Chocolate Peanut Butter Macaroons {Hormel Family Post}

Macaroons are all the rage right now and unfortunately, I have yet to even have one. I almost bought some at Epcot during our last trip, but I think I was sidetracked by another treat and never ended up getting one.

Well, today is National Peanut Day, so let’s celebrate with a yummy recipe from Hormel for Chocolate Peanut Butter Macaroons!

Serving Size: 8+

Total Time: More than 1 hour

Preparation Time: 1 Hour

Preparation Method: Bake

Meal Occasion: Desserts & Baking

Level of Difficulty: Beginner

 

Ingredients 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 macaroons. Sandwich together using remaining macaroons.

 

Original recipe from Hormel.

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This post was part of my involvement in the Hormel Family Blogger Program. Thanks for reading!