It’s been too long since we last posted a macaron recipe, especially considering we both love eating and making them!
This time we have gone for a chocolate macaron inspired by a snickers bar! Because whats not to love? chocolate, caramel and peanuts – bring it on!!
It has taken us some time to perfect the macaron, so don’t be disheartened if your first time doesn’t work out just great. The perfect macaron should be light and airy with a chewy centre, a smooth domed top and a lovely little foot.
We have found that it is best to make a macaron on a sunny day (in the UK especially), meaning the air is warm and dry, allowing the skin to form quickly when setting your macarons. They need to go from glossy to matte and shouldn’t stick to your finger when you touch them, if it’s a rainy or humid day, have no fear, it’ll just take longer for this to happen.
Now the technical stuff is out the way, on to the snickers… give us the snickers!
This macaron is filled with a peanut butter buttercream, salted caramel and a few salted peanuts (adding the peanuts really helps give the texture you get inside a snickers). We skipped the nougat part – lets face it, macarons are tricky enough as it is, we don’t want to add more work for ourselves and plus, the macaron shell itself adds the chewy, nutty flavour and texture that the nougat gives a snickers.
- 2 x 40g egg whites
- 100g ground almonds
- 100g icing sugar
- 10g cocoa powder
- 35ml water
- 100g caster sugar
- 1/2 tsp vanilla extract
- 50g butter, softened
- 120g icing sugar
- 1 tbsp peanut butter
- 3-4 tbsp milk
- pinch of salt
- 2-3 tbsp Carnations caramel
- 1 tsp salt
- salted peanuts
- Process the icing sugar and the almonds together in a food processor, then sift into a bowl and add in the cocoa powder.
- Place the water and caster sugar in a pan and bring to a boil, making a syrup, monitoring the temperature as you do so.
- Beat 40g of the egg whites to form soft peaks, as the temperature of the syrup passes 105C increase the speed of the beater.
- When the syrup reaches 117C remove the pan from the heat and pour slowly into the egg whites in a thin stream.
- Then continue to beat the meringue for about 5-10 mins so it cools down.
- Whilst that is cooling, add the other 40g of egg whites and the vanilla extract into the bowl with the almonds, icing sugar and cocoa powder and mix to form a paste.
- Add in about a third of the meringue and incorporate into the paste to loosen the mixture, this is best done with a silicone spatula. Then add the rest of the meringue and mix in carefully.
- It is important to fully incorporate the meringue and not under or over mix. The mixture should be smooth, uniform and gently flowing, not too runny or with white bits of meringue running through it.
- Transfer the mixture to a piping bag with an 8mm or 1cm nozzle and pipe out small, regular rounds about 3cm in diameter onto a lined baking tray or silicone sheet (you can find guides or buy silicone sheets to help you pipe the circular macarons).
- Tap the trays and then leave for 30mins to form a skin.
- Bake in the oven at 155C for 14 mins.
- In a small bowl cream the butter.
- Add in a little icing sugar at a time, making sure to fully combine.
- After half of the icing sugar has been added add the peanut butter, milk and salt and continue the process.
- Once everything is mixed together beat for a further 2-3 mins to make the buttercream nice and fluffy, then place it into a piping bag.
- Mix together the caramel and the salt
- Pipe the buttercream around the edge of your cooled macaron shells
- Fill the centre of the buttercream with a little caramel and pop in a peanut or two
- Place another macaron shell on top to close