My love of peanut butter translated into delicate French Macarons: the crisp macaron shells are made with peanuts and then filled with peanut butter goodness.
Without a doubt peanut butter is one of the BEST things there is!
I am not even leaving room for discussion because I think this fact is pretty much established and commonly accepted, especially in the baking world.
With all the peanut butter recipes on this blog and all my gushing about it, would you believe it though that until maybe 5 years ago I didn’t even like peanut butter?
Growing up in Germany peanut butter wasn’t really a breakfast or bread spread staple there. Of course we all knew OF peanut butter through American movies and shows. So when our supermarket had an ‘American week’ and peanut butter was one of the special products on offer, we wanted to see what all the hype was about.
Well, that one little jar lasted a long time at our house. None of us really liked it. We grew up on Nutella as our favorite bread spread. In comparison peanut butter just wasn’t sweet enough and somehow too dry and thick in texture. Even pairing it with jam didn’t really make it better for us.
Fast forward a few years, our family moved to Canada and somewhere along the way we all picked up a love for peanut butter. Now my mom is buying the biggest jars quite frequently.
Marrying an even bigger peanut butter lover resulted in me buying these big jars too, often! – for just the 2 of us. Here in Asia we can’t get the super-sized peanut butter containers, so we are buying peanut butter even more frequently.
There is another food blogger out there, who I dare say trumps even our peanut butter love. Averie from Averie Cooks has over 50 recipes on her blog that call for peanut butter in the ingredients list. And to top even that she just announced her cookbook Peanut Butter Comfort with over 100 peanut butter recipes. This is love!
Right now the book is on pre-order on Amazon and will be in stores May 1.
And – surprise, surprise! – today’s recipe involves peanut butter as well.
We are talking about Peanut Butter Macarons. We had this two-colored one in Malaysia at Les Macarons de Valerie. You might remember it as the place that is a concession stall at a movie theater where we also had the Snickers Macarons.
The macaron shells are made by changing half of the almonds for peanuts and for even more intense peanut flavor there is a peanut butter filling. For the filling either straight up peanut butter can be used or a mixture of half peanut butter and half of your favorite buttercream.
I love the look of the two-toned macaron shell, although I am not sure why red was used in the color combination. Maybe it is inspired by the red lid of Jif creamy peanut butter jars? You can make these peanut butter macarons naturally one-colored. I am sharing a recipe by Confections of a Foodie Bride below.
If you are interested in creating multi-colored macaron shells, check out this post on Macaron Fetish. The directions are for three-colored macaron shells, but the concept is the same for two.
Basically – divide the batter, color it with food coloring powder (it doesn’t have to be red) and fill each color in a freezer bag. Put the freezer bags in a large piping bag, cut off the tips and pipe your macaron shells. Voila!
- 55 grams almond flour
- 55 grams roasted peanuts, unsalted
- 200 grams powdered sugar
- 100 grams egg whites (from 3 eggs, separate 1 day in advance or microwave for 8 secs.)
- 50 grams granulated sugar
- ~2/3 cup smooth peanut butter (or a mix of half peanut butter + half buttercream)
- Place almond flour, peanuts and powdered sugar in a food processor and pulse until finely ground and mixed. Put egg whites in the bowl of your mixer and whisk until foamy. Add sugar and mix on high speed until it forms a glossy meringue.
- Fold dry ingredients into meringue until thoroughly mixed. If you want two-tone macarons, divide the batter, mix in food coloring and fill batter in freezer bags. Cut off tips. Place freezer bags or batter in a piping bag with round tip. Pipe shells of 1.5 inch diameter on a lined baking sheet. Let sit for one hour.
- Heat oven to 300F and bake macarons for 10-12 mins. Cool and then remove from pan.
- If desired, combine ⅓ cup of your favorite plain (vanilla) buttercream with ⅓ cup smooth peanut butter to make a peanut butter filling. Pipe a heaping teaspoon peanut butter filling or straight up peanut butter onto one macaron shell and top with another one. Press down lightly.