Peanutbuttermacaroons Recipes
PEANUT BUTTER-JAM MACARONS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 15 macarons
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with parchment paper. Use a small cookie cutter or drinking glass to trace thirty 1 1/2 -inch circles in rows on the paper, about 1 1/2 inches apart. Flip the paper over (you'll still be able to see the marks through the paper). Finely grind the peanuts in a food processor. Add the almond flour and confectioners' sugar and pulse to make a fine powder. Sift twice through a fine sieve; discard any chunks. Beat the egg whites in a bowl with a mixer on high speed until foamy. Gradually add the granulated sugar and beat until soft peaks form. Add the vanilla and beat until stiff peaks form. Fold in half of the peanut mixture with a rubber spatula. Repeat with the remaining peanut mixture. Transfer the batter to a pastry bag with a 1/4 -inch round tip. Holding the bag perpendicular to the baking sheet, pipe mounds of batter into the traced circles on the parchment paper. Tap the baking sheets against the counter to help the batter settle. Let sit at room temperature until the tops are slightly crusty, about 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F. Bake the macarons until slightly crisp, 13 to 15 minutes. Slide the parchment paper with the macarons onto a rack to cool. Carefully remove the macarons from the parchment paper. Spread 1 teaspoon jam on the flat side of a macaron; top with another macaron, flat side down. Repeat with the remaining macarons and jam. (These are best eaten within 1 day.)
Nutrition Facts : Calories 75 calorie, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 12 grams
MACAROONS CON PEANUT BUTTER
No-bake cookies made with cornflakes and peanut butter.
Provided by sal
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 5
Steps:
- In a heavy saucepan over medium-high heat, bring the sugar and corn syrup to a boil, and let cook for 2 minutes. Remove from heat and stir in peanut butter. Mix in the cornflakes and if desired, sesame seeds. Drop spoonfuls onto waxed paper and let cool until set.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 20.6 g, Fat 10 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 115.1 mg, Sugar 10.3 g
PEANUT BUTTER MACAROONS
The light flavor of the peanut butter combines with the moistness of the coconut to make this delightful macaroon cookie.
Provided by Marie
Categories Dessert
Time 40m
Yield 30 cookie
Number Of Ingredients 6
Steps:
- Preheat oven to 325°.
- In saucepan, melt peanut butter over very low heat and cool slightly.
- Beat egg whites, vanilla, and salt till soft peaks form.
- Gradually add sugar, beating to stiff peaks.
- Fold in coconut and melted peanut butter.
- Drop by rounded teaspoonfuls onto greased cookie sheet.
- Bake in 325° oven for 20 minutes.
- Let stand 1 minute, then remove to wire rack to cool.
Nutrition Facts : Calories 46.8, Fat 2.1, SaturatedFat 1.2, Sodium 27.1, Carbohydrate 6.5, Fiber 0.3, Sugar 6.1, Protein 0.9
More about "peanutbuttermacaroons recipes"
CHOCOLATE PEANUT BUTTER MACARONS - BROMA BAKERY
From bromabakery.com
- Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
- Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
- Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
CHOCOLATE PEANUT BUTTER MACARONS - SALLY'S BAKING …
From sallysbakingaddiction.com
- Place the cocoa powder, confectioners’ sugar, and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
- In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* until stiff peaks form, about 3 minutes. Do NOT overbeat. Gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
- Using a metal spoon or rubber spatula, fold in the confectioners’ sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
- Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats– I find bare nonstick sheets and parchment paper difficult to work with; the macaron shells spread more and are harder to remove from the sheet.
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- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Place the peanut butter, cream cheese, and butter in the bowl of an electric mixer. Cream until fluffy, for about 2 minutes.
- Melt the chocolate, or the peanut butter chips, place it on a piping bag and snip the end of the bag. Drizzle the chocolate or the peanut butter on top of half of the shells and sprinkle some chopped peanuts on top.
- These Peanut Butter macarons will store well in the fridge for up to 7 days, and they will also store well in the freezer for 1 to 2 months.
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