Name: Chocolate Peanut Butter Macarons Recipe
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Cuisine: French
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

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Introduction

These Chocolate Peanut Butter Macarons offer a delightful blend of rich cocoa and creamy peanut butter. Perfectly crisp on the outside with a soft, flavorful filling, they make a sophisticated treat that’s surprisingly easy to bake at home.

The image shows several chocolate macarons arranged on a white marbled surface, each with two smooth, dark brown shells sandwiching a light peanut butter cream layer. The tops of the macarons have thin dark chocolate drizzle lines and a sprinkle of crushed nuts, adding texture and contrast. Scattered among the macarons are dark brown peanut butter cups, some whole and one with a bite taken out, showing a creamy peanut butter center. Small crumbs and nut pieces are scattered around, giving a casual, inviting look. 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 (for filling)
1/3 cup peanut butter
1 cup powdered sugar (for filling)
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside.
Step 2: Heat a small pot of water over medium heat until it steams. In a heatproof bowl, combine egg whites and granulated sugar. Place the bowl over the pot to create a double boiler. Whisk continuously until the sugar dissolves and the mixture becomes frothy and white, about 1 to 1.5 minutes.
Step 3: Remove the bowl from heat and transfer to a stand mixer fitted with a whisk attachment. Whisk on high speed for 2-3 minutes until stiff peaks form, creating a Swiss meringue.
Step 4: Sift together almond flour, cocoa powder, and powdered sugar. Gently fold these dry ingredients into the meringue. Then, place the bowl back on the stand mixer at medium speed. Whisk for about 10 seconds, stop and check the batter consistency by lifting some batter with a spatula—if it flows like slow-moving lava and you can form a gentle figure-eight without it breaking, the batter is ready. If not, whisk for another 5-10 seconds and test again.
Step 5: Transfer the batter to a large piping bag fitted with a 1-inch round tip. Pipe silver dollar-sized circles on the prepared baking sheets, leaving about 1.5 inches between each.
Step 6: Tap each baking sheet firmly on the counter twice to remove air bubbles. Bake for 13 minutes, rotating the pans halfway through to ensure even baking. Allow macarons to cool completely on the sheets before removing.
Step 7: While macarons bake, prepare the peanut butter filling. Beat butter and peanut butter together until smooth. Add powdered sugar, vanilla extract, and salt, then beat until fluffy.
Step 8: Fill a piping bag fitted with a star tip with the peanut butter filling. Pipe filling onto the flat side of one macaron and sandwich with another. Repeat for all macarons. Optionally, garnish with melted chocolate and chopped peanuts for texture.

Tips & Variations

For a smoother macaron shell, be sure to sift your dry ingredients thoroughly and gently fold them to retain air in the batter.
If you prefer a sweeter filling, increase the powdered sugar in the peanut butter filling by 1/4 cup.
Try swapping peanut butter for almond or hazelnut butter for a different nutty twist.
To perfectly pipe equal-sized macarons, consider using a template under your parchment paper.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, bring them to room temperature 30 minutes before serving. You can also store unfilled shells at room temperature in an airtight container for up to one week. Reheat filled macarons lightly by placing them at room temperature rather than microwave.

How to Serve

A tall stack of dark brown macarons with three clear layers is shown. The bottom layer is a solid chocolate cup base, the middle layer features a bright creamy beige peanut butter filling with a smooth, swirled texture, and the top layer is a dark brown macaron shell decorated with thin, dark chocolate drizzle and sprinkled tiny chopped nuts. To the left is a bitten round peanut butter cup with a visible bite showing a golden peanut butter center, placed on a white marbled surface with scattered nuts and crumbs around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered sugar for the filling?

Powdered sugar is preferred for a smooth, creamy filling. Regular granulated sugar won’t dissolve well and will make the filling gritty.

What causes macarons to crack during baking?

Cracking usually happens if the batter is too dry or if the oven temperature is too high. Make sure to follow the folding instructions carefully, and bake at the suggested temperature for best results.