Ingredients
The following ingredients have 24 Servings
- 55 grams almond flour
- 55 grams roasted peanuts (unsalted)
- 200 grams powdered sugar
- 100 grams egg whites (from 3 eggs, separate 1 day in advance or microwave for 8 secs.)
- 50 grams granulated sugar
- ~2/3 cup smooth peanut butter (or a mix of half peanut butter + half buttercream)
Instruction
- Place almond flour, peanuts and powdered sugar in a food processor and pulse until finely ground and mixed. Put egg whites in the bowl of your mixer and whisk until foamy. Add sugar and mix on high speed until it forms a glossy meringue.
- Fold dry ingredients into meringue until thoroughly mixed. If you want two-tone macarons, divide the batter, mix in food coloring and fill batter in freezer bags. Cut off tips. Place freezer bags or batter in a piping bag with round tip. Pipe shells of 1.5 inch diameter on a lined baking sheet. Let sit for one hour.
- Heat oven to 300F and bake macarons for 10-12 mins. Cool and then remove from pan.
- If desired, combine 1/3 cup of your favorite plain (vanilla) buttercream with 1/3 cup smooth peanut butter to make a peanut butter filling. Pipe a heaping teaspoon peanut butter filling or straight up peanut butter onto one macaron shell and top with another one. Press down lightly.
