Chocolate Peanut Butter Macarons Recipe

Introduction

These Chocolate Peanut Butter Macarons combine delicate cocoa-flavored shells with a creamy peanut butter filling for an irresistible treat. Perfectly crispy on the outside and soft inside, they’re a sophisticated dessert that’s surprisingly easy to make at home.

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 (for filling)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside.
2. Step 2: Fill a small pot with water and heat over medium until it steams. In a heatproof bowl, combine egg whites and granulated sugar. Place the bowl over the pot to create a double boiler.
3. Step 3: Whisk the egg whites and sugar constantly until the sugar has fully dissolved and the egg whites turn white and frothy, about 1 to 1.5 minutes. Remove the bowl from heat.
4. Step 4: Transfer the bowl to a stand mixer fitted with a whisk attachment. Whisk on high speed for 2 to 3 minutes until stiff peaks form, making a Swiss meringue.
5. Step 5: Sift together the almond flour, cocoa powder, and powdered sugar. Gently fold these dry ingredients into the meringue bowl.
6. Step 6: Return the bowl to the mixer and whisk on medium speed for 10 seconds. Test the batter by lifting some on a spatula and making a figure-eight. If it breaks, whisk for another 5 to 10 seconds and test again. The batter should flow slowly and smoothly like lava.
7. Step 7: Transfer the batter into a large piping bag fitted with a 1-inch round tip. Pipe silver dollar-sized circles onto the prepared baking sheets, leaving about 1.5 inches between each.
8. Step 8: Tap the baking sheets firmly on the counter twice to release air bubbles. Skip drying the shells and bake immediately for 13 minutes, rotating the pans halfway through. Let the macarons cool completely on the sheets before removing.
9. Step 9: While baking, prepare the peanut butter filling by beating together butter and peanut butter until smooth. Add powdered sugar, vanilla extract, and salt, then beat until fluffy.
10. Step 10: Transfer the filling to a piping bag fitted with a star tip and set aside.
11. Step 11: Pipe a dollop of peanut butter filling onto a macaron shell and sandwich with another shell. Repeat for all macarons. Optionally, decorate with melted chocolate and chopped peanuts for extra texture.

Tips & Variations

• If you can’t find almond flour, finely ground almonds can work but may affect texture slightly.
• For a richer flavor, use natural or crunchy peanut butter in the filling.
• Allow piped macarons to rest for 20-30 minutes before baking to develop a smooth skin and better rise.
• Try adding a pinch of cinnamon or cayenne to the filling for a subtle twist.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to enjoy their full texture and flavor. Unfilled shells can be stored in an airtight container at room temperature for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered egg whites instead of fresh?

Yes, powdered egg whites can be used by reconstituting according to the package instructions. This can be more convenient and just as effective for making Swiss meringue.

Why did my macarons crack or not form feet?

Cracking or no feet often result from improper mixing or insufficient drying time before baking. Ensure the batter has the right consistency—slowly flowing lava—and let piped shells rest until dry to the touch before baking to prevent these issues.

Chocolate Peanut Butter Macarons Recipe

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Decadent Chocolate Peanut Butter Macarons featuring a delicate Swiss meringue shell infused with cocoa powder and a creamy peanut butter filling. These elegant French-style cookies are perfect for special occasions or a luxurious treat, combining rich chocolate and smooth peanut butter flavors with a crisp exterior and chewy interior.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 13 minutes
• Total Time: 43 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

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

Instructions

1. Preheat and Prepare: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside for the macarons.
2. Create Double Boiler Setup: Heat a small pot of water over medium heat until it steams. In a heatproof bowl (preferably the stand mixer bowl), combine egg whites and granulated sugar, then place the bowl over the steaming water to form a double boiler.
3. Whisk Egg Whites and Sugar: Whisk the mixture continuously until the sugar has completely dissolved and the egg whites turn white and frothy, about 1 to 1.5 minutes. Remove from the heat once ready.
4. Whip to Stiff Peaks: Transfer the bowl to the stand mixer fitted with the whisk attachment and whip on high speed for 2-3 minutes until stiff peaks form, creating a smooth and glossy Swiss meringue.
5. Sift Dry Ingredients: Sift together almond flour, cocoa powder, and powdered sugar to remove lumps, then gently fold these dry ingredients into the meringue.
6. Macaronage: Place the bowl back on the mixer and whisk at medium speed for 10 seconds. Stop and test the batter by lifting some batter with a spatula to check if it flows in a figure-eight shape without breaking. Repeat whisking in 5-10 second intervals until the batter reaches the perfect slow-moving lava consistency.
7. Pipe Macarons: Transfer the batter to a large pastry 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 countertop twice to release any trapped air bubbles.
8. Bake Macarons: Bake in the preheated oven for 13 minutes, rotating the pans halfway through baking for even cooking. Allow macarons to cool completely on the baking sheets before removing.
9. Prepare Peanut Butter Filling: While baking, beat together the butter and peanut butter until smooth and combined. Add powdered sugar, vanilla extract, and salt, then beat again until the filling is fluffy.
10. Assemble Macarons: Spoon the peanut butter filling into a piping bag fitted with a star tip. Pipe the filling onto the flat side of one macaron and sandwich with another. Repeat this process for all macarons.
11. Optional Garnish: For added texture and decoration, garnish assembled macarons with melted chocolate drizzles and chopped peanuts if desired.

Notes

• Ensure egg whites are at room temperature for best volume when whipping.
• Sifting dry ingredients is crucial to avoid lumpy batter and ensure smooth shells.
• Macaron batter consistency is key – aim for a slow lava-like flow to get perfect shells.
• Let macarons cool completely before removing from baking sheets to prevent cracking.
• Store macarons in an airtight container in the refrigerator for up to 3 days for optimal freshness.
• Bring macarons to room temperature before serving for the best flavor and texture.

Keywords: Chocolate Macarons, Peanut Butter Filling, Swiss Meringue, French Cookies, Gluten-Free Cookies