I think you’re like me, you love Snickers, since you’re reading this post and looking at my recipe for Snickers Macarons. Snickers Candy Bars were introduced in 1930 and is the world’s favorite candy bar. I know one thing for sure, it’s my favorite candy bar.
So, since I love macarons, I just had to make Snickers Macarons. These macarons are melt-in-your-mouth delicious, filled with a chocolate ganache, a caramel sauce, and a yummy peanut nougat. Do I need to say more.
I know there are a lot of parts to this recipe, but you can make some of the filling a day ahead, so it’s not too much to make in one day. I hope this recipe inspires you to bake.
150 grams powdered sugar
124 grams almond flour
16 grams cocoa powder
100 grams egg whites, room temp (about 3) *see notes
1/4 teaspoon cream of tartar
66 grams castor sugar (ultra fine sugar)
1 Cup sugar (200 grams)
1/4 cup water (60 ml)
1/2 cup heavy cream (120 ml)
2 tablespoons butter, room temperature (28 grams)
2 Tbsp. butter (28 grams)
1/2 cup caster sugar (110 grams)
2 Tbsp. evaporated milk (30 grams)
1 cup marshmallow fluff (120 grams)
1/4 teaspoon vanilla extract
3 Tbsp. peanut butter (40 grams)
2/3 cup chopped peanuts, salted (86 grams)
4 Ounces bittersweet chocolate (60%) (do not use chocolate chips)
1/2 cup heavy cream (120 ml)
1 tablespoon butter, room temp (14 grams)
2 ounces bittersweet chocolate (60%) (do not use chocolate chips)
1/4 cup peanuts, dry-roasted (salted) (30 grams)
In medium bowl, whisk together powdered sugar, almond flour and cocoa powder. Sift mixture through a sieve into another medium bowl. If there about a pinch remaining of pieces too large to sift, throw them out. Set aside. In a mixing bowl with a whisk attachment, beat egg whites at medium speed until frothy; add cream of tartar, Whip until eggs start leaving a trail; add castor sugar 1/3 at a time. Whip until stiff peaks form (when you pull out the whisk the peak should be stiff and not droopy, and you can hold the bowl upside down and nothing comes out.), Pour 1/3 of the cocoa powder mixture into the egg whites and gently fold in until incorporated. Continuing to fold in 1/3 of the cocoa mixture at a time, until it is completely blended (do not over mix, it should be like thick lava, and you can make a figure eight).
Make a template of 1-1/2″ circles about 2-inches apart on printer paper (about 16 to a baking sheet 4 across by 4 down). Place printer paper between baking sheet and parchment paper. Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers. The peaks in the center should fall, if they don’t wet your finger and pat the peak down. Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for 15-60 minutes,to allow the cookies to dry to the touch and develop their crusts. While the cookies are drying, make the Caramel Sauce and the Peanut Nougat. While the cookies are standing at room temperature, preheat oven to 320 degrees F. Once the cookies are dry to the touch, bake, one cookie sheet at a time, at 320 degrees F. for 14-16 minutes, until the top does not wiggly from the feet (error on the side of overbaked). Cool for 5 minutes, remove macaron shells from parchment (they should release, if not, use an offset spatula to remove them from the parchment). Let cool completely. Match up same size cookies with one top side up, and the other filling side up.
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat to medium and bring to a boil (do NOT stir the boiling sugar). Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully pour in the heavy cream (this mixture will bubble vigorously), then whisk to combine. Stir in the butter. Strain caramel through a sieve into a medium bowl to remove any sugar crystals. Cool completely. Once cooled, transfer the caramel to a squeeze bottle or piping bag fitting with a #12 tip; set aside You will use less than half of this caramel for the macarons. The caramel will keep in the refrigerator for about 2 weeks. NOTE: Caramel Sauce can be made a day ahead.
In medium pot, melt butter on medium low heat. Add sugar and milk, stirring continually, about 10-15 minutes, until thick. Remove from heat, stir in marshmallow fluff, vanilla extract, peanut butter and peanuts, until combined. Put in airtight container (like Tupperware or Rubbermaid); set aside. NOTE: Peanut Nougat can be made a day ahead, and this recipe will make more peanut nougat than you need for your macarons.
While cookies are cooling, break up chocolate bar into small pieces into a small bowl. On the stove, warm up cream until edges simmer; add to chocolate pieces and let sit for 1 minute. Blend chocolate until creamy. Add butter; blend until smooth. Set aside to cool and thicken. Once thick enough to pipe, spoon into piping bag with a #12 tip (1/4-inch)
ASSEMBLING THE MACARONS
Pipe the Chocolate Ganache in a circle on the filling side up cookie. Pipe a small dollop of the Caramel Sauce in the middle of the Ganache. Spoon about 1/2 tsp.of the Peanut Nougat on top of the Caramel Sauce. Press 2 cookies together until Chocolate Ganache comes to the edge. Melt 2 oz. bittersweet chocolate (60%), cool slightly then put in a ziplock bag, cut a tiny hole in the corner of the bag (about 1/8″ in diameter), drizzle over tops of macarons (you may not use all of the chocolate). Put about 2 Tbsp. of the caramel sauce in a ziplock bag, cut a tiny hole in the corner of the bag (about 1/8″ in diameter), drizzle over tops of macarons (you may not use all of the Caramel Sauce). Finely chop 1/4 cup of peanuts; sprinkle over tops of macarons (you may not use all of the finely chopped peanuts). Place in an airtight container, place in the refrigerator for about 24 hours (so the shells absorb the flavor of the filling). Take the cookies out of the refrigerator 15 minutes prior to serving, to bring to room temp.