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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.