Peanut butter has always been a favorite of mine and I was happy to test these out. The recipe was easy to follow with clear instructions. I did have trouble finding peanuts that said “skinless.” When I opened the can of the peanuts I purchased there were some skins that I had to remove. Per the instructions I let the shells rest for thirty minutes, however, none of my shells developed feet while cooking and they all cracked. I believe now that I should have allowed them to rest for a while longer.Â
The peanut butter-chocolate buttercream seemed like an easy recipe to follow. I realized as I was making the buttercream that the Hershey’s Cocoa powder I have is now labeled as 100% cacao. The recipe specifically calls for cocoa powder and in double checking the grocery store there wasn’t any, this could have affected the recipe. I used Jif original smooth peanut butter in the recipe.Â
My buttercream didn’t seem perfect when I finished making it. I am not sure if the type of peanut butter or cocoa powder had an impact but I believe both could have. Most people know how finicky peanut butter deserts can be (I make fudge regularly and the peanut butter fudge only has a 50/50 chance of coming out correctly).Â
Even though the macarons didn’t look perfect they do taste good and that to me is the most important part.Â
3 Comments
Sandy
I loved the strawberry ones and I could eat a dozen of them.
Brian
Looking good! I see in your rating section that you didn’t mark “gluten free.” Normally macarons and their fillings don’t have any flour, right?
Kim
Yes, most macarons are gluten free. However, a few of the recipes in this cookbook are not gluten free as they have items such as oreos or graham crackers in them. If someone is gluten free and wants to try this cookbook their are plenty of recipes they can make. I just wanted to make sure no one thinks that all of the recipes in it are gluten free.