By: MaryAnn Dwyer
Prep: 30 minutes
Bake: 17 minutes
Total time: 47 minutes
Resting time: 2 hours
Serves: 20
Ingredients
Macarons:
- 2/3 cup almond flour, I use Bob’s Red Mill
- 1 1/2 cups confectioners’ sugar, sifted
- 3 Tbsp. natural unsweetened cocoa powder
- 4 oz. egg whites, about 3 large eggs, room temperature
- 1/4 cup granulated sugar
- 1/2 tsp. vanilla extract
Peanut Butter Buttercream:
- 1/2 cup creamy peanut butter
- 3 Tbsp. unsalted butter, room temperature
- 1/2 tsp. vanilla extract
- 2/3 cup confectioners’ sugar, sifted
- 1 Tbsp. whole milk, if needed to thin out mixture
Instructions
- Line two baking sheets with parchment paper. Set aside.
- In a medium bowl sift together almond flour, confectioners sugar and cocoa powder. Set aside.
- Beat egg whites in the bowl of a standing mixer using a whisk attachment until soft peaks form. (about 3 minutes) Slowly add granulated sugar and vanilla and continue to beat on high for 2 minutes until stiff peaks form. Add almond flour mixture to egg whites and fold in slowly by hand until well incorporated.
- Scoop macaron mixture into a pastry bag fitted with a #806 tip. Pipe quarter size circles (1 – 1 1/2 inch) on parchment lined baking sheets about 1 inch apart. After piping leave out to rest on your counter at room temperature for 2 hours.
- Preheat oven to 300 degrees. Bake macarons for 15-17 minutes. I only baked one tray at a time. Cool on tray before frosting.
- Peanut Butter Buttercream Frosting: In the bowl of a standing mixer fitted with a paddle attachment cream peanut butter and butter on high speed, about 2 minutes. Add vanilla extract. Turn mixer to low and slowly add confectioners sugar. Beat for 2 minutes scraping down the bowl after 1 minute. Add the milk one teaspoon at a time until the frosting is at a good piping consistency and continue to beat until incorporated. Scoop the buttercream frosting into a pastry bag fitted with the #806 tip and pipe the buttercream onto the flat side of one of the macaron shells, and then sandwich together.
