Description
Delicious Chocolate Peanut Butter Pretzel Macarons with a creamy frosting and a crunchy pretzel garnish.
Ingredients
Scale
- 120 grams egg whites (approx. 4 large eggs)
- 120 grams granulated sugar
- 200 grams powdered sugar
- 130 grams almond flour
- 15 grams cocoa powder
- For the Peanut Butter Frosting:
- 55 g unsalted butter, softened
- 180 g powdered sugar
- 45 g heavy cream
- 65 g creamy peanut butter
- For the Garnish:
- 85 g dark chocolate (70% cacao), melted
- 20 g crushed pretzels
Instructions
- In a medium bowl, sift together the almond flour, powdered sugar, and cocoa powder and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
- Continue to beat until your whisk begins leaving visible trails in the foamy egg whites.
- Once you see trails, gradually add the granulated sugar, increase mixer speed, and whip on high until the meringue forms stiff peaks.
- Add the dry ingredients to the meringue and fold with a rubber spatula until the batter reaches a lava-like consistency.
- Transfer the batter into a pastry bag with a medium-sized round tip.
- Pipe out the batter into 1.5-inch rounds on a baking sheet lined with parchment paper.
- Bake the macarons on a preheated sheet pan at 300˚F for 18-20 minutes.
- Cool on the sheet pan for 10 minutes before peeling off the parchment and transferring to a wire rack.
- Make the peanut butter frosting by beating the butter, powdered sugar, heavy cream, and peanut butter until smooth.
- Pair the macaron shells, fill them with frosting, drizzle with melted chocolate, and sprinkle with crushed pretzels.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- Do not over-whip the egg whites to avoid drying them out.
- The ‘figure 8 test’ helps check the batter consistency.
- Allow macarons to dry until a skin forms before baking.
- Optionally, use a macaron template for uniform size.
- Let filled macarons come to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg