Peanut Macaroons Food

PEANUT BUTTER-JAM MACARONS

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.)

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.

MACAROONS CON PEANUT BUTTER

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.

VEGAN PEANUT BUTTER MACARONS RECIPE BY TASTY

Steps:

• Pour 1 cup (240 ml) aquafaba into a pot and reduce to ⅓ cup (80 ml) over low heat.
• Refrigerate aquafaba overnight.
• Preheat oven to 250°F (120°C).
• In a bowl, add the powdered sugar, almond meal, and dark cocoa powder, and whisk to combine.
• Add the chilled aquafaba to another bowl and beat until soft peaks begin to form.
• Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.
• Sift powdered sugar, almond meal, and dark cocoa powder into the whipped aquafaba, and gently fold ingredients together.
• Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
• Let the tray rest at room temperature for 2 hours until the surface does not stick to fingertips.
• Bake for 30 minutes.
• Let the macarons cool for 15 minutes.
• Pipe the peanut butter onto the macarons.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!

PEANUT MACAROONS

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.

PEANUT BUTTER CHOCOLATE CHIP MACAROONS

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.

PEANUT BUTTER MACAROONS

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.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.