CHOCOLATE PEANUT BUTTER MACARONS: A DELICATE TREAT WITH RICH FLAVOR
If you’ve ever wanted to master the art of French macarons with a chocolate and peanut butter twist, this recipe is for you. Light, crisp shells sandwich a creamy peanut butter ganache, creating a sweet, nutty, and indulgent bite.
These macarons are perfect for gifting, holiday parties, or any occasion that calls for a touch of elegance and sophistication. While macarons have a reputation for being tricky, this guide breaks down each step clearly, helping you achieve smooth, glossy shells and a perfectly creamy filling.
THE STORY BEHIND THE RECIPE
French macarons have long been a symbol of delicate pastry artistry. Pairing chocolate and peanut butter is a classic flavor combination beloved around the world, reminiscent of childhood favorites.
This recipe uses simple ingredients—almond flour, powdered sugar, egg whites, cocoa powder, and peanut butter—carefully combined and baked to perfection. The result? A chewy, crisp shell with a soft, creamy center. It’s indulgent, elegant, and a treat for both the eyes and the taste buds.
INGREDIENTS
Chocolate Macaron Shells
- 1 cup almond flour
- 1 ¾ cup powdered sugar
- 3 tbsp unsweetened cocoa powder
- 3 large egg whites, at room temperature
- ¼ cup granulated sugar
- ¼ tsp cream of tartar
- Pinch of salt
Peanut Butter Ganache Filling
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1–2 tbsp heavy cream (to desired consistency)
- ½ tsp vanilla extract
INSTRUCTIONS
1. Prep and sift dry ingredients
Sift together almond flour, powdered sugar, and cocoa powder. Set aside.
2. Whip egg whites
In a clean bowl, beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add granulated sugar and whip until stiff, glossy peaks form.
3. Fold dry into wet
Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. Be careful not to deflate the meringue. The batter should flow slowly like lava.
4. Pipe the shells
Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto a baking sheet lined with parchment paper. Tap the baking sheet gently to release air bubbles.
5. Rest the shells
Let piped shells rest at room temperature for 30–60 minutes, or until a skin forms on top and they are no longer sticky to the touch.
6. Bake
Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating halfway through. Allow to cool completely before removing from parchment paper.
7. Make the filling
Beat peanut butter and softened butter together. Add powdered sugar, vanilla, and heavy cream 1 tbsp at a time until smooth and spreadable.
8. Assemble macarons
Pair shells of similar size. Pipe peanut butter ganache onto the flat side of one shell and sandwich with the other. Press gently to spread filling.
9. Mature for best flavor
For optimal taste and texture, refrigerate macarons in an airtight container for 24 hours before serving.
WHY THIS RECIPE WORKS
- Smooth, glossy shells: Achieved by proper folding and resting.
- Perfect chew: The combination of almond flour and cocoa creates a delicate texture.
- Creamy filling: Peanut butter ganache balances the slightly crisp shell.
- Classic flavor combo: Chocolate and peanut butter is universally loved.
CHEF TIPS
- Use a fine mesh sieve to remove any lumps from almond flour or powdered sugar.
- Avoid overmixing the batter to prevent flat macarons.
- Rest the shells to form a skin; this prevents cracking during baking.
- Pipe filling carefully; don’t overfill to avoid oozing.
VARIATIONS
Chocolate Hazelnut Macarons
Swap peanut butter with Nutella for a chocolaty twist.
Salted Caramel Filling
Use caramel ganache and a sprinkle of sea salt on top.
Mocha Macarons
Add 1 tsp instant coffee to the shell batter for a coffee-chocolate flavor.
Mini Macarons
Pipe smaller 1-inch rounds for bite-sized treats.
STORAGE
- Refrigerate in an airtight container for up to 5 days.
- Freeze unfilled shells for 1 month. Thaw before filling.
- Allow assembled macarons to rest 24 hours in fridge for best flavor.
Chocolate Peanut Butter Macarons
Ingredients
Equipment
Method
- Sift together almond flour, powdered sugar, and cocoa powder. Set aside.
- Beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add granulated sugar and whip until stiff, glossy peaks form.
- Gently fold dry ingredients into whipped egg whites using a spatula until batter flows like lava.
- Pipe 1.5-inch rounds onto a baking sheet lined with parchment paper. Tap sheet gently to release air bubbles.
- Let piped shells rest 30–60 minutes until a skin forms and tops are no longer sticky.
- Preheat oven to 300°F (150°C). Bake macarons 15–18 minutes, rotating halfway. Cool completely.
- For the filling, beat peanut butter and softened butter. Add powdered sugar, vanilla, and heavy cream until smooth and spreadable.
- Pair shells of similar size. Pipe ganache onto flat side of one shell and sandwich with the other.
- Refrigerate assembled macarons 24 hours for optimal texture and flavor before serving.
Notes
SERVING IDEAS
- Serve on a dessert platter for parties.
- Pair with coffee, hot chocolate, or tea.
- Decorate with a dusting of cocoa powder or edible glitter for holidays.
FINAL THOUGHTS
These Chocolate Peanut Butter Macarons are a luxurious treat that combine elegance, texture, and flavor in every bite. While macarons can feel intimidating, this recipe simplifies the process while delivering bakery-quality results. Every shell is crisp yet chewy, and the peanut butter ganache adds creamy indulgence. Perfect for celebrations, gifts, or a special homemade dessert.
