A childhood favorite becomes an adult favorite. These Fluffernutter Macaron taste like the fun sandwich in an elegant macaron.
It’s National Peanut Butter Day!! Did y’all know this? I didn’t even know this was a thing until recently. Which is a shame. Because, as y’all know, I’m a total PB hoor! And a total PB snob, too. I’ve talked about that here.
Today, though, we’re sharing some delicious peanut butter recipes! I say we, because a group of festive bloggers and I got together to celebrate National Peanut Butter Day. And, of course, what better way to celebrate peanut butter than with some delicious macaron!
I have at least one other peanut butter macaron recipe. It’s made with that peanut butter powder. I love using that in baking, like these macarons. I made one macaron recipe with peanuts in the shells. Does that count? I also love using peanut butter powder in smoothies, too.
Now, I had no idea marshmallow fluff can go bad. Honestly. Did you know? I mean, it’s like whipped sugar. Sugar doesn’t go bad. How can whipped sugar go bad? This goes along with my post about molasses. There are just some things I wouldn’t even imaging having an expiration date. Marshmallow fluff being one of them.
So, I’ve had this jar in the pantry, unopened mind you, for well over a year. I always meant to make some marshmallow buttercream, but just never got around to doing it. I’m lazy like that sometimes.
Then, for whatever reason, I got a wild hair to make some fluffernutter macaron. I don’t ever remember eating fluffernutter anything growing up. In fact, I didn’t know what marshmallow fluff was until college. Isn’t that what college is for anyway; discovering things you didn’t even know existed? Like marshmallow fluff, lime rickies, and jell-o shots? So, I’m pretty sure I didn’t eat any fluffernutter sandwiches and still haven’t. At least not really.
I took the day off to see the doctor about my failing knee, and, well, because I needed to see a doctor. I haven’t had a physical since before college. So, yeah. I was past due. Since the appointment wasn’t until 2, I knew I had time to make some macaron. So, checked my ingredients and low and behold, the marshmallow fluff looked like it had separated. How weird. All the syrup was at the bottom. Great. Now I have to buy another jar. So, I did.
Because, for those that don’t know me, once I’ve made my mind up to do something, I will, at least where food is concerned. I made my mind up to eventually master these and I do believe this last batch is perfection. Not only did they have great flavor, but they shells weren’t hollow. They were nice and chewy like they were supposed to be.
Of course, any excuse to make macaron is a good one. Especially when they boast delicious peanut butter flavor like these do. There’s the PB powder in the shells and peanut butter mixed with marshmallow cream in the middle. It’s a bi-fecta of peanut butter flavor!
They even have that pretty beige color that peanut butter has. See? I think it’s a pretty color of being. Because I know if I bite into one of these fluffernutter macaron I know it will have that creamy, peanut flavor I’m looking for in these cookies.
These fluffernutter macaron have the sweet, peanut combination that I can only assume is fluffernutter. Since I ate more than my fair share of the filling, I can only imagine how much I missed out not eating these delicious sandwiches. So, to make up for lost time, I made them into these delicious macaron. Funny how you compensate for things you didn’t get to do when you were a kid as an adult.
No? Just me? Moving on…
Have you had fluffernuter sandwiches? If not, would you consider a fluffernutter macaron? Make sure to visit the other bloggers participating in National Peanut Butter Day.
- 4 ounces almond meal
- 7 ounces powdered sugar
- 1 ounce peanut butter powder
- 4 ounces egg whites, room temperature
- pinch cream of tartar
- 35 grams granulated sugar
- 1/3 cup peanut butter
- 1/3 cup marshmallow fluff
- 1/8 to 1/4 cup half and half
For the shells:
- Pulse the powdered sugar, the almond flour, and the peanut butter powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle.)
- Transfer the batter to a large piping bag fitted with a ½ inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 5 to 7 minutes. Rotate the pans front to back and top to bottom and bake an additional 5 to 7 minutes. Do the wiggle test to see if the meringue is cooked. Carefully grab the top of the shell and if it moves easily from side to side when wiggled, indicating the meringue isn’t completely cooked, then continue to cook in 4 to 5 minutes intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling.
For the filling:
- Combine the peanut butter and marshmallow fluff together in a medium mixing bowl. Slowly add the cream 2 tablespoons at a time until the mixture becomes creamy.
- Place the filling in a piping bag fitted with a plain tip and pipe the filling onto one shell, almost to the edge. Top with another shell and allow to rest before serving.
Peanut Butter Day Recipes
- 3 Healthy Peanut Butter Smoothies by Bear & Bug Eats
- Chicken Satay with Spicy Peanut Dipping Sauce by Everyday Eileen
- Marshmallow Peanut Butter Cookies by Sew You Think You Can Cook
- Chocolate Peanut Butter Balls by The Freshman Cook
- E.T. Cookies by Karen’s Kitchen Stories
- Easy Peanut Butter & Chocolate Swirled Fudge by Cookaholic Wife
- Easy Peanut Butter and Banana Croissants by Jonesin’ For Taste
- Fluffernutter Macaron by A Kitchen Hoor’s Adventures
- My Family’s Favorite Peanut Butter Cookie (recipe remake) by Family Around the Table
- No Bake Peanut Butter Cup Pie by Soulfully Made
- Nutter Butter Ice Cream Cone Cookies by Amy’s Cooking Adventures
- Peanut Butter & Chocolate Chip Granola Squares by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peanut Butter and Jelly Smoothie Bowl by Simple and Savory
- Peanut Butter Banana Overnight Oatmeal by Frugal Pantry
- Peanut Butter Chocolate Chip Sheet Pan Pancakes by Kate’s Recipe Box
- Peanut Butter Cream Cheese Spread by Cindy’s Recipes and Writings
- Peanut Butter Mocha Cupcakes by Strawberry Blondie Kitchen
- Peanut Butter Mousse Parfaits by The Redhead Baker
- Honey Peanut Butter Popcorn by The Gingered Whisk
- Peanut Butter Snowballs by Culinary Adventures with Camilla
- Peanut Ginger Pasta by Jolene’s Recipe Journal
- Thai Inspired Noodles by A Day in the Life on the Farm