Chewy Peanut Butter Macaron Recipe
Crispy Outside, Chewy Inside! Perfectly Homemade Peanut Butter Macarons
Think macarons are too tricky to bake? Think again! After numerous attempts, I’ve finally perfected this recipe for chewy macarons bursting with rich peanut butter flavor. I’ve included detailed tips to help even beginner bakers succeed!
Essential Macaronage Ingredients
- 92g Almond Flour
- 84g Powdered Sugar (Icing Sugar)
- 70g Granulated Sugar
- 70g Egg Whites (room temperature)
- Peanut Butter (for filling), as needed
Cooking Instructions
Step 1
First, accurately measure the almond flour and powdered sugar and combine them in a large bowl. Gently mix them together with a whisk or spatula until evenly distributed. Be careful not to overmix, as this can cause the almond flour to clump.
Step 2
Sift the almond flour and powdered sugar mixture through a fine-mesh sieve two to three times. This step ensures a smooth texture for your macaron shells, free from any lumps. Set the sifted dry ingredients aside.
Step 3
Now, it’s time to make the meringue, the soul of the macaron! In a clean, dry bowl, add the egg whites and begin whipping with a hand mixer on the lowest speed. As foam starts to form, gradually increase the speed.
Step 4
When the egg whites have reached a foamy, beer-like consistency and hold their shape without collapsing when the bowl is inverted, slowly add about one-third of the granulated sugar while continuing to whip. It’s crucial to add the sugar gradually rather than all at once for the best meringue.
Step 5
Continue whipping after adding the sugar until the foam becomes denser and firmer. Then, add another third of the sugar slowly while still whipping. The meringue should start to gain volume and develop a glossy sheen.
Step 6
Finally, add the remaining sugar and whip on high speed until the meringue is stiff, glossy, and forms firm peaks that stand straight up when the beaters are lifted. Your meringue is ready when it’s glossy and holds its shape perfectly.
Step 7
Add your desired food coloring to the stiff meringue. Use the hand mixer on its lowest speed for a very short time to incorporate the color evenly. Be careful not to overmix, as this can deflate the meringue. Aim for stiff, upright peaks.
Step 8
Add all of the sifted almond flour and powdered sugar mixture to the meringue. Using a rubber spatula, gently fold the dry ingredients into the meringue by cutting through the mixture and scraping down the sides of the bowl. Mix only until no dry streaks remain. Overmixing will deflate the meringue, resulting in flat macarons.
Step 9
This is the ‘macaronage’ stage, where you mix the batter to achieve the correct consistency. Fold the batter by pressing it against the side of the bowl and then bringing it back together. Repeat this process about 20-30 times. The goal is to create a ribbon-like batter.
Step 10
The batter is ready when it flows like a thick ribbon off the spatula, taking about 10 seconds to settle back into itself. It should look like molten lava. Check the consistency by lifting the spatula; it should flow smoothly without breaking.
Step 11
Transfer the macaron batter into a piping bag fitted with a round tip. Hold the piping bag firmly to ensure consistent filling and prevent air bubbles.
Step 12
Pipe circles of about 3-4 cm in diameter onto a baking sheet lined with parchment paper or a silicone mat (Teflon sheet). After piping, firmly tap the baking sheet on the counter several times to release any air bubbles and create a smooth surface. Let the piped macarons dry at room temperature for about 30 minutes to 1 hour, or until a skin forms and they no longer stick to your finger when lightly touched.
Step 13
While the macarons are drying, preheat your oven to 150°C (300°F). Once dried, bake the macarons at 150°C for 5 minutes, then reduce the temperature to 140°C (285°F) and bake for an additional 10 minutes. (Please excuse the different color in the photo – I had a mishap and had to remake the batter!)
Step 14
Once the macaron shells (shells) have cooled completely on a wire rack, fill them with peanut butter to assemble. While making a homemade filling adds extra richness, using your favorite store-bought peanut butter jam is a perfectly delicious and easy option for these wonderfully chewy and nutty macarons!
