Fluffernutter Macaron
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.
Fluffernutter Macaron
A childhood favorite becomes an adult favorite. These Fluffernutter Macaron taste like the fun sandwich in an elegant macaron.
Ingredients
- 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
Instructions
For the shells:
- Pulse the powdered sugar, the almond meal, 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
- 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
- Fluffernutter Macaron by A Kitchen Hoor’s Adventures
- Peanut Butter & Chocolate Chip Granola Squares by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peanut Butter Cream Cheese Spread by Cindy’s Recipes and Writings
- Peanut Ginger Pasta by Jolene’s Recipe Journal
- Thai Inspired Noodles by A Day in the Life on the Farm
I have a quick question, the list of ingredients lists almond meal but in the first line of directions is calls for almond flour. Which shouild I be using? Thank you.
My apologies. They sort of one and the same. I’ll make sure to correct that.
I make my own version of Fluffer Nutters. It’s a rice crispie recipe that’s kind of a hybrid with confetti cake. When making the marshmallow mixture, you add in 1cup of peanut butter in lieu of the butter, and 1pkg of butterscotch chips, fold in the rice crispies, and top with semisweet fudge.
If you like peanut butter, these are great!
Sounds delicious! I will have to try it.
I’m trying to figure out how to cut this recipe if I only want to make about 6-10. What is the typical yield with the recipe as is?
It’s usually 18. I’ve cut it in half and had success, too. That’s about 8 or 9 cookies.
Ummm
I think you need to revise this recipe.
35g of granulated sugar is almost 2 cups and Waaay waaay too much.
35 grams of granulated sugar is less than 1/4 cup. Maybe you did ounces?
https://images.app.goo.gl/cxYZeP8bWeeagE55A
Oh my gosh! These macarons are absolutely stunning!
Thank you!
I mean. There aren’t even words.
These are so elegantly and perfectly made with the flavors of childhood that make them absolutely irresistible!
Thank you!
OMG! These look wonderful and I can never resist anything fluffernutter.
Thank you!! I know what you mean now!
These look absolutely terrific. I am a huge peanut butter fan. If you decide you need to make more and find yourself with too many, I’ll happily share my mailing address ?
LOL You’ve got it!
These just look absolutely amazing. I need them in my life right now but I’m so intimidated by macarons! And if they are anything like a fluffernutter sandwich I’m all in.
I jumped in both feet them macaron! I didn’t do too bad on my first run, but I did take the Sur La Table class on them to understand the “lava” macaronage.
I have powdered peanuts I need to try these asap!
I hope you do! They’re so much fun to make.
So pretty! And they look delicious too!
Thank you!
Wow! These are gorgeous! So smooth and with amazing feet. The filling sounds incredible too. Thanks for hosting the event!
Thank you! I love watching the feet form in the oven. I keep the light on so I can see them. Thank you for participating.
I grew up on fluffernutters – these are such a gorgeous, sophisticated take!
Thank you! I haven’t had the sandwich yet, but I’m looking forward to it.
Your macarons are beautiful! Mine never turn out that pretty. I have a jar of marshmallow fluff in my pantry that I bought for some recipe and never used, maybe I’ll have to try these out.
Keep trying. And send me pics if they don’t turn out. I’ve had enough failures to trouble shoot!
I used to love fluffernutter sandwiches and I know I would love these perfect looking macarons. And I love you for hosting this party, thanks.
Thank you! It’s always a pleasure to host the festive foodies events!
These look absolutely dreamy!!! What a way to celebrate National Peanut Butter Day!
Thank you!
These are just magical! I love macarons! Beautiful job!
Thank you!
I’ve not had marshmallow fluff at all (it never got to the UK, as far as I’m aware) but these macarons look great!
Thank you! It’s apparently a kid fave in the States? We were not allowed to have it. And I’m okay with that. It’s really sweet.
What beautiful macarons! I am afraid to make macarons, they look like it would be hard to get them so perfect looking as yours. Love the peanut butter marshmallow combo too. Yum!
Thank you, Denise. I was almost the same way and just said to myself, “Just dive in and try it!” My first batch (Bananas Foster-ita) had me hooked! They’re not all that difficult. If you’re ever in the area, I’d love to show ya!
Amazing macaron’s!!
Thank you!
I love Macarons, these look so yummy!
Thank you! I love making them.
Macarons are basically my most favorite treat on this Earth. So this rendition is amazing in every way!
Thank you, Kim!
This is so cool!!! I am still yet to make a macaron at home… especially when I see such awesome creations like this, I feel it’s better than I look and not try! 😀 hahaha!! I really should give it a go… unless you’re willing to send me some?? 😉
I’d be more than happy to send you some! And if you’re ever in the area, I’ll show you how simple they are to make. The hardest part? All the SIFTING!