Macaroons Con Peanut Butter Recipes

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.

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.)

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.

Steps:

• Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside. Place the cake mix, water, and vanilla in a large mixing bowl; mix in your electric mixer on low speed until smooth, about 30 seconds. Stop and scrape down sides of the bowl. Increase speed to medium and beat for one more minute. Add your peanut butter and cocoa powder and mix on low speed just until incorporated. Fold in the coconut. Drop the dough by rounded teaspoonfuls about 2 inches apart on your prepared baking sheet. Place the baking sheet in the oven and bake the macaroons until they are set and just browned lightly on the edges--about 10-12 minutes. Remove from the oven and slide the parchment paper with macaroons on top onto a wire rack to cool for five minutes. Using a small metal spatula, remove the macaroons from the paper. You can re-use the parchment paper if you still have any dough left over as the macaroons will come off quite cleanly. If desired, once cooled, turn over frost the bottom (flat side) of half of the macaroons and sandwich together with a second one. I used the leftover frosting from this recipe, and man, was it good.

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.

Steps:

• heat but dont boil the syrup and sugar
• add peanut butter
• mixture will be thick and it scorches easily
• add corn flakes
• will be a little hard to mix in flakes but when cool sets up great
• drop on greased wax paper
• do not bake.