Description
Delight in the perfect combination of rich chocolate and creamy peanut butter with these elegant Chocolate Peanut Butter Macarons. Crispy on the outside and soft inside, these macarons are a sophisticated treat that blend the nutty flavor of peanut butter with the deep taste of cocoa in a delicate French meringue cookie.
Ingredients
Scale
Macaron Shells
- 100 grams egg whites
- 100 grams granulated sugar
- 100 grams almond flour
- 100 grams powdered sugar
- 2 tablespoons unsweetened cocoa powder
Peanut Butter Filling
- 1/4 cup butter, softened
- 1/3 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to prepare for baking the macarons.
- Dissolve sugar in egg whites: In a bowl placed over simmering water, whisk the egg whites and granulated sugar together until the sugar is fully dissolved, creating a smooth mixture.
- Whip meringue: Transfer the mixture to a stand mixer and whip on high speed until stiff peaks form, ensuring the meringue is glossy and firm.
- Sift dry ingredients: Sift the almond flour, cocoa powder, and powdered sugar into the meringue to avoid lumps and create a fine texture.
- Fold batter: Gently fold the dry ingredients into the meringue using a spatula until the batter is smooth and flows slowly off the spatula, taking care not to deflate the mixture.
- Pipe shells: Pipe small, evenly sized circles onto the prepared parchment-lined baking sheets, then let them rest at room temperature for about 30 minutes to form a skin on top.
- Bake macarons: Bake the shells in the preheated oven for 13 minutes, rotating the trays halfway through for even baking. Remove and cool completely on the baking sheets.
- Prepare filling: While the shells cool, beat together softened butter and peanut butter until creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until the filling is light and fluffy.
- Assemble macarons: Pipe the peanut butter filling onto the flat side of half the macaron shells, then sandwich with the remaining shells to form pairs.
Notes
- Allow the macaron shells to rest before baking to develop a smooth, shiny skin which helps create the classic ‘feet’ texture.
- Be careful folding the batter to retain air for a light texture; overmixing can cause flat macarons.
- Use room temperature ingredients for best mixing results, especially the butter and peanut butter for the filling.
- Store macarons in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Bring macarons to room temperature before serving to enjoy their full flavor and texture.
