Chocolate Peanut butter ganache
50 g Heavy cream
120 g milk couverture chocolate, chopped or buttons 108g peanut butter
25g unsalted butter, chopped and softened
Your choice of jam
Pinch of sea salt flakes
Cocoa macaron shells
135g almond meal
135g pure icing (confectioners’) sugar
30g cocoa powder
55g egg whites, at room temperature
1 - 2 teaspoon powdered egg white (optional)
55g egg whites, extra, at room temperature
Sugar syrup:
150g granulated sugar
38g water
Transfers to an airtight container and put the assembled macarons in the refrigerator for 24 hours to set, then bring to room temperature and serve