Recipe Friday: You've NEVER had a Macaron Like This Before!

Combine almond flour and 10x powdered sugar. Sift twice. Place sifted mixture into kitchen aid mixing bowl. With paddle attachment in a Kitchen-Aid stand mixer, add in carton egg whites on low to medium speed (speed 4 on Kitchen Aid). Mix for about two minutes until a smooth paste is formed. Scrape down sides of bowl. Mix for an additional minute if needed. Set aside.

Combine water and sugar into a heavy bottom, stainless steel pot. The mixture should have the consistency of “wet sand.” Cook your sugar water to softball stage (248° F). If no candy thermometer present, use metal measuring cup to check for correct temp. Carefully dip the edge of the metal cup in the sugar mixture and try to blow a bubble.  

While your sugar water mixture is cooking, add your fresh egg whites into a clean mixing bowl and place onto kitchen aid mixer. Using the whisk attachment, whip on high speed until frothy. Start whipping egg whites when your sugar hits about 215-22° F. Continue whipping.

Once your sugar water has reached the desired temp, pour slowly and VERY carefully into frothy egg whites and whip until lukewarm to the touch, roughly 115° F. Once your meringue is combined, transfer ⅓ of that meringue into your paste mix set to the side in Step 1. Transfer the paste and ⅓ merengue into a clean kitchen aid mixing bowl. Using the paddle attachment, beat the mixture for about 30 seconds until well combined, scraping the sides of the bowl as needed. Transfer to a stainless steel mixing bowl and carefully fold in the rest of your meringue using a rubber spatula. You want the mixture to come to a “V” shape off your spatula, that is when you know the batter is ready to pipe. Fold raspberry powder into cooled meringue.

Pipe using an 802 tip on flat sheet pans with parchment paper. Once piped, carefully tap/slam the sheet trays on the table four to five times to help remove any air bubble and have them settle. Allow cookies to dry at room temperature for 30 minutes or until they form a smooth skin. 6. Bake at 280° F, low fan for 14 minutes. Check, add another two additional minutes if the cookie does not come immediately off the parchment paper. 

Process vinegar, bell pepper, & habanero peppers together in a blender until smooth.

Transfer mixture to a large stockpot.

Add sugar, raspberries, & pectin to the pepper mixture, bring to a boil then lower to a simmer. Cook until jam is smooth & sugar is dissolved.

Sterilize the jars and lids in boiling water.

Pack jam into the hot, sterilized jars, filling to quarter inch of the top. Run a thin spatula around the inside of the jars to remove any air bubbles. Wipe the rims of the jar with a moist paper towel to remove any food residue. Top with the lids and screw-on rings.

Place rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into boiling water using a holder. Leave a two inch space between the jars. If needed, pour in more water to bring water level to at least one inch above the top of the jars. Bring to a rolling boil, cover the pot for 15 minutes.

Remove the jars from the stockpot and place them onto a clothcovered, wooden, or metal tableseveral inches apart, until cool.

Once cool, press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

Stir together flour & sugar in a bowl.

Cut cold butter and peanut butter into flour & sugar mixture with a fork until mixture resembles small peas.

Stir in peanuts.

Lay out on a sheet pan with parchment.

Bake at 375° degrees Fahrenheit until golden brown.

Once golden brown cool on a rack then break apart by hand