Macaroons are little somethings which I always associate with snow – mind you, there is no snow in where I live. But the snow mentioned here is what I saw in the hill station of Manali in Himachal. The cold is scary, though. But the lightness, the airy feeling that I felt first at touching a handful of freshly snowed ice is a feeling that I will never forget.
After I found and have experimented a variety of macaroons, given here is my version of a healthier version of macaroons with lesser sugar than normal and the dusting on top is a tribute to where I live now, the Madras, where there is no snow but the authenticity of the Tamil culture representing the soil. So the dusting you see in the pictures are dark bitter cocoa powder.
Usually, there are about 1/2 part of the mixture that is sugar in the recipes you will find in the internet. But let’s reduce the sugar and make it a tad healthier, shall we?
And eating this is a guilty pleasure, I tell you, you will first feel the sugar hit of course, but the flavors is what will make you going back for the next and the next cookie..
Cookie? Yes, I always think of Macaroons as almond meringue cookies sandwiched with a frosting of your liking. Again, there is a lot of possibilities the macaroons itself and the frosting ideas are numerous as well. So it a matter of familiarizing with basic plain version and then to experiment with other flavors.
The ingredients list is very short – it is the additional flavoring you need to get ready as per your taste a major task.
The consistency of getting the egg whites whisked with a teaspoon if sugar until still, shiny is another task you cannot skip. Once you get this done, the rest is simple.
Ingredients for Peanut butter chocolate Macaroons – Makes 12 sandwiched cookies
- Egg whites – 2 at room temperature.
- Super fine castor sugar – 1 teaspoon
- Almond meal – 1 cup
- Icing sugar – 3/4 cup
- Peanut butter – 1 tbsp
- Melted Chocolate – 1tsp
- Cocoa Powder – 1 tsp + 1/2 tsp for dusting
To fill the cookies –
- Smooth peanut butter – 10 tbsp
Yes, there is no added sugar other than the natural sweetness you get from the peanut butter. I think the sugar already in the recipe is more than one needs or is supposed to consume a day – but the sugar tooth, can’t keep it controlled. Can you?
- In a mixer bowl, whisk the egg whites and add the teaspoon of sugar while it is still being whisked. Wait till you see the mixture turn glossy and start forming stiff patterns as you whisk.
- Take out the whisk, add the almond meal and icing sugar, peanut butter, cocoa powder and vanilla if using. Mix quickly using sure strokes with a flat spatula for about 30 turns.
- Load the mixture in a piping bag and pipe into small circles with an inch gap between each of the circle in a lined flat tin. Slightly drop the tin a couple of times to even out the circles.
- Let them dry for about 30 minutes.
- Bake for 12-15 minutes in a preheated oven of 170 degrees Celsius.
- Let the cool.
- Once cooled, pipe in peanut butter in one cookie and sandwich another.Repeat for all your macaroons.
- Dust the macaroons with cocoa powder and serve.
There you have them, deliciously less sugar Chocolate peanut butter macaroons are ready.
Enjoy and share your experience in making the macaroons 🙂
Chocolate Peanut butter macarons -😍
Recipe in bio or visit my blog
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