Description
Delight in these Chocolate Peanut Butter Pretzel Macarons, featuring delicate almond cocoa shells with a creamy peanut butter frosting, finished with a drizzle of dark chocolate and crunchy pretzel garnish. Perfectly balanced with sweet, salty, and rich flavors, these macarons make a sophisticated treat for any occasion.
Ingredients
Scale
Macaron Shells
- 120 grams egg whites (approx. 4 large eggs)
- 120 grams granulated sugar
- 200 grams powdered sugar
- 130 grams almond flour
- 15 grams cocoa powder
Peanut Butter Frosting
- 55 grams unsalted butter (softened)
- 180 grams powdered sugar
- 45 grams heavy cream
- 65 grams creamy peanut butter
Garnish
- 85 grams dark chocolate (melted)
- 20 grams crushed pretzels
Instructions
- Prepare Dry Ingredients: Sift together almond flour, powdered sugar, and cocoa powder in a large bowl to remove lumps and combine evenly for a smooth macaron texture.
- Make Meringue: Using a stand mixer, whip the egg whites until foamy, then gradually add granulated sugar and continue whipping until stiff peaks form, creating a glossy, stable meringue.
- Fold Ingredients: Gently fold the dry sifted ingredients into the meringue with a rubber spatula until the batter is smooth and flows slowly off the spatula, avoiding overmixing.
- Pipe and Bake Shells: Pipe the batter into rounds on a parchment-lined baking sheet. Let them rest briefly if desired, then bake in a preheated oven at 160°C (320°F) for 18-20 minutes until set and slightly firm to the touch.
- Make Frosting: Beat softened butter, powdered sugar, heavy cream, and peanut butter together until smooth and creamy to form a luscious frosting.
- Assemble Macarons: Once shells are cooled completely, pair them by size, pipe frosting onto one shell, then sandwich with the other. Drizzle the assembled macarons with melted dark chocolate and sprinkle with crushed pretzels for texture and flavor contrast.
Notes
- Ensure egg whites are at room temperature for better volume in meringue.
- Be careful not to overmix the batter to avoid flat macarons.
- Allow piped shells to rest before baking to develop a smooth skin and prevent cracking.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Bring macarons to room temperature before serving for best flavor and texture.
