There is something magical about watching these chocolate peanut butter macarons come together, from the smooth batter to the perfectly formed shells that rise and develop those signature feet. The sweet aroma of toasted almond flour and rich cocoa fills the kitchen, making the wait absolutely worth it.
You will want to make these for birthdays, cozy movie nights, or whenever you need a little pick me up in the afternoon. They store beautifully and only take a few minutes of active hands on time, so you can enjoy impressive treats without spending all day in the kitchen.
SaveI remember the first time I tried a classic French macaron, and I knew I had to recreate that tender chew at home. With a little patience and this recipe, you will be sending trays of glossy chocolate peanut butter macarons to friends and family in no time.
Chocolate Peanut Butter Macarons Recipe
Ingredients
Macaron Shells
Chocolate Peanut Butter Filling
Instructions
- Prepare dry ingredients
Whisk the almond flour, powdered sugar, cocoa powder, and salt in a bowl until completely combined and free of lumps, then sift the mixture into a clean mixing bowl for a light texture.
- Whip the egg whites
In a spot free of any grease, beat the egg whites with an electric mixer on medium speed until frothy, then gradually add the granulated sugar and continue beating until stiff glossy peaks form.
- Add vanilla and peanut butter
Gently fold in the vanilla extract and room temperature peanut butter with a spatula, mixing just until combined and smooth before adding the dry ingredients.
- Combine dry and wet mixtures
Add a third of the dry mixture to the egg white mixture and fold gently, then repeat with the remaining dry mixture until you reach a thick, lava like batter that slowly flows off the spatula.
- Pipe the batter
Transfer the batter to a piping bag fitted with a round tip, pipe even circles onto a parchment lined baking sheet, tap the sheet firmly on the counter to release air bubbles, and let the shells rest until a skin forms.
- Bake the shells
Bake in a preheated oven at 300°F until the edges set but the centers still look slightly soft, then switch to 325°F and bake until the shells rise with feet and can be lifted cleanly from the parchment.
- Make the filling
Melt the chocolate chips with the softened peanut butter and butter in short bursts in the microwave, stir in the powdered sugar, salt, and vanilla until smooth and spreadable.
- Cool and fill
Let the baked shells cool completely, then spread or pipe a generous layer of filling onto the flat side of half the shells and top with the remaining shells to create filled macarons.
- Mature for best flavor
Refrigerate the filled macarons for at least twelve hours, or up to forty eight hours, to allow the flavors to meld and the texture to develop that lovely soft chew.
- Serve and enjoy
Bring the macarons to room temperature before serving, and store any uneaten pieces in an airtight container in the refrigerator for up to five days.
Substitutions and variations
- You can use hazelnut flour instead of almond flour for a similarly tender texture.
- Swap semi sweet chocolate chips for dark chocolate chips if you prefer a deeper, less sweet flavor.
- Use natural peanut butter and add a teaspoon of sugar to the filling if it is too loose.
- If you do not have aged egg whites, separate the eggs a day ahead and let the whites uncovered in the refrigerator overnight.
Chloe's tips
- A kitchen scale helps you keep the shells consistent in size and weight for even baking.
- If your kitchen is very humid, use a dehumidifier or a fan while the shells rest to form a good skin.
- Tasting the filling before you chill the macarons lets you adjust sweetness or salt to your liking.
- For a prettier finish, sift a little extra cocoa powder over the tops before baking.
How to store it
- Store the finished macarons in an airtight container in the refrigerator for up to five days.
- For longer storage, freeze the unfilled shells for up to one month and add the filling after thawing.
Serving suggestions
These macarons look as good as they taste, so presentation matters.
- Place them on a small tiered platter for a party
- Wrap individually in clear cellophane for gifts
- Garnish with a tiny sprinkle of sea salt on top of the filling
Frequently asked questions
Why did my macarons turn out hollow or cracked?
Hollowing often comes from over beating the batter or baking at too high a temperature, while cracks can be caused by dry air or uneven oven heat. Try to age your egg whites, mix the batter until it flows slowly like lava, and bake in a preheated oven at 300°F low and slow.
Can I use natural peanut butter in the shells?
Yes, but natural peanut butter can make the batter looser. Add a tablespoon or two of extra powdered sugar to balance the moisture and help the shells hold their shape.
How do I store macarons so they stay fresh?
Keep them in an airtight container in the refrigerator for up to five days. Let them sit at room temperature for about twenty minutes before serving for the best texture.
Can I freeze the shells before filling them?
Absolutely. Freeze the cooled, unfilled shells on a tray, then transfer them to a bag. Add the filling after you thaw them in the refrigerator and let them mature for at least twelve hours.
Let's get cooking!
Making chocolate peanut butter macarons at home is a rewarding project that lets you impress friends with beautiful, delicious treats. With a little practice, you will master the technique and enjoy these delightful confections anytime you feel like indulging.
