Well...that was the idea for today's post anyway. Conceptually, I loved the idea of flipping a Reese's peanut butter cup inside out in macaron form -- chocolate on the inside and crispy peanut macaron shell on the outside. Then for a final touch, dip the macaron sandwich in smooth chocolate.
While the final result was absolutely delicious, if I do say so myself, I don't think it completely captured the peanut butter cup flavor. The chocolate ganache recipe that I chose had a fudgey consistency and sweetly dark flavor, and while that is delish, it's not quite the smooth milky chocolate used by Reese's.
So the search continues. I'll just have to try the inverted Reese's another time...oh how will I ever eat all of the rejects?
So for today's post, I give you...Peanut Macaron & Chocolate Ganache!
I know. It just doesn't have that same ring to it as a "Inverted Reese's Macaron", but if we all believe, one day maybe I will find that recipe!
These macarons were inspired by fall, perfect for Halloween with their rich orange shells and spooky dark chocolate.
This recipe twists the traditional almond flavor of macaron by adding ground peanut flour or meal to change the flavor, while still holding the same meringue form.
Just look at how they hold the form of those lovely domes!
Peanut flour can be bought or made at home, just like almond flour. I'll share a more detailed tutorial later this month.
Only a little peanut flour is needed since it has a much stronger flavor and aroma than almonds, but the ratio of how much peanut to almond flour varies among the different recipes online. In general, most recipes use less peanut to almond flour although I've tried a ratio of 50/40 and 70/20 grams (total of 90 grams) and both recipes still held the meringue form.
Today's recipe is a half-sized recipe which will leave you with no left-overs after everyone has gone home, happy, full, and buzzing on a sugar high.
Rating of Difficulty: 3.5 out of 5. Usually I rate macarons at a 4, since there's so much time and technique involved in making the perfect looking shells. But, I had to give these an easier rating because half of the trouble for some macarons is whipping up a buttercream filling after whipping up macarons. It's a lot of whipping, a lot of bowls to clean, and a lot of work. This chocolate ganache is so much easier than that! If you can make hot chocolate, then you can probably make this ganache.
Would I recommend this recipe? It's a macaron, so, duh, of course I would! While it didn't quite hit the mark of an Inverted Reese's Peanut Butter Macaron, the flavors and consistency was just heavenly. The dark chocolate ganache has the sweet bitter taste and soft fudgey thickness usually found inside truffles.
I would, however, like to experiment more with the chocolate outer covering for the dipped cookies. Since chocolate ganache is heat sensitive, the outer coating tended to melt in your hands if it wasn't eaten immediately out of the fridge.
The thick icing consistency not only made it harder to dip, but it also made it nearly impossible to draw any jack-o-lantern faces on my macarons for Halloween.
Monsieur Mac says Happy Halloween!
Want more info on getting started with macarons? Check this out!
How is your macaron baking adventures going? Have you ever started out with one idea and ended up with a completely different and just as satisfying conclusion? Please share away!
Thanks for stopping by!
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