Reese’s Macaron
Reese’s Macaron have cocoa powder and peanut butter powder in the shells for delicious chocolate peanut butter flavor. And there’s peanut butter and cocoa powder in the filling, too.
You knew I had to make a macaron didn’t you? No, I didn’t go with a traditional macaron flavor for the holidays though. I think I’ve made quite a few seasonal flavors of macaron. My favorite being the gingerbread macaron. And now I have a new gingerbread spice blend so I can make them again.
I don’t know why I decided on the Reese’s flavored macaron. Well, other than chocolate and peanut butter being my second favorite flavor combo. The first being peanut butter and banana. Oh yes. I grew up on PB&B sammies. Speaking of which, I haven’t had one in a while. I should remedy that. Maybe for lunch today!
Who invented Reese’s peanut butter cups?
H. B. Reese. He created a candy company in 1923. In, of all things, his basement. Initially called Penny Cups, they became his most popular candy and he stopped making everything else. Like Gordon Ramsey always says on his restaurant makeover shows, do a few things really well instead of a bunch of things really crappy. Or something to that effect.
He started making them based on a tip that a commercial customer gave him. He told Mr. Reese that he couldn’t keep peanut butter filled cups on the shelves. That’s when H. B. Reese decided to stop making hard candies and try his hand at peanut butter cups. What makes his peanut butter cups stand out was the way his roasting equipment wasn’t working as it should. That made his peanut butter taste better than all others.
When Mr. Reese died in 1956, he left the company to his 6 sons. Since Mr. Reese only used Hershey chocolate in all of his confections, it was only fitting that they merged H.B. Reese Candy Company with Hershey Chocolate Corporation just a few years later.
The popularity of Reese’s Peanut Butter cups soared in the 70’s. Maybe you remember it? “Hey! You got peanut butter on my chocolate!” “You got chocolate on my peanut butter!” This elevated Reese’s to not just the top Hershey product, but the best selling candy in the US.
Reese’s peanut butter cups are one of the most popular candies sold today. Just in convenience stores alone, it makes up 47% of holiday candy sales for Valentine’s, Easter, Halloween, and Christmas. The next largest brand only accounts for 10%. That speaks volumes for the popularity of this epic combo. And, by the way, Reese’s also makes Kit Kats.
What is peanut butter and chocolate so delicious together?
You gotta love science. So, there’s something called dynamic sensory contrast. Meaning, our brains are wired to like things that are in contrast with each other. Like lemon bars. Sweet and tart. Crunchy peanut butter. Creamy and crunchy at the same time.
And the same is true chocolate and peanut butter. No matter how smooth peanut butter is, it still has a bit of texture to it. Not to mention a little sweet and some salt. So, pairing chocolate, which is creamy and sweet, with peanut butter makes for a satisfying effect.
This combination of flavors even has their own day. Peanut Butter and Chocolate Day is July 23. Don’t ask me how that came into being. I can’t find the history of the when they declared it an actual day. Or why July 23 is the day for it. I just know there is a day for it, and I’ll be celebrating it.
How do you make Reese’s Macaron?
I have many macaron recipes on my blog. There are 45 recipes for macaron on my blog. Wow. I didn’t realize I had that many. I know it’s more than any cookie or probably dessert. They are so rewarding and fun to make. But they are finicky. If you follow my instructions, they should turn out with pretty little feet. But if they don’t, there’s a few things to check.
Weigh your ingredients. Moisture, aka humidity, plays a key role in how macaron turn out. That’s why I have weight measurements for all my macaron recipes. Some days a cup of powdered sugar weighs more than others. Weigh one in summer and then again in winter and compare the weights. I’m sure they’ll be different.
Let your egg whites dry out. Basically, I let them sit on the counter for a while. A while depends on what I have planned for the day. But it’s usually 30 minutes to an hour. Some of you are probably freaking out. No one has gotten sick from my macaron, so I’m good with it.
Watch the amount of oil that’s in the products you’re using. That’s why I say not to use Hershey’s cocoa powder. It has more oil which could affect the way your macaron turn out. If you’re using extracts, pay attention to the oil and alcohol content. Both of which could ruin your meringue. That’s why I add the flavorings when I’m making the macaronage.
Finally, the macaronage is a bit tricky. The “aha” moment for me was the last class I took. The instructor said that the macaronage will go from a dull batter to a glossy one when it’s ready to pipe. Some say it looks like lava. I go with condition coming out of the bottle. That’s what works for me.
Other than those tips, Reese’s Macaron are simple. You process the nut meal and powdered sugar together. In this case I also added peanut powder and cocoa powder. Then beat the egg whites until frothy then add the granulated sugar. Turn the mixer to high and let them come to stiff peaks.
Then you fold. And don’t fold like you’re making a souffle. You don’t need to keep the air in the egg whites. Some even instruct you to press the egg whites against the side of the bowl while making the macaronage. Finally, you pipe the Reese’s Macaron and bake. See? Simple!
The chocolate and peanut butter flavor are in both the shells and the filling. It’s a bi-fecta of chocolate and peanut butter goodness. The shells are light and chewy making them a little like fudge when you’re eating them. How can you go wrong with fudgy Reese’s macaron?
Reese's Macaron
Reese’s Macaron have cocoa powder and peanut butter powder in the shells for delicious chocolate peanut butter flavor. And there’s peanut butter and cocoa powder in the filling, too.
Ingredients
- 4 ounces almond meal
- 5 ounces powdered sugar
- 1 ounce peanut butter powder
- 1 ounce cocoa powder
- 4 ounces egg whites, room temperature
- pinch cream of tartar
- 45 grams granulated sugar
- 1/4 cup butter
- 1/2 cup peanut butter
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
Instructions
For the macaron:
- Pulse the powdered sugar, the almond meal, peanut butter powder, and cocoa powder together in a food processor to form a fine powder.
- Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl).
- Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
- Fasten the whisk attachment and beat the mixture on medium speed until foamy.
- Slowly add the granulated sugar and beat on medium speed until soft peaks form.
- Increase the speed to high and beat until stiff peaks form.
- Add 1/3 of the almond mixture into the bowl with the meringue.
- Fold the ingredients together with a large spatula until incorporated.
- Continue sifting and folding until all the almond mixture is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle.)
- Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
- Preheat oven to 325 F.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue.
- Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
- Allow the macaron to rest on the counter at least 30 minutes.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 5 to 7 minutes.
- Rotate the pans front to back and top to bottom and bake an additional 5 to 7 minutes.
- Do the wiggle test to see if the meringue is cooked. Carefully grab the top of the shell and if it moves easily from side to side when wiggled, indicating the meringue isn’t completely cooked, then continue to cook in 2 to 3 minute intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling.
FOR THE FILLING:
- Combine the butter, peanut butter, and vanilla extract together in a medium mixing bowl and beat until combined.
- Add in the powdered sugar and cocoa powder and beat until fluffy.
- Add more powdered sugar if it’s too soft and add some heavy cream if it’s too stiff.
- Place the filling in a piping bag fitted with a plain tip and pipe the filling onto one shell.
- Top with another shell and allow to rest before serving.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 187Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 7mgSodium 69mgCarbohydrates 21gFiber 2gSugar 17gProtein 5g
Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.
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B.O.B. Bob would totally flip over these! Guess I’ll have to step out of my comfort zone and finally bake some macarons!
They’re not as difficult as most make the out to be. Many have had success following my instructions. And you can always message me to help troubleshoot if they don’t turn out.