It’s safe to say that these chocolate macarons were gobbled up in 1/2 the time it took to make them. With their delicate texture, crunchy exterior, nougat-like chew, French macarons are a blank canvas for a variety of flavors. One of my first flavors was chocolate peanut butter. Start with good quality cocoa powder. You can use either natural or dutch process unsweetened cocoa powder. (And if you’re interested in a little lesson on the difference between the two, check out my post on Dutch process vs. natural cocoa powder). The better quality, the richer the chocolate flavor will be. Ghirardelli is my preferred brand. Cocoa powder is a finicky little ingredient. I found its addition caused the macaron shells to be just a little thinner; they spread out slightly more. Not a problem in my eyes, nor on my tastebuds. Sandwiched between two macaron shells? Peanut butter frosting, of course. Creamy, nutty, luxurious peanut butter goodness. I shared these macaron tips on my blog earlier this week, but if you’re new to SBA– I’m adding them here as well.
Quick Tips for Success
If your macarons aren’t perfect looking, that’s ok! Don’t give up just yet. Practice makes perfect. It took me awhile too. Make sure you weigh all of your ingredients before beginning. You might think this is unnecessary but, if you read anything in today’s post, you know it’s crucial. Overbeating the egg whites will introduce more air and create an airy, hollow cookie. Avoid overbeating. Only beat just until stiff peaks form. Here is a GREAT post from Ms. Humble on avoiding hollow centers. Always handle macaron batter with finesse and care. Mixing and folding too much? All will be lost! Avoid making your macarons on a particularly humid day. Right now in the summer, look for the day of the week with the least humidity. Cool, dry weather is best. Macaron rounds should be dry going into the oven. That is why letting them sit at room temperature for at least 45 minutes (the longer the better) is imperative. Take notes as you go. I suggest this because if you run into any problems, you can refer to your notes to make adjustments such as, letting the egg whites age longer, turning up/down the oven temperature, using a different baking sheet, etc.
