Some of you may be aware that I’m slightly obsessed with Macarons, although I think I’ve now calmed down a bit and only make them when I get a request! This is one of my most requested macaron recipes and never fails to impress. I created it a few years ago as I had a bit of a thing for Snickers chocolate bar (or Marathon to those old enough to remember!). This is also one of the recipes that I teach on my Afternoon Tea Treats course at Seasoned Cookery School in Derbyshire: http://bit.ly/1EZ406Z, and so far(!) every student has made a perfect batch of macarons!
On Mother’s Day this year I was a guest on Lynn Bowles’ BBC Radio Wales programme and was asked to bring something in for Lynn to try, so I made her these badboys….I think she liked them!! Give ’em a go, they’re not as tricky as you think!
Snicker Macarons – Makes 20-24
- 110g Icing Sugar
- 85g Ground Almonds
- 2 Egg Whites
- 50g Caster Sugar
- 8g Cocoa Powder
- Unsalted, blanched Peanuts
- 50g Milk Chocolate
- 90g Smooth Peanut Butter
- 135g Cream Cheese
- 20g Icing Sugar
To make the macaron shells, blitz the icing sugar, cocoa powder and ground almonds in a food processor until combined and finer in consistency. Mark out 1 ½ inch rounds onto 3 sheets of silicone paper and place onto baking trays. Place the egg whites with a pinch of salt into the food mixer and whisk until the egg whites start to froth. Gradually add the caster sugar until the whites turn stiff and glossy. Mix the egg into the icing sugar, cocoa and almond mixture until it reaches a ribbon consistency.
Scrape the mixture into a piping bag fitted with a piping nozzle and pipe rounds onto the ready prepared baking sheets. Leave to set for at least 15 minutes whilst the oven preheats to gas mark 2-3. Bake on the middle shelf for 12-15 minutes then remove from the oven, cool slightly before peeling off the sheets and cooling completely on a wire rack.
Mix the filling ingredients together by hand in a bowl until smooth, scrape into a piping bag and place into the fridge until needed.
Toast the peanuts by placing them in a dry frying pan over a low heat until they start to colour. Once golden brown, remove from the heat and cool slightly, then roughly chop and set to one side. Once the macaron shells are cool, melt the milk chocolate and place into a small piping bag. Drizzle the chocolate over half of the shells and sprinkle the peanuts on top – do this on a cooling rack over some greaseproof paper so as not to make too much mess! Pop the shells in the fridge to chill as these will become the tops of the finished macarons. Fill the remaining shells with the peanut butter filling and sandwich together with the tops. Keep in the fridge in an air-tight container until needed, eat within 2-3 days at the most.