Chocolate Peanut Butter Macarons Recipe
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.
- 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
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 your oven to 300°F (150°C) and line two baking sheets with parchment paper to prepare for baking the macaron shells.
- 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.
- 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.
- 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.
- 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.
- 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
