Recipe courtesy of Gale Gand
Chocolate Peanut Butter Burgers (French Macaroons)
- Level: Intermediate
- Yield: 36 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 133
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 7
- Total: 57 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 12 min
Ingredients
Macaroons:
2 1/2 cups confectioners' sugar, plus 1/2 cup
1 1/2 cups, plus 1 tablespoon ground almonds
2 1/2 tablespoons cocoa powder
5 egg whites
Peanut Butter Buttercream:
1/2 cup butter, at room temperature
1/2 cup peanut butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Directions
Special equipment:
Pastry bag with round tip- Make the Macaroons: Preheat the oven to 300 degrees F.
- Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
- In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
- Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan.
- Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip.
- Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve.