Chocolate Peanut Butter Pretzel Macarons Recipe: Sweet & Salty Treat

• 120 grams egg whites (approx. 4 large eggs)
• 120 grams granulated sugar
• 200 grams powdered sugar
• 130 grams almond flour
• 15 grams cocoa powder

For the Peanut Butter Frosting:

• 55 g unsalted butter softened
• 180 g powdered sugar
• 45 g heavy cream
• 65 g creamy peanut butter

For the Garnish:

• 85 g dark chocolate (70% cacao), melted
• 20 g crushed pretzels

• Make the macarons: Sift the almond flour, powdered sugar, and cocoa powder together into a medium bowl and set aside.
• In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, then continue until the whisk leaves visible trails in the foam.
• Once you see trails, gradually add the granulated sugar, increase speed, and whip on high until stiff peaks form. Avoid over-whipping to prevent drying the whites.
• Remove the bowl from the mixer, fold the dry ingredients into the meringue with a rubber spatula using upward folds, then press the spatula through the batter against the side of the bowl. Continue folding until the batter reaches a lava-like consistency.
  Pro Tip: Use the figure-8 test: lift some batter on the spatula and let it flow back into the bowl drawing a figure “8.” If it flows without breaking, stop folding.
• Transfer the batter to a pastry bag fitted with a medium round tip (such as a Wilton 2A) and pipe 1.5-inch rounds about an inch apart onto parchment-lined baking sheets.
• Firmly bang each baking sheet on the counter a few times to release air bubbles so shells don’t crack while baking.
• Repeat piping and tapping until all batter is used (usually about three sheet pans).
• Let the piped shells rest for 30 minutes or until a skin forms (longer on humid days). Lightly touch a shell—if batter doesn’t stick to your finger, they’re ready to bake.
• While resting, preheat the oven to 300°F (150°C) and place an empty sheet pan on the center rack to preheat.
• Bake one tray at a time on top of the preheated sheet pan for 18–20 minutes, rotating halfway through. Remove and cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.
  Pro Tip: If bottoms are slightly sticky, leave them on the tray another 10–15 minutes. Avoid leaving over-baked shells on the tray as they can brown further.
• Make the peanut butter frosting: Beat softened butter until smooth, add powdered sugar, heavy cream, and creamy peanut butter, and beat until combined. Adjust powdered sugar or cream to reach desired consistency. Add 1/4 teaspoon salt if the frosting is too sweet.
• Pipe the peanut butter frosting onto half of the shells, pair with matching shells, and gently sandwich together.
• Drizzle the filled macarons with melted dark chocolate and immediately sprinkle with crushed pretzels. Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.