I have an infatuation for macarons now. I would go down to Lindt just to buy 2 macarons and devour it slowly just to satisfy my cravings. But recently, I’ve discovered the joy of making my own. I’m sure you all know there are 2 kinds of macarons : French and Italian.
I’ve only had the chance to make the French macarons, and never had the courage to make the Italian ones, although I know it is a more stable method.I think it’s because when I first tried making the French macarons, I failed. TWICE. haha But with the success of my salted caramel macarons, I took a deep breath and decided to give the Italian macarons a try.
And boy was I glad I did! The shells just came out smoother and shinier. There was the “happy feet” in every shell and that made me smile and happy for the whole day! (: I am so sticking to this method of making the macarons from now on! So what inspired me to make peanut butter and jam macarons? A trip to LuxBite did! I tried two of their macarons : Kaya (their signature) and PB&J. They were awesome! So I had to make some so that I could have it more often! haha
So here’s the recipe I used, try it yourself! I’m sure you would love the Italian macaron as well! (:
Peanut Butter and Jam Macaron (adapted from L’Atelier Vi)
Tant pour tant (TPT)
125g almond flour
125g powdered sugar
47g egg white
5 drops red food coloring
Italian meringue method
125g caster sugar
47g egg white
1) For the TPT : Mix the almond meal and the powdered sugar and put it int a blender to make the mixture finer. Sieve the almond mixture to make sure there are no big bits or lumps.
2) Place the egg white in a clean mixing bowl, add in the red food coloring then stir to mix. Add the almond flour mixture, using a rubber spatula, and fold until it forms into a sticky ball, cover with food wrap, set aside.
3) For the Italian merigue : Bring water and caster sugar over high heat to a boil and until it thickens and register at 230°F/118°C on a candy thermometer. While the syrup is heating, begin whisking the egg white at high speed in the bowl of a mixer using the whisk attachment, whisk until pale and foamy.
4) Reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl, being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture, as it will harden!
5) Raise the speed to medium-high and continue beating until it becomes thick and satiny and the mixture is cool to the touch. When you lift the meringue with the whisk, it should form into a stiff peak. With a rubber spatula, fold the almond batter to the meringue and fold until completely incorporated. (Lift some batter with the spatula, it should fall into the bowl in a ribbon fashion, and should look glossy)
6) Pour the batter into a piping bag with a small round tip and pipe the batter from the center of the drawn circle onto the baking sheets. Let dry at room temperature for 30 minutes before baking to allow skins to form. Meanwhile, preheat oven to 300°F/150°C, with racks in upper and lower thirds.
7) Once the batter is dry to the touch, place into the preheated oven and bake for 12 minutes. Remove from oven and transfer to cool on the cooling rack. Once cooled, slide a knife (fragile, must be careful) underneath the macarons to remove from the parchment paper.
Peanut Butter Cream (Adapted from Martha Stewart)
2/3 cup natural, creamy peanut butter
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners’ sugar
1. Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Use immediately.
2. Pair two macaron shells of the same size together, pipe the peanut butter cream on the flat side of both of the shell and top one side with a bit of jam (any of your favourite), then sandwich them.
Store the rest in an air tight container and put it in the fridge. Should be able to last for 3-5 days.
So what is your favourite flavour of macarons? Or the best you have tried? Would love to hear from you! (: