Chocolate Peanut Butter Macarons Recipe
Introduction
These Chocolate Peanut Butter Macarons combine the delicate texture of traditional French macarons with a rich, creamy peanut butter filling. Perfectly balanced with cocoa and sweet peanut butter, they make an impressive dessert that’s surprisingly easy to master.
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
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and 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, then place it over the pot to create a double boiler.
- Step 3: Whisk the egg whites and sugar continuously until the sugar melts and the mixture becomes white and frothy, about 1 to 1.5 minutes. Remove from heat and transfer the bowl to a stand mixer.
- Step 4: Using the whisk attachment, beat the mixture on high speed for 2 to 3 minutes until stiff peaks form. This is your Swiss meringue base.
- Step 5: Sift together the almond flour, cocoa powder, and powdered sugar, then gently fold them into the meringue.
- Step 6: Place the bowl back on the mixer with the whisk attachment at medium speed and mix for 10 seconds. Stop and test the batter consistency by scooping some up and seeing if it forms a slow-moving figure-eight without breaking. If not, continue mixing for another 5–10 seconds and test again. The batter should flow slowly like lava.
- Step 7: Transfer the batter to a large piping bag fitted with a 1-inch round tip. Pipe silver dollar-sized circles onto the prepared baking sheets, spacing them about 1.5 inches apart. Tap the baking sheets firmly on the counter twice to release air bubbles.
- Step 8: Bake the macarons for 13 minutes, rotating the trays halfway through baking. Let them cool completely on the baking sheets before removing.
- Step 9: While macarons bake, prepare the peanut butter filling. Beat together the butter and peanut butter until smooth. Add the powdered sugar, vanilla extract, and salt, then beat until fluffy.
- Step 10: Spoon 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 half the macarons, then sandwich them with the remaining halves. Optionally, garnish with melted chocolate and chopped peanuts for extra texture.
Tips & Variations
- Allow the egg whites and sugar to reach room temperature for better meringue stability.
- If you don’t have peanut butter, almond butter or Nutella can be delicious alternatives for the filling.
- Make sure to sift your dry ingredients thoroughly to prevent lumpy batter.
- For a glossier shell, let the piped macarons rest for 20-30 minutes before baking to form a skin.
Storage
Store the macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. You can also freeze assembled macarons for up to a month; thaw in the fridge overnight and bring to room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these macarons without a stand mixer?
Yes, but it will take more effort to achieve stiff peaks. Use a hand mixer and whisk the egg whites and sugar vigorously until stiff peaks form, but it may take longer than with a stand mixer.
Why did my macarons crack or not develop feet?
Cracking or lack of feet can result from incorrect batter consistency, insufficient resting time before baking, or oven temperature being too high or uneven. Be sure to test your batter’s slow-flowing consistency and consider letting piped macarons rest until dry to touch before baking.
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Chocolate Peanut Butter Macarons Recipe
- Total Time: 45 minutes
- Yield: Approximately 20–24 macarons (10–12 sandwiches) 1x
Description
Delight in these decadent Chocolate Peanut Butter Macarons featuring a delicate cocoa-infused almond meringue shell paired with a rich, creamy peanut butter filling. Perfectly crisp on the outside and soft inside, these treats combine the classic allure of French macarons with the irresistible flavors of chocolate and peanut butter.
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
- Preheat Oven: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper and set them aside for later use.
- Prepare Meringue Base: Heat a small pot of water over medium heat until it begins to steam. In a stand mixer bowl, combine the egg whites and granulated sugar. Place the bowl over the steaming pot to create a double boiler effect.
- Whisk Egg Whites and Sugar: Vigorously whisk the egg whites and sugar mixture until the sugar has completely dissolved and the egg whites turn white and frothy, about 1 to 1.5 minutes. Remove the bowl from heat and place it back on the stand mixer.
- Whip to Stiff Peaks: Attach the whisk to the stand mixer and beat on high speed for 2 to 3 minutes until stiff peaks form, creating a Swiss meringue base.
- Sift Dry Ingredients: Sift together the almond flour, cocoa powder, and powdered sugar to remove any lumps and airy the mixture. Gently fold these dry ingredients into the meringue.
- Macaronage: Place the bowl on the mixer and whisk at medium speed for 10 seconds. Stop the mixer and perform the “figure-eight” test by scooping some batter with a spatula; drizzle it and check for slow-moving lava consistency. Repeat whisking for another 5-10 seconds if necessary until the batter flows slowly but holds shape.
- Pipe Macarons: Spoon the batter into a large pastry bag fitted with a 1-inch round tip. Pipe silver dollar-sized circles onto lined baking sheets, spacing each about 1.5 inches apart. Tap the baking sheet firmly on the counter twice to remove air bubbles.
- Bake: Bake in the preheated oven for 13 minutes, rotating the trays halfway through to ensure even baking. Allow macarons to cool completely on the sheets before removing.
- Prepare Peanut Butter Filling: While the shells bake and cool, beat together the softened butter and peanut butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until the filling is fluffy and well combined.
- Assemble Macarons: Transfer the peanut butter filling to a piping bag fitted with a star tip. Pipe a generous amount onto the flat side of one macaron shell and sandwich with another shell. Repeat with remaining shells.
- Optional Garnish: For added texture and flair, drizzle melted chocolate over the assembled macarons and sprinkle with chopped peanuts before serving.
Notes
- Ensure egg whites are at room temperature for best volume.
- Be gentle while folding in dry ingredients to avoid deflating the meringue.
- Use fresh almond flour for a finer texture and better rise.
- Let macarons cool completely before removing to prevent breakage.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated macarons to come to room temperature before eating for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Chocolate Peanut Butter Macarons, Swiss Meringue, French Macarons, Peanut Butter Filling, Cocoa Almond Macarons, French Dessert
