Chocolate Macarons W Peanut Butter Swiss Meringue Buttercream
Finally after multiple promises, i got down to getting this post up. Not that i didn’t want to get this post up earlier, it was more of i needed help in order to photograph the entire process BUT of course with my erratic schedule, no one could assist me, so i struggled about 2-3 hrs in the kitchen to get the entire process documented in pictures. This is going to be the most pictures and steps intensive post so as to help those struggling with making macarons.
For those who have no idea, this is the italian meringue method, and i’ll try my best to be as detailed as possible .if you ask me, i would say this is the much easier method, less room for failures and a much stable macaronage. But if you are looking for the french method, which has the easier process (minus cooking the sugar), you can head over to my previous post: Passionfruit Macarons & Tips on Macarons Making
i have spent so much time and effort on this post, so i would really appreciate that you read thru the whole post before asking me any information that can be found in the post. :D But, feel free to email/ leave me a comment should you need further clarification on any other information you need. i’ll be more than willing to assist any of you.
Adapted from Pierre Hermé
Yields 90 Shells, Approx 45 Macarons
Chocolate Macaron Shells
- 185g Ground Almond
- 185g Icing Sugar
- 30g Cocoa Powder (i used Valrhona)
- ** if you are going to do a plain shell, it’s going to be 200g ground almonds and 200g icing sugar
- 75g Egg Whites + Pinch of Salt
- 200g Castor Sugar
- 50g Water
- Crushed Peanuts as sprinkles (Optional)
- Assorted color paste if you are doing plain colored shells(i recommend Ameri color)
- Candy Theremometer
- Round Piping Tips
- Piping Bag
- A Good Spatula
- A Stand Mixer (Preferably)
- Sift Group A together. Set aside
- Weight Group B & set aside
- Put Group C into a heavy bottom medium sized pot. It has to be brought to a boiling point of 118C. When the sugar syrup reaches 110C, whisk egg whites (From Group D) in a stand mixer (Preferably. Hand mixer would do too, just that you got to keep an eye on the candy thermometer). The egg whites should be at medium peak by the time the sugar reaches 118C
- Gradually pour the sugar syrup (118C) down the side of the mixing bowl and whisk mixture till stiff peak (It is important to ensure that the hot sugar syrup does not get into the way of the whisk to prevent the sugar from crystallizing else you might end up with a mess of spun sugar)
- While the sugar mixture and egg whites are whisking in progress (Also known as the italian meringue), Add Group B into Group A and mix mixture till a thick paste forms.
- Add 1/3 of the italian meringue into the thick paste, fold into till the paste is slightly loose (You can be quite rough at this stage)
- Add the balance of the meringue into the mixture and fold in till mixture is homogenous.
- Fill mixture into a piping bag, fitted with a 1A piping tip (or any round tip you could find. it’s important that you are not too ambitious and get a tip too big. You might end up with issues of the mixture flowing too quickly out of the piping bag)
- Pipe batter onto parchment paper and bang baking sheet on a flat surface to get rid of any air bubbles
- Preheat the oven to 150C while batter is drying (Till a skin forms on top and looks matte)
- Bake for 15-18 mins depending on your oven.
Peanut Butter Swiss Meringue Buttercream
- 2 Egg Whites
- 100g Castor Sugar
- 130g Butter, softened to room temperature
- 30-80g of Peanut Butter (Depending on how peanutty you liked it to be)
- Combine egg white and sugar and place them over a double boiler
- Whisk them together until all the sugar is dissolved and the egg whites starts to turn opaque and fluffy
- Continue whisking till egg whites are too hot to touch
- Transfer egg whites to mixing bowl and beat at high speed for about 5 mins till light & fluffy or until bowl is cool to touch
- Start adding softened butter, piece by piece until all incorporated and continue whisking till it comes together.
- Lastly, add in the peanut butter and mix well to combine
Group A Mixture
i used the batter tool to whisk the dry ingredients together. You could do with a regular whisk
it is important that the dry ingredients are mixed well before any wet ingredients are incorporated into it
it is necessary to ensure that the heat is turned off and the sugar syrup is quickly but safely added into the whisking egg whites
Look how i poured the sugar syrup down the sides of the mixing bowl. Never attempt to allow the syrup to get in contact with the high speed whisk
**My mixer is still running. do not stop the mixer else you would get cooked egg whites :x
**if you are going to do a plain colored shell, add in a couple of drops of color paste after all the sugar syrup have been added in
i highly recommend Ameri-color color paste. Wilton is horrible in my opinion.
While the sugar syrup and egg whites are left to whisk till stiff peak, add egg whites from Group B into Group A mixture
This is the thick paste you should end up with. NEVER attempt to do this way too early as the contact of egg whites with the air will harden the paste
Stiff meringue formed. About 5-8 mins on high speed on the KitchenAid
As to whether there is a need to use aged egg whites? my answer is NO! i use fresh eggs for all my macarons using the italian method (DO NOT quote me for the french method). it just has to be at room temperature
A good method to tell that you have poured the sugar syrup in properly. A clean mixing bowl with no sugar spun/ crystals formed on the walls of the bowl
Check out how glossy that meringue looks! Love the shine.
i’m using a Tovolo Spatula which is really sturdy and able to fold in the meringue into this really thick paste
This is how your macaronage should look like! Smooth but viscous!
this is how i pipe my macarons. Holding the tip as close to the parchment paper as possible. You could just get any macaron templates online.
A good way to know that your macaronage is mixed to the right consistency? by the time you are into piping your 3rd and 4th rows, pointy tips on any macarons on the 1st and 2nd rows should be flatten by then.
i let my shells dry till a skin is formed before sending it into the oven. The issue now is not whether you get feet or not but rather should the mixture not be dried, the feet would form unevenly.
**if you are going to sprinkle anything on top of the shells, in my case, crushed peanuts, do it right after you pipe.
You could sprinkle on alternating rows. A tip would be should you sprinkle on both shells, it would take up a lot of space just to store them :D
Love the tower of Macarons!
i hoped you all have a better understanding on how the itatlian method macarons are being made. it may seem daunting but then again, i always say,always prepare all your ingredients before you start to bake and you are good to go.
This is a recipe that doesn’t allow you to sift/weight as you are baking. So be prepared!
Thank you for reading thru this really long post and i hope you have a greater understanding after this post :D