Recipe: Frozen Hot Fudge and Peanut Butter Swirled Pretzel Macarons

Ingredients

Prepare baking sheets with parchment paper and trace circles for macarons.
Sift powdered sugar, almond meal, cocoa powder, and pretzel crumbs into a bowl.
In a stand mixer, whip egg whites with granulated sugar and vanilla bean seeds until stiff peaks form.
Fold dry ingredients into whipped egg whites until a thick batter forms.
Pipe the batter onto the prepared baking sheets and let sit for 30 minutes.
Preheat the oven to 300°F.
Prepare the filling by cooking cocoa powder, brown sugar, corn syrup, cream, salt, and half of the chocolate until melted.
Remove from heat and stir in remaining chocolate, butter, and vanilla until smooth.
Beat together peanut butter, softened butter, powdered sugar, and vanilla until creamy.
Pipe alternating layers of fudge sauce and peanut butter into a piping bag.
Bake macarons for about 18 minutes and let cool.
Fill macarons with the prepared filling and top with another macaron.
Drizzle melted chocolate and sprinkle with pretzel crumbs.
Freeze the assembled macarons for about 30 minutes.

Servings

25 Macarons

Calories

6563

Total fat

40g

Total carbohydrates

70g

Total protein

10g

Sodium

20mg

Cholesterol

20mg