Following is a guest post by Veronica at CookingMorningNooNight… enjoy!!
Yes you heard me right….No, this is not a test… it’s Peanut Butter Cap’N Crunch Macrons! I sure did take your fancy french cookies and laced it with sugary cereal and it was FANTASTIC! I absolutely love cereal and I also love pretending that those grown up bland cereals are good for me when secretly, I eat half the bowl of my sons’. HEY… we wouldn’t want it to go to waste RIGHT!?
Anyways, I’m going to share a little secret with you. This is my VERY first time making macarons! I was so nervous before but when I stumbled upon the fruity pebble macarons featured on The Novice Chef blog I became obsessed! Day and night I would whine to my husband and very best friend:
“All I want to do is make Cap’N Crunch macarons!!”
Needless to say I think they were praying for a sunny day just to shut me up. Finally it came and I was in bliss. Unfortunately, I just have to stare at them because these cookies take a full 24 hours of maturation before they are to be enjoyed… I foresee myself waking up at midnight and eating one. Not 24 hours you say? Well.. I wont tell if you don’t!
Cap’N Crunch Macarons Recipe
- ¾ cup almond meal
- ½ cup Captain Crunch Meal**
- 3 large older egg whites*
- 3 tablespoons meringue powder
- 1¾ cups powdered sugar
- Preheat the oven to 300 degrees F. Prep 2 half sheet pans with parchment or silicone baking mats.
- Sift together your almond meal, cereal meal and powdered sugar and set aside. I like to use the large, finer sifters with the long handle and push the flour mixture through.
- In the bowl of a standing mixer, or with an electric hand mixer, beat the egg whites on low speed until foamy.
- Begin sprinkling in the meringue powder as you beat.
- Then increase the speed to medium and beat until soft peaks form. Beat to combine.
- When you get to soft peaks (the peaks will curl when the whisk is lifted from the mixture), carefully proceed; you want firm glossy peaks in your meringue, you do not want to beat all the way to stiff peaks (peaks stand up straight when a whisk is lifted from the mixture).
- Some recipes will tell you to add the flour mixture in thirds but I like to add mine all at once. I think it helps to not allow over mixing.
- Then I spooned the mixture into a large zip-lock bag and cut a medium size tip on the bottom. Pipe 1 inch mound onto prepared pans and use a wet fingertip to gently press down mounds to a smooth tip.
- Once your sheet is filled, pick up your sheet and holding level tap firmly on to counter several times.
- Allow the cookies to rest then 30-60 minutes depending on the humidity outside.
- Bake the cookies for about 15 minutes, 1 sheet at a time, then let the cookies cool.
- Then, you can fill your cookies with whatever you like, I used a basic chocolate frosting but the options are endless: Marshmallow fluff, ganache, peanut butter frosting oooh even a Captain Crunch buttercream would be delicious!
* You don’t need to go out and purchase older egg whites, you can simply used the eggs that you’ve had in the refrigerator for the last 4 or 5 days. After you separate the eggs, make sure you allow the egg whites to come to room temperature before whipping.
I hope you all have an opportunity to make these for yourselves because they are divine!
My name is Veronica, and I blog at CookingMorningNooNight.blogspot.com! I have 2 beautiful boys who are my world ,and a supportive husband who motivates me every day! I am a self taught chef and love to be experimental in the kitchen. I love to motivate other people to get in the kitchen and cook for the ones they love!
More Gotta-Try Recipes!