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Chocolate Peanut Butter Macarons Recipe

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Delight in these rich Chocolate Peanut Butter Macarons featuring a smooth Swiss meringue base combined with cocoa and almond flour, filled with a creamy peanut butter buttercream. These elegant French-inspired cookies bring together the perfect balance of chocolate and nutty flavors, ideal for special occasions or an indulgent treat.

Ingredients

Scale

Macaron Shells

  • 100 grams egg whites
  • 100 grams granulated sugar
  • 100 grams almond flour
  • 100 grams powdered sugar
  • 2 tablespoons unsweetened cocoa powder

Peanut Butter Filling

  • 1/4 cup butter (softened)
  • 1/3 cup peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to prevent sticking and facilitate easy removal of the macarons.
  2. Create a Double Boiler: Heat a small pot of water over medium heat until it gently steams. Place a mixing bowl over the pot without touching the water to create a double boiler, perfect for gently warming your egg whites and sugar.
  3. Whisk Egg Whites and Sugar: Combine the egg whites and granulated sugar in the mixing bowl and whisk continuously until the sugar dissolves completely and the mixture becomes white and frothy, about 1 to 1.5 minutes. This warming process stabilizes the meringue.
  4. Whisk to Stiff Peaks: Remove the bowl from heat and attach it to a standing mixer fitted with a whisk attachment. Whisk on high speed for 2 to 3 minutes until stiff, glossy peaks form—this is your Swiss meringue.
  5. Sift Dry Ingredients: Sift together the almond flour, cocoa powder, and powdered sugar to ensure a smooth and lump-free batter. Gently fold these dry ingredients into the meringue.
  6. Mix Batter to Perfect Consistency: Return the bowl to the stand mixer on medium speed for about 10 seconds. Check the batter’s ribbon stage by lifting some batter on a spatula and trying to form a figure-eight; if it holds but flows slowly like lava, it’s perfect. If not, mix briefly and check again.
  7. Pipe Macarons: Transfer the batter to a large piping bag fitted with a 1-inch tip. Pipe silver dollar-sized circles about 1.5 inches apart onto the prepared baking sheets. Tap the sheets firmly twice on the counter to release any air bubbles in the batter.
  8. Bake the Macarons: Bake in the preheated oven for 13 minutes, turning the trays halfway through to ensure even baking. Remove and let cool completely on the baking sheets before handling.
  9. Prepare Peanut Butter Filling: While the macarons bake, beat together softened butter and peanut butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until the filling is fluffy and well combined.
  10. Assemble Macarons: Fill a piping bag fitted with a star tip with the peanut butter filling. Pipe the filling onto one macaron shell and sandwich with another shell. Repeat for all macarons.
  11. Optional Garnish: For added texture and flavor, drizzle melted chocolate over the assembled macarons and sprinkle with chopped peanuts if desired.

Notes

  • Ensure no traces of yolk are in the egg whites to achieve proper meringue volume.
  • Sift dry ingredients thoroughly to avoid lumpy macaron shells.
  • Piping consistency is crucial; avoid over or under mixing the batter for smooth shells.
  • Let macarons cool completely before removing from baking sheets to prevent cracking.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
  • Bring refrigerated macarons to room temperature before serving for best taste and texture.

Keywords: Chocolate macarons, Peanut butter filling, Swiss meringue, French dessert, Almond flour cookies, Elegant desserts, Party treats

Find it online: https://platedbyemma.com/chocolate-peanut-butter-macarons-recipe/