How To Make Chocolate Peanut Butter Macarons
Delicate and crisp, these peanut butter macarons hold a nutty and buttery surprise! Chocolate shells are filled with peanut butter filling for sweet treats.
Serves:
Ingredients
For Macaron Shells:
- 1⅓tbspunsweetened cocoa powder,dutch process or natural
- 1¾cupsconfectioners’ sugar
- 1cupalmond flour
- 3large egg whites,room temperature
- ⅛tspsalt
- 3tbspgranulated sugar,or caster sugar, sifted
For Peanut Butter Filling:
- ½cupcreamy peanut butter
- 2tbspunsalted butter,softened to room temperature
- ½cupconfectioners’ sugar
- ½tsppure vanilla extract
- ⅛tspsalt
- 2tbspmilk,as needed to thin, optional
Instructions
Macaron Shells:
-
Place the cocoa powder, confectioners’ sugar, and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
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In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat for about 3 minutes just until stiff peaks form. Do not overbeat.
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Gently fold in the sifted granulated sugar in egg whites mixture, 1 tablespoon at a time.
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Using a metal spoon or rubber spatula, fold in the confectioners’ sugar-almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
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Let the batter sit uncovered at room temperature for 10 for 30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2 to 3 baking sheets with silicone baking mats.
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Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets. While piping, the batter will slightly spread out, so keep that in mind, around 2-inch circles is desired.
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Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles. Let the piped rounds sit for at least 45 minutes and up to 1 hour. Shells should not be sticky going into the oven.
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Preheat oven to 325 degrees F.
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Bake the macarons for 10 minutes, 1 baking sheet at a time. Rotate the pan at the 5-minute mark. The tops should be crisp and the macarons should have formed their signature crinkly “feet.” Allow to cool completely on the baking sheet before filling.
Peanut Butter Filling:
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Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the peanut butter and butter together on medium-high speed until smooth.
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At low speed, mix in the confectioners’ sugar, vanilla, and salt. Increase to high speed and beat until light and creamy. Add 1 to 2 tablespoons of milk to thin out, if desired.
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Fill and sandwich 2 shells together to form the macaron cookie.
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Serve and enjoy.
Nutrition
- Calories: 145.91kcal
- Fat: 7.37g
- Saturated Fat: 1.65g
- Trans Fat: 0.05g
- Monounsaturated Fat: 2.00g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 18.18g
- Fiber: 1.04g
- Sugar: 16.08g
- Protein: 3.35g
- Cholesterol: 3.20mg
- Sodium: 39.66mg
- Calcium: 10.11mg
- Potassium: 93.12mg
- Iron: 0.24mg
- Vitamin A: 10.40µg
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