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As far back as I can recall, I loved peanut butter. So much so that it was the number requested sandwich ingredient for school lunches for me, as a kid. I was a picky eater back then. So, my mom was just happy that she found something that I’d eat.
Flash forward 33 years and I had my very own picky little eater. But alas my picky eater also enjoyed peanut butter. So, something we most definitely had in common.
I didn’t have my first macaron though until I was well into my early twenties. But it was pretty much love at first sight. I can’t explain it.
But the hard cookie shell and creamy center just did it for me. I have since had many a variety of macarons. Plus, as fate would hate it wouldn’t you know it my picky eater loves macarons, too.
I mentioned in this past macaron recipe share how I can’t get enough of the macarons in France in Disney World’s Epcot. My last time there, the picky eater actually was the one to remind and beg me not to forget to stop in France to get us macarons.
But I haven’t made a new batch of macarons at home for some time. So, I got to thinking about this. I decided why not bake Peanut Butter flavored macarons.
I mean both the picky eater and I would most definitely approve. Plus, my husband and older daughter also love peanut butter and macarons. So, a family win for sure!
While macarons are not the easiest to bake, I still had to give this one the old college try on the recent winter break.
I made sure to use Hershey’s cocoa powder and melted peanut butter chips, too. Trust me these are peanut butter and macaron lover’s dream come true! Actually, they are pretty much heaven in every single bite!
So how about it? Want to make Reese’s Peanut Butter Cup Macarons at home?
[Tweet “Where are my peanut butter and macaron lovers? This recipe is for you!!”]
Then, scroll on to see how now.
Reese’s Peanut Butter Cup Macarons Recipe
Yield: 12 Macarons
Reese's Peanut Butter Cup Macarons Recipe
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
A delectable and out of this world macaron with Reese's Peanut Butter Cups included!
Ingredients
Macaron Cookie Shell
4oz.confectioners sugar minus 2 tbsp
2oz.almond flourI recommend Bob’s Red Mill
2tbspunsweetened cocoa powderHershey’s is the best!
1ozgranulated sugar
2oz.egg whitesroughly two eggs at room temperature
1/4tspsalt
Toppings
Melted peanut butter chips (about ¼ cup)
Buttercream
1stick butter at room temperature
1 1/2cupsconfectioners sugar
½ cup smooth peanut butter
1 1/2tspheavy whipping cream
1tspvanilla extract.
Instructions
First, weigh out all of your ingredients.
Next, sift together your almond flour, powdered sugar( remember to remove 2 tbsp and replace with 2 tbsp cocoa powder), and cocoa powder in a large bowl and set aside.
Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
Place a silicon mat on a baking sheet.
Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
preheat your oven to 300 degrees F. and bake your macarons for 15-18 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
Allow them to cool COMPLETELY before taking them off the baking sheet.
Melt the peanut butter chips with about 1 tsp vegetable shortening and add to a ziplock bag, being careful not to burn yourself it will be warm.
Cut a small hole in one corner of the bag. Drizzle over the top of the macaron shells. Allow to harden before moving on to the filling.
To make the buttercream:
Place the butter and peanut butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
Add in the vanilla extract, and cream and mix until combined.
Place in a pipping bag with a star tip and set aside
Pipe a generous amount of buttercream on half of the macaron shells
Sandwich them with the remaining macaron shells.
Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Be sure to allow to come to room temperature before serving.
Plastic is porous, so no matter how well you clean it, it can cling to oils and microscopic debris that will ruin your macaron batter. I was able to make my best macarons using a glass bowl, but stainless steel is even better.
Hollow shells: One of the most frustrating problems is when the macaron shells turn out hollow. This is usually caused by overmixing the batter, which can cause too much air to be incorporated into the mixture. To avoid this, be sure to fold the batter gently and stop as soon as it reaches the desired consistency.
Ingredients. Almond flour. A must in this (and any) French macaron recipe (and a key ingredient in my Linzer cookies), I recommend a “super fine”, blanched almond flour. As the name suggests, it's very fine and yields smooth, bump-free macaron tops.
There's one more crucial step before you bake the shells. Let the piped circles sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly “feet.”
I personally just throw the chips and butter in a microwaveable glass bowl and microwave 30 seconds on high, stir and repeat until they are melted. Works perfectly every time.
2) The real pleasure of eating a Reese comes from the contrasting flavours, and rich texture. The flavour of a Reese combines salty PB and sweet chocolate - sea salt caramels are a good candy to get this combination (they're also available dipped in chocolate).
Although parchment is also great for baking another cookie, macaron shells, some bakers swear by using silicone mats. Many of them even come with macaron templates of different sizes conveniently printed on them.
Macaronage in macarons made with all-purpose flour
The macaronage for the batter made with wheat flour will take way less time than with the regular almond flour we usually use. The batter will feel very weird and stiff, kind of hard to fold, and then all of a sudden it will become thin and runny.
I use and recommend the following piping tip sizes: Wilton 6 – Small (for piping smaller sections for macaron shapes)Ateco 10 – Medium size (my most used piping tip for regular size macarons)Wilton 12 – Medium/large (a bit larger than the Ateco 10.
Cracked shells were the first issue I ran into when I started baking macarons. A few different things can cause cracked shells, including too short of a rest, trapped air bubbles, too hot of an oven, or under-mixed batter.
If you under mix or over-mix the batter, it can result in the shells not forming feet. Ensure that the batter is not too wet. Your macarons may form underdeveloped feet because they did not develop a skin before baking. The skin gives a shiny finish to the dome and helps prevent spreading.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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