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Chocolate Peanut Butter Macarons Recipe

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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.

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

  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

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