Frozen Hot Fudge and Peanut Butter Swirled Pretzel Macarons Recipe 

These are macarons, not macaroons. Not just spelling it wrong, though that's fine. My regular readers will have noticed many spelling and punctuation problems. There's a difference. Macarons are delectable meringue cookies with cream fillings. Coconut-based Passover macaroons are tasty and flourless. 

Ingredient

PRETZEL MACARONS – 215 grams powdered sugar – 115 almond meal – 10 grams unsweetened cocoa powder – 20 grams pretzel crumbs use gluten free if needed, use a food processor or smash the pretzels in a bag. You need them to be FINE crumbs. Close to flour in consistency – 1 vanilla bean seeds scraped out – 145 grams egg whites about 4 egg white – 45 grams granulated sugar FILLING – 1/4 cup unsweetened cocoa powder – 1/3 cup packed brown sugar – 2 tablespoons light corn syrup – 2/3 cup heavy cream – 1/4 teaspoon salt – 3 ounces milk chocolate chopped – 3 ounces good bittersweet or dark chocolate chopped – 2 tablespoon unsalted butter cup into small cube – 2 teaspoon vanilla extract – 1/2 cup creamy peanut butter – 1 tablespoon butter softened – 1 tablespoon powdered sugar – 1/2 teaspoon vanilla extract TOPPING – Melted chocolate – Pretzel crumbs

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Prepare two parchment-lined baking sheets. Trace 1 1/2-inch cookie cutter guide circles an inch apart on parchment paper, then flip ink side down. Prepare and reserve a plain-tip pastry bag. 

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Instruction

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2

Sift powdered sugar, almond meal, cocoa powder, and pretzel crumbs into a large bowl. If all components don't pass the sifter, grind them into fine crumbs in a food processor. Add to the bowl with the remaining dry ingredients. Set aside. 

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3

Mix egg whites, sugar, and vanilla bean seeds in a stand mixer. Set the mixer on medium (4 on a Kitchen Aid). Eggs should bubble after 3 minutes of whipping. Increase speed to medium-high (7 on a Kitchen Aid) for 3 minutes, then 8 for 3.  

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Finally, max speed for 1 minute. After one minute, the meringue should be stiff and dry. Return the whites to the basin without whisking. Now add all dry ingredients to the dish with the whipped whites. 

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Mix dry ingredients with whites to make a thick, pourable batter. The batter should mound but dissolve after 20 seconds. The dry ingredients will blend with the whites after 25 rotations, despite appearances! 

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Put half the batter in the pipping bag and pipe circles. Do not pipe beyond the guide-circle borders since the batter will spread. Use leftover batter. Hit the sheet pan forcefully on the counter after piping macarons. 

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Rap two more times after 90-degree pan rotation. This removes enormous air bubbles that could break macarons. Let pans set uncovered for 30 minutes and preheat oven to 300°F. 

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Meanwhile, make filling. Mix cocoa powder, brown sugar, corn syrup, cream, salt and half the chopped milk chocolate in a small saucepan over medium heat until melted. Stir mixture occasionally at low boil for 5 minutes. 

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Remove pan from heat and blend remaining chocolate, butter, and vanilla. Cool, thicken sauce. Be thick but pourable. Mix peanut butter, butter, powdered sugar, and vanilla in a medium bowl until frothy. 

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10

Put fudge sauce and peanut butter in a little pipping bag with your preferred tip. Combine 2 tbsp peanut butter and 2 tsp fudge A gorgeous swirl will result. Harden the bag in the fridge for 10 minutes. Cold fudge sauce can't be piped on macarons. 

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also see

also see

Triple Berry Kahlua Crisp with Double the Crumble Recipe