I’m sorry, but yes, this is another post about macarons. And yes, I have made three batches of macarons in three weeks (links to these are at the bottom of this post). While this third batch wasn’t a huge improvement over my other batches – still had wrinkly tops and imperfect feet – it was definitely the yummiest batch.
They are two of my favorite flavors – chocolate and peanut butter. The macaron shells are made with half almonds and half peanuts and the recipe is from, who else, Tartelette. They are filled with salted peanut butter filling, which is a recipe from Canelle et Vanille, and a simple milk chocolate ganache. We’re talking Reese’s Peanut Butter Cup macarons here, and they are fabulous!
So, what can I note from this third venture into the world of macarons? Well… firstly, my egg whites were aging in the refrigerator for 4 days, and I set them out on the counter 24 hours before I was going to use them.
Secondly, I used almond meal instead of whole almonds. I measured out the correct amount called for in the recipe (in this case, 55 grams), and just mixed it in with the other dry ingredients in the food processor. It worked fine, so I’ll be using almond meal instead from now on, since it’ll last longer than a bag of whole almonds!
Thirdly, I read on another blog, I forget where now, that this person added the almond mixture to the egg white mixture in batches, rather than all at once. So I tried this, in three batches, while still keeping under the “no more than than 50 strokes” rule.
Fourthly, I let my first batch (I had enough batter for 3 batches) set out for 30 minutes. I baked the shells about 15 degrees lower than the recipe recommended. They grew feet, but they wrinkled on top, as with my previous batches from the previous weeks.
On my second batch, I didn’t let the shells sit out at all, as I read that some people don’t let the shells sit out, but put them straight into the oven. I baked them at the same temperature as the previous batch and for the same length of time, about 18 minutes. They were not pretty! Luckily still yummy, though.
Other than those things, I didn’t do anything else differently than before.
I can tell you that these are so delicious and I highly recommend them if you like chocolate and peanut butter together. I would also like to note that when you read on other blogs that macarons taste better on the next day, or even the second day, they’re right. These macarons did indeed taste better the longer they sat in the refrigerator, and I recommend that you keep that in mind when you make them.
So tell me, are you an experienced macaron-baker? Or have you never baked them before? Have you tried and failed? What are your favorite macaron flavor combinations?
If my three macaron posts in three weeks have inspired you to try baking macarons for the first time, let me know, I’d love to hear about your first experience!
My previous macaron attempts:
- Coffee macarons with Nutella ganache filling
- Matcha macarons with white chocolate filling
- And come back later, because I’m sure there will be more!