I always bake for Charlie’s birthday. He throws a grand party and so it felt like a good excuse to rejuvenate the macaroon experiment. I feel as if I’m more than halfway there. The texture is good, the taste is tasty…just need that pretty shape.
A couple of people have suggested that I’m over-whipping my egg whites. And I’ve noticed that the prettiest ones are from the chocolate recipe that has more liquid in the shell batter. So I tried both. And one of these days I’m going to break down and actually make a template so they’re all the same size.
This was a happy journey back. The macaroons were better shaped then most. So, a little further experimentation should show me the path to smooth shells. (Not very scientific to try both fixes at once…)
Peanut butter frosting as a filling was a swell addition. I thought it was a bit sweet but that didn’t stop me from nabbing one every time I was remotely near the kitchen. Frosting was a half batch from one of the best cakes ever; Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze. Huntsman’s Sky High Cakes now lives on my shelf, well thumbed and beloved but I first found it here, at Smitten Kitchen:
½ batch of Peanut Butter Frosting
5 ounces Philadelphia cream cheese, at room temperature
2 ounces unsalted butter, at room temperature
2 ½ cups icing sugar, sifted
1/3 cup smooth peanut butter
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.
Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often.
Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.