PBJ Chocolate Macarons (มาการองช็อกโกแลตไส้พีบีเจ)

1.To make macarons, sift ground almond, cocoa powder, and icing sugar together, then set aside.

2.In a mixing bowl, place one-third of the egg whites and whip them by hand or with a mixer.. Gradually add sugar, beating until the sugar dissolves and the meringue is smooth.

3.In a saucepan, combine the second portion of sugar and water. Heat gently, shaking the pan occasionally, to make a syrup that reaches 118-120°C.

4.Remove the syrup from the heat. Continue whipping the egg whites until they form soft peaks, then slowly pour the syrup into the egg whites in a thin stream, whipping continuously until you have a shiny, firm meringue.

5.Mix the remaining egg whites into the almond mixture using a rubber spatula.

6.Fold the meringue into the almond mixture until well combined. Transfer the batter to a piping bag and pipe 1½ inch circles onto a baking sheet lined with parchment paper. Let the macarons rest until the surfaces are dry, about 1 hour.

7.Bake the macarons at 135°C using a conventional setting for 16 minutes. Let them cool on the tray before removing from the parchment paper.

8.Separate the macaron shells into two groups: tops and bottoms. Melt dark chocolate and decorate the tops with a drizzle of chocolate and a sprinkle of crushed peanuts.

9.Prepare the chocolate peanut filling by microwaving dark chocolate and heavy cream until melted. Stir in cocoa powder and mix until smooth.

10.Whip butter until soft, add peanut butter, and the chocolate mixture, and beat until combined. Add the remaining 40 g of heavy cream and whip until smooth. Transfer the filling to a piping bag.

11.Pipe the chocolate peanut filling onto the bottom macaron shells, add a bit of jam, and close with the top shells. Repeat until all macarons are assembled.