Description
Delight in these elegant Chocolate Peanut Butter Pretzel Macarons, featuring crisp cocoa-infused almond shells filled with a luscious whipped peanut butter frosting, and finished with a drizzle of rich dark chocolate and crunchy pretzels for the perfect balance of sweet and salty flavors.
Ingredients
Scale
Macaron Shells
- 120 grams egg whites (approx. 4 large eggs)
- 120 grams granulated sugar
- 200 grams powdered sugar
- 130 grams almond flour
- 15 grams cocoa powder
Frosting
- 55 grams unsalted butter (softened)
- 180 grams powdered sugar
- 45 grams heavy cream
- 65 grams creamy peanut butter
Garnish
- 85 grams dark chocolate (melted)
- 20 grams crushed pretzels
Instructions
- Sift Dry Ingredients: In a bowl, sift together almond flour, powdered sugar, and cocoa powder to ensure a smooth, lump-free mixture that will give the macarons their delicate texture.
- Make Meringue: Using a stand mixer, whip the egg whites until foamy. Gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form—this will provide the needed structure for the macarons.
- Fold Dry Ingredients into Meringue: Carefully fold the sifted dry ingredients into the meringue using a rubber spatula. Mix gently but thoroughly until the batter flows smoothly and reaches the right consistency for piping.
- Pipe and Bake: Transfer the batter to a piping bag and pipe uniform rounds onto a parchment-lined baking sheet. Bake in a preheated oven at 160°C (320°F) for 18-20 minutes until the shells are firm and set.
- Prepare Frosting: Beat softened unsalted butter with powdered sugar, heavy cream, and creamy peanut butter until the mixture is smooth and fluffy, perfect for sandwiching the macaron shells.
- Assemble Macarons: Once the shells have cooled completely, pair them by size and pipe the peanut butter frosting onto one shell. Top with the matching shell to create a sandwich.
- Garnish: Drizzle melted dark chocolate over the assembled macarons and sprinkle with crushed pretzels for a delightful crunch and an appealing finish.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Use a fine sieve to sift ingredients twice if needed to avoid lumps.
- Allow macarons to rest before baking to develop a skin, which helps form the classic macaron feet.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Bring macarons to room temperature before serving for best flavor and texture.
