Chocolate Peanut Butter Macarons

Chocolate Peanut Butter Macarons combine crisp, chewy chocolate macaron shells with a creamy peanut butter filling for a decadent, bakery-quality treat.

While macarons can be finicky, a little patience and precision lead to beautifully delicate cookies perfect for special occasions or a sweet indulgence anytime.

Kitchen Equipment Needed

• Mixing bowls
• Electric hand mixer or stand mixer
• Fine mesh sieve
• Parchment paper or silicone baking mats
• Baking sheets
• Piping bag fitted with a round tip (1/2 inch)
• Spatula

Ingredients Overview

• Macaron shells: Made by whipping egg whites with sugar, then folding in a mixture of almond flour and powdered sugar along with cocoa powder.
• Peanut butter filling: A simple blend of peanut butter, butter, and powdered sugar for a smooth, rich center.
• Precision: Weighing ingredients and following proper technique is crucial for success.

Ingredients

Macaron Shells

• 100 g almond flour (finely ground)
• 150 g powdered sugar
• 15 g unsweetened cocoa powder (preferably Dutch-processed)
• 2 large egg whites (about 60 g total), room temperature
• 50 g granulated sugar
• Pinch of salt

Peanut Butter Filling

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar (adjust to taste/texture)
• Pinch of salt (if peanut butter is unsalted)
• 1–2 tablespoons milk or cream (if needed to achieve piping consistency)

Directions

1. Sift dry ingredients: In a bowl, sift together almond flour, powdered sugar, and cocoa powder. Discard any coarse bits.
2. Whip egg whites: In a clean, grease-free mixing bowl, beat the egg whites and salt on medium speed until foamy. Gradually add granulated sugar while mixing. Increase to high speed and whip until stiff, glossy peaks form, about 2–3 minutes.
3. Macaronage: Gently fold the sifted dry mixture into the beaten egg whites in two or three additions. Use a spatula to fold just until the batter flows in a thick ribbon and settles into itself within about 10 seconds. Do not overmix.
4. Pipe shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1–1.5 inches in diameter) onto parchment-lined or silicone-lined baking sheets, spacing them 1 inch apart. Tap the baking sheets on the counter a few times to release any air bubbles.
5. Rest shells: Let the piped shells sit at room temperature for 30–60 minutes, or until they form a dry film on top. Preheat the oven to 300°F (150°C).
6. Bake: Bake one sheet at a time for 14–16 minutes, rotating halfway through. The shells are done when they have formed “feet” and the tops are set. Cool completely on the baking sheet before removing.
7. Make peanut butter filling: In a bowl, beat peanut butter and softened butter until smooth. Gradually add powdered sugar and a pinch of salt. If the filling is too stiff, mix in milk or cream, 1 tablespoon at a time, until spreadable.
8. Assemble macarons: Pair shells of similar size. Pipe or spoon a small amount of peanut butter filling onto one shell and gently sandwich with the other.

Prep Time

40–50 minutes (plus resting time)

Bake Time

14–16 minutes per batch

Total Time

1 hour 30 minutes (plus resting and cooling)

Nutrition (per filled macaron, ~20 macarons)

• Calories: ~120
• Fat: ~7g
• Carbohydrates: ~12g
• Sugar: ~10g
• Protein: ~2g

Expert Tips

• Weigh ingredients Precision is key for macarons. Use a digital scale if possible.
• Room temperature egg whites Whip more efficiently and help achieve stiff peaks.
• Check batter Batter that’s too thin or too thick leads to issues like cracked shells or no feet. Practice the “ribbon test.”
• Practice Macarons can be temperamental. Don’t be discouraged by imperfect results on the first try.

FAQs

Why do my macarons crack?

This usually occurs if the shells haven’t rested long enough or if the oven temperature is too high.

Can I use natural peanut butter for the filling?

Yes, but ensure it’s well-stirred and not too oily. You may need extra powdered sugar to achieve the right consistency.

How long do macarons stay fresh?

Store in an airtight container in the refrigerator for up to a week. They often taste best after 24 hours.

Storing & Reheating

• Storing Keep assembled macarons in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving.
• Freezing Unfilled shells freeze well for up to 2 months. Thaw in the fridge, then fill.

Substitutions & Variations

• Gluten-free Macarons are naturally gluten-free if almond flour and fillings are GF.
• Different nut butter Swap peanut butter for almond butter or hazelnut spread.
• Additional flavors Add a pinch of espresso powder to the shell batter for a mocha twist or top shells with crushed peanuts for crunch.

Chocolate Peanut Butter Macarons

Chocolate Peanut Butter Macarons combine crisp, chewy chocolate macaron shells with a creamy peanut butter filling for a decadent, bakery-quality treat.

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Equipment

• Mixing bowls
• - Electric hand mixer or stand mixer
• - Fine-mesh sieve
• - Parchment paper or silicone baking mats
• - Baking sheets
• - Piping bag fitted with a round tip (1/2 inch)
• Spatula

Ingredients

  

• #### Macaron Shells
• - 100 g almond flour finely ground
• - 150 g powdered sugar
• - 15 g unsweetened cocoa powder preferably Dutch-processed
• - 2 large egg whites about 60 g total, room temperature
• - 50 g granulated sugar
• - Pinch of salt
• #### Peanut Butter Filling
• - 1/2 cup creamy peanut butter
• - 1/4 cup unsalted butter softened
• - 1 cup powdered sugar adjust to taste/texture
• - Pinch of salt if peanut butter is unsalted
• - 1–2 tablespoons milk or cream if needed to achieve piping consistency

Instructions

 

• **Sift dry ingredients** In a bowl, sift together almond flour, powdered sugar, and cocoa powder. Discard any coarse bits.
• **Whip egg whites** In a clean, grease-free mixing bowl, beat the egg whites and salt on medium speed until foamy. Gradually add granulated sugar while mixing. Increase to high speed and whip until stiff, glossy peaks form, about 2–3 minutes.
• **Macaronage** Gently fold the sifted dry mixture into the beaten egg whites in two or three additions. Use a spatula to fold just until the batter flows in a thick ribbon and settles into itself within about 10 seconds. Do not overmix.
• **Pipe shells** Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1–1.5 inches in diameter) onto parchment-lined or silicone-lined baking sheets, spacing them 1 inch apart. Tap the baking sheets on the counter a few times to release any air bubbles.
• **Rest shells** Let the piped shells sit at room temperature for 30–60 minutes, or until they form a dry film on top. Preheat the oven to 300°F (150°C).
• **Bake** Bake one sheet at a time for 14–16 minutes, rotating halfway through. The shells are done when they have formed “feet” and the tops are set. Cool completely on the baking sheet before removing.
• **Make peanut butter filling** In a bowl, beat peanut butter and softened butter until smooth. Gradually add powdered sugar and a pinch of salt. If the filling is too stiff, mix in milk or cream, 1 tablespoon at a time, until spreadable.
• **Assemble macarons** Pair shells of similar size. Pipe or spoon a small amount of peanut butter filling onto one shell and gently sandwich with the other.