Chocolate Peanut Butter Macarons Recipe

Introduction

Chocolate Peanut Butter Macarons combine the delicate crispness of classic macarons with rich cocoa flavor and a creamy peanut butter filling. These elegant treats are perfect for impressing guests or enjoying a special homemade dessert.

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 them aside.
2. Step 2: Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine the egg whites and granulated sugar. Place the bowl over the steaming pot, creating a double boiler.
3. Step 3: Whisk the egg whites and sugar until the sugar is completely dissolved and the mixture is white and frothy, about 1 to 1.5 minutes. Remove from heat and transfer the bowl back to the stand mixer.
4. Step 4: Using the whisk attachment, whisk on high speed for 2 to 3 minutes until stiff peaks form, creating a Swiss meringue.
5. Step 5: Sift together the almond flour, cocoa powder, and powdered sugar. Gently fold the dry ingredients into the meringue bowl by shaking them in.
6. Step 6: Place the bowl back on the mixer with the whisk attachment. Whisk at medium speed for 10 seconds, then stop and test the batter. Scoop some batter onto a spatula and try making a figure-eight shape with the dripping batter. The batter should flow like slow-moving lava, only breaking slightly. If not, whisk an additional 5 to 10 seconds and test again.
7. Step 7: Once the batter reaches the right consistency, transfer it to 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. Tap the baking sheet firmly on the counter twice to remove air bubbles.
8. Step 8: Bake the macarons for 13 minutes, turning the trays halfway through. Let them cool completely on the baking sheets before carefully removing.
9. Step 9: While the macarons bake, prepare the peanut butter filling. Beat the peanut butter and butter together until smooth. Add powdered sugar, vanilla extract, and salt, and beat until fluffy.
10. Step 10: Transfer the filling to a piping bag fitted with a star tip and set aside.
11. Step 11: Once cooled, pipe the peanut butter filling onto one macaron and gently sandwich with another. Repeat with remaining macarons. For extra flair, garnish with melted chocolate and chopped peanuts if desired.

Tips & Variations

• Use room temperature egg whites for better volume and stability in your meringue.
• To avoid cracked shells, ensure your batter reaches the slow lava consistency before piping.
• Substitute peanut butter with almond butter for a different nutty flavor.
• If you don’t have a stand mixer, a hand mixer works, but whipping may take longer.
• For a different twist, add a pinch of cinnamon or chili powder to the filling for warmth or a hint of spice.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to enjoy the best texture and flavor. Alternatively, store the shells and filling separately for up to a week, assembling just before serving. Leftover macarons can be frozen for up to 1 month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without a stand mixer?

Yes, you can use a hand mixer to whip the egg whites, but it will take a bit more time and effort to achieve stiff peaks.

Why did my macarons crack during baking?

Cracks often result from overmixing or under-mixing the batter, incorrect oven temperature, or not allowing the macarons to form a dry skin before baking. Ensure your batter has the right consistency and consider letting piped shells rest for 20-30 minutes before baking.

Chocolate Peanut Butter Macarons Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

Delight in these rich and chewy Chocolate Peanut Butter Macarons, combining the delicate texture of French macarons with a luscious, creamy peanut butter filling. Perfectly balanced with cocoa and almond flour, these macarons offer a sophisticated twist on the classic peanut butter and chocolate pairing, ideal for special occasions or indulgent treats.

• Author: Grace
• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Total Time: 38 minutes
• Yield: Approximately 18–20 macarons (9–10 sandwich cookies) 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 (softened)
• 1/3 cup peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper, ensuring a smooth surface for piping macarons, and set aside.
2. Create Double Boiler: Heat a small pot of water over medium heat until it begins to steam. Place a heatproof bowl over the pot to form a double boiler, avoiding direct contact with water.
3. Whisk Egg Whites and Sugar: Combine the egg whites and granulated sugar in the bowl and whisk continuously for 1 to 1.5 minutes until the sugar fully dissolves and the mixture becomes white and frothy. Remove from heat.
4. Whisk to Stiff Peaks: Transfer the bowl to your stand mixer fitted with a whisk attachment. Whisk on high speed for 2-3 minutes until stiff peaks form, creating a Swiss meringue base.
5. Sift Dry Ingredients: Sift almond flour, cocoa powder, and powdered sugar together to remove lumps and combine evenly. Gently fold these dry ingredients into the meringue to retain air and volume.
6. Macaronage – Mixing Batter: Place the bowl back on the stand mixer and mix at medium speed for 10 seconds. Stop and test the batter by lifting with a spatula; it should flow slowly in a figure-eight shape like lava. If it breaks, continue folding for another 5-10 seconds until reaching this consistency.
7. Pipe Macaron Shells: Fill a large pastry bag fitted with a 1 inch round tip with the batter. Pipe silver-dollar sized circles onto the prepared baking sheets, spacing them about 1.5 inches apart. Tap the baking sheets firmly on the counter twice to release air bubbles.
8. Bake Macarons: Bake for 13 minutes at 300°F, rotating the baking sheets halfway through for even baking. After baking, allow the macarons to cool completely on the trays before handling.
9. Prepare Peanut Butter Filling: In a mixing bowl, beat softened butter and peanut butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy and well combined.
10. Assemble Macarons: Transfer the peanut butter filling to a piping bag fitted with a star tip. Pipe filling onto the flat side of one macaron and sandwich with another. Repeat with remaining macarons.
11. Optional Garnish: For extra texture and flavor, drizzle melted chocolate over assembled macarons and sprinkle chopped peanuts on top.

Notes

• Ensure egg whites are at room temperature for better volume when whipping.
• Sifting dry ingredients is crucial to avoid lumps and achieve a smooth batter.
• The macaron batter consistency is key; avoid over or under mixing during macaronage.
• Allow baked macarons to cool completely before removing from parchment to prevent sticking or breaking.
• Store finished macarons in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
• For a smoother filling, use creamy peanut butter and softened butter at room temperature.

Keywords: Chocolate peanut butter macarons, Swiss meringue macarons, almond flour macarons, chocolate macarons, peanut butter dessert