These Chocolate Peanut Butter Macarons are the most heavenly flavor combination. They have a delicate chocolate shell and a creamy peanut butter buttercream filling.
This recipe makes one dozen cookies for $3.33, or $0.27 per cookie. While visiting France, I spent €2.50 PER MACARON! So making it at home for $0.27 is a fantastic deal!
For another flavor variation of macarons, try my Pink Macarons with White Chocolate Ganache.
Macarons are one of my favorite desserts. They’re delicate cookies filled with cream.
They’re customizable and can be made in a variety of flavors. I make a chocolate shell with creamy peanut butter filling in the middle for this recipe.
I love the crispy and crunchy outer layer with a chewy center. The filling is rich and creamy.
They are so pretty to look at and impressive to anyone. Some might feel intimidated to attempt Homemade Macarons, but I will show you step-by-step how to make these delicious Chocolate Macarons.
INGREDIENTS AND COST
Per Serving Cost: $0.27
Recipe Cost: $3.33
RECIPE COST: $3.33
PRICE PER SERVING: $0.27
- 75 grams almond flour – $1.44
- 65 grams powdered sugar – $0.14
- 10 grams Hershey’s Dark cocoa powder – $0.40
- 75 grams egg whites – $0.12
- 75 grams granulated sugar – $0.11
- ¼ cup creamy peanut butter – $0.17
- 2 Tablespoons butter – $0.20
- ¾ cup powdered sugar – $0.21
- 1 teaspoon vanilla extract – $0.31
- 1 Tablespoon heavy cream – $0.07
- 2 Tablespoons semi-sweet chocolate chips – $0.16
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, line two sheet pans with parchment paper. You want to make sure the parchment paper lies flat.
- Next, add the almond flour, powdered sugar, and cocoa powder to a fine mesh sieve that is set over a large bowl. Sift the dry ingredients into the bowl and then set it aside.
- Using a small saucepan, fill it halfway with water and bring it to a boil.
- Combine the egg whites and granulated sugar in the bowl of a stand mixer. Remove the saucepan from the heat and place the bowl on top of the water. Whisk the mixture until the sugar has dissolved.
- Set the bowl on the stand mixer and whip the mixture until stiff peaks form. Then add half of the dry ingredients and fold it into the egg whites using a silicone spatula.
- Add the second half of the dry ingredients after no lumps remain from the first half of the dry ingredients. Continue folding in the dry ingredients until no lumps remain.
- Next, smash the batter against the sides of the bowl and fold it back onto itself to deflate the meringue. Repeat this process until the meringue is at the “lava stage.”
- Place the meringue into a piping bag and pipe one inch circles on the parchment-lined baking sheet that are about two inches apart.
- Lift the tray a few inches off the counter and drop it back down to release any air bubbles that have formed. Repeat this process at least five times, or until you do not see any more air bubbles.
- Then, let the macarons rest at room temperature for at least twenty minutes. Meanwhile, preheat the oven to 315 degrees F.
- Bake the macarons for ten to twelve minutes or until they are set and no longer wet in the center. Let them then cool to room temperature after baking.
- Next, make the peanut butter filling by first mixing together the peanut butter and butter until it is light and fluffy. Then mix in the vanilla.
- Slowly add in the powdered sugar and then turn the mixer to high to whip the icing until it is light and soft. This should take about two minutes. Place the icing in a piping bag.
- Pipe a small dollop of icing in the center of one macaron and place the second shell on top. Gently press down so the filling spreads evenly to the edges. Repeat the process with all of the macarons.
- Finally, melt the chocolate chips in the microwave until smooth. Then use a fork to drizzle the macarons with the chocolate and sprinkle with clear sparkling sugar.
***For complete instructions, check out the recipe card below!
SERVE: Place the macarons on a baking sheet and put them in the refrigerator for 30 minutes before serving.
STORE: Store the macarons in an airtight container in the refrigerator to age overnight. Bring them to room temperature before serving.
FREEZE: Place the macarons in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature for 2 hours or overnight in the refrigerator.
- Stand mixer
- Mixing bowl
- Silicone spatula
- Clear sparkling sugar
- Measuring cups and spoons
- Pastry bag and tips
- Baking sheets
- Parchment paper
- Microwave-safe bowl
This may be a result of the batter having air pockets in it. The best way to correct this issue is to lift up the tray after piping the cookie batter onto the baking sheet and drop it on top of the counter several times to get out the air bubbles.
Yes, the macarons can rest for too long, resulting in dry cookies. The most important thing to remember with this recipe is two read the directions twice to follow once. This helps make sure you have everything you need and have the time needed to make the recipe.
One of the most common reasons macarons do not turn out is because people do not follow the measurements for the recipe. These cookies need to be exact in the measurement and not just an estimate. Going a little under or over with the ingredient amounts will negatively affect the cookies. For example, they may be dry, cracked, or overcooked.
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Chocolate Peanut Butter Macarons
- 75 grams almond flour
- 65 grams powdered sugar
- 10 grams Hershey’s Dark cocoa powder
- 75 grams egg whites
- 75 grams granulated sugar
PEANUT BUTTER FILLING:
- ¼ cup creamy peanut butter
- 2 Tablespoon butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream if needed
- 2 Tablespoons semi-sweet chocolate chips
- Clear Sparkling Sugar
MAKE MACARON SHELLS:
- Line two large sheet pans with parchment paper. Make sure the parchment paper lies flat so you can achieve perfectly round macarons.
- Add the almond flour, powdered sugar, and cocoa powder to a fine mesh sieve set over a large bowl. Sift the dry ingredients into the bowl, discarding any large lumps that remain. Set aside.
- Fill a small saucepan halfway with water. Bring it to a boil over high heat.
- In the bowl of a stand mixer, combine the egg whites and granulated sugar. Remove the saucepan of water from the heat and place the bowl on top of the water. Whisk the egg whites until the sugar has dissolved— about 2 minutes.
- Return the bowl to the stand mixer and whip on medium-high speed (Kitchenaid #6-8) using the wire whisk until stiff peaks form.
- Once the meringue has reached a stiff peak, add half of the dry ingredients and fold it into the egg whites using a silicone spatula.
- Once no large lumps remain, add the second half of the dry ingredients and repeat the folding until they are fully incorporated.
- Next, deflate the meringue by smashing the batter against the sides of the bowl and then folding it back onto itself. Repeat until the meringue is at the “lava stage”. (See notes)
- Transfer the meringue to a piping bag fitted with a round tip (I like a Wilton #10). Pipe 1” circles about 2” apart on the parchment-lined baking sheet.
- Hold the tray a few inches off the counter and drop it straight down to release any air bubbles. Repeat 5 times, or until you don’t see any large air bubbles.
- Allow the macarons to rest at room temperature for at least 20 minutes, or until they have developed a skin. While the macarons rest, preheat your oven to 315F.
- When the macarons are ready to bake, you should be able to touch them without the batter sticking to your finger. Bake the macarons in a preheated oven for 10-12 minutes, or until they are set and no longer wet in the center.
- Leave the macarons on the baking sheet until they’ve cooled to room temperature.
MAKE PEANUT BUTTER FILLING:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the peanut butter and softened butter until light and fluffy. Add the vanilla and mix until incorporated.
- With the mixer on low, slowly add in the powdered sugar. When all of the powdered sugar has been added, turn the mixer to high and allow the icing to whip until light and soft— about 2 minutes.
- If the mixture is dry and not coming together properly, add the heavy cream and whip on high again until light and fluffy.
- Transfer the filling to a piping bag and set aside.
- Once the macarons have cooled, place them in similar sized pairs. Pipe a small dollop of filling in the center of one macaron. Then, place the seance shell on top and gently press down so the filling spreads to the edges. Repeat with the remaining macarons.
- If garnishing with chocolate drizzle and sparkling sugar, then in a small bowl, melt the chocolate chips by heating them in the microwave oven on the defrost setting (50% power) for 20 seconds at a time. Stir the chocolate chips between each interval. Continue heating until the chocolate chips are melted and smooth.
- Use a fork to drizzle to macarons with the chocolate. Sprinkle with clear sparkling sugar.
- Place the macarons on a baking sheet and put them in the refrigerator for 30 minutes.
- Make sure to use Superfine Almond Flour— it is not the same thing as Almond Meal. My preferred brand is Bob’s Red Mill.
- I have tested this recipe with Valrohna Dutch Processed Cocoa Powder many times and it has never worked.
- Your egg whites can, but do not have to be, at room temperature.
- When your meringue is at the “lava stage”, it should flow smoothly like caramel. You should be able to draw a figure 8 in the batter without the stream of meringue breaking.
- Knowing your oven is very important when making macarons. Most home ovens are not accurate so an oven thermometer is highly recommended. My oven typically runs hotter than the set temperature so to achieve 315F, I have to set my oven to 300F— keep an eye on your oven and adjust the temperature as needed to ensure it stays at 315F.
- Macarons have “feet” on the cookies’ edges, and these will bloom (grow bigger and puff slightly) over time. You can serve them immediately, or you can allow them to bloom in an airtight container in the refrigerator. Big feet or little feet, these macarons are delicious!