Ok, I guess you are wondering why there’s a “Macarons #2” blog post when there’s clearly no translation of Macarons #1 yet. Well. Because I’m proud. My first try was pretty good, tasty and I followed Nora’s recipe step by step. But my second go at macarons is really amazing.
I could have tried the first recipe again and again until the looks of the macarons were perfect but I find that boring. I love to develop new recipes and to experiment with different ingredients. I knew I had to be a bit more careful with macarons as it is quite important to stick to the amounts given in the recipe. You really need to use the exact amount of egg white, otherwise it doesn’t work.
Macarons are made with almond flour, usually but I love peanuts and I thought to myself, I should try substituting almonds with peanuts. It should work. And it should taste good.
I love it when I’m right.
Introducing peanut macarons with chocolate and jelly. The surface of the macarons isn’t as perfectly smooth as it should be but I am still so happy with how they taste and look. Photos always turn out great when macarons are involved and I love the peanut flavour that is so much stronger than that of almonds.
The second try was really easy and the macarons almost made themselves. Thanks again Nora for your wonderful recipe. The changes are made are basically substituting almonds for peanuts, filling the macarons with a dark chocolate ganache and jelly and using a dark chocolate glaze. I didn’t want to use any artificial colours for the macaron shells as the combination of white macaron shell, dark chocolate and red jelly are a beautiful combination anyway.
Peanut Macarons with Chocolate Ganache and Jelly
Ingredients (yield 40 shells/20 Macarons)
For the macarons
150g icing sugar
125g peanuts (plain, peeled)
1/2 teaspoon salt
100g egg white
For the filling
100g dark chocolate
50ml heavy cream
100g red jelly
50g dark chocolate glaze
For the macaron shells blend peanuts, salt and icing sugar in a food processor. Don’t blend too long as the peanuts shouldn’t get oily or lumpy.
Sift this mixture until one tablespoon of roughly chopped peanut pieces remains. Eat or set aside for your porridge/muesli/granola the next morning.
Make sure you have exactly 100g egg white (usually 3 eggs but depends on the size, so you really need to work precisely here) and beat well in a clean bowl. I use my food processor and let it work for a few minutes on high speed. When the egg whites form peaks, slowly add the sugar and mix for another two to three minutes until the mixture is shiny.
Now we continue manually. With a spatula (silicon works best) add the peanut icing sugar mix to the egg whites in three rounds. You need to be a bit careful here. If you beat too quick and too strong, you will remove all the air from the fluff and the mixture will turn to liquid. If you don’t beat strong enough, the ingredients won’t combine well enough.
Think of honey and if the mix runs from your spoon like honey, you’re on the right track. If it’s too runny, you need to start all over again. If it’s too firm, just stir for another two or three times.
When you’re done, transfer the mixture to a pastry bag. Line a baking tray with baking paper and hold to pastry bag in a vertical position (not at an angle!) over the baking paper. Apply pressure to the bag to release the batter until you’ve reached the size of the macaron that you would like to have. Release pressure to stop. Continue this way and you will get approximately 40 shells out of the batter.
Now you need patience. Set aside the baking tray for at least 60 minutes (90 minutes works even better), until the surface of the macaron shell has dried. You will know it has dried when you touch it and no remainder stick to your fingers. Letting the macaron shells rest at this points means they will rise better later on.
Pre-heat your oven to 110°C fan-forced and bake the macarons for around 13 minutes. The exact time depends on your oven, it is simply important that they don’t brown but basically dry in the oven.
Let macarons cool down on the baking tray. You really need to give it time, if you try to get them off the paper too early, half of them will stick to the baking paper. Wait for an hour at least but it’s actually best to let them cool down over night.
For the filling, heat the jelly on low heat and stir until smooth. Put half a teaspoon on 20 of the completely cooled down shells and let set for a bit. Meanwhile, melt the chocolate with the heavy ceam over a pot with boiling water. Let cool down and transfer to an icing bag. After it’s cooled down, put a bit of ganache on the other 20 macaron shells and then press both halves (one jelly one ganache) together.
For the decorations, melt chocolate and sprinkle over macaron with a small spoon.
I am so proud of these little beauties. They make wonderful pictures and are worth the work. Enjoy making them!
Lots of love,