Spotlight: Nutter Butter Macarons

These “Nutter Butter” macarons are like a dessert time machine back to grade school days. I used to love when my mom would surprise me and put one of the snack packs into my lunch. Ever since I was young, I have a been a HUGE peanut butter fan! Like eat it “straight out of the jar” fan.

As I continue to come up with the latest and greatest macaron flavors, I knew I had to create a peanut butter flavor. And voila, “Nutter Butter” macarons were born :)

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Macaron Batter: For this recipe, I used “Indulge with Mimi’s” version: (https://www.indulgewithmimi.com/the-best-macaron-recipe/)

Directions:

  • Beat egg whites in a large bowl with hand mixer on low speed. I prefer a hand mixer because it is a lot easier to control and see when the egg whites are reaching stiff peaks. The more you can keep an eye and see the texture of the egg whites, the less likely you will over whip the whites.

  • Once the egg whites start to leave trails with the beaters, slowly add in the sugar. I usually pour half slowly and beat. Then pour the rest until fully incorporated.

  • Add in the 1/8tsp of cream of tartar

  • Turn the speed up to medium-high and continue to beat until egg whites are soft peaks

  • Put in a few drops of brown food coloring, and continue to beat until whites have reached stiff peaks

  • Sift powder sugar and almond flour together until a fine powder

  • Slowly add in flour mixture a 1/3 at a time into the egg whites. Make sure to fold until flour is incorporated after each third.

  • Once all flour is incorporated, continue to fold and press to the side of the bowl until the batter flows like lava (see my “No Hollows” post for further instruction)

  • Pour 3/4 of mixture into a piping bag with 1/2 inch round piping tip. Pour the remaining mixture into a piping bag with whatever smaller round piping tip you have (I prefer WIlton’s 5)

  • First pip normal circles using the 1/2 tip onto a silicone mat

  • Drop baking sheet on counter to remove all the air bubbles

  • Once air bubbles are removed, pipe lines using the smaller piping tip on the top of the circles to resemble “peanut shell” lines

  • Let rest until the macarons feel firm to the touch

  • Bake in oven at 285F for 6 mins (rotating after 3 mins). Then turn temp up to 310F and bake until feet do not move when slightly touching the tops (about another 5-6 mins)

Peanut Butter Buttercream:

Ingredients:

150g unsalted butter (high % fat content)

200g powder sugar (more to taste if not sweet enough)

2 spoonfuls of creamy peanut butter (more to taste)

1 tbsp heavy cream

Directions:

  • Beat unsalted butter at medium speed until light and fluffy

  • Pour in powder sugar a 1/3 at a time making sure fully incorporated after each 1/3. If not sweet enough for your taste, add in 1/4 cup at at time until reach desired level

  • Once sweetness level is reached, add in the 2 spoonfuls of peanut butter until fully incorporated

  • Add in the 1 tbsp of heavy cream and continue to beat on medium speed. If not smooth or too thick, continue to add 1 tsp of heavy cream at a time

  • Pipe onto macaron shells and enjoy! :)

Xo,
Lindsay