Chocolate Peanut Butter Burgers French Macaroons Recipes

FRENCH MACAROONS

Steps:

• Preheat oven to 300 degrees F.
• Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.
• Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.
• Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.

PEANUT-FREE CHOCOLATE MACAROONS

Steps:

• Line a work surface with waxed paper.
• Stir oats, cocoa powder, and coconut together in a large bowl.
• Whisk sugar, milk, and butter together in a nonstick pot; bring to a boil and cook, stirring constantly, until sugar is completely dissolved, about 2 minutes. Remove from heat and stir vanilla extract into butter mixture.
• Stir oat mixture into butter mixture until well-combined. Drop mixture by the spoonful onto waxed paper and let sit until set, at least 15 minutes.

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.

PEANUT BUTTER MACAROONS

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.

PEANUT BUTTER MACAROONS

Steps:

• Beat to soft peak stage the whites, cream of tartar and salt.
• Gradually add sugar until stiff peaks form.
• Fold in peanut butter followed by cereal.
• Drop by heaping teaspoons 2" apart onto greased cookie sheets.
• Sprinkle the chopped peanuts over each mound.
• Bake for 10 minutes at 300 degrees.
• Turn oven off and let cookies remain in oven for another 15 minutes.
• Remove cookies from oven and cool on wire racks.

PEANUT BUTTER CHOCOLATE OVERNIGHT OATS

Steps:

• Combine chocolate protein milk, oats, peanut butter powder, and chia seeds in a 1/2 pint jar with lid. Cover jar with lid.
• Refrigerate oatmeal for 8 hours or overnight.