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recipe for chocolate peanut butter macaroni?

I was wondering if anyone knows of a recipe for peanut butter chocolate macaroons. no "French hamburger and … which are actually chocolate with peanut butter looking into it .. you know. I have a feast of cookies and exchange trim next week and want to do this. HELP!

Chocolate Peanut Butter Burgers (French macaroons) Macaroni Ingredients: sugar impalpable 2 1 / 2 cups 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 * Equipment: pastry bag with round tip Getting the macaroni: Preheat oven to 300 degrees F. Line pans with parchment paper several sheets and let side. In a bowl, combine 2 1 / 2 cups sugar, almonds and cocoa powder. In another clean bowl whip the egg whites dry, with the remaining cup of sugar 1 / 2 to half peaks form (do not beat until stiff.) Fold egg whites into the dry ingredients to make a meringue. Fill bag with meringue mass. (For easily fill the pastry bag, place (with a clothespin to keep it closed at the bottom) in a round pan height, like a coffee can, mayonnaise jar, or vase, folding the edge over the rim.) rows kisses pipe 1 inch in diameter (about the size of a dime) keeping half an inch away on sheet pans. Bake until very light brown, rotating pans after 8 minutes, about 17 minutes. Cool macaroni in the dish. Meanwhile, make peanut butter Buttercream: In a standing mixer fitted with whisk attachment, beat butter until smooth and fluffy. Add peanut butter and whip. Add icing sugar and vanilla and beat until fluffy. Transfer the butter cream with a mass clean bag fitted with a rounded tip. Peel off the parchment two macaroni, butter tube in a flat and the other sandwich down flat on top. Repeat with the remaining macaroni. Keep refrigerated in an airtight container until ready to serve. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx butter Macaroni peanut Recipe Ingredients * 1 / 4 cup creamy peanut butter. * 2 egg whites. * 1 / 2 teaspoon vanilla. * 1 pinch of salt. * 1 1 / 3 cup flaked coconut. * 3.2 c sugar Directions * Step # 1 Preheat oven to 325 degrees. * Step 2 In a saucepan, melt peanut butter over very low heat and cool slightly. * Step # 3 Whisk egg whites, vanilla and salt until soft peaks form. * Step # 4 Gradually add sugar, beating until stiff. * Step # 5 Stir peanut butter and melted coconut. * Step # 6 Drop by rounded tspfuls on a greased baking sheet. * Step # 7 Bake in oven 325 degrees for 20 minutes. * Step 8 Let stand 1 minute, then remove to a rack to cool. * Enjoy xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Macaroni peanut butter recipe chocolate peanut butter cookies Macarons about 20 3 egg whites at room temperature 2 tablespoons sugar 200 g wheel caster sugar 110 g almonds 2 tablespoons cocoa powder 2 tablespoons salted peanuts, chopped Filling: 75 g butter 85 g unsalted creamy peanut butter powdered sugar to taste Combine powdered sugar, almonds and cocoa powder in the food processor and blend until very fine. Sieve. Re-grind the lumps and chunks of almonds. Mix gently (Which tend to separate slightly to screening, as the sugar falls the first time.) Beat the egg whites and sugar until a thick, shiny meringue. No Overbeat. Stir in the almond powder and sugar, and fold together. Do not mix this – most seem to say that you should use less than 50 strokes. (You can try it for a batter little dolloping baking pan – if the peak falls, is ready. If not, try a few strokes.) Rounds of small pipes in a baking sheet with paper baking. Sprinkle half of them with salted peanuts. Leave at room temperature for 30-60 minutes to form a skin. Bake at 150 ° C for 15-20 minutes. (I have a convection oven and 15 minutes was perfect for me.) Cool completely before filling. unused deposits can be frozen or kept in a container tight for a day or less. For filling, beat butter and peanut butter until fluffy. Add powdered sugar to taste – start with a tablespoons and keep going until you find sweet enough and strong enough to spread. Spread on half of the deposits – the peanut without the spray – and top with other shells. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Chocolate Goodness – French Dessert Recipes