CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS)
Do Not Double This Recipe! I serve these on the petit four cart at Tru. They are very pop-able!
Provided by Food Network
Categories dessert
Time 57m
Yield 36 servings
Number Of Ingredients 8
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.
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
PEANUT MACAROONS
This is a recipe I found on an African website. It is from Sudan in North Africa. This is certainly a different macaroon recipe! I don't know the cook time or yield. To make your own superfine sugar put it in a food proccessor for 4-5 minutes. Posted for ZWT.
Provided by Chef Jean
Categories Dessert
Time 15m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown the peanuts under the broiler. Crush them.
- Beat the egg white a pinch of salt until very foamy.
- Add the sugar slowly and beat until stiff peaks form when the beater in lifted from the bowl.
- Then add the peanuts.
- Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.
Nutrition Facts : Calories 238.6, Fat 12, SaturatedFat 1.7, Sodium 39.6, Carbohydrate 29, Fiber 2.1, Sugar 26, Protein 6.9
PEANUT BUTTER CHOCOLATE CHIP MACAROONS
Peanut Butter Chocolate Chip Macaroons are such an easy dessert! Full of peanut butter & chocolate, they're perfect for your cookie tray this holiday!
Provided by Life, Love and Sugar
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F (163°C). 2
- . Combine the coconut, sweetened condensed milk, peanut butter, chocolate chips, peanut butter chips and vanilla extract in a large bowl. Set aside.
- . Add the egg whites and salt to a large mixer bowl and whip on high speed with the whisk attachment until they reach stiff peaks.
- . Carefully fold the egg whites into the coconut mixture. The coconut mixture will be fairly thick, so be patient as you gently work the egg whites into the mixture.
- . Drop rounded tablespoons of the coconut mixture onto a cookie sheet lined with parchment paper or a silicone baking mat.
- . Bake for 18-20 minutes, until lightly brown around the edges. Allow to cool.
- . Melt the chocolate almond bark according to the instructions on the package.
- . Drizzle the melted chocolate over the tops of the cookies and allow to dry completely.
- . Store in an airtight container at room temperature.
More about "macaroons con peanut butter food"
PEANUT BUTTER MACARONS - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
Reviews 22Calories 242 per servingCategory Dessert
- Prepare a baking sheet by lining it with parchment paper. If you choose to make a template to follow, make for rows of four circles with a pencil. Flip the parchment paper over so the pencil doesn't get into the food.
- In a microwave bowl, add the heavy cream. Microwave for 1 minute and 45 seconds. Make sure you use a bowl that will provide plenty of room for the cream to rise as it gets hot. I used a 2 cup measuring cup to heat my cream in.
- Place the ganache filling in a piping back. It's going to be really thick, so I wouldn't bother with a fancy tip, just a coupler. Pipe a circle in the middle of the bottom macaron, and place the top shell on. Rock it back and forth, carefully not to crack the shell, to spread the filling to the outer edges.
PEANUT BUTTER MACARONS - PIES AND TACOS
From piesandtacos.com
5/5 (4)Calories 150 per servingCategory Dessert
- 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.
MORE ON PEANUT ALLERGIES: A LIST OF FOODS ... - UNLOCK …
From unlockfood.ca
CHOCOLATE COCONUT MACAROONS - FOODESS.COM
From foodess.com
Cuisine CanadianCategory DessertServings 20Total Time 22 mins
- Melt chocolate in a large microwave-safe bowl on 50% power for 2 minutes. Let stand 5 minutes, then stir to finish melting. Return to microwave at 50% power for 30 seconds if needed. (Alternatively, melt chocolate in a heat-proof bowl over a saucepan of simmering water.)
- Stir in remaining ingredients, using your hands if needed. Mound onto parchment-lined cookie sheets by heaping tablespoonfuls. Bake for 12-15 minutes, until just set (a few cracks, slightly matte in appearance but still very soft). Let cool completely on pan before trying to move - they will firm up as they sit.
CHOCOLATE PEANUT BUTTER CARAMEL MACARONS - WOOD & SPOON
From thewoodandspoon.com
Servings 25Estimated Reading Time 5 minsCategory DessertTotal Time 3 hrs
- Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
- In a food processor, combine the almond flour, confectioner’s sugar, and cocoa powder and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
- In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the room temperature egg whites and cream of tartar on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
- Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
CHOCOLATE PEANUT BUTTER MACARONS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
3.8/5 (4)Category DessertCuisine FrenchTotal Time 2 hrs 45 mins
- 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.
CHOCOLATE PEANUT BUTTER MACARONS - BROMA BAKERY
From bromabakery.com
4.4/5 (9)Category DessertCuisine FrenchTotal Time 457564 hrs 18 mins
- 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!
REESE'S PEANUT BUTTER CUP MACARONS RECIPE TUTORIAL
From janinehuldie.com
4.5/5 (49)Total Time 48 minsCategory BLOGCalories 270 per serving
- Next, sift together your almond flour, powdered sugar( remember to remove 2 tbsp and replace with 2 tbsp cocoa powder), and cocoa powder in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
PEANUT BUTTER BANANA MACARONS - I SUGAR COAT IT
From isugarcoatit.com
5/5 (6)Total Time 42 minsCategory Dessert
- Line two cookie sheet pans with a template (if using one) and cover with Silpat mat or parchment.
- Place peanuts in a food processor and blend until smooth. If needed, add a little oil to help the process along. Add a pinch of salt close to the end.
PEANUT BUTTER COCONUT MACAROONS – HEALTHIENUT – EASY TO ...
From healthienut.com
5/5 (2)Estimated Reading Time 2 minsCategory DessertTotal Time 35 mins
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, combine the coconut and cornstarch. In a smaller mixing bowl, whisk together the milk, oil, maple syrup, peanut butter, and vanilla until creamy.
- Fold in the wet mixture into the dry. Taking a small cookie scoop, compactly scoop the dough and place on the baking sheet. Bake for 20 min. or until golden brown. Cool for 15 min.
- While cookies are cooling, melt the chocolate. You may do it in a microwave or a double boiler. When cookies have cooled, drizzle over chocolate. Place cookies in the freezer for 5 min. to allow chocolate to firm up. Then dig in!
PEANUT BUTTER COCONUT MACAROONS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4/5 (1)Category DessertCuisine AmericanTotal Time 27 mins
- In a large bowl, stir together the flour, coconut and salt. In a separate bowl, combine the peanut butter, sweetened condensed milk and vanilla. Pour mixture over coconut and use your hands to combine.
- Use a cookie scooper to scoop balls onto the prepared cookie sheets. Cookies should be about golf ball size.
PEANUT BUTTER COCONUT MACAROONS WITH CHOCOLATE BOTTOMS ...
From hungryenoughtoeatsix.com
3.7/5 (3)Total Time 3 hrs 35 minsCategory Candy, Christmas, DessertCalories 236 per serving
- Bring water to a simmer in the bottom pan of a double boiler. Place the chocolate chunks or chips plus the vegetable shortening in the top pan and place it over the simmering water.
A BAKED CREATION: PEANUT MACARONS
From abakedcreation.blogspot.com
Estimated Reading Time 5 mins
CHOCOLATE PEANUT BUTTER MACAROONS - DARN GOOD VEGGIES
From darngoodveggies.com
Cuisine Dairy-FreeEstimated Reading Time 4 minsCategory Sweet ThingsTotal Time 20 mins
MACAROONS CON PEANUT BUTTER - YUM TASTE
From yumtaste.com
MACAROONS CON PEANUT BUTTER | RECIPE | PEANUT BUTTER ...
From pinterest.ca
MACAROONS CON PEANUT BUTTER
From galleryfoodlover.blogspot.com
PEANUT BUTTER COCONUT-OAT MACAROONS - HEALTHYFOODFORLIVING ...
From healthyfoodforliving.com
CHOCOLATE AND PEANUT BUTTER MACARONS | TASTY KITCHEN: A ...
From tastykitchen.com
CHOCOLATE MACAROONS AND CHOCOLATE PEANUT BUTTER FUDGE ...
From hubpages.com
PIN ON FAVORITE RECIPES
From pinterest.co.uk
RECIPE: PEANUT BUTTER AND JELLY MACAROONS
From cureality.com
MACAROONS CON PEANUT BUTTER - ALLRECIPES.COM | RECIPES ...
From pinterest.ca
PEANUT BUTTER MACAROONS - RECIPE - COOKS.COM
From cooks.com
RECIPE OF AWARD-WINNING CHOCOLATE PEANUT BUTTER MACAROONS ...
From foodia.momykitchen.com
WORLD BEST FLAKES : MACAROONS CON PEANUT BUTTER
From worldbestflakerecipes.blogspot.com
NO-BAKE CHOCOLATE-PEANUT BUTTER COCONUT MACAROONS ...
From cookinggodsway.com
MACAROONS CON PEANUT BUTTER - NO-BAKE COOKIE RECIPES
From worldrecipes.org
EASY MACAROONS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MACAROONS CON PEANUT BUTTER
From pinterest.co.uk
4-INGREDIENT HEALTHY PEANUT BUTTER MACAROONS | BASMATI
From basmati.com
MACAROON RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS ...
From fooddiez.com
PEANUT BUTTER MACAROONS – PAWS GIVE ME PURPOSE
From pawsgivemepurpose.com
MACAROONS CON PEANUT BUTTER ALLRECIPES.COM RECIPE
From crecipe.com
MACAROONS CON PEANUT BUTTER PHOTOS RECIPE
From crecipe.com
PEANUT BUTTER-JAM MACAROONS - GLUTEN FREE RECIPES
From fooddiez.com
RECIPE OF FAVORITE CHOCOLATE PEANUT BUTTER MACAROONS ...
From cherry-secret-recipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love