Chocolate Peanut Butter Macarons

Ingredients

FOR THE COOKIES:
100 grams Almond Flour

 
200 grams Minus 2 Tablespoons Powdered Sugar
2 Tablespoons Dutch Processed Cocoa Powder
100 grams Egg Whites, Aged At Room Temperature For 24 Hours
50 grams Sugar
FOR THE FROSTING:
½ cups Powdered Sugar
½ cups Peanut Butter
2 Tablespoons Butter, Softened
½ teaspoons Vanilla
2 Tablespoons Milk

Preparation Instructions

Combine almond flour, powdered sugar and cocoa powder until well blended (I used my food processor). In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

Line two baking sheets with silicone baking mats. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart. Let sit at room temperature for about an hour to develop a hard shell.

Preheat the oven to 300ºF. Bake for 8-10 minutes, depending on size. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

While the cookies are cooling, make the frosting. Stir together all the remaining ingredients until it is the right consistency. I always just add the milk at the end to get the texture I want. Put into a piping bag, fitted with a plain tip.

Once the cookies are cool, match them up so they are paired with one that is a like size. Squeeze some frosting onto the base, and place the top on. Gently press down. They are best eaten the next day

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