Peanut Butter Macarons

PREP TIME: 30 MINUTES

COOK TIME: 18 MINUTES

RESTING TIME: 2 HOURS

TOTAL TIME: 2 HOURS 20 MINUTES

SERVING: 20 -30

INGREDIENTS:

Macarons:

• 2/3 cup almond flour, (I prefer 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

1. Line two baking sheets with parchment paper. Set aside.

2. In a medium bowl sift together almond flour, confectioners sugar and cocoa powder - this is extremely important. Set aside.

3. 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.

4. Scoop macaron mixture into a pastry bag fitted. I use my macaron baking sheet (this already has circles on it, which make the sizing perfect!) if you don't have a mat, 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.

5. Preheat oven to 300 degrees. Bake macarons for 15-17 minutes. I only baked one tray at a time. Cool on tray before frosting.

6. 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 tip and pipe the buttercream onto the flat side of one of the macaron shells, and then sandwich together.