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.
Copyright 2019 WOIO. All rights reserved.