This is a slightly long post but if you are willing to read through it, I promise you some virtual PBJ Peanut Macarons and a chance at winning a cookbook. That’s a pretty good offer, don’t you think?
Of course, you could always scroll straight down to the end of this post to read about the giveaway.
It’s been a while since I fell of the French macaron making wagon. There was a time when I was fascinated by the pretty and colourful sandwiched almond cookies that were all rage in the world of food blogs and else where. I so wanted to make a few of my own but had heard how unpredictable these tooth tinglingly sweet cookies could be to make.
I was however convinced that I could make some without too much difficulty. After all what was there to powdering almonds and sugar, beating up some egg whites, folding everything together, piping out the batter and baking them?
A couple of failed attempts were a great leveller. Finally I used David Lebovitz‘s and I had my first successful batch of Coffee And Dark Chocolate-Nutella macarons
And the truth is that I haven’t had one single successful macaron batch in a while, despite many grand failed attempts and I bid macaron making as graceful a goodbye as I could.
Then last month some macaron talk on Twitter got me back on the ole macaron bandwagon and I decided to try my hand at making some again.
Since I was trying to get back into Macmode, there’s nothing quite like a fresh start and peanuts instead of almonds in my macarons seemed a good place to begin. I had seen this peanut-chocolate macaron recipe a long time back and that’s what I used here.
One thing different about this recipe is that does not require egg whites to be “aged”. Fresh whites are warmed over warm water, so you can make them even if you don’t have aged egg whites on hand.
I followed the recipe, having learnt from bitter experience that macaron recipes do not respond well to tweaking. I halved the recipe using only 2 egg whites and added a bit of red gel colour to the macaronnage so may macaron shells are a pale pink.
And voila, I had French macarons, the kind with “feet”!
I had filled my earlier macarons with chocolate ganache, so I wanted something else for these.
Somehow, thinking about peanuts took me back to peanut butter and jelly/ jam (PBJ). For us here in India, the “J” in PBJ stands for jam because jelly is not jam but what is referred to as “jello” in the U.S.!
Something as ordinary as peanut butter and jam in something like macarons? Well, why not? It s all about what works together and what tastes good eventually that’s good food for me. So my peanut macarons were filled with creamy peanut butter and strawberry jam.
Here’s the recipe I used. This is the full recipe and I halved this. Please see my previous macaron post for some tips and advice that worked for me.