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
