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chocolate peanut butter macaroons

Chocolate Peanut Butter Macarons

Serving Size:
8+
Total Time:
More than 1 hour
Preparation Time:
1 Hour
Preparation Method:
Bake
Meal Occasion:
Desserts & Baking
Level of Difficulty:
Beginner
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Ingredients

This recipe is recommended for 12 servings
  • 1 cup powdered sugar
  • 1/2 cup ground almonds
  • 3 tablespoons unsweetened cocoa powder
  • 2 egg whites
  • 1/3 cup granulated sugar
  • 1/4 cup whipping cream
  • 3 ounces dark chocolate, chopped
  • 1/3 cup SKIPPY® Creamy Natural Dark Chocolate Spread

Directions

  1. Heat oven to 300°F. Line two baking sheets with parchment paper. Fit piping bag with plain 1/2-inch tip.
  2. In food processor bowl, combine powdered sugar, almonds and cocoa; process until finely ground.
  3. In bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, beating after each addition; beat until sugar is dissolved and mixture forms stiff peaks. Gradually fold in almond mixture. Spoon mixture into piping bag.
  4. Pipe 1 1/2-inch rounds 2 inches apart on baking sheets; smooth tops. Bake 20 minutes or until set. Turn oven off; cool in oven.
  5. To make chocolate-peanut butter filling, in small saucepan, heat cream until bubbles form around edge; remove from heat. Add chocolate. Stir until chocolate is melted. Stir in peanut butter spread. Transfer to small bowl; cover. Refrigerate 1 to 2 hours or until thickened.
  6. Spread heaping tablespoon filling on each of half of macarons. Sandwich together using remaining macarons.