Chocolate Peanut Butter Macaroons

By SophieMiffo

Lovely Macaroons filled with a peanut butter cream.

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Coco-Choco hazelnut macaroons

Ingredients

Ingredients:
For the Italian Meringue
150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
400g (14oz) caster sugar
100ml (3 fl oz)water
Add food colouring to the meringue if required.
For the Almond Mixture
150g (5oz) fresh egg white
250g (8oz) almond meal / almond flour
250g (8oz)icing sugar
Used the above ingredients to make the macaron shell.
For ganache:
200 g (7 oz) dark chocolate
1 1/3 cups of heavy cream
1 tablespoon honey
2 tablespoons unsalted butter
1 jar of creamy peanut butter

Details

servings 20
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Mix the chocolate, honey and heavy cream in a saucepan over low heat.
Stir thoroughly until the ingredients are blended well.
Remove the saucepan from heat, allow to cool for few minutes.