This one has been a long time coming. I have been saving my best peanut butter for these and finally it was time to open the jar of Pic’s Really Good Peanut Butter. These are made in Nelson, New Zealand with only two ingredients: Peanuts, salt. Yes no added sugar! The nuttiness of the peanut butter matched nicely with the dark chocolate.
You can pair them with any colour shells of your choosing, but I’m particularly drawn to the purple and blue combination.
Macarons shell ingredients
150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder
a few drops of violet and blue gel colouring, separately.
Follow my basic recipe to make the shells.
100g whittaker’s dark chocolate
100ml full cream
4 tbsp good quality peanut butter
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Stir until you have a thickish ganache and add peanut butter in. Stir and let it cool and thicken in the fridge. Spread or pipe a teaspoon of ganache on half of your shells and top them with the remaining half of your shells.
The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well too (up to 3 months).