Chocolate Butter Cream For Hamburger Macaroons Food

CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS)

Steps:

• Make the Macaroons: Preheat the oven to 300 degrees F.
• Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
• In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
• Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan.
• Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip.
• Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve.

HAMBURGER MACAROONS

Steps:

• Preheat the oven to 200 degrees F. Combine the powdered sugar and almond flour in a bowl. Using an electric mixer, beat the egg whites in a clean dry bowl. Slowly add the superfine sugar and beat until the mixture holds stiff peaks, about 7 minutes. Fold the egg whites into the almond flour and powdered sugar mixture carefully. This will add air into the mixture and make it light and fluffy. Spoon the mixture into a resealable bag with a corner cut off. It's easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
• Pipe one-inch-sized mounds of batter onto baking sheets lined with parchment paper. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375 degrees F. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until macaroons are lightly colored. Cool on a rack. Spread butter cream frosting (recipe below) in between two macaroons to make a burger. Sprinkle sesame seeds on top.