Peanut Macaroons Recipes

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MACAROONS CON PEANUT BUTTER



Macaroons Con Peanut Butter image

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

½ cup white sugar
.563 cup light corn syrup
1 ¼ cups peanut butter
2 ⅓ cups cornflakes cereal
¼ cup sesame seeds

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



Peanut Butter Macaroons image

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

1/4 cup creamy peanut butter
2 egg whites
1/2 teaspoon vanilla
1 dash salt
2/3 cup sugar
1 1/3 cups flaked coconut

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



Peanut Macaroons image

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

1 cup peanuts, unsalted
1 egg white
1 pinch salt
3/4 cup superfine sugar
1/2 teaspoon vanilla extract
wax paper

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

CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS)



Chocolate Peanut Butter Burgers (French Macaroons) image

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

2 1/2 cups confectioners' sugar, plus 1/2 cup
1 1/2 cups, plus 1 tablespoon ground almonds
2 1/2 tablespoons cocoa powder
5 egg whites
1/2 cup butter, at room temperature
1/2 cup peanut butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon vanilla extract

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



Peanut Butter-Jam Macarons image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 15 macarons

Number Of Ingredients 7

1/4 cup unsalted roasted peanuts
1/4 cup almond flour or finely ground almonds
1 cup confectioners' sugar
2 large egg whites, at room temperature
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 cup raspberry, strawberry or grape jam

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

VEGAN PEANUT BUTTER MACARONS RECIPE BY TASTY



Vegan Peanut Butter Macarons Recipe by Tasty image

Here's what you need: chickpea liquid, powdered sugar, almond meal, dark cocoa powder, cream of tartar, sugar, creamy peanut butter

Provided by Frank Tiu

Categories     Bakery Goods

Yield 24 servings

Number Of Ingredients 7

1 cup chickpea liquid, aquafaba
1 cup powdered sugar
1 ½ cups almond meal
1 tablespoon dark cocoa powder
½ tablespoon cream of tartar
½ cup sugar
½ cup creamy peanut butter, refrigerated

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!

Nutrition Facts : Calories 110 calories, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, Sugar 9 grams

PEANUT-FREE CHOCOLATE MACAROONS



Peanut-Free Chocolate Macaroons image

Peanut-free! These no-bake chocolate macaroons are also known as 'Frogs and Haystacks.' My mother has been making these since before I was born; she passed this down to me. There are many no-bake cookies out there, but I like these best. Store in an airtight container in a cool spot. These can be frozen.

Provided by maCherie

Categories     Desserts     Cookies     Macaroon Recipes

Time 30m

Yield 24

Number Of Ingredients 7

2 ½ cups rolled oats
½ cup cocoa powder
½ cup flaked coconut
1 ½ cups white sugar
½ cup milk
½ cup butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 20.2 g, Cholesterol 10.6 mg, Fat 5.2 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 34.6 mg, Sugar 13.4 g

COCONUT MACAROONS



Coconut Macaroons image

If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.

Provided by Susan Spungen

Categories     cookies and bars, dessert

Time 40m

Yield About 18 macaroons

Number Of Ingredients 10

3 large egg whites
1/4 teaspoon kosher salt
3/4 cup/151 grams granulated sugar
1 tablespoon plus 1/2 teaspoon melted virgin coconut oil or neutral oil, like safflower or grapeseed
1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean (see Tips)
1 1/2 cups/128 grams sweetened flaked coconut (see Tips)
1 1/2 cups/128 grams shredded unsweetened coconut
2 tablespoons coconut flour, matzo cake meal or all-purpose flour (see Tips)
4 ounces/113.5 grams bittersweet chocolate, chopped
Flaky salt, for sprinkling (optional)

Steps:

  • Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
  • Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
  • Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
  • Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
  • Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

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