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Chocolate Peanut Butter Macarons Recipe

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★★★★★

4.9 from 55 reviews

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.

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
  • 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

Find it online: https://foodbylina.com/chocolate-peanut-butter-macarons-recipe/