Peanut Butter and Chocolate Macarons, Chocolate Dipped Langues de Chat

For the macarons, I used the italian meringue macaron method and filled it with a Chocolate Ganache Peanut Butter filling. Then for the langues de chat (cats tongues) biscuits I dipped half in milk chocolate and the other half in valrhona blonde chocolate which is pretty much like a caramelised white chocolate so it has a very caramely taste (it is absolutely amazing you have to go bye some!! I got mine from this amazing french patisserie in parnell called Vaniye )

Peanut Butter and Chocolate Macarons

Macaron shells with out the added blueberry powder as it says in the recipe

110g milk chocolate, chopped

110g cream

3 tablespoons natural crunchy peanut butter

Place the chocolate in a bowl. set aside. Heat the cream over a medium heat until it starts to boil, then pour over the chocolate. Leave to stand for about 10 seconds to allow the chocolate to melt a little before whisking until you have a smooth ganache with no lumps. Stir in the peanut butter and leave at room temperature until it has thickened, about 2 hours. Place in a piping bag with a 1 cm circle nozzle and use to sandwich two macaron shells together.

Chocolate Dipped Langues de Chat

80 grams butter, softened

1 ¼ cups icing sugar

3 egg whites

½ tablespoons vanilla bean paste

¾ cups flour

100g milk chocolate

100g Blonde chocolate or white chocolate

In the bowl of a stand mixer, cream the butter with a paddle attachment then mix in the sugar, blend well. Add the egg whites gradually and then mix in the. sift the flour on the butter mixture and mix until just incorporated. With a 1cm tip nozzle, pipe out the batter in bits around 5 cm long onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.

Bake in a preheated 350 degree oven for 12 minutes or until light golden brown around the edges.

Let cool on the pan.

Melt the chocolates in separate bowls and set aside to cool down slightly.

Dip the cooled cookies in the melted chocolate and leave for the chocolate to set on a baking tray lined with baking paper.