Peanut Macaroons 1924 Recipes

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PEANUT BUTTER-JAM MACARONS

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 15 macarons

Number Of Ingredients 7



Peanut Butter-Jam Macarons image

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

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

MACAROONS CON PEANUT BUTTER

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



Macaroons Con Peanut Butter image

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

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

VEGAN PEANUT BUTTER MACARONS RECIPE BY TASTY

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



Vegan Peanut Butter Macarons Recipe by Tasty image

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

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

PEANUT MACAROONS

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



Peanut Macaroons image

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

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

PEANUT-FREE CHOCOLATE MACAROONS

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



Peanut-Free Chocolate Macaroons image

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

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

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