Nutella and peanut butter macarons
The inspiration for these macarons actually came from my favorite pancake (or more like a crepe). This crepe from our local restaurant is called Snickers. It has a generous nutella filling with peanut butter and it's topped with delicious caramel. I'm not the biggest nutella lover but mixing it with peanuts and peanut butter makes it very delicious.
The thought of hazelnut chocolate spread (in this case nutella) and peanut butter sandwiched in between two macaron shells seemed like a great idea. I wanted some texture in the filling, so I used puffed grains and hazelnuts mixed with peanut butter. I love how slightly salty peanut butter complements the excessive sweetness of nutella.
Put chocolate in a heat-proof bowl. Pour cream in a small sauce pan and heat until boiling. Pour over the chocolate, add nutella and wait 2 minutes. Stir until completely smooth.
Using the immersion blender, blitz in the butter until the ganache is glossy and smooth. Pour in a piping bag and place in the fridge to set slightly.
Making the peanut butter crispy:
Combine all ingredients in a small bowl and stir.
Set aside until assembly.
Making the macaron shells:
The preparation for the shells is the same as in the Basic macarons recipe.
If using, add the brown food coloring to the hot sugar syrup.
The thought of hazelnut chocolate spread (in this case nutella) and peanut butter sandwiched in between two macaron shells seemed like a great idea. I wanted some texture in the filling, so I used puffed grains and hazelnuts mixed with peanut butter. I love how slightly salty peanut butter complements the excessive sweetness of nutella.
Nutella and peanut butter macarons
(Makes about 35)
Time:
Preparation: 45min
Cooking: 10min
Resting: 30min
For the macaron shells:
- 95g room temperature egg whites
- 125g granulated white sugar
- 40g water
- 135g almond flour or finely ground almonds
- 135g icing sugar
- a drop of brown food coloring (optional)
- 200g milk chocolate (chopped or buttons)
- 100g heavy cream
- 25g butter
- 50g nutella
- 50g puffed grains
- 2 tablespoons peanut butter
- 1 tablespoon chopped hazelnuts
Put chocolate in a heat-proof bowl. Pour cream in a small sauce pan and heat until boiling. Pour over the chocolate, add nutella and wait 2 minutes. Stir until completely smooth.
Using the immersion blender, blitz in the butter until the ganache is glossy and smooth. Pour in a piping bag and place in the fridge to set slightly.
Making the peanut butter crispy:
Combine all ingredients in a small bowl and stir.
Making the macaron shells:
The preparation for the shells is the same as in the Basic macarons recipe.
If using, add the brown food coloring to the hot sugar syrup.
Pipe the macarons on a parchment paper/silicone mat. Sprinkle with finely chopped hazelnuts.
Tap the trays with the macarons on the table a few times to pop the air bubbles in the shells. Leave the macarons to rest for about 30 minutes or until they are not sticky to the touch.
Bake in the preheated oven at 150°C (302°F) for 17 minutes. Let the macarons cool completely, if the macarons are still sticky at the bottom return them to the oven and bake some more.
Assembly:
Pipe the nutella ganache on a flat side of a macaron shell. Add a small amount of peanut butter mixture.
Top with the same sized macaron shell and place in an airtight container in the fridge.
Waiting or "maturing" allows the flavors to come together and the macarons will become soft and extremely flavorful. Take them out of the fridge about 30 minutes before serving for the best flavor.
Pipe the nutella ganache on a flat side of a macaron shell. Add a small amount of peanut butter mixture.
Top with the same sized macaron shell and place in an airtight container in the fridge.
Waiting or "maturing" allows the flavors to come together and the macarons will become soft and extremely flavorful. Take them out of the fridge about 30 minutes before serving for the best flavor.
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