Chocolate Peanut Butter Burgers (French Macaroons)

Name: Chocolate Peanut Butter Burgers (French Macaroons)
Prep time: 57 min
Cook time: 57 min
Total time: 57 min
Yield: 36
Cuisine: American
Ingredients: 118 milliliters butter, at room temperature; 3 Tbsps cocoa powder; 237 milliliters confectioners sugar; 591 milliliters confectioners sugar, plus 1/2 cup; 5 egg whites; 355 milliliters plus 1 tablespoon ground almonds; 118 milliliters peanut butter, at room temperature; 0 teaspoons vanilla extract

The recipe Chocolate Peanut Butter Burgers (French Macaroons) is ready in approximately 57 minutes and is definitely a spectacular gluten free, fodmap friendly, and vegetarian option for lovers of American food. This recipe makes 36 servings with 118 calories, 2g of protein, and 7g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have vanillan extract, cocoa powder, plus 1 tablespoon ground almonds, and a few other ingredients on hand, you can make it.

Instructions

Special equipment: Pastry bag with round tip

Equipment you will use

Pastry Bag

Make the Macaroons: Preheat the oven to 300 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cocoa Powder

Almonds

Sugar

Equipment you will use

Baking Paper

Bowl

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.)

Ingredients you will need

Egg Whites

Mayonnaise

Coffee

Sugar

Equipment you will use

Pastry Bag

Bowl

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.

Equipment you will use

Oven

Let the macaroons cool on the pan.

Equipment you will use

Frying Pan

Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy.

Ingredients you will need

Peanut Butter

Butter

Cream

Equipment you will use

Blender

Whisk

Add the peanut butter and whip.

Ingredients you will need

Peanut Butter

Add the confectioners' sugar and vanilla and whip until fluffy.

Ingredients you will need

Powdered Sugar

Vanilla

Transfer the buttercream to a clean pastry bag fitted with a round tip.

Equipment you will use

Pastry Bag

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.