Chocolate Peanut Butter Macarons Recipe

Introduction

Chocolate Peanut Butter Macarons are a delightful twist on the classic French treat, combining rich cocoa shells with a creamy peanut butter filling. These delicate cookies offer a perfect balance of sweet and nutty flavors that’s sure to impress your guests or satisfy your sweet tooth.

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

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Step 2: Whisk the egg whites and granulated sugar over a double boiler until warm and frothy. Then beat until stiff, glossy peaks form.
3. Step 3: Sift almond flour, unsweetened cocoa powder, and powdered sugar together. Gently fold this mixture into the meringue until the batter is smooth and well combined.
4. Step 4: Spoon the batter into a piping bag and pipe small circles onto the prepared baking sheets. Tap the sheets gently to release air bubbles. Bake for about 13 minutes.
5. Step 5: While the shells bake, mix the softened butter and peanut butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, whipping the filling until fluffy.
6. Step 6: Allow the macaron shells to cool completely. Pipe the peanut butter filling onto half of the shells, then sandwich with the remaining halves.

Tips & Variations

• For a smoother shell, let the piped macarons rest at room temperature for 20-30 minutes before baking to form a skin.
• Use natural peanut butter for a less sweet, nuttier filling or creamy peanut butter for a sweeter taste.
• Add a pinch of cinnamon or a drop of espresso powder to the batter for extra depth of flavor.

Storage

Store macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture. These macarons can also be frozen for up to one month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred egg whites instead of fresh?

Yes, you can use pasteurized liquid egg whites from a carton. Just measure the same weight (100 grams) and ensure they reach room temperature before whipping for best results.

How do I avoid cracked macaron shells?

Cracking often happens when the oven temperature is too high or the batter wasn’t rested long enough before baking. Let your piped macarons rest until they form a dry skin on top, and bake at the recommended 300°F (150°C) for gentle, even heat.

Chocolate Peanut Butter Macarons Recipe

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★★★★★

4.8 from 74 reviews

Delight in these rich Chocolate Peanut Butter Macarons, featuring crisp almond-cocoa shells filled with a luscious peanut butter buttercream. Perfectly balanced between sweet and nutty, these elegant French-inspired treats are sure to impress at any gathering.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 45 minutes
• Yield: About 20 macarons (10 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to prepare for baking the macaron shells.
2. Make Meringue: Whisk the egg whites and granulated sugar over a double boiler until warm and frothy to help dissolve the sugar. Then, beat the mixture until stiff, glossy peaks form, creating a stable meringue base.
3. Sift Dry Ingredients & Fold: Sift together the almond flour, unsweetened cocoa powder, and powdered sugar to ensure a smooth batter, then gently fold this mixture into the meringue, taking care not to deflate the batter while achieving a smooth consistency.
4. Pipe & Bake Shells: Transfer the batter into a piping bag and pipe small circular shapes onto the prepared baking sheets. Tap the sheets lightly to release any trapped air bubbles, then bake the shells in the preheated oven for about 13 minutes until set.
5. Prepare Filling: In a separate bowl, mix the softened butter and peanut butter until smooth. Gradually add powdered sugar, vanilla extract, and salt while whipping the mixture until light and fluffy.
6. Assemble Macarons: Once the macaron shells have completely cooled, pipe the peanut butter filling onto half of the shells. Sandwich them with the remaining shells to form completed macarons.

Notes

• Ensure your egg whites are at room temperature for better volume when whipping.
• Be gentle when folding the dry ingredients into the meringue to keep the batter airy.
• Let the macarons rest for 30 minutes before baking if you want a smoother top and signature ‘feet’.
• Store macarons in an airtight container in the refrigerator for up to 3 days.
• Bring macarons to room temperature before serving for best flavor and texture.

Keywords: Chocolate, Peanut Butter, Macarons, French dessert, Almond flour, Cocoa, Sweet treat