about 10 to 15 turns.
Ask a question about this stepAdd half of the remaining meringue and incorporate for 15 to 20 turns. Fold in the remaining almond-sugar gently into the meringue. Continue for no more than 10 turns, or until you can no longer distinguish between the two.
Ask a question about this stepFit a pastry bag with a #806 tip. Pipe about 1”rounds on a baking sheet lined with parchment or a SilPat. Leave plenty of room between the macarons – they will expand! Sprinkle the macarons with the chopped candied peanuts. Allow the macarons to sit 30 minutes to one hour to develop a shell.
Ask a question about this stepPreheat your oven to 300 degrees. Bake macarons for 10 to 12 minutes, until shells are just slightly golden.
Ask a question about this stepWhen shells are completely cool, pipe or spread peanut butter on the flat side of one macaron and sandwich with another.
Ask a question about this stepLovely. Did you use natural pb or "regular' pb, i.e., Skippy or Jif? The latter contain sugar and fillers, so the texture and flavor is quite different -- I would need to sweeten my natural pb and blend in butter or shortening. Also, I was wondering if you experimented with making the macaron itself more peanut buttery, perhaps grinding up some of the candied peanuts to mix into the batter? Thanks.
I've never seen pb macarons. What a kid-friendly treat!
I can't wait to make these for my mother. Thanks for a truly original take on the macaron!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Just made these for a dinner party and the 2nd batch turned out fantastic!
Issues with the 1st batch: I only let the whites age for about 6 hours and I don't believe I whipped them quite long enough before adding the dry ingred's. The flavor was great but they didn't develop feet or a skin that prevented cracking despite letting them rest 40 mins after piping. On the 2nd batch the egg whites were aged on the counter for 25 hrs, I ensured the whites were very stiff after beating, sifted the sugar/almond meal before adding it to the whites and they turned out fantastic.
I used TraderJoe's Valencia peanut butter which has only 2 ingred's:peanuts and sea salt. The unsweetened pb balances perfectly with the sweet macarons. Great recipe - thanks!!