Скачать или смотреть Peanut Butter Macarons - Swiss method

Peanut Butter Macarons using the Swiss method
Chocolate shells with Peanut Butter Cream Cheese Filling

Chocolate Macaron Shells
100 grams egg whites (3.5 oz)
100 grams white sugar (3.5 oz)
96 grams almond flour (3.4 oz)
75 grams powdered sugar (2.64 oz)
14 grams cocoa powder 0.8 oz
Brown food coloring (optional to deepen the color)

Peanut Butter Cream Cheese Filling
4 tbsp peanut butter (I like to use creamy - 64 grams, 2.26 oz)
3 tbsp cream cheese, softened (45 grams, 1.59 oz)
2 tbsp butter, softened (28 grams, 1 oz)
1 tsp vanilla extract
2 cups powdered sugar
2 to 3 tbsp milk (only if necessary)

To decorate the top
2 oz melted chocolate, or melted peanut butter chips
1/4 cup chopped peanuts

For the full recipe: https://www.piesandtacos.com/peanut-b...
For over 70 macaron recipes: https://www.piesandtacos.com/category...

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