Nutter Butter Macarons
Servings: 50 whole macarons
Ingredients
Filling
- 1 stick (4oz) unsalted butter (room temperature)
- 1/4 cup brown sugar
- 3/4 cup peanut butter (smooth) see notes
- 3/4 cup powdered sugar
- 1/2 tablespoon whole milk powder
- 1/2 teaspoon instant vanilla pudding mix
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the peanut butter and whip until smooth
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
- Put into a piping bag and pipe onto the cooled macaron shells
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
I use Jif for this recipe. If you’re using a runnier peanut butter, start with less and add more as desired.
These are also VERY good dipped in chocolate. I’d use a half semi sweet, half milk chocolate mixture and add 1 tablespoon of vegetable oil per cup of chocolate chips.