Recipe

Peanut-chocolate Macaroons Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 4 months ago For best results, bake these French-style macaroons on cooking parchment. They're best eaten the day they're filled; however, you can make both cookies and filling up to 3 days ahead. Stack cookies carefully in an airtight container and store at room... More Prep:30m Cook:30m Servings:18	Greekgirrrl
	frenchstyle macaroons

Does this look good? Yeah! / Nope

Fans

bluewatera

momo_55gra

midgelet

fuzzy

bakermel

cherylannx

trigger

pinkpasta

Ingredients

2 1/3 cups powdered sugar

1 1/3 cups unsalted roasted peanuts (about 7 oz.)

1/3 cup granulated sugar

4 large egg whites

Chocolate ganache (recipe follows)

Directions

In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground.

In a 3- to 4-quart pan over medium heat, bring 2 to 3 inches of water to a boil; adjust heat to maintain a very low simmer. In a large bowl or the bowl of a standing mixer, whisk sugar into egg whites. Set bowl over simmering water in pan (bottom of bowl should not touch water) and stir constantly until sugar is dissolved and mixture feels warm to the touch. Remove bowl from water and, with an electric mixer on high speed (fitted with the whisk attachment if using standing mixer), whip egg white mixture until thick, stiff peaks form. Gently fold in powdered sugar mixture.

Spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and, with the tip almost touching the parchment, pipe into flat 2-inch circles about 1/8 inch thick, 1 inch apart, on two cooking parchment-lined 12- by 15-inch baking sheets (see notes).

Bake cookies in a 300° oven until tops are shiny and dry and edges are cracked, about 15 minutes; if baking two pans at one time, switch pan positions halfway through baking. Let cookies cool completely on sheets (about 1 1/4 hours), then remove by gently lifting them up and peeling the parchment away from the bottoms.

Spread the flat side of each of half the cookies with about 1 teaspoon chocolate ganache. Top each with a second cookie, flat side toward filling.

Chocolate ganache:

In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.

Recent Gawkers

missworl

pinkpast

treysaun

frinhe

dridaff

tayjax

minichiw

trigger

seanmay

debwin

fruttadi

bluewate

Not quite what you're looking for? See more Dessert / Cookies

Or see more just like this

Comments

momo_55grandma 1 year, 4 months ago said:
Oh wow tastey cookies lovem thanks

justjakesmom 1 year, 4 months ago said:
Hubby loves macaroons! Maybe I'll surprise him and make these!

fuzzy 1 year, 4 months ago said:
French anything intimidates me but these are worth it!!!!

midgelet 1 year, 4 months ago said:
Beautiful

cherylannxo 1 year, 4 months ago said:
I love coconut macaroons. This will be a heavenly endeaver. Thanks so much for posting thie recipe. You have a wonderful day...Cheryl

bakermel 1 year, 4 months ago said:
Sounds yummmmmmo! :)

bluewaterandsand 1 year, 4 months ago said:
Yummy, macaroons. I love this recipe!

trigger 1 year, 2 months ago said:
This Peanut-chocolate Macaroon recipe is one I will try to make this week.
Flagged as beautiful

pinkpasta 1 month, 2 weeks ago said:
5 Forks GG! Would love to have one right NOW!

missworld 4 weeks, 1 day ago said:
Seems interesting to try! :) I have a question though, do I switch on the top part of the oven or the bottom? I'm a beginner :(

Add a Comment