Sunday, November 23, 2008

Peanut Butter Macarons


Ingredients (Swiss Meringue)
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
brown colouring powder

butter cream
peanut butter

1. Line 3 to 4 baking trays with silicon sheet.
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 55C).
7. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring.
8. Continue to beat until medium stiff peaks (but not dry).
9. Gently fold in the sifted mixture in 4 portions into the meringue. Do not over fold. (Batter should be slightly thicker then cake batter.)
10. Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (For my table top oven, I switch to bottom fire with fan mode so my macarons are bake properly without any crack. After baking the 3rd tray, I leave the door of the oven eject for a while then I put in the 4th tray. This allow the temperature to drop slightly.)
14.Remove macarons and cool on a wire rack.
15.Pipe the butter cream around the macaron and then pipe some peanut butter in the centre.
16.Sandwich with another macaron together.
17.Keep in the fridge to let the filling firm.


Baker Brian said...


I love macarons as well and have been fiddling with them, though I don't do things properly such as measuring the temperature of the sugar with a digital thermometer etc. Thus I get wonky, unstable results that sometimes work and sometimes not.

I love the idea of how you use cocoa-dusted cookie cutters to help in the demarcation of outlines. Will probably try those too. Thanks for the great tip! My piping skills suck big time!



Happy Flour said...

Hi Baker Brian,

Thanks for the compliment. Actually, my piping skills is also horrible. So with the outlines it help.


Anonymous said...


your macarons are so nice! I'm also attempting the french meringue method. Would like to know if you use botom fire with fan mode throughout your baking?


Happy Flour said...

Hi Ching,

Yes, I used bottom fire with fan mode throughout the baking process.

Anonymous said...

Hi happy flour
I'm using a techno brand oven with fan. Do you mind sharing what is the temp u used using only the bottom fire? Thanks


Happy Flour said...

Hi anonymous,

I used 150C for my table top Tefal oven. My oven is smaller so I can't bake macarons using top and bottom fire, as it will crack. If yours is bigger then try bake with bottom and top fire 150C for about 12-15mins. Macarons is a delicate cookies so you have to understand your oven.

nat said...

hi, i have been searching for coloured powder but there doesn seem to be anywhere that sells it. Could u tell me where you bought it from?

Happy Flour said...

Hi nat,

I bought it from Sun Lik.

javapot said...

Hi, wanted to let u know that i had some success following your tips and recipe. ONly problem was my piping - can u pls give me some tips please. Perhaps needed a few more folds but cannot get smooth dooms :( TIA

Happy Flour said...

Hi Javapot,

It might be your ground almond was not fine enough so it cause rough surface on the macarons.

javapot said...

Actually its more on how to pipe out the macaron batter. (i) tried using circular motion with piping bag(ii) from centre of circle just press piping bag until it reach edges - wondering how u do your piping? Think also need a few more folds as batter is still peaky.

Happy Flour said...

Hi Javapot,

Keep your piping bag in the centre of the ring, holding it vertically and squeeze the piping bag slowly. You have to practice a few more time then you will know the tactic.

homegirl said...

Hihi Happy Flour,

Want to check with you, 80g of egg whites uses around how many eggs (55g)

Happy Flour said...

Hi Homegirl,

You have to weight the egg white, should be about 2 egg whites(40g each).