It’s a peach of a cookie!
One over-ripe peach in my refrigerator is responsible for this creative variation on a French macaron cookie. Before I go any further, I feel the need to clarify the difference between a macaron and a macaroon. There are NOT the same thing. Macarons have a French origin and consist of two light meringue biscuits sandwiched together with a sweet ganache. On the other hand, a macaroon consists of a shredded coconut and egg mixture, baking into a soft and fragrant cookie (or mound). These peachy cookies are clearly aren’t macaroons. However, they aren’t really macarons either.
An easy variation of a fussy cookie
Macarons are fussy cookies. They require almond flour, which I don’t have – I only keep all-purpose in the pantry. There are all sorts of special techniques for mixing them. I don’t have the time or patience for that! Therefore, these cookies are not the light, airy traditional macarons.
These are flat, chewy, and definitely gooey because of the frosting in the middle. Yet, they are delicious. The trade-off for quick & easy is totally worth it! My family doesn’t care that this is a French failure; they just like cookies.
Then, there’s the peach – which was the whole reason I decided to make these cookies. As much as I hate to admit, the peach isn’t all that important. I used orange food coloring for the peachy color of the cookies.
Zhooshed-up canned frosting
My idea was to make a peach-flavored frosting. However, it turns out that too peach puree can make the frosting too thin. A tablespoon or two is all the frosting can handle to maintain its structural integrity. I used a drop of orange food coloring to enhance the color. Speaking of frosting, if I can get buy using canned frosting – I will use it. This recipe only makes about eight cookies so that you won’t be using the whole can. For me, that’s no problem; I can always find creative ways to use up frosting! ☺
The recipe starts with separating the eggs. Save the yolks for later to make scrambled eggs or hollandaise sauce. The eggs separate best straight out of the fridge. However, the egg whites will mix better after they lose their chill.
Making the meringue
The first steps are very similar to meringue cookies. Mix the eggs w till frothy, and then gradually add the sugar, beating until stiff peaks form. Here’s where the similarity ends. Flour and powdered sugar are sifted into this meringue mixture and gently stirred with the almond extract and food coloring.
Add the flour
A pastry bag, piping tube, or a plastic bag with a corner snipped is needed to pipe the mixture onto a silicone mat or parchment-lined baking sheet/pan.
Pipe the cookies
Squeeze about the size of a half-dollar. Gently tap the pan to remove air bubbles. If you see big ones on the surface, use a toothpick for popping them.
The cookies bake at a low heat (280°F) for about 20 minutes.
Chewy and gooey!
Let completely cool and frost the bottom on half the cookies.
These are chewy and gooey and great with a cup of coffee or glass of milk! Enjoy!
PS. This post is my last peach recipe of the season! It was fun, but it’s time to move on to Autumn!
Peach-aron CookiesCourse: CookiesCuisine: AmericanDifficulty: Easy
These sweet chewy & gooey peachy cookies are inspired by the classic, but fussy, French macaron. Pantry ingredients and stress-free mixing create a wafer cookie stuffed with peach-infused canned frosting. It’s a no-stress, sweet treat!
• 2 large egg whites
• ¼ cup granulated sugar
• ½ cup all-purpose flour
• ½ cup powdered sugar
• ½ teaspoon almond or vanilla extract
• 5-6 drops orange gel food coloring, optional
• Vanilla frosting – canned or homemade
• 1 Peach – peeled, pitted, pureed
- Prep: Separate eggs and let the whites rest at room temp (keep the yolks for another use), whisk the powdered sugar and flour together, puree peach
- In a bowl, beat egg whites until frothy. Gradually add the granulated sugar until stiff peaks form. Sift the flour and powdered sugar mixture into the egg white mixture. Add the vanilla extract, and gel food coloring and gently fold all the ingredients together.
- Transfer the batter into a piping tube or bag with a rounded tip. Pipe the mixture onto a baking sheet lined with a silicone mat or parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles. Let the cookies sit at room temperature for about 10 minutes.
- Add about a cup of the canned frosting to a bowl. Add 1 tablespoon of the peach puree and mix. Add an additional tablespoon and mix. Add additional frosting or peach puree until desired consistency is achieved. If desired, add a drop or two of orange food coloring.
- Preheat the oven to 280°F. Bake the macarons for 17-20 minutes. Allow the macarons to cool for 10 minutes, then transfer the macarons on to a cooling rack. Add a dollop of peach frosting or any frosting of your choice to one of the macaron shells, then top it with another cookie to create a sandwich. Repeat with the remaining shells and frosting.
- Peach: Canned peaches can be substituted for the fresh peach
- Frosting: Canned frosting is easy, but it can get can get runny. Add the peach puree just a little at a time.