If some well established passion fruit-chocolate or cassis-violet pairing French macarons masters were reading this, they would probably take out their whisk and come after me. On a side note, as my mate Zen Chef pointed it out, since Pierre Herme looks more melon than lemon, I’ll take pretty boy Michalak in a heartbeat…forgive me this aparté, it’s got to be the heat.
Yep, the heat…As I was reaching for a gallon of water in the pantry I discovered Mr.Tartelette’s secret Snickers stash. He pretended they had fallen behind the picnic totes and I pretended not to have a sudden craving for some peanut, marshmallow caramel and chocolate. I stood up and knocked my head on one of the shelves. It had been a long hot day, with many little work things nipping at me, like a last minute macaron order and the last thing I needed was a bump, a bruise or a headache. I closed my eyes, took a deep breath and calmly said "That’s it. Snickers Macarons."
"Isn’t it like French macarons gone white trash? Mac on crack,maybe?" he asked. Yeah, well…maybe…but if either Pierre or Christophe tried one, I know they would react the same way we did after I assembled them: "More! Where are those darn KitKat bars now?!" I love the Snickers combination of milk chocolate, peanuts, caramel and nougat but like for most people, one bar is too much and too little at the same time. I admire my friend S. who cuts it in four pieces and eat them throughout the day. For me it’s more like throughout the next three minutes!
I still have a good bit of the dulce de leche that Marcela brought me and given the heat wave lately (seems that way in most states), I used it instead of standing over the stove and make a caramel filling. Coming out of a double shift, I hope you will forgive me if the nougat was a bit of a shortcut too….but a sweet one as I melted marshmallows with peanut butter. The rest of the parts were a simple milk chocolate ganache and a whole peanut in the center of each macarons. As far as the shells, I used half almonds and half peanuts to keep most of the oily mass out and add to the peanut flavor. Chocolate macaron shells have always been my dreaded part, they are never chocolaty enough for me and more finicky than other shells, so this time, instead of simply adding 2 Tb of cocoa powder like I would normally do, I also subtracted 2 Tb of the powdered sugar before mixing it in with the nuts and the meringue. Worked like a charm!
Warning from Mr. Tartelette: do not eat these straight out of the refrigerator or you will need new dentures and new jaws. The marshmallow cream does get hard but if you let the macarons sit out for 10-15 minutes prior to eating (or devouring) the shells and the fillings become as soft as a Snickers bar. I hope that Minko likes this candy bar gone wild in macarons because I am virtually sending them to the "Mad For Macarons" event she organised. Sorry for being last minute…
Makes about 16
For The Shells:
3 egg whites (I like to use 1-2 day old egg whites)
50 gr. granulated sugar
200 gr. powdered sugar (minus 2 Tb)
55 gr. peanuts
2 Tb cocoa powder
For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry and your macarons won’t work. Combine the almonds, peanuts, cocoa powder and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper baking sheets. Preheat the oven to 300F. Let the macarons sit out for an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Pipe or spoon some ganache on one shell and sandwich with another one.
If you use fresh whites, zap them up in the microwave on medium high for 20 seconds to mimic the aging process.
Milk Chocolate Ganache:
1 cup milk chocolate
1/2 cup heavy cream
In a heavy saucepan over medium high heat, bring the cream to a boil. Remove from the heat, drop in the milk chocolate and let stand a couple of minutes. Gently stir the chocolate into the cream until smooth. Set aside until it cools down and thickens a bit (a trip to the fridge is ok)
2 cups marshmallows
1/4 cup smooth peanut butter
In a heavy saucepan over medium low heat, melt the marshmallows and peanut butter until smooth. Let cool. Once cooled you will be able to pull the "nougat" and from the saucepan and cut pieces to flatten in the palm of your hands and sandwich with the rest of the ingredients.
– caramel sauce or dulce de leche or my favorite : Salted Butter Caramel Sauce
– a few peanut halves
Fill the shells with a couple of teaspoons of ganache, add a teaspoon of caramel sauce, top with a peanut, a piece of marshmallow nougat, and the top shell.
Anonymous June 11, 2008 um 5:46 am
It seems like so long since I last visited your site, but what a welcome back batch of beautiful macaroons! I guess I will have to play catch up with the posts I missed!
Rachelle S June 11, 2008 um 5:51 am
I think I may consider these when I become brave enough to make Macarons. 😉
Evelin June 11, 2008 um 6:25 am
I could totally just copy Rachelle’s words. When I become brave enough (it WILL happen one day!), I consider making these. So delicious!
Barbara June 11, 2008 um 6:40 am
jef June 11, 2008 um 7:05 am
These will trump PH’s truffle, foie gras, or any other of his messed up, non-dessert flavored macarons.
Props for being brave and capturing an American classic at the same time. You even managed to class them up a little bit, too!
Rachael Hutchings June 11, 2008 um 7:15 am
Oh, yum. Totally drool worthy, whether it’s mac on crack or not!
MyKitchenInHalfCups June 11, 2008 um 7:40 am
Mac on crack . . . I know this has to be illegal! I can only hope that I will forget that I saw this when I wake up in the morning.
You’ve done plenty of macarons that look fantastic but these look the most amazing and over the top or they just must be singing "I’m everything you’ve been dreaming." Awesome perfect!
Angelica June 11, 2008 um 8:00 am
They look delicious! I’ve never tried making macarons, but I usually try to make my own versions of candy I like. I have yet to try Snickers, though. 🙂
Jerri at Simply Sweet Home June 11, 2008 um 8:41 am
these look delicious. well done!
Sara, Ms Adventures in Italy June 11, 2008 um 9:09 am
I am definitely content with just eating these….drool…caramel.
Philo aux fourneaux – Blog culinaire June 11, 2008 um 10:21 am
Quelle tuerie, je meurs d’envie d’y goûter
Mindy Moo June 11, 2008 um 10:23 am
I really wish I could try one. Or a the very least master making them
Nic June 11, 2008 um 10:47 am
I like the use of peanuts in the shells, totally droolworthy!
Cannelle Et Vanille June 11, 2008 um 10:59 am
talk about sticky, gooey and crunchy… my husband would kill for these! I actually just made some nougat and some milk chocolate macarons (separately)… and you worked double shift? oh man… I remember those days and I feel for you. Two days after I found out I was pregnant with Jon, it was Thanksgiving and I worked from 8am to midnight. Not fun… hey, but why am I rambling so much? It’s about how gorgeous these macs are and yes, PH and Cutie Boy would love them as well!
La Tartine Gourmande June 11, 2008 um 11:43 am
oh lala, tu es bien courageuse avec cette chaleur. Et ta bosse a la tete ne t’empeche pas de faire operer ta creativite de pleine force! Super!
Anonymous June 11, 2008 um 12:19 pm
Macaroons just won’t stop – they are like a runaway cookie trend these days!
Gretchen Noelle June 11, 2008 um 12:40 pm
Uhm, yeah…my address is…
Your macaron creations are killing me. Never eaten one but you make them look all enticing and delicious. Snickers? Those take the cake. Or the macaron. Or the award.
Bridget June 11, 2008 um 12:47 pm
Wow! These sound…and look…SO good! Your husband must feel so lucky!
Dita June 11, 2008 um 1:32 pm
o my o my…look so delish, Helen :). I just made french macaron for the 5th times and always failed.
Anonymous June 11, 2008 um 1:37 pm
You are Funny! These look delicious – i think my husband would be happy with these…….who am my kidding they would be in belly before he even got a chance!!!
Anonymous June 11, 2008 um 1:38 pm
hehe… mac on crack… Love it! Those look fabulous!
Anonymous June 11, 2008 um 1:52 pm
That is evil. I can’t look for too long. 🙂
Le Cookie Masqué June 11, 2008 um 2:01 pm
OH ! j’ose même pas imaginer le bonheur … Après mes cookies et mes muffins aux snickers, je me laisserai bien tenter !
Christy June 11, 2008 um 2:15 pm
You actually still have the energy to make these after a double shift??!! You are unbelievably amazing!! Double shifts kill me, and by the end of one it’s pretty much impossible to get my bum off my seat, let alone slave away more in the kitchen making macarons! I don’t care what traditionalists might say about these, I think your idea’s fabulous!! Lucky Mr. Tartelette….
P.S: your photos look amazing!
The Short (dis)Order Cook June 11, 2008 um 2:34 pm
I laughed my head off when I read "macarons gone white trash". Snickers are not my favorite candy (I just don’t like their nougat), but I’d eat these macs in a heartbeat.
Anonymous June 11, 2008 um 2:48 pm
an americanized version of those delicious yum yums!
LizNoVeggieGirl June 11, 2008 um 2:51 pm
HAHA!! No worries, Helen, I doubt that any chef would have the nerve to come after you with a whisk ;0) Those Snickers Macaroons look positively sumptuous and decadent – yum!
anadelicias June 11, 2008 um 3:27 pm
Lovely macarons!! I wuold like to make it like you. Yours are wonderful.
Anonymous June 11, 2008 um 3:58 pm
Everytime I see the stats on my blog jumping from 6 visits a week to 4768 visits an hour I know you have mentioned my name on one of your posts. Are you trying to get me in trouble with Pierre Hermé? Like as said, i’m no match for him. He could swallow me in one bite. 🙂
It looks delicious as always Helene. One day I want to see a polka dot macaron dedicated to me. Haha.
Manggy June 11, 2008 um 4:07 pm
Oh Helen, you are absolutely mad! A mad scientist perhaps! This is just fantastic! I don’t care if it makes me crass, I love them 🙂 I will defend you from the whisk-wielders. Actually, more than one French pastry chef have sung the praises of the Snickers bar. I am certainly one of those types who consumes one after the other!
That Girl June 11, 2008 um 4:19 pm
It’s not white-trashing the macarons, it’s elevating snickers!
bakeorbreak June 11, 2008 um 4:21 pm
Oh, wow. These look delicious! I’m not much of a main-stream candy bar fan, but I have a fondness for Snickers that I think must be tied into childhood. Yum!
Mike of Mike's Table June 11, 2008 um 4:43 pm
I still have not made macarons but this seems like the kind that are well worth bringing me into the fold. I am also a sucker for snickers and these look really tempting 😮
Amelia June 11, 2008 um 4:48 pm
Every time you post macarons, I get inspired to overcome my fear and try making them. Those look wonderful and sound amazingly good!
Anonymous June 11, 2008 um 5:47 pm
You always have such great ideas. I like this one because it takes a classic Snickers bar and dresses it up French style!
Parisbreakfasts June 11, 2008 um 6:15 pm
Only in America will you see these words: melted marshmallows with peanut butter…well I think so..
So you grind your own almond flour?
Do you rec a special brand of almond Helene? So often I find Macs have these bumpy shells in NYC?
Most disappointing to bite into a bumpy shell 🙁
your’s always look so perfect.
Love the idea of using Dolce de leche..wonder if you could add a bit of salt to it…
Can you tell I’m trying to get my mind around to making macarons?
eatme_delicious June 11, 2008 um 6:33 pm
Oh wow I love all of your macaron creations!! I don’t like actual Snickers bars but this version looks like it would be way better! I’d want to try marshmallow cream instead of marshmallows though (since marshmallow cream has no gelatin).
Katy June 11, 2008 um 6:42 pm
i have seen MANY deconstructed snickers bar variations on ny restaurant menus — and i can never resist them! these sound AMAZING!
Anonymous June 11, 2008 um 6:50 pm
Seriously, this has me in a trance…"come to mommy you little macs"
Anonymous June 11, 2008 um 7:06 pm
Wow! I want some of these now! Snickers is the only candy bar with nuts in it that I will eat. These look absolutely delicious.
PheMom June 11, 2008 um 7:59 pm
I think this is my favorite combination yet! Snickers have always been my favorite "crack" candybar of choice!
Anonymous June 11, 2008 um 8:07 pm
non non non, je n’ai rien vu de tout cela … rien vu … je ne vais absolument pas en rêver cette nuit, d’ailleurs je ne suis pas là, pas sur mon ordinateur à lire ce blog … absolument pas … pure illusion ;op
Peabody June 11, 2008 um 10:57 pm
Yeah, I have to say, these are by far the best flavor combo I have seen you make. And gasp, I bet you my husband would eat them too. 🙂
LyB June 12, 2008 um 12:56 am
Well, you had me at dulce de leche, chocolate and marshmallows! I love the feel of the photos, very chocolatey! 🙂
Camille June 12, 2008 um 1:41 am
My 11 year old son, who just looked over my shoulder at your photo exclaimed, "OOOOOOOOH, Can we make those?"
I guess we’ll just have to make them. They look sinfully delicious!
Anonymous June 12, 2008 um 2:07 am
Brilliant! I hadn’t had a snicker’s bar in years until someone brought a bag into work last week reminding me how much I like them. These look delicious.
Cakebrain June 12, 2008 um 3:12 am
Wow! Ingenious and working outside the box with macarons again! I just love it! I hope one day you’ll make a Coffee Crisp or Kit Kat version because I’d be all over it!
Anonymous June 12, 2008 um 3:14 am
Just when I was thinking I could ignore this chocolate craving I’m having… you’ve done it again.
Anonymous June 12, 2008 um 3:25 am
Now that is one decadent macaron! And what a brilliant idea, too.
My Sweet & Saucy June 12, 2008 um 3:50 am
You outdid yourself with this one! These look AMAZING!
Marce June 12, 2008 um 3:51 am
you are totally killing me, that´s like a frenchified alfajor!
Vera June 12, 2008 um 5:23 am
Perfection, as always! Helen, I hope your head feels better.
Anonymous June 12, 2008 um 10:25 am
That seems like a wonderful to make the everyday candy bar transform into utter chicness! I really have to start making macarons again.. I leaned from a recreational class at 'le notre' in Paris but never got around to making them again at home. With your many macarons variations I am inspired to try them very soon!
Elsye June 12, 2008 um 11:54 am
Helen..those macarons look delish and perfect…:D…thanks for the recipe..I’ll try later..:D
Marianna June 12, 2008 um 12:12 pm
wow, look at this!! You are always posting incredibly flavoured macarons! Everytime I check your blog there is ALWAYS sthing beautiful to admire!! beautiful photos, writing & talent!
Patricia Scarpin June 12, 2008 um 1:32 pm
That is a fantastic idea, my friend! Turning candy bars into macarons… Only the Super Fabulous Helen would do the job!
Y June 12, 2008 um 1:43 pm
Oh stop it, just stop it! Man, that looks waay too good! 🙂
Carrie June 12, 2008 um 2:27 pm
You jut make me wanna cry they look and sound so good. I am allllll about French meeting white trash if that is the outcome!
Veron June 12, 2008 um 3:03 pm
ha…haa…french white trash…that is sooo funny and a wonderful entry. I don’t know how I could have missed this event…
Mumsy June 12, 2008 um 6:44 pm
I don’t love macaroons. (I know, I know.) But those–yeah, I am already in love just looking at the pictures.
Tea June 12, 2008 um 7:36 pm
Snickers macaroons? I think I’ve died and gone to heaven…(sigh).
Lydia (The Perfect Pantry) June 12, 2008 um 9:09 pm
Perfect example of how to take something wonderful and make it even better! I’d be happy to help with leftovers.
Cookie baker Lynn June 12, 2008 um 10:07 pm
Wow, you are a baking genius! Putting my favorite candy bar into a macaron is either brilliant or just plain evil.
Judy June 13, 2008 um 3:39 am
Oh Lordy, those look delicious. Macarons have been on my to-do list for quite awhile now; perhaps the time has finally come to bravely give them a try.
Susan @ SGCC June 13, 2008 um 4:31 am
Holy Macarons! Snickers! I’m dying here! What will you think of next!?!?
Jenny June 13, 2008 um 1:59 pm
I think I will have to try these, minus the peanut butter. 🙂
Clumbsy Cookie June 13, 2008 um 2:31 pm
This is the best of two worlds! Fancy delicate macarrons and beloved all time candy bar favourite! Loved the idea, you’re amazing!
Ann June 13, 2008 um 6:15 pm
TOTALLY decadent, love it. Actually, there is a bakery 2 hrs. from where I live and they sell Caramel Macarons and I’m just dying to figure out how to make them. If you have any ideas, let me know. 🙂
Anonymous June 13, 2008 um 6:33 pm
These look divine. I must try making macaroons one day. I don’t think they would be as perfect as yours though!
Anonymous June 13, 2008 um 7:28 pm
It look’s to good to be through I am definitely going to try this
Anonymous June 13, 2008 um 9:20 pm
I rarely ever buy chocolate bars, but Snickers are huge favourite.
I see no reason why I’d not love them in a more delicate form – they’re certainly incredibly beautiful.
Anonymous June 13, 2008 um 9:44 pm
brilliant! i’m going to paris in 2 weeks and will be on a quest to see who makes the best macaroons. Best!
Mrs.French June 13, 2008 um 10:37 pm
I would love to taste them, so I think maybe some kind sour should just whip up a nice batch for me. Seriously, they look delicious and the photos are perfection!
Unknown June 14, 2008 um 9:55 am
i’ve tried these, too helen. they turned out really, really, really good! i like having them with black coffee. you can taste the peanuts as the aftermath on the back of your palate. paradise!
aforkfulofspaghetti June 14, 2008 um 9:54 pm
Truly macaroons worth their salt…
Garrett June 15, 2008 um 2:57 pm
I really need to try making some macarons. The snickers idea looks like it came through wonderfully. They look absolutely delicious!
Lis June 16, 2008 um 3:12 pm
Anonymous June 16, 2008 um 6:46 pm
I have never made or even had a macaron. Just looking at these is making my mouth water. But I have to admit that it will be some time before I try them, for now I will just come around here to admire yours!
Anonymous June 17, 2008 um 1:58 pm
Hands down this is my favorite macaron, and if I weren’t in New England visiting family now. I would be knocking on your door asking for a few of these. You are incredible.
Anonymous June 18, 2008 um 5:38 pm
OMG!!! It’s heaven! They look so so good! I laughed out loud at the part about the new dentures and new jaws:)This inspires me to actually try to make macarons!!!
Obsessive Foodie or Food Addict….You Decide June 18, 2008 um 8:43 pm
OH NO YOU DIDN’T!!!!!!!!!! You must send these to me NOW!
Anonymous June 19, 2008 um 2:55 am
Please help. I don’t have a scale/don’t weigh ingredients.
approximately how much would the almonds be in cups….
I want to make these in the morning for a friend.
Thanks in advance!
Deborah June 19, 2008 um 5:52 pm
I would not call them white trash – I would call them brilliant!! Definitely saved!
Dagmar June 23, 2008 um 1:34 pm
wow, they look fantastic!
Jaime June 24, 2008 um 3:35 am
wow, you never cease to amaze me! not only do you make the most perfect looking macarons, but you always come up w/the best flavor ideas!
Anonymous June 28, 2008 um 10:24 am
Oooh you temptress. I’m meant to be on a pre-holiday healthy eating kick and now all I want to do is bake these delights. They look fabulous!!
kellypea June 28, 2008 um 3:52 pm
Dang Helen. These just may have pushed me to finally, finally try macarons. I read "shortcut" and "easy" and oh, there was that mention of Snickers…Thanks for the head’s up on the possibility of losing my teeth, though. What a way to go, huh? Mmmm….
dina (Lucas' mom) June 28, 2008 um 11:07 pm
these look so intimidating. wow. just wow.
Anonymous June 30, 2008 um 9:53 am
Wow – good that I don’t have any of those around – serious temptations!
Anonymous November 3, 2008 um 12:30 pm
I’ve tried making your macarons… while they were in the oven (for 10 mins) they were so beautiful, they had excellent feet very high but when I took them out of the oven they kinda collapse in the center and the feet shrunk…
why? what did I do wrong??
Helene November 4, 2008 um 6:12 am
Anonymous: looks like they did not bake long enough. I wish there was an exact time for macarons baking but oven temperature and humidity outside will influence that issue. To test if a macarons is done, gently lift one from the tray, it if peels easily you are good to go. If it still wet around the feet than add 5 minutes and check again.
Example: we had a lot of rain yesterday and my macarons were taking close to 25 minutes.
Anonymous January 12, 2009 um 8:07 pm
I made just the shells yesterday afternoon, and I have to tell you that even though they spread a bit in the oven (they’re a little amoeba-like, perhaps due to misshapen baking sheets?) I would consider his batch, my third, to be a success!
They are so good! It’s like biting into a brownie with a crackly top 🙂
Tiffany @ Lattes And Life January 15, 2009 um 2:45 am
I think I’ve decided to plunge in and try to make these babies. Would you by chance be able to convert the ingredient list for me though? Or do you know an online converter that would work? I’ve never used anything other than good old cups and spoons when measuring.
Helene January 15, 2009 um 5:52 am
Tiffany: macarons are a tricky beast so weighing is really more accurate than measuring but if you must, check on gourmetsleuth.com.
Von September 13, 2009 um 11:41 am
I made these macarons =]
It took me around 25 minutes to bake them…and only half of them came off the baking paper. But they're really good!Thanks for the recipe!
Unknown January 16, 2010 um 10:31 pm
I assume you are using a convection oven? I just tried this recipe and everything was great, including feet, but the centers were nowhere near done even after sticking them back in the oven three times. Anyone tried this in a conventional oven? Temp and time?
Helene January 17, 2010 um 4:36 am
Justin: keep the oven at the same temperature and add 10-12 minutes of baking time. The higher your oven goes the browner your macarons get which is not ideal if you make lighter colored ones.
Catriona January 25, 2010 um 3:39 pm
I wanted to try making macarons… So yesterday I decided these would be my first ever macarons! And nothing failed! They were so good, thank you!
Tashie February 8, 2010 um 7:37 am
Helen you are my food idol!
I just wanted to say that i tried these today as an alternative to chocolate macarons.
I actually left out half the ingredients and it still turned out great! I have a little magic bullet type blender, so I processed the almond meal, powdered sugar, cocoa and peanuts in two separate lots. After drawing 1.5cm circles and carefully piping out all the shells, I turned around and realised that I had forgotten to add the second bit of powdered ingredients. I figured, oh well, let's see what happened – they actually came out fine, if not better than my usual attempts.
They're a lighter macaron that tastes divine, but more prone to cracking (in case any readers wish to try it).
chewy July 19, 2010 um 8:02 am
Hi! Wow. First of all, fantastic blog site! Very impressive! I was truly inspired by your macarons, that I convinced myself to try making them for the first time ever! I've always heard that they were hard to make, so I followed your recipe and method to the tee.
The shells seemed to have developed a nice crust/skin, I baked them for about 8-10 mins, pulled them out to cool.
I had 2 trays, the tray on the top shelf was overcooked, totally collapsed in the center, the second tray actually looked ok. When I tried to remove the shells from the second tray, they needed a bit more encouragement than I thought was necessary. They were definitely gooey, but I think they were still undercooked.
What can I do to cook them well enough, that they will come out cooked through but not burnt and overcooked??? I would really like to make perfect macaroons like you. Thank you in advance!!! 🙂
LR December 11, 2010 um 7:27 pm
I made these, but mine didn't develop feet and they are so delicate that they crumble in my hands when I try to fill them – I'm assuming that I didn't beat out enough air from the mixture, do you think that's right?
snippets of thyme February 27, 2011 um 3:14 pm
O.k., I'm jumping into the macaron craze. I just have to make them. Tried last night but they were so-so. Just so-so enough to make me manic and want to get it right. ARgh… Here we go! Thank you for your webite. I cannot wait to follow.
Unknown June 28, 2011 um 1:24 pm
Mine turned out hollow boo 🙂
I think I might have beat my egg whites to much. Also I have a convection oven.
Sunflour November 2, 2011 um 1:47 pm
I made your Snickers Macarons for a Halloween party and they were a hit! Thanks so much for this creative recipe!
luv2cook August 1, 2012 um 12:32 am
Hello, I made the snicker macarons. I have quite a bit of marshmallow/peanut butter creme leftover. How can I store it.?
Helene August 1, 2012 um 5:37 am
luv2cook: in the fridge for about 5 days max.
Chelsea August 12, 2012 um 5:52 am
I love this ideaa. I'm gonna try these when I make macs in school tomorrow.!