Creamy Peanut Butter Macaron

100kcal/serving
Servings: 50 macarons
Prep Time: 1 hr 30 mins
Baking Time: 15 mins

Ingredients:

Macaron Shells
4 Nutriplus with Omega-3 Egg whites
180g Caster sugar
180g Almond flour
180g Icing sugar Brown food colouring

Peanut Butter Filling
200g Lady's Choice Thick & Creamy Peanut Butter
120g Unsalted butter (softened)

Decorating
100g White chocolate, tempered
50 Mini chocolate chips
Black candy write (or tempered dark chocolate)

Macaron shells

1. Preheat the oven to 130ºC fan forced.

2. Place two egg whites into a stand mixer.

3. Heat the caster sugar and water over low heat to make a sugar syrup.

4. Mix the egg white and castor sugar in double boil method, about 6 mins till sugar almost dissolved with egg white. Transfer it to the mixer and whisk the egg whites until meringue forms stiff peaks

5. Meanwhile, sift the pure icing sugar and almond meal into a clean bowl. 6. Pour the remaining two egg whites into the almond/sugar mixture. Add 4 drops of brown food colour gel and mix together with a spatula.

7. Fold in 1/3 of the meringue and mix thoroughly with the spatula.

8. Gently fold in the remainder of the meringue. Keep folding until the batter has the consistency of molten lava.

9. Place ~90% of the mixture into a piping bag fitted with a plain round tip and pipe circles around 3cm in diameter.

10. Place the remaining mixture into another piping bag fitted with a smaller round tip. Use this to pipe the bear ears on half the macaron shells.

11. Let the piped shells rest for 20 minutes until a skin forms over the macarons.

12. Bake one tray at a time for 15 minutes.

Peanut Butter Filling
In the bowl of a standing mixer fitted with a paddle attachment cream peanut butter and butter on high speed for about 2 minutes. Scoop the buttercream frosting into a pastry bag fitted with the #806 tip and pipe the buttercream onto the flat side of one of the macaron shells and sandwich together.

Decorating the macarons 

1. Pair the macaron shells so that you can place one teddy bear shell over a plain round shell of similar size.

2. On each of the teddy bear faces, spoon a small amount of tempered white chocolate to form the nose/mouth area of the bear.

3. Place a mini chocolate chip over the white chocolate to resemble a nose.

4. Draw two eyes on each teddy face with a black candy writer.