Yeah, so I really can’t just leave well enough alone! After a few successful batches of macarons (strawberry & cream, cherry & chocolate, double chocolate) I decided to try switching nuts – in this case, peanuts. These taste exactly like a PB&J sandwich! 🙂
Sometimes I wonder if the term “labour of love” is just a euphemism for “bonkers” 😉
Makes about 30 filled macarons
140g shelled, skinned, dry roasted, unsalted peanuts
140g powdered sugar
100g egg whites (divided 50/50)
100g white sugar
approx. 1 cup strawberry jam (homemade, in this case)
I made these more or less according to the Italian meringue method I used for the strawberry & cream macarons.
The one change I did make was to bake them, one tray at a time, at 160°C (not fan forced) for 16 minutes, turning the tray halfway. It seems to have eliminated my oven hot-spot problem, as none of them were scorched on top. A couple on the back row did slide off their feet just a tad, but not enough to worry about.