halfbakedharvest3.6
Frozen Hot Fudge and Peanut Butter Swirled Pretzel Macarons.
See, they are not just any old macarons. Nope, these are pretzels macarons.
👥 25 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●food processor
- ●whisk
- ●pan
- ●oven
📝 Preparation Steps
1
Line two baking sheets with parchment paper. Using a 1 1/2 inch cookie cutter, trace out guide-circles (about an inch apart) and then flip the parchment paper over, ink side down.
2
Prepare a pastry bag fitted with a plain tip and set aside.
3
In a large bowl sift together the powdered sugar, almond meal, cocoa powder and pretzel crumbs. If all the ingredients do not make it through the sifter add them to a food processor and process until fine crumbs form. Sift into the bowl with the remaining dry ingredients. Set aside.
rams powdered sugar215 gpowdered sugar1 tablespoonalmond meal115rams pretzel crumbs20 gpretzel crumbs
4
Add the egg whites, granulated sugar and vanilla bean seeds to the bowl of a stand mixer. Turn the mixer to medium (4 on a Kitchen Aid). Whip for about ⏱️ 3 minutes until bubbles form on top of the eggs.
vanilla bean (seeds scraped out)1
5
Increase the speed to medium-high (7 on a Kitchen Aid) and whip another ⏱️ 3 minutes, then increase the speed to 8 for another ⏱️ 3 minutes. Finally increase the speed to the highest notch for ⏱️ 1 minute. At the end of this minute, you should have a very stiff and dry meringue. Remove the whisk and tap the whites back into the bowl.
6
Now dump all of your dry ingredients, all at once into the bowl with the whipped whites. Fold the dry ingredients in the whites until you have a thick, but still pourable batter. The batter should be a thickness that it will mound up on itself, but enough fluidity that after ⏱️ 20 seconds, it will melt back down. This takes about 25 turns and don't worry, it will look as though the dry ingredients will not combine with the whites, but they will!
7
Pour half the batter into the prepared pipping bag and begin piping circles with the batter. Stop piping just shy of the borders of the guide-circle, as the batter will continue to spread just a bit. Repeat with the remaining batter.
8
After piping your macarons, take hold of the sheet pan and hit it hard against your counter. Rotate the pan ninety degrees and rap two more times. This will dislodge any large air bubbles that might cause your macarons to crack. Now set your pans aside for ⏱️ 30 minutes, uncovered and preheat your oven to 300 degrees F.
9
Meanwhile prepare the filling. Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped milk chocolate in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for ⏱️ 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Allow the sauce to cool and thicken. You need it to be thick, but still pourable.
milk chocolate (chopped)3 ouncesmelted chocolategood bittersweet or dark chocolate (chopped)3 ouncesunsalted butter (cup into small cubes)2 tablespooncup creamy peanut butter1/2butter (softened)1 tablespoon
10
In a medium bowl beat together the peanut butter, butter, powdered sugar and vanilla until creamy and fluffy. Fit a pipping bag with your choice tip (nothing very big) and alternately spoon the fudge sauce and peanut butter into the bag. You want to do about 2 tablespoon of fudge sauce and then 2 tablespoons of peanut butter. This will create a nice swirl. Place the bag in the fridge to stiffen up a bit, about ⏱️ 10 minutes. Be careful though, if the fudge sauce gets too cold you will not be able to pipe it on the macarons.
unsalted butter (cup into small cubes)2 tablespooncup creamy peanut butter1/2butter (softened)1 tablespoonrams powdered sugar215 gpowdered sugar1 tablespoon
11
Now bake the macarons for about ⏱️ 18 minutes, or until you can cleanly peel the parchment paper away from the macaron. When you go to pick up the macaron, if the top comes off in your hand, it is not done. Allow to cool before filling.
12
Using your piping bag to pipe the filling on to the bottom of each cookie. Place another cooking on top and repeat with the remaining cookies + filling. Drizzle the tops of each sandwich cookie with melted chocolate and sprinkle with pretzel crumbs. Place the cookies on a baking sheet and freeze until frozen, about ⏱️ 30 minutes. Store in the freezer for frozen cookies or place in the fridge just to keep the cookies cold.
milk chocolate (chopped)3 ouncesgood bittersweet or dark chocolate (chopped)3 ouncesmelted chocolaterams pretzel crumbs20 gpretzel crumbs
Nutrition Facts
calories
6563 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
92 mg
protein Content
3 g
cholesterol Content
12 mg
carbohydrate Content
23 g
saturated Fat Content
4 g
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