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Snickers macarons
Tasty Snickers macarons

Snickers Macarons

Author: Flavelo
Recipes Cakes and Desserts
Macarons are the 'high school' of confectionery, but don't be intimidated! Accuracy is key. This cookie relies on the delicate balance of almond flour and egg whites. The Snickers flavor profile comes from the meeting of salted peanuts, caramel, and chocolate ganache between two almond shells.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 12 servings
🔥 Calories 280 kcal
🌍 Cuisine French Confectionery

Ingredients

Equipment Needed

  • Digital Scale (Required!)
  • Piping bag
  • Parchment paper or silicone mat

Allergen Information

⚠️ Egg
⚠️ Milk
⚠️ Peanut
⚠️ Tree Nut (Almond)

Instructions

1 ✓

Sift the almond flour and confectioners' sugar together. Discard any large pieces.

Tip: The secret to a smooth surface is fine texture. Large chunks would make the macaron bumpy.
2 ✓

Whip the egg whites, gradually adding the granulated sugar, until you get a glossy, very stiff meringue.

Tip: This stiff meringue provides the structure. If it's not stiff enough, the batter will spread too much.
3 ✓

Fold the almond mixture into the meringue (macaronage). It's ready when the batter flows off the spatula like lava or a ribbon.

Tip: This knocks out excess air. If you overmix, it will be runny. If undermixed, it will have peaks.
4 ✓

Pipe discs onto the baking sheet, tap the sheet against the table (to release air bubbles), then let stand for 30 minutes until the top is matte and not sticky to the touch.

Tip: Drying (forming a skin) is mandatory! This hard layer forces the dough to rise upwards during baking (creating 'feet') instead of cracking.
5 ✓

Bake at 300°F (150°C) for 12-15 minutes. Let cool completely on the paper.

6 ✓

Ganache: Bring the cream to a boil, pour over the chocolate and peanut butter, and mix until smooth. Chill until spreadable.

Tip: The emulsion (mixture of fat and water) gives the creaminess.
7 ✓

Fill the macarons: pipe a ring of cream, place a dot of caramel and peanut in the center.

Tip: Refrigerate for 24 hours before serving – the macaron shells need to soften from the filling.

Recipe FAQ

Why did the tops crack?
You didn't let them rest enough before baking, so the protective 'skin' didn't form, or your oven was too hot.

Ingredients

  • 1 1/2 cups Super Fine Almond Flour (approx. 5.3 oz)
  • 1 1/4 cups Confectioners' Sugar (approx. 5.3 oz)
  • 3 large Egg Whites (aged, room temp)
  • 1/4 cup Granulated Sugar
  • 3.5 oz Milk Chocolate
  • 1/2 cup Heavy Cream
  • 1/4 cup Peanut Butter
  • 2 tbsp Thick Caramel Sauce
  • 2 tbsp Salted Peanuts (chopped)