Halloween Macarons with Peanut Buttercream (Skippy)
October 17, 2021
Halloween Macarons with Peanut Buttercream, featuring some cuties going pumpkin shopping. The white pumpkin is dusted with edible gold dust.
For the filling, I made a peanut buttercream, made with Skippy Chunky Peanut Butter. The macarons are placed on top of fudgy brownies, and decorated with Skippy Squeeze (with fun interchangeable nozzles)! Thank you Skippy for sending them over!
For the month of October, Skippy Chunky and Creamy 500G will be going at $6.15 (U.P. $6.75) at major supermarkets and on online platforms Redmart, PandaMart and Amazon. While stocks last only. #SkippySingapore #SkippyHalloween
HALLOWEEN MACARONS WITH PEANUT BUTTERCREAM RECIPE
by Sumopocky
Yield: ~20 macarons
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Edible gold dust
[For Peanut Buttercream]
by Sumopocky
Yield: ~20 macarons
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Edible gold dust
[For Peanut Buttercream]
80g of Unsalted butter (softened)
60g of Icing sugar
50g of Peanut butter (chunky)
Directions
Directions
[For Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue to macaronage, until you get a molten-like mixture and drips down like a ribbon when lifted. Then transfer this white batter to two piping bags, one with a medium sized tip
5. Pipe out shells onto parchment paper. Please refer to video above for demonstration. Remember to pipe equal number of top and bottom shells.
6. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
7. Bake in a preheated oven at 150°C for approximately 15 minutes.
8. Let shells cool.
[For Peanut Buttercream]
1. Beat the unsalted butter till white and fluffy
2. Mix in the chunky peanut butter and icing sugar.
3. Transfer to a piping bag and pipe in between the macaron
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