I hesitate to say that I have “mastered the art of French macarons”, but I have certainly found a method that works well for me.  I have enough confidence in my basic recipe and technique for making the shells that I felt brave enought to mix it up a little.  Generally, I use all almond flour for my shells, but for these Peanut Macarons with Honey Cinnamon Buttercream, I used half almond flour and half peanut flour.

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

The peanut flour did not make any difference in the form or texture of the macaron shells but just lended a subtle peanut flavor.  This peanut flavor paired delightfully well with the honey cinnamon buttercream that was sandwiched between the shells.  The flavor is reminiscent of a peanut butter and honey sandwich.

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

When making these Peanut Macarons with Honey Cinnamon Buttercream, or any macaron shells for that matter, I have a few tips that should help you learn how to make macarons easily.

  • Plan ahead.  Aged egg whites whip into stiff peaks more reliably for me.  All that means is that you should separate your egg whites at least 2 days before you plan to make the macaron shells.  Store the egg whites in a covered container in the refrigerator until you are ready to use them.  This step seems to dry out the egg whites slightly which makes them perform better upon whipping.  I love to use my OXO egg separator to make sure I don’t get any yolks in my whites.
  • DO NOT use egg whites from a carton.  They don’t seem to hold stiff peaks as well.
  • Be organized.  Before you begin whipping your egg whites, have all of your other ingredients measured out in bowls and ready to go.  Then when you are ready to incorporate them into the egg whites, they are all ready.
  • Parchment paper is a must when making macarons.  Your macarons will be very easy to peel off the paper if cooked properly.

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

Peanut Macarons with Honey Cinnamon Buttercream

Prep Time: 40 minutes

Cook Time: 14 minutes

Total Time: 54 minutes

Yield: about 20 filled macarons

Macarons with a subtle peanut flavor that are sandwiched around sweet honey cinnamon buttercream


    For the macarons:
  • 1/4 cup almond flour (or finely ground almonds)
  • 1/4 cup peanut flour
  • 1 cup powdered sugar
  • 2 egg whites, aged and at room temperature
  • 3 Tbsp white sugar
  • For the buttercream:
  • 4 Tbsp unsalted butter, softened
  • 3 Tbsp powdered sugar
  • 3 Tbsp honey


    For the macarons:
  1. Line baking sheets with parchment paper.
  2. Measure and sift almond and peanut flour and powdered sugar into a clean, dry bowl. Set aside.
  3. Prepare a disposable pastry bag fitted with a large plain round tip.
  4. Place egg whites in a clean, dry medium bowl and using an electric mixer (use the whisk attachment if using a stand mixer), beat eggs on medium speed for a few minutes until they get bubbly and frothy and you can begin to see the tracks from the mixer in the whites.
  5. Keep the mixer on medium speed and slowly incorporate the granulated sugar into the egg whites in several increments.
  6. Increase speed to high and beat egg mixture until stiff peaks form (when you lift the beater out of the egg whites, the mixture does not droop when inverted; alternatively when you can tip the bowl upside down and the egg whites do not move).
  7. Add 1/3 of the flour mixture and fold into the egg whites using a spatula. Do not worry about "deflating the meringue". Continue with 1/2 of the remaining flour mixture and finally with the last of the flour mixture. Mix until no dry, flour streaks remain.
  8. Use spatula to load mixture into prepared pastry bag.
  9. Pipe 2-inch circles onto parchment paper leaving at least 1-inch in between each circle.
  10. Firmly tap the baking sheet against the counter a few times to help flatten the batter.
  11. Preheat oven to 300 degrees. The batter will dry slightly while the oven preheats.
  12. Bake shells 1 baking sheet at a time for 14-16 minutes. Shells are done when they can easily be lifted off of the parchment paper cleanly.
  13. Cool completely before filling.
  14. For the buttercream:
  15. Combine all ingredients using a mixer until smooth and creamy.
  16. Pipe about 1 tsp of buttercream onto half of the shells and top with remaining shells.
  17. Store in airtight container. Macarons taste even better the day after they are made. 🙂

mix egg whites on medium speed until frothy and mixer begins to leave marks, then slowly add granulated sugar

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

increase mixer speed to high and mix until stiff peaks form (you can turn the bowl upside down and the mixture does not move)

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

fold in dry ingredients in three increments

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

mix until no flour streaks remain

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

pipe onto parchment lined baking sheets and bake

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth} Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}


Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

DID YOU KNOW?  Peanuts are a great snack because they can help keep you full and feeling satisfied.  Protein and fiber provide you with a feeling of being full longer and they also provide long-lasting energy because they have a low glycemic index which helps to maintain a stable blood sugar.

I hope you have enjoyed the peanut recipes that I have brought to you this week and that you have learned something new about how peanuts and peanut butter can contribute to a healthy, balanced diet.

*The Peanut Institute sponsored my trip to California, but all opinions expressed are, as always, my own.

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16 Comments ( Reply )

  1. emily (a nutritionist eats)
    May 17, 2013 @ 2:42 pm

    They turned out SO well!! Gorgeous!


  2. Ilan
    May 17, 2013 @ 5:27 pm

    They look beautiful! Can’t wait to make these!


  3. Luv What You Do
    May 17, 2013 @ 8:26 pm

    Love the step by step photos…those are hard cookies to make and your are BEAUTIFUL!


    • Mercedes
      May 18, 2013 @ 10:04 am

      Thank you Jennifer! I hope that the step-by-step photos will help!


  4. Laura (Tutti Dolci)
    May 18, 2013 @ 12:05 am

    Your macarons look so good, I love the honey cinnamon buttercream!


    • Mercedes
      May 18, 2013 @ 10:04 am

      Thanks Laura, it looks like we both have had macarons on the mind lately!


  5. Cassie
    May 18, 2013 @ 8:45 am

    This is wonderful, Mercedes! Macarons are on my list but I haven’t tried them yet. These look and sound soooooo good!


    • Mercedes
      May 18, 2013 @ 10:05 am

      Thanks Cassie! You should give macarons a try sometime! They really aren’t so bad to work with!


  6. Ali
    May 18, 2013 @ 2:51 pm

    These look beautiful AND delicious! I have yet to make macarons, but I’ll definitely come back to this post when I decide to try them! I also LOVE peanut butter honey sandwiches, so this will probably be the recipe I try as well. 😀


  7. Anna (Hidden Ponies)
    May 20, 2013 @ 6:36 pm

    What a great flavour combo for macarons! I’ve only made them once and found them too sweet, this looks like a better balance. I can never get enough peanut butter recipes!


  8. sally @ sallys baking addiction
    May 20, 2013 @ 6:55 pm

    Ok, I love you for posting this how to! I haven’t made macarons yet. To be honest, I’m so terried to mess them up! I love your flavor combination. Peanut, honey, cinnamon. They look simply amazing Mercedes!


  9. Lori
    May 23, 2013 @ 10:08 am

    I have yet to try making my own macarons, but I’ve decided this will be part of my baking agenda this summer. I pinned your post and will be coming back to it for sure. Great idea with the peanut flour!


  10. Deborah
    May 30, 2013 @ 12:12 am

    I have yet to try making macarons, but this just might give me the courage I need! Love these flavors, too.


    • Mercedes
      May 30, 2013 @ 11:47 am

      I wish you the best of luck on your macaron endeavor Deborah! You can do it and you will love the results once you do!


  11. dita
    Feb 24, 2015 @ 6:33 am

    hi, i’m dita.

    can i made macarons without the ground almond? (only the peanut)
    please answer…

    thank you



    • Mercedes
      Feb 25, 2015 @ 12:38 pm

      Hi Dita,

      I have not tried macarons with only peanut flour, but I don’t see why it wouldn’t work. Just make sure you use the same amount of peanut flour as peanut and almond flour that I used if you’re following this recipe. Good luck!


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