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Peanut butter macaroons

Peanut butter macaroons

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Cakes with intense hazelnut taste, flavored with hazelnut liqueur and fully wrapped in powdered sugar. Excellent!

  • 1 egg white
  • 400 gr peanut butter
  • 55 gr powdered sugar and something else for decoration
  • 1/4 hazelnut essence (you can replace with vanilla, almonds)
  • 1 tablespoon full of hazelnut liqueur
  • 1 teaspoon lemon peel

Servings: 36

Preparation time: less than 30 minutes

RECIPE PREPARATION Peanut butter macaroons:

1. Prepare the parchment sheet for baking.

2. Mix the hazelnut paste with the lightly beaten egg white, add the powdered sugar and essence and knead a creamy paste.

3. Add the lemon peel, the liqueur, stir for another 30 seconds.

4. Fill the parchment sheet with a generous handful of powdered sugar.

Divide the dough in half and form a roll of each piece with a length of approx. 20 cm.

5. Cut each piece into approximately equal small pieces.

6. Make sure that each cake is passed well through the powdered sugar.

7. Let them rest for 30 minutes.

8. Preheat the oven to 180 degrees and bake for a maximum of 15 minutes

9. Leave the cakes to cool on a grill and serve them with joy!

Chocolate peanut butter no-bake cookies

Vancouver weather has thrown me for a loop again already. Less than a week ago it was cold and rainy - I was wearing jackets during the day and turning my heat up at night. Now? Heatwave. It & # 8217s just too stinkin & # 8217 hot to use my oven. Especially since my kitchen is south-facing and gets the worst of the heat. Sorry. No baking this week. I was thinking of making some fruit paste or caramels, but I didn't want to be stirring and boiling things on the stove for any length of time either. And I was worried it was too warm for them to set up properly. So we & # 8217re on to the first of the no-bake cookies!

I know my idea of ​​a heatwave doesn't compare to what's happening down in areas like Texas and Death Valley (yikes!), But I'm just not made for this weather. People actually like the heat? I don & # 8217t get it. About 24 ° C (75 ° F) is perfect summer weather as far as I & # 8217m concerned. Any higher than that and I & # 8217m melting.

Sadly, there isn't a lot of variety when it comes to no-bake cookies. I & # 8217m definitely going to have to delve deeper with google and also do a little experimenting on my own. There are quite a few no-bake bars though, so my co-workers won't be left completely high and dry. Please feel free to leave me links in the comments if you know of any good recipes!

This seems to be the basic no-bake recipe that shows up everywhere. There are some minor variations in quantities - most often in the amount of cocoa powder used (I went with the highest amount, and then bumped it a bit, of course). But Mosta of the no-bake recipes I found have the same ingredient list.

Word of advice? Once you finish combining all the ingredients, portion it out onto the parchment paper quickly. Don & # 8217t take your time and fiddle around with taking photos (ahem), because these set up really fast. I had to re-melt some of the mixture because it had started to set up in the pot. Oops.

  • 1 cup all natural chunky peanut butter
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1 egg plus 1 egg white
  • 1/8 cup flour
  • 1/2 cup packed sweetened coconut flakes
  • 16 dark chocolate buttons

In a large bowl, beat together peanut butter and brown sugar until creamy.

Add baking soda and salt and beat until combined. Beat in vanilla extract and 1 egg.

Mix in flour just until dough has formed. Cover dough with plastic wrap and let chill for 20 minutes in refrigerator.

Preheat oven to 350 ° F. Line a baking sheet with parchment paper.

Place egg white in a shallow bowl and lightly beat until loose. Place coconut flakes in a separate shallow bowl.

Roll dough into 1 inch balls. Dip the top of each ball in the egg white, then in coconut flakes. Place on baking sheet.

Press one chocolate button into the center of each ball. Gently reshape cookie into a tight circle if it flattens out.

Bake cookies until golden brown, about 12 minutes. Let cool completely on baking sheet before moving.

Reader Raves: Chocolate Thumbprint Macaroons

I originally shared this recipe on another blog that I no longer update. Sharon R. commented there with this feedback after she made these thumbprint macaroons.

I love this recipe. My husband and I who are Canadians, are wintering in Mexico. I wanted to bake some cookies which did not require wheat flour, so decided to make these scrumptious goodies. I am able to purchase in Mexico many ingredients which recipes call for so have to Mae some substitutions. I had to substitute corn starch for potato starch, pancake syrup for maple syrup and chopped chocolate bar for chocolate chips. I decided to stir in some Nutella as the last step rather than more peanut butter, and they turned out fabulously. Our neighbors, with whom I shared the cookies, loved them and asked for the recipe. I have made them a second time with the same substitutions but had to make one more change. I was short one cup of coconut so added one cup of 3Minute Quaker Oats. Another huge success. Thanks so much for this recipe.

As a quick note, Nutella (the brand) isn & # 8217t dairy-free, but you can get brands of chocolate hazelnut butter that are dairy-free, like Hazelnut pictured above. Or your can stick with the flavor theme and use dairy-free chocolate peanut butter.

Peanut Butter Cup Macarons

Before we jump in to these macarons, I have been meaning to tell you guys that my amazing, wonderful and talented friend Kammie just published her first e-cookbook! It & # 8217s filled with healthy single serving recipes breakfasts, snacks and desserts. It & # 8217s is really great, with tons of great, simple recipes, and some really smart healthy substitutions. And even better, she is offering you guys a discount through the month of October! You can receive 25% off by using the code BLOG25. I highly recommend checking it out and showing her some love!

Okay, so I have been dying to put one of those egg white pictures on my blog for a very long time. Meringue (OMG I spelled it right on the first try & # 8211who am I ??) is just so & # 8230prettttty. Macarons are notoriously challenging, fussy, and easy to mess up. I have a bad history with recipes like that, and to be honest, I usually don & # 8217t like any recipe that I can & # 8217t save if I make a mistake, but these really weren & # 8217t that hard, and I & # 8217m here to tell you that if I can make them, anyone can!

Trust me, my macarons are not perfect. They don't have perfectly flat tops, and they don't all look exactly the same. I toyed with whether or not I should post them for months, but I decided that in the end, food comes down to tastes and textures, and on those accounts, these babies hit it out of the park. So I bring you some imperfection, to inspire you to make macarons, and be fabulously imperfect all the time. It & # 8217s so much more fun.

I started out with an incredibly helpful tutorial on Oh Sweet Day. I knew I didn't want to use any food colorings in my recipe (I'm sure it will happen one day, but it's just not really my thing), and I knew I wanted a chocolate cookie, because, well & # 8217m. 8230duh. Anyway, I followed her recipe almost exactly, just swapping out some cocoa powder for some of the almond flour. I made them twice to make sure there was no fluke, and sure enough it worked like a charm! I added a creamy peanut butter filling to make it taste like a Reese & # 8217s cup, and voila! Challenging dessert success!

Peanut Butter and Jelly Macarons

Fancy French pastry meets America & # 8217s favorite sandwich in these peanut butter and jelly macarons!

Trashing up macarons with America & # 8217s most cherished childhood sandwich has to be all kinds of illegal.

It & # 8217s a good thing I & # 8217m dead set on The.Boy and I going to Italy for our honeymoon, because after these?

I & # 8217m pretty sure France has put out some kind of emergency warrant for my arrest.

Not only are my macs slightly hollow on the insides, somewhat cracked and deformed on the outsides, with feet that wax and wane with each 90 degree turn of the cookie.

(All of which might have been forgivable, and chalked up to me being a & # 8220silly American & # 8221.)

And WHAT do I have to say for myself?

So maybe these are not the most fairytale-perfect macs on the planet, but they are dang delicious.

Even more so because you don & # 8217t know what to expect until you bite into them. You can tell right off the bat that they have a peanut butter center, but it & # 8217s the grape jelly surprise inside that appeals to your inner child and insists that you come back for one more bite or one more macaron.

As I hinted in yesterday & # 8217s post, the fabulous folks over at Sucre have challenged me to make the perfect mac! They supplied me with their secret recipe (adapted for a home kitchen) as well as some of their macs for me to use as a point of comparison. I couldn't wait for those to arrive to dive into some macaron-ing, however.

The Sucre recipe is very no-frills / low-stress, but I think there are some adaptations I & # 8217m going to need to make if I really want to make the perfect mac. So let & # 8217s just call these a work in progress and I promise I & # 8217ll be back before the end of the month with a few more attempts, and maybe even a perfect no-fail recipe or two. We shall see.

The best thing about macs is that even the most imperfect of the bunch still tastes AMAZING, so don't let their finicky reputation get in the way of you giving these a try!

(But, if you want to start out slow and not excommunicate yourself from the land of love, croissants, and fries, I totally understand. I still maintain & # 8211 #sorrynotsorry.)

Chocolate Peanut Butter Macaroons (gluten-free, vegan, whole grain, dairy-free)

Lauren is the queen of macaroons. The only other macaroon recipe I & # 8217ve posted was also adapted from her recipe. Why go elsewhere when she & # 8217s got in down ?!

She recently posted some double chocolate macaroons and I just had to get some peanut butter involved in there. So I replaced half of the coconut butter with peanut butter. And these chocolate peanut butter macaroons? Awesome! I just had to make them the next day to see if using all peanut butter would work, and it did. So there you go. No need to buy expensive coconut butter or make it yourself. Just please, use natural peanut butter. These will not come out well if you use the regular stuff!

Don't like peanut butter or have allergies? Go check out the original. It & # 8217s peanut butter free! And I & # 8217m not so sure about using other nut butters here but now that I think about it, I & # 8217m so trying these with hazelnut butter.

I used 1/2 cup of maple syrup and it was enough for me, but I imagine these would be even tastier with the 3/4 cup called for in Lauren & # 8217s recipe. And because I recently found a few bags of peanut butter chips in my cupboard, I threw some of those in, too. So I guess I basically added the sugar back in peanut butter chip form, but that's so much more exciting than in maple syrup form, right? I suppose you could leave them out, but that & # 8217d just be plain silly. And plus the peanut butter flavor isn't really strong without them.

And they're super allergy friendly, if you leave out the peanut butter chips! I love making cookies that most people can enjoy and it doesn't get much more inclusive than gluten-free, vegan, whole grain, dairy-free. :) If you don't have any dietary restrictions, make them anyway! These peanut butter macaroons just taste like little balls of happiness.

For some more peanut buttery goodness, try these gluten-free peanut butter blossoms from What the Fork!

Why you’ll love these treats

For one thing you'll love them for the taste. The coconut macaroons you probably know and love get so much more delicious with the flavor of peanut butter and a chocolatey bottom.

The macaroon recipe is easy, too: seven ingredients to mix together and bake. And once they're cool you can dunk them in the chocolate.

They're a unique dessert and a great choice for a get-together or cookie exchange.

Peanut Butter Chocolate Chip Macaroons

  • Author: Life, Love and Sugar
  • Prep Time: 35 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 55 Minutes
  • Yield: About 48 Cookies 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Peanut Butter Chocolate Chip Macaroons are such an easy dessert! Full of peanut butter & chocolate, they & # 8217re perfect for your cookie tray this holiday!



  • 14 oz Baker’s Corner Sweetened Shredded Coconut
  • 14 oz Baker’s Corner Sweetened Condensed Milk
  • 3/4 cup (210g) Peanut Delight Creamy Peanut Butter
  • 3/4 cup (128g) Baker’s Corner Dark Chocolate Chips
  • 3/4 cup (128g) Baker’s Corner Peanut Butter Chips
  • 1/2 tsp Stonemill Vanilla Extract
  • 2 Goldhen Large Egg Whites, room temperature
  • 1/4 tsp salt



1. Preheat the oven to 325 ° F (163 ° C).
2. Combine the coconut, sweetened condensed milk, peanut butter, chocolate chips, peanut butter chips and vanilla extract in a large bowl. Set aside.
3. Add the egg whites and salt to a large mixer bowl and whip on high speed with the whisk attachment until they reach stiff peaks.
4. Carefully fold the egg whites into the coconut mixture. The coconut mixture will be fairly thick, so be patient as you gently work the egg whites into the mixture.
5. Drop rounded tablespoons of the coconut mixture onto a cookie sheet lined with parchment paper or a silicone baking mat.
6. Bake for 18-20 minutes, until lightly brown around the edges. Allow to cool.
7. Melt the chocolate almond bark according to the instructions on the package.
8. Drizzle the melted chocolate over the tops of the cookies and allow to dry completely.
9. Store in an airtight container at room temperature.

Keywords: peanut butter cookie recipe, macaroons recipe, chocolate chip macaroons, holiday cookie recipe


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