Inspired by a dessert I enjoyed at Golden Fields last week, here are Snickers macarons.
For the shells, a reminder of the quick macaron recipe (French meringue)
110g ground almonds
200g icing sugar
50g caster sugar
90g egg whites
colouring of your choice - I used Parisian Browning Essence for these, but you could substitute 2 tbsp of icing sugar for cocoa powder.
Whisk egg white to stiff peaks, gradually adding the caster sugar. Add colouring to achieve intensity you desire. Fold almonds and icing sugar into the eggwhites, "macaroning" until you achieve the correct consistency. Pipe rounds onto baking trays and leave until a skin forms (usually at least 30 mins, much longer if humidity is high). Bake at 150 deg C for 12-13 mins, cool and remove from trays.
For the fillings (there are 3):
Make a caramel (see salted caramel macaron recipe), but do not whisk - fold through chopped peanuts and set aside to cool
Melt 1 cup of white marshmallows with 3 tbsp cream
Fold through 1tbsp smooth peanut butter and set aside to cool
Milk chocolate ganache
Heat 60g cream to almost boiling and add 60g milk chocolate. Stir well until a ganache forms. Set aside to cool.
To assemble, spread one macaron with milk chocolate ganache then top with peanut caramel. Spread the other macaron with peanut marshmallow, then sandwich together,