Skip Nav
Food News
The Bestselling Target Snacks to Keep Stocked at all Times
Affordable Decor
17 Ways Urban Outfitters Will Turn Your Kitchen Into an Instagrammable Oasis
Food Video
The Truth Behind Costco’s $5 Rotisserie Chicken

Good-Bye Cupcakes, Hello French Macaroons!

Ever since Fab's party on Saturday night, I can't stop thinking about French macaroons! They are the perfect dessert because —like cupcakes — they come in a ton of different flavors. They are also small, incredibly cute, and colorful. I've added French macaroons to my list of cookies to bake for the holidays, but instead of doing the classic almond variety, I'm planning on making these peanut-chocolate macaroons. To get the recipe for this scrumptiously, pretty cookie,

Peanut-Chocolate Macaroons
From Sunset magazine

2 1/3 cups powdered sugar
1 1/3 cups unsalted roasted peanuts (about 7 oz.)
1/3 cup granulated sugar
4 large egg whites
Chocolate ganache (recipe follows)

  1. In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground.
  2. In a 3- to 4-quart pan over medium heat, bring 2 to 3 inches of water to a boil; adjust heat to maintain a very low simmer.
  3. In a large bowl or the bowl of a standing mixer, whisk sugar into egg whites. Set bowl over simmering water in pan (bottom of bowl should not touch water) and stir constantly until sugar is dissolved and mixture feels warm to the touch.
  4. Remove bowl from water and, with an electric mixer on high speed (fitted with the whisk attachment if using standing mixer), whip egg white mixture until thick, stiff peaks form. Gently fold in powdered sugar mixture.
  5. Spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and, with the tip almost touching the parchment, pipe into flat 2-inch circles about 1/8 inch thick, 1 inch apart, on two cooking parchment-lined 12- by 15-inch baking sheets.
  6. Bake cookies in a 300° oven until tops are shiny and dry and edges are cracked, about 15 minutes; if baking two pans at one time, switch pan positions halfway through baking. Let cookies cool completely on sheets (about 1 1/4 hours), then remove by gently lifting them up and peeling the parchment away from the bottoms.
  7. Make chocolate ganache: in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth.
  8. Remove from heat and let cool until thick but not firm, about 15 minutes.
  9. Spread the flat side of each of half the cookies with about 1 teaspoon chocolate ganache. Top each with a second cookie, flat side toward filling.

Makes about 18 cookies.

Nutritional Information: CALORIES 202(44% from fat); FAT 9.9g (sat 3.2g); PROTEIN 4.4g; CHOLESTEROL 3.6mg; SODIUM 21mg; FIBER 1.2g; CARBOHYDRATE 27g

Make ahead: Make both cookies and filling up to 3 days ahead. Stack cookies carefully in an airtight container and store at room temperature; cover ganache airtight and refrigerate. Melt ganache over hot water and cool before filling cookies.

Join The Conversation
vineripened vineripened 9 years
Parisian Macaroons~The Parisians call these light, chewy, and bright-colored jewels “Macarons”. We call them “Macaroons”. But no matter what they are called, these delightfully sweet cookies, will sweep you away to the City of Lights! Many pastry lovers think the Macaroon originally came from France but actually, the Macaroons history started during the Renaissance in Northern Italy before spreading through Europe. The recipe is probably Venetian but the origin of the Macaroon is even more ancient--coming from the Hebrews. During the 15th century, the Italian cities traded their goods and ideas with the Middle-East. Soon after; the almond made its debut in Europe—the rest was French history-- the Macaroon gained high recognition from the Kingdom of France and became a gourmet treasured delight served at the most notable celebrations for many centuries. Now in 2008 the flavors are endless...each bite carries a unique aroma, taste, and unexpected pleasure you can’t resist or forget!
veronicaraye veronicaraye 9 years
what the heck is a macaroon?
aimeeb aimeeb 9 years
Hmmm something to try...
Kaciegrrl Kaciegrrl 9 years
Those look yummy! And more elegant than a cupcake, although I do love me some cupcakes.
issarocks issarocks 9 years
oooh i wanna try to make these...
justme17you justme17you 9 years
Macaroons are the chewy coconut cookies, these are macarons.
CoconutPie CoconutPie 9 years
Can't go to Paris without eating a box of macarons (macaroons sound way too much like the cheap coconut stuff). Fauchon has some amazing ones but the cheaper ones at Paul do the job.
wambalus wambalus 9 years
I love french macaroons - but somehow peanut butter macaroons seems wrong.
indielove indielove 9 years
mmm, i want!
CupcakeGal10 CupcakeGal10 9 years
I'm not sure I can say goodbye to cupcakes, but these certainly sound delicious. ;)
haze1nut haze1nut 9 years
omg Yum! i totally was thinking the same thing when i saw Fab's macaroons. they look yummy! i went out to my grocery store and bought a bag of Almond flour, it was like $15!! my jaw dropped at the price but i had to try the macaroons. hopefully i can do it this friday
emalove emalove 9 years
I've had a few different kinds of macaroons, but I don't think I've had French macaroons. They look yummy.
Tyler Florence's Mashed Potatoes Recipe
Icebox Cake Recipe
Best Toys of 2017 on Amazon
Slow-Cooker Candy Recipes
From Our Partners
Latest Food
All the Latest From Ryan Reynolds