Unforgettable sweetness that melt in your mouth and lingers on......
Peanut butter Macarons
Ingredients:
100g Almond Flour
90g icing sugar
95g egg whites
115g castor sugar
2 tsp vanilla extract
Frosting:
Peanut butter
Method:
1. Sift flour and icing sugar together till no lumps are seen. Sift twice.
2. Heat the sugar and egg whites together over gentle heat and whisk till sugar dissolves and mixture looks frothy.
3. Whisk at high speed till stiff peaks formed and the meringe looks glossy.
4. Fold in the dry ingredients part by part into the meringe till it’s of lava consistency i.e.if it falls off in ribbons or you can draw a figure 8, it’s ready to pipe.
5. Pipe out circles of 1.5” diameter on a greased/lined tray and bang the tin to spread the batter out.
6. Dry the batter for 30-40 minutes or till touch dry.
7. Bake in oven at 300 deg F or 150 deg C for 14 minutes, rotating the tin half way to ensure an even bake.
8. Cool for 10-15 mins.
9. Pipe frosting onto macaron shell and press another shell on top.
10. Store in fridge for 2-3 days when they will taste best by this time. ENJOY!
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