Chocolate Peanut Butter Macarons have a sweet fluffy peanut butter center enclosed by chocolaty meringue-based cookies! This delicious recipe includes step-by-step photos and tons of tips to make this classic French dessert!
I’m fairly confident there’s no better dessert combination than salty peanut butter paired with sweet chocolate! I get weak in the knees just seeing that delicious duo on a dessert table!
These Chocolate Peanut Butter Macarons may look too beautiful to eat with their delicate elegant appearance but they taste just as good as they look! Get past the beauty to take the first bite and I guarantee you won’t look back until the last macaron is gone!
This macaron recipe consists mostly of pantry staple ingredients with the exception of superfine almond flour. Grab the key ingredient from the store, throw on your favorite apron and follow along as I easily lay out how to perfect these macarons!
Supplies Needed For Perfect Macarons!
The following kitchen tools will assist you in making these peanut butter macarons:
- Kitchen Scale – The ingredients for the macaron shells will need to be weighed out instead of measured by volume. This approach is more reliable for macaron success!
- Fine Mesh Strainer – This will be used to sift the dry ingredients for the macaron shells to help remove any large clumps.
- Saucepan – Needed for boiling water to place the bowl of egg whites and sugar on top. This will ensure that the sugar dissolves into the egg whites.
- Stand Mixer – For creaming, beating, and whipping ingredients together. The speed of a mixer gets the macarons to the perfect batter consistency throughout the entire recipe!
- Silicone Spatula – Used for deflating the meringue into the “lava stage”.
- Piping Bags – These will help you get the right shapes and amount when piping the macaron shell batter onto the baking sheets. Also used for adding dollops of frosting when assembling.
- Piping Tips – I prefer using a round tip, specifically Wilton #10 for piping out the meringue.
- Oven Thermometer – Oven temperature is very important when perfecting macarons, an oven thermometer ensures you get the right temperature for baking.
- Airtight Container – For storing macarons in the refrigerator overnight to allow them to age before enjoying.
Chocolate Peanut Butter Macaron Ingredients
For the macaron shell, you’ll need almond flour, powdered sugar, cocoa powder, egg whites, and granulated sugar. Keep in mind Almond Meal is not the same as Superfine Almond Flour.
The filling for these macarons is my sweet and creamy Peanut Butter Frosting recipe! Whip up it up by using softened unsalted butter, peanut butter, powdered sugar, heavy cream, and vanilla extract.
How To Make Chocolate Peanut Butter Macarons
Line a baking sheet with parchment paper. Be sure it lies completely flat so you can achieve perfectly round macarons. You can also use a Silpat Baking Mat with circles to guide you.
- Beat the egg whites and granulated sugar in the bowl of a stand mixer then place it on top of a saucepan of boiling water. Whisk the egg whites until the sugar has dissolved.
- Return the bowl to the stand mixer and whip on medium-high using the wire whisk until stiff peaks form.
- Sift the almond flour, confectioners sugar, and cocoa powder together in a large bowl. Discarding any large lumps that remain then set the bowl of dry ingredients aside. Then add in half of the dry ingredients to the meringue, gently folding it into the egg whites until there are no large lumps, repeat with the rest of the dry ingredients.
- Deflate the meringue by smooshing the batter against the sides of the bowl and then folding it back onto itself. Continue doing this until the meringue has reached the “lava stage”.
- Pipe the macaron batter into round dollops onto the parchment-lined baking sheet then release air bubbles by carefully dropping the pan onto the counter. Preheat your oven while you let the macarons rest until they’ve developed a layer of skin.
- Bake the macarons until they are set and no longer wet in the center. Allow them to cool to room temperature on the baking sheet.
Peanut Butter Frosting
This Peanut Butter Macaron Filling is so delicious and fluffy! It’s a smaller batch of my well-loved Peanut Butter Frosting recipe! My Peanut Butter Cream Cheese Frosting would also be a delicious filling!
- Cream the peanut butter and unsalted butter together in a large bowl or stand mixer fitted with a paddle attachment. Add in powdered sugar one cup at a time, alternating with tablespoons of heavy cream. Then add in the vanilla and whip until the frosting is light and fluffy.
- Transfer to a piping bag and set aside and Pair similar sized macarons together.
- Pipe a small dollop of frosting on the center of one. Then place the matching macaron on top and gently press together. Repeat the process with all the remaining macarons until you’ve finished.
Store macarons in an airtight container in the refrigerator to age overnight. Bring to room temperature before serving.
Why Won’t The Egg Whites And Sugar Mixture Peak Properly?
Try adding cream of tartar, ⅛ of a teaspoon per egg white, to help stabilize the consistency.
How To Store
Store these macarons in an airtight container in the refrigerator for up to 3 days.
What Is The “Lava Stage”?
The “lava stage” is when the batter flows smoothly like caramel. When you can draw a figure 8 in the batter without the stream of meringue breaking you’ve arrived.
These chocolate macarons are great for filling up little pastry boxes to share with friends and family! Once you’re done sharing your delicious masterpiece try another one of my chocolate peanut butter recipes!
- Peanut Butter Chocolate Cookie Dough Cupcakes – Moist chocolate cupcakes stuffed with edible cookie dough and topped with peanut butter frosting!
- Easy Peanut Butter Buckeye Balls – Traditional no-bake treat the whole family loves!
- Soft Peanut Butter Chocolate Chip Cookies – Tender, chewy cookies made with vanilla pudding!
- Reese’s Stuffed Puff Pastry Donuts – A light flaky shell encloses a rich chocolatey peanut butter cup!
- Peanut Butter & Chocolate Ice Cream Bread – Made using just 5 ingredients!
Chocolate Peanut Butter Macarons
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Chocolate and Peanut Butter French Macarons
For the Macaron Shell
For the Filling
- ¼ cup creamy peanut butter
- 4 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream if needed
Make the 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 half way 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 smushing 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-inch circles about 2 inches 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 develop a skin. While the macarons rest, preheat your oven to 315°F.
- 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 pre-heated oven for 10 to 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 the 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 & Store
- Once the macarons have cooled, place them in similar sized pairs. Pipe a small dollop of frosting 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.
- Store the macarons in an airtight container in the refrigerator to age overnight. Bring to room temperature before serving.
- 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 like using Hershey’s Special Dark Cocoa Powder.
- 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.