Macaroons – these amazing cookies are a brilliant combination of filling and almond meringue, being both crunchy and melting in the mouth. In today’s post I wanted to present to you peanut buter jelly macaroons, which made all fans of sweet make big wow.
Another approach to macaroons, another attempt, another shaking hands. A few posts ago I mentioned to you how difficult these cookies are to prepare, how many details one have to pay attention to, and how much care one need to make macaroons.
Preparing time: 6 h
Portions: 30 sztuk
150 g of almonds
150 g of powdered sugar
180 g of sugar ( divided into two portions: 150 g and 30 g )
50 ml of water
120 g of egg whites (divided into two portions of 60 g)
15 g of dark cocoa
In a bowl mix almonds and powdered sugar, next put them to blender and blend until you’ll get a flour. Be careful not to blend them to long, as if the almond oil will extract you won’t be able to use it for macaroons.
Next, one portion of egg whites mix with almond flour and add cocoa. Mix everything until smooth. The other portion put into the mixer.
In a pot mix the water and 150 g of sugar and leave it to boil at medium level.
Tip: Do not mix the sugar syrup while boiling!!!
When sugar will start to melt, in the same time changing to a sugar syrup (transparent color), start whisking the egg whites on the highest rounds. When egg whites are almost whisked start adding sugar (30 g portion) spoon by spoon until the sugar is completely melted. Then change the round to the lowest and while mixing add sugar syrup by a small stream.
Tip: After above you’ll get an Italian meringue.
When all the syrup will be mixed with egg whites, then change the mixer rounds to the highest and mix around 7 minutes until the meringue will have a room temperature. Now add first portions of meringue to almonds and slowly and gently mix by wooden spoon. Repeat the action until the meringue is completely added to almonds. Now mix the almonds until it will easily fall from the spoon. Remember to get rid of the air bubbles while mixing.
Put the almond meringue to the confectionery sleeve.
If you want to use a silicone mat for macaroons then you can directly form cookies on it Remember that you have to put the meringue on the small circle. After that the cookie will get bigger reaching the bigger circle.
Baking tray with baking paper
However, if you don’t have a silicone mat or you don’t want to use it, you can easily put baking paper on the baking tray.
Tip: To make forming a bit easier, in each corner of the baking tray put some meringue. Then press the baking paper so it’s glued to the baking tray. Using this trick baking paper won’t go up and won’t deform your cookies.
Form the macaroons using a confectionery sleeve, holding it at the right angle to the baking tray. Doing this you will make your macaroons grow up and not on the sideways.
Drying the macaroons
This part of making cookies is the most important one. We dry macaroons to make a crust on the top of them. This will result in forming a characteristic footer at the bottom of macaroons. And also your cookies won’t crack while baking. Drying the macaroons usually takes around 4 hours but it depends on the air humidity.
When your cookies are dried, turn on the oven to 160°C to a hot air mode and bake around 10 minutes. Every oven is different so watch your macaroons, as then can be baked after 8 minutes, or will be baking around 15 minutes.
Baked macaroons put on the side to cool down. After that take them off the baking tray.
Filling up the macaroons
Peanut butter cream
250 g of mascarpone
30 g of powdered sugar
125 g of peanut butter
First, whisk mascarpone with powdered sugar, until it’s fluffy. Next, add peanut butter and mix all together until the ingredients are well combined.
To fill up macroons, put the peanut butter cream on half of the macaroon and put a little bit of jelly (blach currant, chokeberry) on the top of it, and cover it wih the other half.
Mine turned out like this 🙂