Recipe for m&m macarons

Preparation of the ganache. Heat your cream in a saucepan. When the cream starts to boil, incorporate the dark chocolate. Whisk until the mixture is smooth. Remove from heat, add the roughly chopped candies and peanut butter. Pour into a small ramekin and let cool.

Preparation of the shells: Sift the almond flour and powdered sugar. Whip the egg whites. When the whites start to foam, add half of the granulated sugar along with the coloring (powdered for me). Continue to whip the egg whites, gradually incorporating the remaining granulated sugar until you obtain stiff peaks. Gently fold the whites into the almond flour/powdered sugar mix. It is important to get the macaronnage right. Stop mixing when the mixture forms a ribbon (at first it may seem complicated, but with time it will come naturally).

To finish, preheat the oven to 150°C. Using a piping bag, pipe the macarons onto a baking sheet lined with parchment paper. Bake for 16 minutes at 150°C. Let them cool and gently remove the shells. You can then assemble the shells with the ganache. Refrigerate the macarons for at least 24 hours before tasting.