Chocolate Peanut Butter Macarons

Chocolate Macaron Shells

1. Pre-heat oven to 325°F.
2. Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
3. Dry Ingredients: In a separate bowl, sift the icing sugar, almond flour, and cocoa powder together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
4. Prepare the Meringue: In a stand mixer fitted with the whisk attachment (or bowl if using a hand mixer), add the egg whites and a pinch cream of tartar. Beat on high until foamy.
5. Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
6. Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
7. Macronage: With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon/lava.
8. Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
9. Pipe circles onto the prepared baking sheet. You should get about 50 circles in total depending on the size of your macarons.
10. Once piped, rap the sheet on the counter to release all the air bubbles.
11. Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
12. Bake Shells: Bake in the oven, at 300ºF-325°F for 12-13 minutes.
13. Check for doneness, by wiggling the shell. Shells are done when they don't move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
14. Cool the shells in the tray.

Peanut Butter Chocolate Ganache

1. Chop the chocolate and add it to a bowl.
2. In a separate, heat proof bowl, heat the heavy cream in the microwave. While still hot, pour heavy cream over chopped chocolate.
3. Mix until combined, then set aside, and cool in fridge until firm.
4. Once cooled, whip for a few minutes.
5. Mix 1/4 cup of peanut butter into chocolate ganache, then transfer mixture into a piping bag.

Decorating & Assembly

1. Pair similar-sized shells together to form the cookie sandwiches.
2. Divide into 3 sections for the three fillings.
3. Melt handful of chocolate chips, enough for 2 tbsp of melted chocolate, in the microwave in 30-second increments, until melted. Transfer to a piping bag, and cut a little hole at the bottom.
4. Drizzle half the shells with chocolate and top with chopped peanuts while chocolate is still warm.
5. Pipe a circle on half of the macaron shells. Fill the middle with more peanut butter.
6. Once all the cookies are assembled, store the macarons in the fridge for at least 12-24 hours to mature.