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Chocolate Peanut Butter Macarons Recipe

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4.8 from 89 reviews

Delight in these elegant Chocolate Peanut Butter Macarons, featuring delicate cocoa-infused almond meringue cookies sandwiched with a rich and creamy peanut butter filling. A perfect treat combining the smoothness of Swiss meringue with the bold flavors of chocolate and peanut butter, ideal for special occasions or a luxurious dessert at home.

Ingredients

Scale

Chocolate Macarons

  • 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 Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and set them aside for later use.
  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, ensuring the bowl doesn’t touch the water.
  3. Whisk Egg Whites and Sugar: Combine egg whites and granulated sugar in the bowl over the steaming water. Whisk continuously for 1 to 1.5 minutes until the sugar fully dissolves and the egg whites become white and frothy.
  4. Make Swiss Meringue: Remove the bowl from heat and transfer it to a stand mixer fitted with a whisk attachment. Beat on high speed for 2-3 minutes until stiff peaks form, resulting in a smooth, glossy Swiss meringue.
  5. Sift Dry Ingredients: Sift together almond flour, cocoa powder, and powdered sugar to remove lumps. Gently fold this dry mixture into the meringue bowl by adding it carefully to maintain airiness.
  6. Macaronage (Folding Batter): Place the bowl back on the mixer with a whisk at medium speed for 10 seconds. Stop and test the consistency by scooping some batter and making a figure-eight shape. If the batter breaks, continue folding in 5-10 second intervals until it flows like slow-moving lava, just slightly thick and glossy.
  7. Pipe Macarons: Transfer the batter to a large piping bag fitted with a 1-inch round tip. Pipe silver dollar-sized circles onto the prepared baking sheets, spacing each about 1.5 inches apart. Tap the baking sheets firmly on the counter twice to release any air bubbles.
  8. Bake Macarons: Bake in the preheated oven for 13 minutes, rotating the baking sheets halfway through baking for even cooking. Allow macarons to cool completely on the baking sheets before removing.
  9. Prepare Peanut Butter Filling: While the macarons bake, beat together the peanut butter and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until the filling is light and fluffy.
  10. Assemble 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 and sandwich with another. Repeat until all macarons are filled. Optionally, garnish with melted chocolate drizzle and chopped peanuts for extra texture.

Notes

  • The macarons do not require resting before baking, streamlining the process.
  • Ensure the double boiler does not allow water to touch the egg whites to prevent cooking.
  • Sifting dry ingredients is crucial for smooth macarons without lumps.
  • Baking time and temperature are precise to develop the characteristic macaron shell and chewy interior.
  • Experiment with different fillings or toppings like chocolate ganache or crushed nuts for variety.

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

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