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Sometimes life gets so crazy that I forget to eat, until many hours later I get that telltale grumbling in my stomach, and my family is looking at me like I’ve lost my mind because I can’t seem to finish a sentence, or I forget simple words like “wall,” or “beef.” I stutter as I try to speak and fail miserably, to the point that I just sit down and scowl, because whatever, I’m just done. When I’m hungry, I turn to these amazing SNICKERS® Macarons, which cure what ails me with the quickness.
You may remember my lime macarons from last year, which were a fun citrus treat, but these SNICKERS macarons are richer with a deep chocolaty flavor and tons of SNICKERS Almond chopped up into the buttercream for the filling. I tried a few with the new SNICKERS Peanut Butter Squares, but I really liked the almond on almond theme (since macarons are made with ground almonds!), so it was just a perfect fit for me, and for my hangry belly.
The recipe is very similar to the lime macarons, but with a little less powdered sugar to compensate for the addition of a little bit of cocoa powder. Still as temperamental as ever, whatever changes you may have made to the original recipe to work with your oven, keep them the same for this recipe as well, since it is based off the original.
- 100 Grams Egg Whites
- 35 Grams White Granulated Sugar
- Heaping ¼ tsp Cream of Tartar
- 100 Grams Blanched Almonds
- 165 Grams Powdered Sugar
- 15 Grams Cocoa Powder
- 1 C Vanilla Buttercream
- 1 SNICKERS Almond bar finely chopped
- Place the almonds, cocoa powder, and powdered sugar in a food processor and run for several minutes, occasionally stopping to scrape the sides. Sift the mixture into a large bowl and discard any pieces that don't pass through the sieve.
- In a large metal bowl, add the egg whites and cream of tartar. Begin whipping on medium-high with a whisk attachment until the eggs become foamy and white. Scrape the bowl, then add a tablespoon of granulated sugar and whip again for about 20 seconds. Scrape the bowl and repeat until all the granulated sugar has been added. Scrape the sides one last time then allow to whip at medium-high just until stiff peaks form.
- Sift about ⅓ of the almond meal/powdered sugar mixture into the bowl. Slowly and carefully fold the egg whites, by scraping the sides to the bottom of the bowl and then back over the top until the sugar flour is incorporated. Repeat until the all the sugar flour is mixed in, being careful to not beat the egg mixture.
- Carefully spoon into a pastry bag prepped with a 1 inch round tip and pipe 1 ½ inch circles onto baking sheets covered with parchment paper. Tap the baking sheets against a flat surface to release any trapped air bubbles.
- Allow the macarons to rest for 20-60 minutes, or until they lose their shine and are no longer tacky to the touch.
- Bake in a 300 degree oven for 13 minutes, or until the bottoms are just barely starting to brown.
- In a small bowl, combine the vanilla buttercream and chopped SNICKERS Almond, stirring until thoroughly mixed. Spread onto cooled macarons with a knife, sandwich together, and enjoy!
Enter the SNICKERS® “Who are you when you’re hungry?” contest by uploading a personal photo or video from your Computer, Facebook, Instagram or use the SNICKERS® Meme Generator to create something new! Voting begins at Noon on 5/11/15 and ends at 11:59:59AM ET on 7/15/15.
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