Cleveland Cooks: Macaron Tea Room treats Clevelanders with Buckeye dessert

Cleveland Cooks: Macaron Tea Room treats Clevelanders to Buckeye dessert

CLEVELAND, OH (WOIO) - Willy Wonka would be jealous.

Chocolate macarons

350 g of egg whites

320 g of sugar

Mix until stiff peaks

370 g of powder sugar

320 g of almond flour

70 g of cocoa

Sift together

Bake

Commercial oven at 300°F for 30 mins

Home oven 325° F for 25mins

Peanut Butter

Two sticks of butter

3 cups of powdered sugar

Mix with paddle attachment until creamy

3 cups is peanut butter mix for about 45 seconds

16 ounces of heavy whipping cream

Mix on low for about 45 seconds

Mix on high for about 45 seconds

Chocolate Ganache

955 g of dark chocolate

16 ounces of heavy whipping cream

Bring to a boil always mixing

A few notes

This macaron recipe is gluten-free.

This batch will make about 40 cookies (80) shells.

Also, the ganache and peanut butter recipe is for about 5 cups, so I would definitely recommend to scale down on the recipe.

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