Are you ready for a super SATISFYING treat!? These Snickers Macarons are for you!
Okay okay, I know that was really nutty of me to say.
Now, really, I’m done.
I apologize for those lame jokes but these Snickers Macarons are just too delicious not to be excited about them! Delicious French Macarons and yummy, fluffy nougat filling make these Snickers Macarons a fun and nostalgic treat.
Snickers Macarons Ingredients
You might have no idea what’s even in a snickers, besides, well the obvious: peanuts, chocolate, and magic. Anyway! I’ve come up with a yummy nougat filling that tastes almost exactly like the inside of your favorite candy bar. Here’s what you’ll need.
- egg whites
- granulated sugar
- powdered sugar
- almond flour
- clear vanilla extract
- butter
- granulated sugar
- evaporated milk
- marshmallow creme
- peanut butter
- salted peanuts
How to Make Snickers Macarons
If you’re like me, you want to mesh your favorite things with your favorite things and create new favorite things. This is one of those ideas where I thought, “What could make a Snickers even better?” And I immediately knew I needed to mac (mac is the term I use when I turn something that’s not a macaron into a macaron) it.
To make these Snickers Macarons, you’ll first have to make your macaron shells. I always use my famous Sweet Mac Shop Macaron Shells recipe. It’s tried and true and perfect for beginner and advanced macaron makers. I’ve written out all my tips and tricks (with pictures!) here for you to follow.
After you make your macarons, you’ll want to make your nougat filling. You’ll start by melting the butter, sugar, and milk and bring that to a boil.
Next, add in your marshmallow creme, peanut butter, and vanilla. Stir that up until it’s super smooth. Turn off the heat and add in your chopped peanuts. Fold those in until they are evenly distributed.
Now, you’ve got to be patient and let the mixture cool completely before you do anything with it, or it will be a sticky mess.
Once it is all cooled, add the nougat to a piping bag with a wide tip. It needs to be wide enough so that the peanuts don’t get lodged in.
Pipe your nougat onto your shells, and top with another shell. If you want, you can drizzle your shells with melted chocolate or caramel for even more Snickers flavor!
Snickers Macarons
Equipment
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
Ingredients
Macaron Shells
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 200 grams almond flour
- 1 tsp. clear vanilla extract
Snickers Nougat Filling
- 1/4 cup unsalted butter
- 1 cuo granulated sugar
- 1/4 cup evaporated milk
- 2 7 oz jars marshmallow creme
- 1/4 cup peanut butter
- 1 1/2 cups salted peanuts roughly chopped
- 1 tsp vanilla
Instructions
Macaron Shells
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
Snickers Nougat Filling
- Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil.
- Add in the marshmallow creme, peanut butter, and vanilla, stirring until smooth.
- Turn off heat and fold in peanuts.
- Let cool completely and add to a piping bag with a wide tip. Pipe in your macarons. Enjoy!
I want to hear from you: a comment or review!