Thursday, April 28, 2011

Chocolate Macaroons with Peanut Butter Buttercream Filling

Since I knew that Dan and his cousin loved the chocolate/peanut butter combination, I decided to make a passover macaroon I knew they both would love: a chocolate peanut butter macaroon. The chocolate macaroons are a Jacques Torres recipe which I got from the Food Network site. The Peanut Butter Buttercream recipe comes from the book Cupcakes by Shelly Kaldunski. And they are actually very easy to make.

My cousin called these a passover peanut butter cup and I agree. French macaroons are a really popular dessert right now in general, and this would be great any time of year, not just for Passover. These were just fantastic. They got rave reviews from family, friends, and coworkers alike. But my 3-year old goddaughter gave them the best review of all. To quote her, word for word ... "yum yum yum!"

Almond Macaroons Recipe:
Almond Paste7 oz
Sugar1 cup plus 2 tablespoons
Cocoa Powder1/2 cup
Large Egg Whites2
SugarFor sprinkling on top

1) Preheat oven to 375F
2) Place almond paste and sugar in a mixing bowl and beat on medium-high speed until the sugar is incorporated and the paste is softened, about 5 mins
3) Add the cocoa powder and blend until just combined
4) Add the egg whites a little at a time and scrape down the bowl between additions. Stop mixing once the batter is piping consistency.
5) Place batter in a pastry bag with 1/2 inch plain tip. Pipe 1 inch mounds onto parchment paper or silpat. Space them about 1 inch apart to allow for spread
6) Sprinkle sugar over the mounds and place into the oven
7)Bake until golden brown, about 8 to 10 minutes. Tops should be cracked.

8) Allow to cool
9) Make the filling while the cookies are cooling

Peanut Butter Buttercream Recipe
Unsalted Butter, Room Temperature6 Tablespoons
Confectioners' Sugar, sifted3/4 cup
Smooth Peanut Butter1/4 cup
Heavy Cream1/4 cup

1) Beat together all the ingredients until smooth and combined

2) Place buttercream in a piping bag with a 1/2 inch plain tip.
3) Fill the cookies and sandwich with a similar sized cookie

4) Place cookies on a tray and refrigerate till the buttercream is firm
5) Melt semi-sweet chocolate in a bowl
6) Tilt the bowl using a dish towel under one side (so all the chocolate pools to one side and makes it easier to dip)
7) Dip half the sandwiched cookie (as you can see in the very first picture) in the chocolate and place on parchment or wax paper to dry.
8) Serve or place in container with lid and refrigerate.

1) You will need twice as much chocolate melted then you think for dipping the cookies
2) Don't over fill the piping bag or piping and filling the cookies will be more of a challenge (and messier!) then necessary.

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