Peanut Butter Macarons

For the Chocolate Macarons:

• 100 grams egg whites, at room temperature
• ¼ teaspoon cream of tartar
• 60 grams granulated sugar
• 110 grams almond flour, sifted
• 190 grams powdered sugar, sifted
• 10 grams unsweetened cocoa powder, sifted
• 57 grams dark chocolate, melted
• Crushed peanuts for garnish

For the Peanut Butter Buttercream:

• 57 grams unsalted butter, at room temperature
• 65 grams creamy peanut butter (Jif or Skippy recommended)
• 180 grams powdered sugar
• 1-2 tablespoons milk

Method:

Step 1: Preparing the Chocolate Macarons

1. Begin by sifting the almond flour, powdered sugar, and cocoa powder into a bowl. Set this dry mixture aside for later use.

2. In a stand mixer fitted with a whisk attachment, beat the room temperature egg whites until they become foamy. Incorporate the cream of tartar into the egg whites during this process.

3. Gradually add the granulated sugar to the egg whites while continuing to whisk. Aim for a medium-high speed and whip until stiff peaks form. This meringue should be glossy and hold its shape.

4. Gently fold half of the sifted dry ingredient mixture into the meringue using a spatula. Then, incorporate the remaining dry ingredients. This delicate folding process ensures a consistent batter.

5. Line a baking sheet with parchment paper or a silicone mat. Transfer the batter into a piping bag equipped with a round tip. Create 1-inch rounds on the baking sheet, allowing some space between them.

6. To eliminate air bubbles, lightly tap the baking sheet on the counter a few times. Address any visible bubbles by carefully using a toothpick to pop them, ensuring a smooth surface.

7. Allow the macarons to rest at room temperature for 30-40 minutes, until they develop a skin on the surface. Gently touch the surface – it should be firm and undisturbed.

8. Preheat your oven to 300°F (150°C) as the macarons rest. Bake them for around 15 minutes until their "feet" no longer shift when touched.

9. Once baked, let the macarons cool completely on the baking sheet. Turn one side of each macaron shell over and dip the tops into melted dark chocolate. Sprinkle crushed peanuts onto the chocolate and let it set.

Step 2: Crafting the Peanut Butter Buttercream

1. Utilize a stand mixer with the paddle attachment to cream together the room temperature unsalted butter and creamy peanut butter until the mixture is smooth.

2. Gradually introduce the powdered sugar while the mixer operates on low speed. Simultaneously drizzle in 1-2 tablespoons of milk slowly while continuing to mix on low.

3. Elevate the mixer speed to medium-high and beat the mixture for 3-4 minutes, until the buttercream becomes light and fluffy.

Step 3: Assembling the Macarons

1. Pair up matching macaron shells. Dip the top side of one shell into the melted dark chocolate and press it into the crushed peanuts, allowing them to adhere.

2. After the chocolate sets, use a piping bag to apply the peanut butter buttercream onto the undecorated side of a macaron shell. Leave a slight border around the edges.

3. Gently press a decorated shell onto the filled shell, creating a harmonious macaron sandwich.

4. Place the assembled macarons in an airtight container and let them mature in the refrigerator for 12-24 hours. This resting period enhances the flavors and textures.

5. When it's time to enjoy, take the macarons out of the fridge and let them come to room temperature for about an hour. This will ensure they are soft, tender, and ready for an unforgettable taste experience.