Name: Chocolate Peanut Butter Macarons Recipe
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Cuisine: French
Ingredients: 100 grams egg whites; 100 grams granulated sugar; 100 grams almond flour; 100 grams powdered sugar; 2 tablespoons unsweetened cocoa powder; 1/4 cup butter (softened); 1/3 cup peanut butter; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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Introduction

Delight in these decadent Chocolate Peanut Butter Macarons, a perfect blend of rich cocoa and creamy peanut butter sandwiched between delicate almond meringue shells. Ideal for special occasions or a sweet treat, these macarons offer a sophisticated yet approachable dessert experience.

The image shows a group of chocolate macarons arranged on a gray metal tray, placed on a white marbled surface. Each macaron has two smooth, dark brown shells with a creamy peanut butter filling in the middle, making two main layers. On the top shell, there is a diagonal drizzle of darker chocolate and sprinkled chopped peanuts. Scattered around the macarons are a few empty chocolate peanut butter cup liners, some whole and one with a bite taken out, showing the creamy filling inside. Small crumbs of peanuts and chocolate are spread randomly across the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams egg whites
100 grams granulated sugar
100 grams almond flour
100 grams powdered sugar
2 tablespoons unsweetened cocoa powder
1/4 cup butter
1/3 cup peanut butter
1 cup powdered sugar (for filling)
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. Set them aside.
Step 2: Heat a small pot of water over medium heat until it steams. In a heatproof bowl, combine the egg whites and granulated sugar. Place this bowl over the steaming pot to create a double boiler.
Step 3: Whisk the egg whites and sugar continuously until the sugar dissolves completely and the egg whites turn white and frothy, about 1 to 1.5 minutes. Remove the bowl from heat and transfer it to a stand mixer.
Step 4: Using a whisk attachment, beat the mixture on high speed for 2-3 minutes until stiff peaks form, creating a Swiss meringue.
Step 5: Sift together almond flour, cocoa powder, and powdered sugar. Gently fold this dry mixture into the meringue bowl by shaking it in lightly.
Step 6: Attach the bowl back to the stand mixer and whisk on medium speed for 10 seconds. Stop and test the batter by scooping some and dragging it to form a figure-eight. The batter should flow like slow-moving lava, giving slightly without breaking. If needed, whisk for another 5-10 seconds and test again.
Step 7: Transfer the batter into a large piping bag fitted with a 1-inch round tip. Pipe silver dollar-sized circles onto the prepared baking sheets, spacing about 1.5 inches apart. Tap the baking sheets firmly twice on the counter to release air bubbles.
Step 8: Bake the macarons for 13 minutes, rotating the trays halfway through. Once baked, let them cool completely on the trays before removing.
Step 9: While baking, prepare the peanut butter filling by beating together the peanut butter and butter until smooth. Add powdered sugar, vanilla extract, and salt, then beat until fluffy.
Step 10: Scoop the filling into a piping bag fitted with a star tip and set aside until the macarons are cool.
Step 11: Pipe the peanut butter filling onto the flat side of one macaron and sandwich with another. Repeat for all. For extra flair, drizzle with melted chocolate and sprinkle chopped peanuts if desired.

Tips & Variations

For a smoother peanut butter filling, use creamy peanut butter and ensure butter is at room temperature before beating.
You can substitute the peanut butter with almond or hazelnut butter for a nutty twist.
Use gel food coloring to tint your macarons if you want colorful shells.
Allow the piped shells to rest at room temperature for 30-60 minutes before baking to develop a better “foot.”

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. Unfilled shells can be kept in an airtight container at room temperature for up to 2 days or frozen for longer storage.

How to Serve

A tall stack of chocolate macarons is arranged on a white marbled surface. Each macaron has two dark brown, smooth, and round chocolate cookie layers on the top and bottom, with a thick layer of light tan, creamy peanut butter filling in the middle, piped with ridged texture. The macarons are decorated with thin lines of dark chocolate drizzle on top and sprinkled with small crushed peanut pieces. There is also a partially eaten chocolate peanut butter cup on the left side of the stack, revealing its peanut butter center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can prepare the macaron shells up to 2 days in advance and store them in an airtight container at room temperature. Fill and assemble them when you’re ready to serve.

What should I do if my macaron shells crack?

Cracks can result from under-mixing or over-baking. Make sure the batter reaches the correct consistency—like slow-moving lava—and avoid baking at too high a temperature. Also, ensure to tap out all air bubbles before baking.