We can't survive on...peanut butter macaroons!

I've been doing a lot of macaroons since I'm in London. I remember in L'atelier de Joel Robuchon we did a nice dark chocolate macaroon, in the Dorchester we had plenty of different macaroons, from Lemon/basil and gingerbread macaroons, to Lavender and cherry/pistashio macaroon. Now in the arts club it actually took us a while to put a macaroon on the afternoon tea menu, I don't really know why but a few months ago I started testing some macaroons for our afternoon tea. I wanted to make a Peanut butter macaroon, because I know my chef loves peanuts, so I would be with one foot in the door as a matter of speaking. But eventually it didn't become a peanut macaroon and instead I made a fresher Bergamot macaroon for on the menu. But to come back to that peanut butter macaroon. Although I just made like one batch of those macaroons, only a select group of arts club staff got to taste it, but for some reason they keep talking about that bloody peanut butter macaroon, and I have to say myself that it was a very good macaroon, so I will share the recipe with you guys and then you can make up for yourself if it is a good macaroon or not.

For the shell we need: 250 gr roasted Peanut powder, 250 gr Almond powder, 450 gr Icing sugar, 175 gr eggwhite, 100 gr water, 400 gr sugar, 162 gr eggwhite, 3 gr eggwhite powder Blend the almond powder, Roasted peanut powder, icing sugar in the cutter and mix them with the eggwhite so you get a smooth paste.bring the water and sugar to 121°C and make an Italian meringue with the eggwite and eggwhite powder.when the meringue is lightly lukewarm you add the meringue in three to four stages with the first mix. the first stage with the machine on a high speed to make the mix nice and smooth, the other stages you mix under by hand.Pipe your macaroons, dry for 20min and bake them off. for the peanut butter ganache: 225 gr whipping cream, 90 gr peanut butter,45 gr glucose,175 gr Manjari chocolate (valrhona), 175 gr Caramelia chocolate (valrhona), 1 gr salt, 30 gr soft butter bring whipping cream, peanut butter and glucose to boiling piont and pour it over the half melted chocolate and make a nice smooth ganache. let it cool down to 40°C before mixing under the soft butter and salt. fill your macaroons and thats it! enjoy!!!