Peanut Macaron Cookies Recipe With Milo Buttercream

These chewy-crispy cookies use more affordable peanuts.

IMAGE Patrick Martires | Styling by Lady Badoy

Macarons do not need to be difficult to make nor does it need to be too expensive. The swap from almond flour to another kind of nut flour is an easy one, especially if the nut is easy to find and source such as the peanut.

The rest of the ingredients are just like other macaron recipes, complete with an easy creamy buttercream that makes this sandwich cookie a delight to eat every time. 

This is one of six new dessert recipes under the September digital cover recipes so we can satisfy all your sweet cravings here on Yummy.

What is a macaron? 

macaron, not to be confused with the macaroon which is a coconut, condensed milk, and egg white confection, is a French cookie made with almond flour, whipped egg whites, and powdered sugar. These are unique in that these are basically meringue cookies with smooth round tops with signature "feet".

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Unlike your usual meringue cookies, however, these are chewy and moist, not dry and crumbly, which is courtesy of the nut flour in the cookie recipe. These can be eaten as is but the macaron cookies that catapulted it to popularity several years ago are commonly sandwiched with buttercream between two macaron cookies or shells. 

How to Serve Peanut Macaron Cookies

Since these cookies have buttercream, these are best served thawed to room temperature to ensure that the buttercream is not too hard nor too soft to be eaten with delight as a sandwich cookie without the buttercream spilling out the sides too readily. 

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These are fantastic served with tea, coffee, or any beverage of your choice or as part of a dessert spread at an occasion you want to make extra special. 

How to Make Peanut Macaron Cookies

 
These chewy peanut sandwich cookies are perfect with coffee or tea!
Photo by Patrick Martires | Styling by Lady Badoy
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The most basic macaron recipe is made with whipped egg whites, sugar, and nut flour which are whipped together into a paste.

While almonds are the classic nut to use for these cookies, these can be hard to find. For this recipe, if you can't afford or find almond flour, here's the next best thing that is just as delicious in a different way but still yields perfect macarons: ground peanuts or peanut flour. We found a shop on Lazada that sells peanuts finely ground with a dry texture that isn't oily at all. (Peanuts are high in fat which is why it's considered a good source of nut oil.) 

The resulting paste is then piped into shapes, normally round ones, onto a silicone mat or parchment paper, set aside to dry the paste, and then baked at a low oven temperature. These are cooled before being piped with buttercream filling and topped with another macaron cookie. 

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Tips to Make Easy Peanut Macaron Cookies

The macaron can be intimidating to make but it doesn't need to be! Here are tips you might find helpful if you challenge yourself to make these at home: 

  • • Use a thermometer when whipping the egg whites so you know exactly when it's hot enough to take off the stove. That would be around 70 degrees F or 21 degrees C. 
  • • Use your fingers to check if the sugar has melted into the egg whites. There's nothing like your sense of touch to really know when every single granules has dissolved. 
  • • After piping, gently tap the abking sheet to release bubbles that may be in the cookies. These can easily be popped with a toothpick and you can even even out the tips left by the piping back with it, too. 
  • • Let the cookie paste dry even for 30 minutes after piping. You'll notice this makes a big difference in creating the signature macaron feet. 
  • • Let the cookies cool completely before trying to remove from the parchment paper or silicone mat. Macarons have a tendency to stick so letting these cool to set those edges is a wise decision. 
  • • Pair up the macaron cookie shells before piping on the buttercream. You'll find its easier to find like sized and shaped one when you can flip these over this way and that if there's no buttercream on one of the cookies. 
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How to Store Peanut Macaron Cookies

Macarons are actually best stored in the refrigerator. The dry environment ensures the macarons do not become stale or dry out. Plus, it keeps the buttercream from going bad if it needs to be stored for a long time. 

Peanut Macaron Cookies Recipe with Milo Buttercream  

Prep Time
2 hrs 20 mins 
Cooking Time
30 mins 
Ready In
2 hrs 50 mins 
Yield
60 shells; 30 sandwiches
Cuisine
Filipino, French
Cooking Method
Cook and Bake

Peanut Macaron Cookies With Milo Buttercream Ingredients

How to make Peanut Macaron Cookies With Milo Buttercream

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Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here.

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