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Home / Peanut Macaron

Peanut Macaron

Peanut Macaron


Recipe Created By:
Olivier Bajard

  • Components Of Recipe
  • Macaron Dough
  • Butter Cream
  • Peanut Garniture
  • Assembly

Macaron Dough

168g (5.9oz)
222g (7.8oz)
135g (4.8oz)
2g (0.1oz)
1g (0.0oz)
75g (2.6oz)

Method of Preparation

  1. Whip the egg whites, granulated sugar, salt and PreGel Albumissimo (Egg White Base).
  2. Sift together the almond flour and powdered sugar.
  3. Fold the sifted dry ingredients into the whipped egg whites.
  4. Pipe in desired shapes.
  5. Allow to dry in oven at 113°C/235°F for 15 to 20 minutes.
  6. Place in a preheated oven at 165°C/329°F.
  7. Then drop temperature to 145°C/293°F, and bake till done.
Notes to Consider: 1 macaroon = 9g (88 macaron per batch) + 8g

Butter Cream

100g (3.5oz)
50g (1.8oz)
50g (1.8oz)
200g (7.1oz)
150g (5.3oz)
600g (21.2oz)

Method of Preparation

  1. Soften butter in a mixer using a paddle.
  2. In second mixer begin to whip egg whites with 150g sugar.
  3. Combine 100g granulated sugar, glucose, and water in a pot and boil to 118°C/224°F.
  4. Slowly pour into whipping egg whites; continue to whip till cool.
  5. Add butter to meringue in small additions while mixing on low speed.
  6. Mix until evenly incorporated. Used as needed.

Peanut Garniture

300g (10.6oz)
200g (7.1oz)
as desired

* can be replaced with

Method of Preparation

  1. Add PreGel Peanut Traditional Paste to butter cream, and mix well.

Method of Preparation

  1. Assemble dough and garniture.
  2. Garnish with salted roasted peanut.