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As far back as I can recall, I loved peanut butter. So much so that it was the number requested sandwich ingredient for school lunches for me, as a kid. I was a picky eater back then. So, my mom was just happy that she found something that I’d eat.
Flash forward 33 years and I had my very own picky little eater. But alas my picky eater also enjoyed peanut butter. So, something we most definitely had in common.
I didn’t have my first macaron though until I was well into my early twenties. But it was pretty much love at first sight. I can’t explain it.
But the hard cookie shell and creamy center just did it for me. I have since had many a variety of macarons. Plus, as fate would hate it wouldn’t you know it my picky eater loves macarons, too.
I mentioned in this past macaron recipe share how I can’t get enough of the macarons in France in Disney World’s Epcot. My last time there, the picky eater actually was the one to remind and beg me not to forget to stop in France to get us macarons.
But I haven’t made a new batch of macarons at home for some time. So, I got to thinking about this. I decided why not bake Peanut Butter flavored macarons.
I mean both the picky eater and I would most definitely approve. Plus, my husband and older daughter also love peanut butter and macarons. So, a family win for sure!
While macarons are not the easiest to bake, I still had to give this one the old college try on the recent winter break.
I made sure to use Hershey’s cocoa powder and melted peanut butter chips, too. Trust me these are peanut butter and macaron lover’s dream come true! Actually, they are pretty much heaven in every single bite!
So how about it? Want to make Reese’s Peanut Butter Cup Macarons at home?
[Tweet “Where are my peanut butter and macaron lovers? This recipe is for you!!”]
Then, scroll on to see how now.
Reese’s Peanut Butter Cup Macarons Recipe
Yield: 12 Macarons
Reese's Peanut Butter Cup Macarons Recipe
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
A delectable and out of this world macaron with Reese's Peanut Butter Cups included!
Ingredients
Macaron Cookie Shell
4oz.confectioners sugar minus 2 tbsp
2oz.almond flourI recommend Bob’s Red Mill
2tbspunsweetened cocoa powderHershey’s is the best!
1ozgranulated sugar
2oz.egg whitesroughly two eggs at room temperature
1/4tspsalt
Toppings
Melted peanut butter chips (about ¼ cup)
Buttercream
1stick butter at room temperature
1 1/2cupsconfectioners sugar
½ cup smooth peanut butter
1 1/2tspheavy whipping cream
1tspvanilla extract.
Instructions
First, weigh out all of your ingredients.
Next, sift together your almond flour, powdered sugar( remember to remove 2 tbsp and replace with 2 tbsp cocoa powder), and cocoa powder in a large bowl and set aside.
Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
Place a silicon mat on a baking sheet.
Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
preheat your oven to 300 degrees F. and bake your macarons for 15-18 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
Allow them to cool COMPLETELY before taking them off the baking sheet.
Melt the peanut butter chips with about 1 tsp vegetable shortening and add to a ziplock bag, being careful not to burn yourself it will be warm.
Cut a small hole in one corner of the bag. Drizzle over the top of the macaron shells. Allow to harden before moving on to the filling.
To make the buttercream:
Place the butter and peanut butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
Add in the vanilla extract, and cream and mix until combined.
Place in a pipping bag with a star tip and set aside
Pipe a generous amount of buttercream on half of the macaron shells
Sandwich them with the remaining macaron shells.
Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Be sure to allow to come to room temperature before serving.
The key to a good macaron is a good meringue, with smooth, shiny, stiff peaks. You can tell it's done when you can flip the bowl upside down and nothing comes out. The peak will be stiff yet still droop slightly. Start with aged or fresh egg whites and whip them on medium for a few minutes until bubbles form.
The acidic properties of cream of tartar aid in stabilizing egg whites, making them less prone to overbeating and helping to create a voluminous, airy foam. This is essential for achieving the desired lightness and structure in macarons.
Macarons are notoriously finicky. Beat your egg whites too little or too much and you're left with flat macarons. Fold in your powdered sugar and almond flour a few too many times and the tops crack. Even a rainy day (something completely out of your control) can ruin them.
Ingredients. Almond flour. A must in this (and any) French macaron recipe (and a key ingredient in my Linzer cookies), I recommend a “super fine”, blanched almond flour. As the name suggests, it's very fine and yields smooth, bump-free macaron tops.
There's one more crucial step before you bake the shells. Let the piped circles sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly “feet.”
Although a macaron's shell should protect the rise and filling beneath its surface, you don't want your delectables to be crunchy or hard. Macarons should have a slight crunch with an overall chewy texture as one bites through the dessert. That texture is what truly makes a macaron marvelous.
Macaron batter should be mixed until it becomes like thick pancake batter, but not runny. The batter shouldn't plop, it should flow. When the batter begins to look glossy around the edges and sinks back into place within 20 seconds, you have reached the right consistency.
"Can My Shells Be Too Dry or "Over-Rested?" Yes, it can. More is definitely not better. If your shells have already developed a skin and lost its glossy sheen, put them in the oven.
Reese's is a peanut fondant filling . Reese's takes a finely mixed peanut butter mixture and combines it with powered sugar . The sugar absorbs the peanut oil and thereby changes the viscosity . And it also helps the candy peanut butter to melt in your mouth in a different way then just peanut butter would do alone.
If you under mix or over-mix the batter, it can result in the shells not forming feet. Ensure that the batter is not too wet. Your macarons may form underdeveloped feet because they did not develop a skin before baking. The skin gives a shiny finish to the dome and helps prevent spreading.
Hollow shells: One of the most frustrating problems is when the macaron shells turn out hollow. This is usually caused by overmixing the batter, which can cause too much air to be incorporated into the mixture. To avoid this, be sure to fold the batter gently and stop as soon as it reaches the desired consistency.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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