Penut butter macarons: ^^ I love peanut butter!

 I love peanut butter, and I want to put it in everything if I can, haha.

Peanut butter Macarons

 Well, how about the peanut butter filling in the macarons, it's a good idea too. Peanut and almond, they can be together, a salty taste of the peanut butter makes the macarons more delicious ^^, sweet and salty it's the best combination, haha.
I used French buttercream, but you can use other kinds of buttercream, or if you have some of them left, just mix it with an equal weight of peanut butter, that's all.
I didn't take a photo while making these macarons, ^^, the method is the same so I copy the photos from other recipe, I hope you don't mind.
I ended up eating a lot of the macarons, and a spoonful of the peanut butter filling, -*-, it's rich and delicious, couldn't stop myself.
Serve it with hot tea or coffee, black is good, because the macarons and the filling are rich, by drinking hot tea or hot coffee you will be able to eat more, hehe.

Peanut butter Macarons

Makes about 25-30 pairs

Macaron
70g .................................. Almond powder
98g .................................. Icing sugar
50g ................................... Egg whites
15g .................................... Sugar
........................................... Orange food coloring (optional)

Ps. the how to photos come from banana macaron ^^

Peanut butter filling
100g .............................. French buttercream
100g ...............................Smooth peanut butter

Combine the icing sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of icing sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

 Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks, add the color and beat until combine.

Sift 1/3 of the almond flour mixture into the meringue and fold to combine. 

Sift in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.
 Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).

Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).

When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter), place the rose tea petals on top of half of the macarons.

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 160°C. Bake for 15 minutes (baking time can be varied, from 12-15minutes up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble. 

Make the filling

Mix the buttercream and peanut butter together.
Pipe the filling  onto the macaron, sandwich the macarons together.

Peanut butter Macarons

Penut butter macarons: ^^ I love peanut butter!