Egg shaped french macarons filled with sweet dark chocolate peanut butter ganache. Dairy & Gluten Free!
For the Easter Egg French Macaron Shells:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- A few drops of brown gel food coloring with a gf vodka to thin
- Food grade paint brush.
- For the Dark Chocolate Peanut Butter Ganache (Dairy Free):
- 8 oz dairy free dark chocolate
- 1 scoop Pb Fit peanut butter powder (2TBSP)
- 1/2 cup full fat coconut milk
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly!
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 1 baking sheets with silpat (or parchment). Place the egg templates underneath.
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then mix well until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely!
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- With a steady flow of batter, pipe roughly 3 inch egg shapes about one inch apart on the lined baking sheet. Trace the template using a scribe to even out lines if necessary.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping. Continue to pipe the ovals until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick!
- Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter.
For the Ganache:
- Pour chocolate and peanut butter in a heat proof bowl.
- Simmer coconut milk over medium heat.
- Pour simmering milk into the dark chocolate and peanut butter until smooth and completely melted.
- Allow to cool slightly, then transfer to a piping bag to fill the macarons.
For the Speckled Macarons:
- Mix brown gel food coloring and a dash of gf vodka into a glass dish to thin.
- Dip a food grade paint brush into the thinned food coloring, then hold the brush above the baked shells and flick the top of the brush handle with your fingers as the color splatters onto the shells.
- It’s a good idea to place parchment underneath the shells to avoid a mess. Set the shells aside for a few moments to dry, then the macarons are ready to fill.
- Evenly pipe rounds of ganache into the center of the bottom of each macaron shell. Top with second shell to create a sandwich.
- Transfer the finished macarons into the fridge and allow at least two hours to mature. 12 hours or overnight preferred.
- Serve and enjoy!
Keywords: macarons, easter, speckled, chocolate peanut butter, gluten free, dairy free, ganache, baking