Frozen Hot Fudge and Peanut Butter Swirled Pretzel Macarons. - Half Baked Harvest

Ingredients

  • Pretzel Macarons
  • 215 grams powdered sugar
  • 115 almond meal
  • 10 grams unsweetened cocoa powder
  • 20 grams pretzel crumbs (use a food processor or smash the pretzels in a bag. You need them to be FINE crumbs. Close to flour in consistency), use gluten free if needed
  • 1 vanilla bean, seeds scraped out
  • 145 grams egg whites (about 4 egg whites)
  • + 18 more ingredients
    • 45 grams granulated sugar
    • Filling
    • ¼ cup unsweetened cocoa powder
    • 1/3 cup packed brown sugar
    • 2 tablespoons light corn syrup
    • 2/3 cup heavy cream
    • ¼ teaspoon salt
    • 3 ounces milk chocolate, chopped
    • 3 ounces good bittersweet or dark chocolate, chopped
    • 2 tablespoon unsalted butter, cup into small cubes
    • 2 teaspoon vanilla extract
    • ½ cup creamy peanut butter
    • 1 tablespoon butter, softened
    • 1 tablespoon powdered sugar
    • ½ teaspoon vanilla extract
    • Topping
    • melted chocolate
    • pretzel crumbs

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. Prepare a pastry bag fitted with a plain tip and set aside. In a large bowl sift together the powdered sugar, almond ...

View full recipe at SpringPad

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