These Chocolate Peanut Butter Macarons are the most heavenly flavor combination. They have a delicate chocolate shell and a creamy peanut butter buttercream filling.
Course Cookies
Cuisine French
Keyword chocolate, Cookies, peanut butter
Prep Time 45 minutesminutes
Cook Time 12 minutesminutes
Cooling and Chilling Time 8 hourshours30 minutesminutes
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.
ASSEMBLE:
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.
GARNISH:
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.
Notes
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!