Chocolate Peanut Butter Macarons Recipe

ByLila Prescott
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Introduction

Chocolate Peanut Butter Macarons combine the delicate, crisp texture of classic French macarons with a rich, creamy peanut butter filling. These elegant treats are perfect for special occasions or a delightful indulgence any time you crave something sweet and nutty.

The image shows several chocolate macarons arranged on a white marbled surface, with some in white paper cups and others placed directly on the surface. Each macaron has two smooth, glossy dark brown shells with a slightly shiny texture, sandwiched with a creamy light brown filling in the middle. On top of the macarons, there are thin dark chocolate drizzles and small bits of crushed nuts adding a crunchy texture. Some macarons are whole while a few have bites taken out of them, revealing the soft and creamy filling inside. The overall look is rich and indulgent. photo taken with an iphone --ar 4:5 --v 7

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
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Step 1: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. Set them aside for later.
  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 to create a double boiler.
  3. Step 3: Whisk the egg whites and sugar continuously until the sugar melts completely and the egg whites turn white and frothy, about 1 to 1.5 minutes. Remove the bowl from heat and return it to the mixer.
  4. Step 4: Fit the mixer with the whisk attachment and beat on high speed for 2-3 minutes, until stiff peaks form to make a Swiss meringue.
  5. Step 5: Sift together the almond flour, cocoa powder, and powdered sugar. Gently fold this mixture into the meringue bowl.
  6. Step 6: Place the bowl back on the mixer with the whisk attachment. Whisk at medium speed for 10 seconds, then stop. Use a spatula to lift some batter: it should form a figure-eight without breaking, resembling slow-moving lava. If needed, continue whisking in 5-10 second intervals until this consistency is reached.
  7. Step 7: 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 counter twice to release air bubbles.
  8. Step 8: Bake the macarons for 13 minutes, turning the trays halfway through. Once baked, allow them to cool completely on the baking sheets before attempting to remove.
  9. Step 9: While the macarons bake, make the peanut butter filling. Beat together the butter and peanut butter until smooth. Add the powdered sugar, vanilla extract, and salt, then beat until fluffy.
  10. Step 10: Scoop the filling into a piping bag fitted with a star tip and set aside.
  11. Step 11: When the macarons are cool, pipe the peanut butter filling onto the flat side of one macaron and sandwich with another. Repeat with all macarons. For an extra touch, garnish with melted chocolate and chopped peanuts if desired.

Tips & Variations

  • Use room temperature egg whites for better volume when whipping your meringue.
  • Try substituting peanut butter with almond butter or hazelnut spread for different nutty flavors.
  • Allow macarons to mature in the refrigerator for 24 hours after assembling to develop better texture and flavor.
  • If you don’t have a stand mixer, a hand mixer works fine but may take a little longer to reach stiff peaks.

Storage

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

How to Serve

A tall stack of chocolate macaron sandwiches sits on a white marbled surface, each macaron having two smooth, dark brown chocolate shells with a light beige, creamy filling piped in a ruffled pattern between the shells. Some macarons are placed inside dark brown ridged paper cups, adding a slight texture at the bottom layer, while others rest directly on the surface. A few macarons are drizzled with thin lines of dark chocolate on the top shell, and small bits of chopped nuts are sprinkled lightly on top. To the left, a half-eaten peanut butter cup with a bite taken out exposes its creamy center. The overall scene is softly lit to highlight the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack or develop feet poorly?

Cracking or poorly formed feet often result from incorrect batter consistency, over or under baking, or insufficient air drying before baking. Make sure to achieve the lava-like batter consistency and allow the piped batter to rest briefly before placing in the oven.

Can I make the filling ahead of time?

Yes, the peanut butter filling can be made up to 3 days in advance. Store it in an airtight container in the refrigerator, then bring to room temperature and re-whip lightly before piping.

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Chocolate Peanut Butter Macarons Recipe

★★★★★

4.5 from 82 reviews
  • Author: Lila
  • Total Time: 38 minutes
  • Yield: 24 macarons (12 sandwich cookies) 1x
Print Recipe

Description

A delightful recipe for Chocolate Peanut Butter Macarons featuring a rich cocoa-infused almond meringue shell sandwiched with a creamy peanut butter filling. These delicate French-style cookies combine the smoothness of Swiss meringue with a luscious peanut butter buttercream, perfect for a sophisticated yet indulgent treat.

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 (unsalted, softened)
  • 1/3 cup peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare Oven and Baking Sheets: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside to ensure easy removal of the macarons after baking.
  2. Create Double Boiler for Meringue: Heat a small pot of water over medium heat until steaming. In a heatproof bowl (preferably the bowl of a stand mixer), combine egg whites and granulated sugar. Place this bowl over the steaming pot, creating a double boiler setup.
  3. Whisk the Egg Whites and Sugar: Continuously whisk the egg whites and sugar over the steam for 1 to 1.5 minutes until the sugar completely dissolves and the egg whites become white and frothy. Remove from heat carefully.
  4. Whip Swiss Meringue: Transfer the bowl to the stand mixer fitted with a whisk attachment. Whip on high speed for 2-3 minutes until stiff, glossy peaks form, indicating a perfect Swiss meringue.
  5. Sift Dry Ingredients: Sift together the almond flour, cocoa powder, and powdered sugar to remove lumps and evenly combine. Gently fold this mixture into the meringue bowl.
  6. Incorporate Dry Ingredients into Meringue: Place the bowl back on the stand mixer, mix on medium speed for 10 seconds. Test the batter consistency by scooping some batter; it should flow slowly like lava and hold a figure-eight shape without breaking. If needed, continue folding/pulsing for another 5-10 seconds to achieve the right texture.
  7. Pipe the Macaron Batter: Spoon the batter into a pastry bag fitted with a 1-inch round tip. Pipe silver dollar-sized circles onto the prepared baking sheets, spacing about 1.5 inches apart. Tap the baking sheets firmly twice on the counter to release trapped air bubbles.
  8. Bake the Macarons: Place the trays into the preheated oven and bake for 13 minutes, rotating the baking sheets halfway through for even baking. Allow the macarons to cool completely on the baking sheets before handling.
  9. Prepare Peanut Butter Filling: While macarons bake, beat together softened butter and peanut butter until smooth and combined. Add powdered sugar, vanilla extract, and salt. Beat until the filling is fluffy and creamy.
  10. Assemble the Macarons: Transfer the peanut butter filling to a piping bag fitted with a star tip. Pipe a dollop of filling onto the flat side of one macaron shell and sandwich gently with another shell. Repeat for all shells.
  11. Optional Garnish: For extra texture and flavor, optionally drizzle melted chocolate over the assembled macarons and sprinkle with chopped peanuts.

Notes

  • For best results, use aged egg whites (separated and left in the fridge for 24-48 hours) to improve meringue stability.
  • Ensure almond flour and powdered sugar are finely ground and well sifted to achieve smooth shells.
  • Macarons should be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
  • Let macarons come to room temperature before serving to enjoy the best texture and flavor.
  • If you don’t have a stand mixer, use a hand mixer but be prepared for a longer whipping time.
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Keywords: Chocolate Peanut Butter Macarons, Swiss Meringue, French Macarons, Peanut Butter Filling, Cocoa Macarons

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